Pizzelle Cookie Delight
Thin, crisp pizzelle scented with anise and vanilla, lightly dusted with powdered sugar. A buttery, classic cookie for any celebration.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 1.4 tsp baking powder
- 0.3 tsp fine salt
- 0.85 cup granulated sugar
- 5.3 fl oz beaten whole eggs about 3 large eggs, beaten
- 0.48 cup unsalted butter, melted cool slightly before using
- 0.75 tsp pure anise extract
- 0.5 tsp pure vanilla extract
- 0.5 tsp finely grated lemon zest optional but brightens flavor
- 2 tbsp powdered sugar for dusting
Instructions
Preparation Steps
- Preheat a pizzelle iron. Lightly grease if your plates aren’t nonstick.
- Whisk the beaten eggs and sugar in a bowl until pale and slightly thick, about 2 minutes.
- Stream in the melted, cooled butter while whisking until smooth.
- Stir in the anise extract, vanilla, and lemon zest.
- In a separate bowl, whisk the flour, baking powder, and salt together.
- Fold the dry ingredients into the wet mixture just until no dry spots remain. The batter will be thick.
- Let the batter rest for 5 minutes while the iron fully heats.
- Spoon about 1 tbsp batter onto the iron per cookie. Close and cook until pale golden, 45–60 seconds.
- Lift cookies with a thin spatula and cool on a wire rack to crisp. Repeat with remaining batter.
- Dust cooled pizzelle with powdered sugar before serving.
Notes
Swap the anise for almond extract for a nutty twist, or dip half the cookie in melted dark chocolate. Store in a tin at room temperature with parchment between layers to keep them crisp for up to 1 week.
This recipe is an original creation inspired by classic Pizzelle Cookie Delight flavors. All ingredient ratios and instructions are independently developed.