Pizzelle Italian Cookies are light and crunchy with just a hint of sweetness. Great on your holiday cookie platter, eaten with coffee, or donated to a bake sale.
I am a huge fan of Pizzelle Italian Cookies. They crunchy but not too sweet, thin but not crumbly. I always make mine with vanilla extract but substitute your favorite. Anise extract is traditional, but almond extract or lemon zest are delicious too. Did I mention they are the perfect topping for an ice cream sundae?
You’ll need a specialized piece of cookware to make these cookies. Traditional pizzelle irons have two engraved metal plates on sticks that clamp together, sort of like something you’d use over a campfire. These days, modern pizzelle irons are just like a waffle maker. The recipe is somewhat labor-intensive since you can only make one or two cookies at a time depending on your iron, but you end up with a lot of cookies in the end, approximately 36 – 40 cookies.
Pizzelle Italian Cookies are ideal for a bake sale because they are more rare than the usual chocolate chip cookies or brownies, and they look so fantastic wrapped in a small plastic treat bag tied with a pretty bow. Here’s another idea. If you like to take food to work for your coworkers, take a batch of Pizzelle. Everyone will be grateful to eat them with their morning coffee. And what a fun cookie for the holidays!
- 2 c. flour
- 1 c. sugar
- ¾ c. butter, melted and cooled
- 1 T. vanilla extract
- 2 tsp. baking powder
- 4 eggs
- Powdered sugar for dusting, optional
- Preheat pizzelle iron and lightly coat with nonstick cooking spray.
- In a large bowl, combine flour, sugar, butter, vanilla, baking powder, and eggs.
- Drop slightly rounded tablespoons of batter on to pizzelle iron and close.
- Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute.
- Using a nonstick spatula, remove each pizzelle to a cooling rack; repeat with remaining batter.
- Cool completely and dust with powdered sugar if desired.
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