In the bowl of a stand mixer beat eggs until light and fluffy on medium-high speed, gradually add sugar mixing until creamy. Slowly drizzle in cooled melted butter and then the vanilla or anise extract.
Sift flour with baking powder and a pinch of salt and mix on low speed until combined.
Heat up a pizzelle waffle iron and if necessary, spray with a little oil or rub with butter if not non-stick.
Using two teaspoons spoon about a tablespoon of dough onto the pizzelle iron just off-center towards the back of the iron, close and cook for about 1 minute. Typically, when it stops steaming, they are done. Use a fork to lift them out onto a cooling rack. Cool them flat or curve around a shape if desired, but classic Italian pizzelle cookies are flat. Once cooled completely, sprinkle with a dusting of powdered sugar.
This recipe easily halves for fewer cookies! Use the slider on the recipe card. Pizzelle butter cookies make great food gifts for neighbors, co-workers and friends.
Notes
Storage Tips
After the cookies cool, store them in a cookie tin, cello bag or wrap them in aluminum foil to keep them crispy. They will keep nice and crispy for weeks! This cookie doesn't need to be stored in an airtight container and should not be refrigerated due to excess moisture.
How to Freeze Pizzelles
Wrap six cookies at a time in plastic wrap, then transfer them to an airtight container to keep them fresh for up to three months. It helps to separate them with parchment paper, preventing sticking. Thaw on counter and if too soft after freezing, see below for how to make your pizzelles crisp again.
How do you make pizzelles crisp again?
If your pizzelles get too soft, just place them in a single layer on a cookie sheet and bake them in a 300° F /(150° C) oven for a few minutes.
Can I make pizzelle dough ahead of time?
You can make this dough up to three days ahead of time. Store covered in the fridge, then bring to room temperature for 30-60 minutes before baking.
Variations & Substitutions
Lemon Pizzelle Cookies | Stir into batter, 1-2 tablespoons of lemon zest (about 1-2 large lemons).
Gluten-Free Pizzelle | Substitute the all-purpose flour with gluten-free all-purpose flour or half GF AP Flour and ½ almond flour or oat flour.
Dairy-Free Pizzelle Recipe | Use dairy-free or plant-based butter, like margarine or coconut oil, to make this recipe dairy-free.
Keto Pizzelle | To make low-carb Pizzelle, swap out the flour for almond flour and trade the sugar for a monk fruit sugar substitute, like Lakanto Golden Sugar.
Rolled Pizzelle Cookie Cones | Place the warm Pizzelle onto a rounded surface, like a wooden dowel, to form it into a cylinder shape as it dries. It’s perfect for making Pizzelle cannoli shells! Or place them over the bottom of a drinking glass or a small bowl to make edible bowls!
Chocolate Pizzelles | Add ¼ cup of cocoa powder to the batter and enjoy these easy chocolate pizzelles, I would use vanilla extract versus anise seed for these.
Substitutions and Add-Ins
It's common to sandwich two pizzelle with cannoli cream or hazelnut spread (like Nutella). Pizzelle, while still warm, can also be rolled into a tubular shape using a wooden dowel to create cannoli shells.
Sugar Substitutes: coconut sugar, maple syrup, brown sugar, and honey
Add cinnamon to the classic recipe for a warm twist.
Swap the vanilla or anise for almond extract for almond Pizzelles; start with ½ a teaspoon and taste it.
Get creative by dipping the edges of the cooled pizzelles in melted chocolate. Let the chocolate set by setting the cookies on the cooling rack or a cookie sheet. If desired, before the chocolate sets, sprinkle with chopped nuts or festive sprinkles, too!