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Recipe courtesy of Rosanna Pansino

Pizzelle Cookies

  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 60 cookies
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3 1/2 cups all-purpose flour

4 teaspoons baking powder 

6 eggs 

1 1/2 cups sugar 

1 cup (8 ounces) butter, melted and cooled slightly 

2 tablespoons anise extract 

1 teaspoon vanilla extract 


Special equipment:
a pizzelle waffle maker
  1. Preheat a pizzelle waffle maker.
  2. Sift the flour and baking powder into a medium bowl.
  3. In a stand mixer fitted with the paddle attachment, add the eggs and beat them for 2 to 3 minutes. With the mixer set on low speed gradually add in the sugar and mix until fully incorporated, then beat for another 2 minutes. Add the butter, then add the anise and vanilla extracts. Add the flour mixture and mix until well combined. Using a spoon or a mini cookie scoop, place about 1 heaping tablespoon in each side of the waffle maker and close. Cook for 1 to 2 minutes, depending on the waffle maker and your preferred color on the cookies. Remove the cookies with an offset spatula or fork, and then cool completely until crisp. Repeat for the remaining cookies.