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Authentic Italian Pizzelle Cookies Recipe

Passed down from Nonna's kitchen, these addictive cookies are thin, crispy, and made with just a few pantry ingredients and a pizzelle maker. One bite and you'll understand why these are a beloved family tradition for generations.

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Passed down from Nonna’s kitchen, these addictive cookies are thin, crispy, and made with just a few pantry ingredients and a pizzelle maker. One bite and you’ll understand why these are a beloved family tradition for generations.

Ingredients

  • 1 cup sugar
  • 4 large eggs, room temp
  • 1 cup (16 Tablespoons) butter, unsalted, melted and cooled
  • 2 cups AP flour
  • 1 1/2 Tablespoons Anise Seed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Instructions

  1. While the pizzelle maker is preheating, add the sugar and eggs to a bowl. Beat the eggs into the sugar until the mixture is light in color and the sugar is fully dissolved (about ~2 minutes).
  2. Pour in the melted butter and mix until combined. To a separate bowl, add the flour, kosher salt, baking powder, and anise seeds, whisk to combine.
  3. Add the flour mixture to the wet ingredients, then fold with a spatula to combine. You want to be gentle here, as you do not want to build up gluten.
  4. To your preheated Pizzelle Maker, take a paper towel that has some light oil on it (canola or vegetable oil) and CAREFULLY wipe the pizzelle shapes to prevent sticking.
  5. Using a Tablespoon or medium cookie scoop (I found using the small cookie scoop was too small), add a heaping 1 Tablespoon of mixture to the center of the pizzelle maker. Close the lid, but do not press it down. It’ll fall naturally as it “cooks”.
  6. Bake until lightly golden brown (~30 seconds to 1 minute). Using a non-stick spatula or a small offset spatula, remove the pizzelle to a cooling rack and repeat. Do NOT stack the warm pizzelles on top of each other. *I did not have to wipe down my pizzelle maker with more oil. Allow them to cool completely before storing.