Last updated on September 27th, 2024
Pizzelle Italian Cookies are a thin, crispy Italian butter cookie flavored with anise and made in a custom cookie press. They are a classic Italian waffle cookie typically made around Christmas. They are perfect stacked up in a cello bag and tied with a ribbon making a perfect homemade gift.
How to make Pizzelle Italian Cookies
INGREDIENTS
butter:
Most pizzelle cookie recipes call for melted butter, however, this recipe uses a traditional method to cream room temperature butter with the sugar.
flavoring:
For a traditional Pizzelle Cookie use anise oil to flavor the batter. I also added fresh ground anise seed to help enhance the flavor. Since anise is the main flavor in these cookies, be sure to use a good quality brand like Frontier. This recipe calls for vanilla as well. If you are not a fan of anise flavor, just replace the anise with almond extract or additional vanilla.
batter:
Do not chill the finished dough after it is mixed. It should have the consistency like a cookie dough, not thin like a pancake batter which is what you might think you need when using a cookie press. It is important to let the batter rest at least 15 minutes to hydrate the flour and incorporate the anise flavor. You can also scoop out the dough ahead and place the cookie balls in the refrigerator until use.
EQUIPMENT
cookie press:
These cookies require a special cookie press. I like to use the Cuisinart Pizzelle Press. Be sure to spray with a non-stick spray prior to use.
Pizzelle Cookies
Ingredients
DRY INGEDIENTS
- 2 ⅓ c. unbleached flour
- 2 tsp. baking powder
- ¼ tsp. anise seed finely ground
WET INGREDIENTS
- ½ c. unsalted butter room temp
- 1 c. sugar
- 3 eggs
- ½ tsp. vanilla
- ½ tsp. anise oil
Instructions
PREP
- Whisk together dry ingredients.
- Lightly spray pizzelle maker with oil and turn on to heat up.
COOKIE BATTER
- Cream butter and sugar until fluffy and light in color. Add eggs, vanilla, and anise oil and mix together.
- Add in dry ingredients and mix together until batter just comes together. Let batter rest in bowl 15 minutes.
BAKE
- Scoop batter into the spoon that came with your pizzelle iron (about 1 T.). Roll into a ball and place into the pizzelle iron.
- Bake for about 30-45 seconds depending on your pizzelle iron model until there is no more steam coming out. Place on cooling rack until they crisp up.
