Pizzelle Cookie with Anise

These thin, crispy, and flavorful classic Italian Pizzelle Cookies with anise are the perfect Christmas cookie!

Course Dessert

Cuisine American, Italian

Prep Time 10

Cook Time 30

Total Time 45

Servings servings

Calories 80kcal

Cost $5

Sift together the flour and baking powder. Set aside.
In a large bowl, use an electric mixer to beat the eggs and sugar. Add in the cooled melted butter, vanilla extract, and anise.
Add the dry ingredients to the wet mixture and mix until combined. The batter will be quite thick.
Use a tablespoon top scoop and drop the batter into a preheated pizzelle iron. Cook for about 1-2 minutes. I usually check the cookies around 1 minute, and go from there.
Using a small spatula, remove the pizzelle cookies from the iron and place them flat on a wire cooling rack. They will get hard as they cool. If you want to roll them into cannoli shells, do so carefully as soon as they come off the iron.
Dust with powdered sugar or drizzle with chocolate before serving.

Buy an excellent electric pizzelle maker! These are key to making great pizzelles. You can find them online or sometimes in stores.
The dough is sticky so you'll need to use your finger to push it off the spoon and onto the pizzelle iron.
The first couple of pizzelle cookies might be underbaked or overbaked, but after a few, you'll start to get the hang of how long you need to keep them on the iron.
If you want to roll them to make shells, do it immediately after taking them off the iron while they are warm and malleable.
Dust with powdered sugar or drizzle with chocolate to decorate.