Barth Bakery
- Dec 24, 2015
- 2 min read

Italian Pizzelle Cookies

Updated: May 5

This is my grandmother’s recipe for traditional Italian pizzelle cookies. No Italian-American holiday is complete without these classic delicate, crispy wafers! These thin wafer-like cookies with intricate designs are lightly sweetened and flavored with vanilla and anise extracts and are perfect for holiday gift-giving.

Makes about 24-30 pizzelles (depending on the size of your pizzelle iron)

Ingredients

Italian Pizzelle Cookies

3 large eggs
⅔ cup granulated sugar
½ cup canola or vegetable oil
1 ½ tsp anise extract
1 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp baking powder
Pinch of salt

Directions

Italian Pizzelle Cookies

Heat the pizzelle iron on both sides, and spray with nonstick cooking spray.
In a large bowl, beat the eggs and sugar until thick. Add in the oil and extracts, and stir until well combined.
In a separate bowl, sift together the flour, baking powder, and salt. Add this to the wet batter, and stir well until smooth.
Drop about a tablespoon of dough into the center of the iron. Press the handle together and cook directly on top of the stove burner. Cook evenly on both sides for about 20-45 seconds. Use a knife to carefully remove the cookie from the iron. (You may need to experiment with the amount of batter and cooking time depending on your iron.)
Repeat with the remaining dough, being sure to spray the iron with additional cooking spray. Allow to cool completely before serving.