Super easy to make Pizzelle cookies are an Italian classic that's crispy and sweet!
Course: Baking, cookies, Dessert
2 1/2tspvanilla extractIf using anise, replace the vanilla with 1 tsp anise extract or 1/2 tsp anise seed.
1tspgrated lemon zest
1/2cupmelted buttercooled to room temperature
1 3/4cups all purpose flour
Preheat the pizzelle iron.
With a hand mixer, beat the eggs and sugar in a large bowl until light in color and fluffy, approximately 2-3 minutes.
Add the vanilla, lemon zest and butter. Beat until well blended.
In a separate bowl, whisk together the flour, baking powder and salt.
Fold the dry ingredients, a little bit at a time, into the egg mixture until just incorporated and the batter is smooth.
Place 1 heaping tablespoon of batter in the center of the design on the pizzelle iron. Close the iron to press the dough flat and bake until golden brown, approximately 1 minute. (Cooking times may vary depending on your appliance, please adjust accordingly.)
Using a spatula, remove the cookie from the iron and transfer to a rack to cool.
Pizzelle dough can be made in advance and stored in an airtight container for up to 3 days in the refrigerator. Allow the dough to come to room temperature before cooking.Pizzelles can be frozen in an airtight container for up to 3 months.