Italian Pizzelle Cookies are classic thin, crisp waffle shaped cookies. My mother's recipe for pizzelle has subtle lemon and vanilla flavors. Make a batch of these easy to make cookies with just a few simple ingredients in no time using a pizzelle iron.
In a large bowl whisk eggs and sugar until frothy. Add vegetable oil, lemon zest, vanilla extract and whisk to combine.
Add flour and baking powder and whisk until smooth. The batter will be quite thick.
Cook the pizzelle
Heat your pizzelle maker according to the manufacturers instructions. My pizzelle has a non-stick surface and therefore does not require greasing. If yours is iron, I would suggest greasing it with cooking spray or lightly brushing the surface with oil or melted butter.
Place a tablespoonful of batter in the center of each pizzelle mold. Close the lid and cook for about 1 minutes or until lightly golden in color. Use the tip of a butter knife to carefully detach the pizzelle.
Transfer to a cooling rack to cool completely. Do not pile pizzelle on top of one another or the steam they release while hot will prevent them from becoming crisp.
Dust with powdered sugar before serving or enjoy as is.
How to store pizzelle:
Pizzelle will stay crisp stored in an airtight container and they keep for weeks. These are the perfect make ahead cookies for the holidays since they keep for a long time!
Can pizzelle be frozen?
Definitely! Place in an airtight container and freeze for up to 3 months. They defrost very quickly at room temperature.
For a little extra flavor try adding 2-3 tbsp. of Anisette liqueur just like my mom often does!
Replace the lemon zest with up to 1 tsp of anise extract for that classic pizzelle flavor.
Please note that the nutritional information provided is approximate any may vary according to exact ingredients used and portion size.