READY IN: 1hr 20mins
Recipe by Sweetiebarbara

Simple recipe from Cuisinart (modified slightly) for our traditional cookies. Since I make My Nana's Aniseed Cookies, I do not use Anise in these. I also use slightly more sugar to make them crisp.

Top Review by Marie Nixon

This is a really good recipe for pizzelles. I wanted the anise flavoring so I used a scant tablespoon of anise extract instead of the vanilla extract and that I thought was a perfect amount. Not overbearing at all. I think the recipe benefits from having the dough rest awhile on the counter or for a longer period of time in the refrigerator. I did not do that and noticed that the pizzelle dough at the end of the batch were easy to handle than the dough at the start of the batch.

Ingredients Nutrition


  1. Measure flour and baking powder into sifter and place on wax paper.
  2. Beat eggs and sugar on medium speed until thick, about 1 minute.
  3. Reduce speed and slowly add butter and vanilla, continue beating until combined.
  4. Sift in flour mixture, (including flour on wax paper) and combine by hand, mixing only to combine, do not over mix.
  5. At this point, batter may be chilled overnight.
  6. Prepare Pizzelle grids with oil or cooking spray.
  7. Place 1 1/2 - 2 teaspoons on grid(s) and bake.

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