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Classic Pizzelle Cookies

A sweet classic cookie that's sure to brighten any holiday spread.
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Servings 40 cookies

Ingredients
  

  • 1 3/4 cup flour all purpose
  • 2 teaspoons baking powder
  • 3 eggs large
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 tablespoon vanilla extract OR almond extract

Instructions
 

  • Preheat the Pizzelle press on a medium setting (setting 3) while preparing the batter.
  • Place the flour and baking powder in bowl and stir to combine.
  • Place eggs and sugar in medium bowl, mix using a hand mixture on medium speed for one minute. On low speed, add the melted butter and vanilla slowly and mix until combined. Add in the flour and baking powder mixture and mix until just combined (about 15 seconds). Be careful not to overmix.
  • The press should be preheated. It may be necessary to lightly brush both the top and bottom grids with canola or vegetable oil before baking.
  • Use the spoon provided to scoop the dough, about 1 1/2 - 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make the second cookie. Close the lid and lock.
  • The red indicator light will come on. When the red indicator light goes out and the green light comes on, the pizzelles are ready. Bake according to your liking. (For a darker pizzelle add a few more seconds).
  • Remove pizzelle from the press using a spatula and place on a rack or plate to cool completely.
  • Dust cooked pizzelles with powdered sugar before serving.

Notes

This recipe makes A LOT of cookies and can take awhile to bake since you are only doing two at a time. I would suggest making a half recipe to start with.