Anise Pizzelle Cookies Recipe made with eggs, sugar, butter, flour, and anise—crispy, classic Italian cookies that taste like Christmas.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Every family has that one recipe that instantly brings everyone back to the kitchen table. For me, it’s this Anise Pizzelle Cookies Recipe. My grandma had this ancient pizzelle iron that looked like it could double as a weapon. She’d lug it out every December, usually with a sigh because it was heavy, but also with a smile because she knew what was coming.
As kids, we didn’t beg for pizzelles the way we did for chocolate chip cookies, but once that licorice-like anise smell filled the kitchen? Game over. We’d circle like vultures waiting for her to pry the first one off. Half the time we’d burn our fingers trying to grab them before they cooled. And even now, years later, whenever I plug in my own pizzelle press, I still catch myself grinning like a kid. Funny how a cookie can do that.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Anise Pizzelle Cookies Recipe?
Here’s what makes this Anise Pizzelle Cookies Recipe so special: they’re quick, they’re stunning, and they taste like tradition. You mix the batter in minutes, and each cookie cooks in under a minute. Perfect for impatient bakers (like me). And let’s not ignore the fact that pizzelles look fancy without any real effort on your part. They come out with those gorgeous snowflake patterns that make it seem like you slaved away all day, when really you were done before the coffee finished brewing.
Flavor-wise, the anise is bold but not overwhelming—it’s that classic Italian cookie taste you either grew up with or, once you try it, you wonder where it’s been all your life. They’re crisp, delicate, and the kind of cookie that makes people lean over and whisper, “Wait… did you make these?”
Ingredient Notes:
Nothing complicated here, but every piece has a purpose.
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Eggs – They give structure and a little richness. Without them, no pizzelle magic.
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Sugar – Just enough to sweeten, not enough to make them cloying.
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Butter – Melted, cooled, and sneaky. It’s what gives pizzelles their lovely crisp bite.
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Flour – All-purpose. Simple and reliable, like a good friend.
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Baking Powder – The lift behind the lace.
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Vanilla Extract – Smooths out the sharper notes of the anise.
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Anise Extract & Seeds – The stars. The extract gives that deep licorice note, while the seeds surprise you with little pops of flavor.
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Salt – Always. A pinch wakes everything else up.
How To Make Anise Pizzelle Cookies?
So, how do you actually pull off this Anise Pizzelle Cookies Recipe without losing your cool? It’s easier than it sounds.
Step 1: Make the batter
Melt the butter and let it cool (otherwise you’ll scramble your eggs). Beat the eggs and sugar until pale and fluffy—about two minutes if you’re using a mixer. Stir in the butter, vanilla, anise extract, and seeds. In another bowl, sift the flour, baking powder, and salt. Fold the dry into the wet, but don’t overmix. Think “just blended,” not “smooth perfection.”
Step 2: Heat the iron
This part always makes me laugh because pizzelle irons are dramatic. They either heat up instantly or take their sweet time. Test with a drop of water—if it sizzles, you’re in business.
Step 3: Cook the cookies
Scoop about a tablespoon of batter into the back center of the iron. Close it firmly and let it cook for 40–50 seconds. Don’t wander off—these cook fast. The first one is usually the “test cookie.” Translation: the one you eat right away.
Step 4: Cool and repeat
Carefully remove with a chopstick or fork (or whatever works). Lay them on a rack to cool. They crisp up beautifully as they sit. By the third or fourth one, you’ll feel like a pizzelle pro.
Want To Save This Recipe?
Storage Options:
One of the best parts about this Anise Pizzelle Cookies Recipe is that the cookies actually hold up well. Store them in a sealed container, and they’ll stay crisp for a week. If they soften (which happens if your kitchen is humid), a few minutes in a warm oven revives them. Want to get ahead for the holidays? Layer them between parchment and freeze—they’ll last a couple of months. The trick is keeping them hidden long enough.
Variations and Substitutions:
Not everyone loves anise—I get it. That’s the beauty of pizzelles: you can tweak them.
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Lemon extract – Bright and fresh, perfect for spring.
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Almond extract – Nutty and sweet, a softer option.
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Powdered sugar dusting – Adds a festive, snowy vibe.
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Chocolate dip – Half the cookie dipped in melted chocolate = instant upgrade.
It’s still the same pizzelle, just wearing a different outfit.
What to Serve with Anise Pizzelle Cookies?
These cookies are team players. You can enjoy them solo or pair them up:
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Coffee or espresso – The classic Italian pairing. Dunking is optional, but let’s be honest, you’ll do it.
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Hot chocolate – Especially good when you’re in fuzzy socks.
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Sweet wine – Traditional Italians enjoy them with vin santo. Feels fancy, doesn’t it?
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Ice cream sandwiches – Two pizzelles with gelato or ice cream in the middle. Messy but worth it.
Frequently Asked Questions:
Why do my pizzelles stick to the iron?
Usually the iron isn’t hot enough, or it needs a little oiling. First cookie is always the guinea pig.
Can I make them ahead of time?
Yep! They stay fresh a week, or longer if you freeze them. Just layer with parchment so they don’t stick.
Do I really need both extract and seeds?
Not really. I love the combo because it adds depth, but if you prefer a smoother flavor, skip the seeds. Totally up to you.
So there you have it—my take on the Anise Pizzelle Cookies Recipe that’s as much about the memories as it is about the cookies. Every batch feels like a throwback to my grandma’s kitchen, with a little chaos, a lot of laughter, and plenty of crispy pizzelles. What about you? Do you lean team anise, or are you more of a lemon-almond pizzelle kind of person?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Anise Pizzelle Cookies Recipe
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup unsalted butter melted and cooled (1 stick)
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- ½ teaspoon anise seeds
- Pinch of salt
Instructions
Prepare the batter
- Melt the butter and allow it to cool. In a mixing bowl fitted with the paddle attachment, beat the eggs and sugar together on medium-high speed until pale yellow and slightly thickened, about 2–3 minutes.
Incorporate flavorings
- Stir the cooled butter, vanilla extract, anise extract, and anise seeds into the egg mixture until combined.
Combine dry ingredients
- In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just blended. Take care not to overmix.
Heat the pizzelle iron
- Preheat the pizzelle press according to the manufacturer’s instructions. Lightly grease if required.
Cook the pizzelles
- Place one heaping tablespoon of batter into the center-back portion of the heated iron. Close the lid firmly and cook for 40–50 seconds, or until the pizzelles are light golden in color.
Cool the cookies
- Remove the pizzelles carefully with a chopstick or fork and transfer to a wire rack to cool completely. They will crisp as they cool. Repeat with the remaining batter.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
