Anise Pizzelle Cookies

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Anise Pizzelle Cookies are the quintessential Italian treat that brings a taste of nostalgia to every bite. With their delicate crispness and whisper of licorice from the anise seed, these cookies are as traditional as it gets. Whether it’s a holiday gathering, a Sunday coffee moment, or a simple sweet craving, pizzelles never fail to charm. They look beautiful with their intricate patterns and are just as delightful to bite into.

These cookies are made using a pizzelle iron, which presses the dough into a thin wafer and imprints it with a signature design. Anise flavoring gives them that classic Italian bakery taste, but you can also experiment with other flavors. However, for those who grew up with a nonna in the kitchen, anise is where the heart is.

Why You’ll Love This Anise Pizzelle Cookie Recipe

The reason Anise Pizzelle Cookies are so loved is their simplicity and flavor. They come together quickly and make large batches, perfect for sharing. The anise provides a warm, mildly spicy flavor that pairs wonderfully with tea or espresso. Plus, their light, crisp texture makes them addictive—you really can’t stop at just one. These cookies also store incredibly well, making them a perfect make-ahead dessert.

What Kind of Pizzelle Iron Should I Use?

For best results, use an electric pizzelle iron. Traditional stovetop versions work, too, but the electric ones make it much easier to maintain consistent heat and uniform thickness. Look for nonstick surfaces to prevent sticking and to ease the cleanup. Some pizzelle makers even offer interchangeable plates if you want variety in patterns or sizes.

Ingredients for the Anise Pizzelle Cookies

The charm of this recipe lies in its pantry simplicity. Each ingredient has a role to play in making the cookies crisp, aromatic, and golden.

• Eggs: Give structure and richness to the cookies.
• Granulated sugar: Adds sweetness and helps with the crisping.
• Unsalted butter: Provides richness and flavor. Melted for easy mixing.
• All-purpose flour: The base of the dough, giving it form and crispness.
• Baking powder: A touch of leavening for slight puffiness.
• Anise extract: The star flavor, bringing that classic Italian licorice aroma.
• Vanilla extract: Balances the anise and adds depth.
• Salt: Enhances all the other flavors.

How To Make the Anise Pizzelle Cookies

Step 1: Beat the Eggs and Sugar

In a large bowl, beat the eggs and sugar together until the mixture is thick and pale yellow. This step is key to a light, crisp pizzelle.

Step 2: Add the Flavor and Butter

Stir in the melted butter, anise extract, and vanilla extract. Mix well so the flavors are fully incorporated.

Step 3: Combine the Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients and stir until a smooth batter forms. The dough will be sticky but should hold its shape.

Step 4: Heat the Pizzelle Iron

Plug in your pizzelle iron and let it heat according to the manufacturer’s instructions. Once hot, lightly grease if needed.

Step 5: Cook the Cookies

Drop about a tablespoon of batter onto the center of each pizzelle plate. Close the iron and cook for 30 to 45 seconds or until golden brown. Timing may vary based on your iron.

Step 6: Cool and Crisp

Use a fork to gently lift the cookies from the iron and transfer to a cooling rack. They will crisp up as they cool. You can also shape them into cones or bowls while still warm.

How to Serve and Store Anise Pizzelle Cookies

These cookies are best enjoyed with a hot cup of coffee, tea, or even a little dessert wine. Their crisp texture and subtle anise flavor make them a perfect complement to creamy or rich desserts as well. They can also be served with a dusting of powdered sugar for a festive touch.

This recipe makes about 30 to 36 cookies depending on your pizzelle size. Store them in an airtight container at room temperature for up to two weeks. For longer storage, you can freeze them, just be sure they are well-protected from moisture to maintain their crispness.

What to Serve With Anise Pizzelle Cookies?

Hot Espresso

The strong, dark flavor of espresso is a natural match with the subtle licorice notes of anise.

Vanilla Gelato

Use pizzelles as an edible spoon or layer them in a gelato parfait.

Fresh Berries

Balance the sweetness with tart raspberries or juicy strawberries on the side.

Whipped Mascarpone

Serve with a dollop of sweetened mascarpone for an elegant dessert plate.

Lemon Curd

The tartness of lemon curd pairs beautifully with the spiced cookie.

Chocolate Drizzle

Dip half the pizzelle in dark chocolate for a decorative and delicious variation.

Holiday Cookie Platter

Mix pizzelles with biscotti, almond cookies, and shortbread for a classic Italian spread.

Want More Cookie Ideas with a Twist?

If you love these Anise Pizzelle Cookies, you’ll probably enjoy these other favorites:

• Lemon Truffles Recipe for a citrusy no-bake treat.
• Peanut Butter Smores Sandwich Cookies with gooey marshmallow centers.
• Churro Cheesecake Donut Cookies for a fusion of flavors and textures.
• Classic French Butter Cookies for that perfect melt-in-your-mouth shortbread crunch.
• Easter Cake Mix Cookie Bars for an easy holiday crowd-pleaser.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try shaping them into cones or keep them flat? Ever added lemon zest or dipped in chocolate?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Explore beautifully curated Italian sweets and health-boosting drinks on Janet Dishes on Pinterest and discover your new go-to for feeling great!

Conclusion

Anise Pizzelle Cookies bring together heritage and flavor in one beautifully patterned cookie. Whether you’re baking for family traditions or just exploring new flavors, this simple and crisp cookie is sure to become a favorite. Make a batch and share the joy—or keep them all to yourself, we won’t judge!

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