Despite their intricate appearance, pizzelle cookies are surprisingly easy to make. You’ll just need a special baker (we like the Cucina Pro Piccolo Pizzelle Baker), or at least a pizzelle iron. They’re super crispy and light, much like thin a sugar cone with a hint of vanilla. Pizzelle cookies make a great dessert, but they’re also perfect for holiday snacking.
How to Make It
Preheat a piccolo pizzelle baker (with 4 [3 1/4-inch] patterned cookie grids) according to manufacturer’s directions. Beat sugar and eggs with a heavy-duty stand mixer fitted with paddle attachment on medium speed until pale yellow, 2 to 3 minutes. Add melted butter and vanilla, and beat until well blended.
Sift together baking powder, salt, and 1 cup of the flour in a small bowl. Fold flour mixture into butter mixture just until incorporated. Fold remaining 3/4 cup flour into batter.
Lightly brush each patterned cookie grid with vegetable oil. Place 1 level tablespoon batter slightly above the center of each grid. Cook according to manufacturer’s directions until lightly browned, 1 minute to 1 minute and 15 seconds. Remove to a wire rack to cool, and trim edges with scissors. Repeat with remaining batter.