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Grandma’s Holiday Cookie Recipes – Traditional Pizzelles

  • Author: Chris Dalziel
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 30 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian


Traditional pizzelles are light, flavourful, and satisfying with a faint flavour of anise seed.


  • 3 eggs
  • 3/4 c. sugar
  • 1/2 c. butter, melted and cooled
  • 1 tsp. vanilla extract
  • 1 tbsp. anise seed, lightly crushed
  • 1 3/4 c. flour, all-purpose
  • 2 tsp. baking powder


  • Grease the plates of the pizzelle iron generously with butter or coconut oil. Preheat the pizzelle iron according to the manufacturer’s directions.
  • Set up a cooling rack close to where you are baking the pizzelles.
  • In a large mixing bowl, beat the eggs and sugar together until light and fluffy.  I use a wire whisk and beat it by hand.
  • Add butter, vanilla, and beat well.
  • Lightly crush anise seed with a mortar and pestle.
  • Add to the lightly crushed seed to the batter.
  • Sift flour and baking powder and add to egg mixture.
  • Mix until just blended. Don’t overwork the batter.
  • Batter will be stiff. If it is too runny it won’t spread properly in the iron.
  • Drop the batter by the spoonful into the centre of each circle on the pizzelle iron.
  • If the teaspoon of batter is off centre, the pizzelle doesn’t fill the design completely.
  • Close the pizzelle iron over the batter and let it cook until the steam stops.
  • Once the steam stops and the pizzelles are baked remove them from the iron.

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