Oven-Baked Pizzelles Recipe

Introduction

Oven-Baked Pizzelles are a delightful twist on the traditional Italian waffle cookie. Crisp and fragrant with anise, these cookies are perfect for a light treat or festive gathering. They come together quickly and require no special iron, making them accessible for any home baker.

Ingredients

• 2 cups (240 g) all-purpose flour, plus more for dusting
• 1/3 cup (65 g) granulated sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 large eggs, room temperature
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 3/4 teaspoon anise extract
• Powdered sugar, for dusting

Instructions

1. Step 1: In a small bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
2. Step 2: In a medium bowl, whisk the eggs, melted butter, and anise extract until smooth. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Cover the bowl with plastic wrap and chill the dough for at least 30 minutes or up to 1 hour.
3. Step 3: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly dust your hands and a work surface with flour. Roll the dough into 1-ounce balls (about 1 heaping tablespoon each), arrange them on the prepared sheets, and gently flatten each ball with the palm of your hand. If desired, press a cookie stamp into the dough to create an indentation.
4. Step 4: Bake the cookies for 20 to 22 minutes, rotating the baking sheets top to bottom halfway through baking. The cookies should be lightly golden on the bottom with crisp edges.
5. Step 5: Allow the pizzelles to cool completely on the baking sheets before dusting lightly with powdered sugar. Serve and enjoy!

Tips & Variations

• For a different flavor, substitute the anise extract with vanilla or lemon extract.
• If you don’t have a cookie stamp, you can use the bottom of a glass to gently press an indentation for a rustic look.
• Make sure the dough is well chilled before baking to help maintain the pizzelle shape and texture.
• Sprinkle powdered sugar just before serving to keep the cookies crisp.

Storage

Store the pizzelles in an airtight container at room temperature for up to one week. Keep them away from moisture to maintain their crispness. To re-crisp slightly stale cookies, warm them in a 300°F (150°C) oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pizzelle iron instead of baking them in the oven?

Yes, you can use a traditional pizzelle iron for a classic thin and crisp cookie texture. This recipe’s dough works well in a pizzelle iron, though baking provides a slightly thicker and more uniform cookie.

Can I substitute butter with oil in this recipe?

Butter is preferred for rich flavor and texture, but you can substitute an equal amount of neutral oil if needed. The texture may be slightly less crisp and the flavor less rich.

Oven-Baked Pizzelles Recipe

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★★★★★

4.4 from 138 reviews

• Author: Isabella
• Total Time: 40 minutes
• Yield: 20–24 cookies 1x
• Diet: Vegetarian

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Description

Enjoy these traditional oven-baked pizzelles, Italian waffle cookies flavored with fragrant anise extract. Crisp and lightly golden, these delicate cookies are perfect dusted with powdered sugar for a sweet, festive treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (240 g) all-purpose flour, plus more for dusting
• 1/3 cup (65 g) granulated sugar
• 1/4 tsp baking powder
• 1/4 tsp kosher salt

Wet Ingredients

• 2 large eggs, room temperature
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 3/4 tsp anise extract

For Serving

• Powdered sugar, for dusting

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Instructions

1. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until well blended.
2. Mix Wet Ingredients: In a medium bowl, whisk the eggs, melted and cooled unsalted butter, and anise extract to combine thoroughly.
3. Form Dough: Add the dry ingredient mixture to the wet ingredients and stir until incorporated. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 1 hour.
4. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
5. Shape Cookies: Roll the chilled dough into approximately 1-ounce balls (around 1 heaping tablespoon each), lightly dusting your hands or work surface with flour to prevent sticking. Place the balls on the prepared baking sheets and gently flatten each with the palm of your hand. If you have a cookie stamp, press it into the dough to create an indentation or pattern.
6. Bake: Bake the pizzelles for 20 to 22 minutes, rotating the baking sheets from top to bottom halfway through the baking time, until the cookies are lightly golden on the bottoms and the edges are crisp.
7. Cool and Serve: Allow the cookies to cool completely on the baking sheets so they firm up. Once cooled, dust generously with powdered sugar before serving.

Notes

• Be sure to chill the dough before baking to ensure proper texture and ease of shaping.
• If you don’t have a cookie stamp, flattening with your hand will still produce crisp, tasty pizzelles.
• Store pizzelles in an airtight container to maintain their crispness for up to one week.
• You can substitute anise extract with vanilla or almond extract if preferred, though it will change the classic flavor slightly.
• For a thinner, crispier cookie, flatten the dough balls more before baking.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Cookies
• Method: Baking
• Cuisine: Italian

Keywords: pizzelles, Italian cookies, anise cookies, oven-baked pizzelles, traditional pizzelle recipe, Italian dessert, crisp cookies