Pizzelle – Italian Cookies

In a medium-sized bowl, whisk the flour and baking powder together. Set aside.

Preheat the pizzelle iron according to the manufacturer’s instructions.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until well combined, scraping down the sides of the bowl if necessary. Pour in the melted butter and vanilla extract and mix well. Add in the flour mixture and mix until just incorporated. Finish incorporating any of the flour mixture gently by hand mixing with a rubber spatula, making sure not to over-mix. The batter will look runny at first. Allow it to rest for 5-10 minutes to let it thicken.

Using a tablespoon measure, drop the batter onto the molds of the hot pizzelle iron and cook according to the pizzelle iron manufacturer’s instructions (they usually cook for 20-30 seconds, but all machines are different, so be sure to read the instruction manual carefully). They should be a light golden brown/caramel color when fully cooked.

When the pizzelles are finished cooking, carefully lift them off the iron with a thin spatula and transfer them to a cooling rack to cool completely. Alternately, you can shape them into cones or bowls when they are still warm. Once shaped, place them on a cooling rack to cool completely. Repeat process with remaining batter.

Store in an airtight container at room temperature for up to 1 week.

*Tip: Pizzelle can be used to make ice cream sandwiches. Just keep in mind that they are a very delicate cookie, so soften your ice cream in the refrigerator for about 30 minutes before assembling the ice cream sandwiches.