3 large eggs
¾ cup of sugar
1 stick of butter (½ cup), melted and cooled
2 tsp good vanilla extract (not imitation!)
1 ¾ cups AP flour (can substitute for 1:1 Gluten Free flour for gluten free version)
2 tsp baking powder
*For Chinese Five Spice Pizzelle, add 1 heaping Tbsp of Chinese Five Spice blend with the sifted flour and baking powder.
For the pizzelle dough:
- Melt butter and set aside.
- Beat eggs and sugar until light yellow and fluffy, about 2-3 minutes.
- Add cooled melted butter and vanilla, beat together until blended.
- Sift together 1 cup of flour and the baking powder, then combine with wet ingredients.
- Fold together until just combined, then add remaining flour and fold again until just incorporated. Be careful not to overmix!
To make the pizzelle:
- Heat your pizzelle iron. For a typical 2-cookie iron, place about 1 Tbsp of dough into the center of each pattern (If your iron is brand new, you may want to spray it with a cooking spray to keep from sticking. Once you have made enough cookies however, the iron should stay greased enough by the cookies themselves). Keep closed for about 1-1.5 mins, until your cookie is a light golden brown.
- Remove and cool. Continue with the rest of your batter. Cookies will be pliable when hot and harden after cooling (you can shape them into ice cream cones, cannoli shells, or waffle bowls when warm).
- If some of your batter spreads outside the pattern, you can easily break it off after the cookie has cooled. (Pro tip: those little bits are great for an ice cream topping!)