Grandma's Waffle Cookies (Pizzelles)


  • 6eggs
  • 2 ½ cups white sugar
  • ½ cup vegetable oil
  • ½ cup butter, melted and cooled
  • 1 teaspoon anise oil, or more to taste
  • 5 cups all-purpose flour, or as needed
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • Directions

  • Step 1

    Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.


  • Step 2

    Preheat a pizzelle cooking iron according to manufacturer’s instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.

  • Cook's Notes:

    I add 1 teaspoon LorAnn Princess Cake and Cookie flavor to the batter, but this is optional.

    For a flavor alternative, try Lemon-Poppy Seed: omit anise oil; instead add 1 to 2 teaspoons lemon oil (or extract), zest from 1 lemon, and 1 tablespoon poppy seeds.

    Pizzelles freeze well. Place into stacks of a dozen, then place 2 dozen into a gallon-sized plastic zip-top bag. Note, however, cookies are fragile and will break if crushed so be sure you have plenty of freezer space!

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