Vanilla Pizzelle With Browned Butter

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These vanilla pizzelle with browned butter are a delicious twist on traditional pizzelle and are so easy to make. They are perfect for a sweet treat or dessert for any occasion!

A stack of vanilla pizzelle with browned butter on a small white plate.

These vanilla pizzelle with browned butter are one of my new favorite flavored pizzelle and there are no extra pizzelle steps except browning the butter. This pizzelle is a cross between a brown butter cookie and a traditional vanilla pizzelle.

I do love making classic anise pizzelle, but sometimes it is fun to change it up. You can call this a modern pizzelle and believe me when I say, that Italians like myself love changing up the flavors of pizzelle to keep things interesting 🙂

These are great anytime and so delicious.

What You Will Need

Vanilla pizzelle ingredients including: all-purpose flour, vanilla extract, eggs, sugar, butter, baking powder and salt.

Unsalted butter
All-purpose flour
Anise Extract (or oil)
Granulated sugar
Vanilla extract
Kosher salt
Baking powder
Eggs: I like to use large eggs.

Making The Vanilla Pizzelle Batter

Preparing the vanilla pizzelle with browned butter including: mixing the wet ingredients, adding the dry ingredients, browning the butter then adding that to the dough and mixing until a smooth batter forms.

Mix dry ingredients: In a large bowl, whisk the eggs, vanilla extract and sugar and mix well.
Add Dry Ingredients: Mix the flour, salt and baking powder in a medium bowl. Then add this to the wet ingredients and mix well.
Add melted browned butter: Now add that melted browned butter and mix until combined.

Cooking The Pizzelle In The Pizzelle Iron

Cooking the vanilla pizzelle inclduing scooping a tablespoon of pizzelle dough on to the pizzelle iron then cooking and cooling the pizzelle.

Preheat the pizzelle iron: according to the manufacturer's instructions.
Make the pizzelle: Scoop a tablespoon of dough onto your pizzelle iron and then close it, and cook for about 30 seconds to one minute or until the pizzelle are a light golden color.
Cool: Once the cookies are ready, gently scoop them off with a spatula and place them onto a cooling rack.

How To Brown The Butter For The Vanilla Pizzelle

Browning butter is very easy to do. Just follow these steps to get the perfect flavor.

Cut the unsalted butter into small pieces to ensure even melting.
Place the butter pieces in a saucepan or skillet.
Heat the pan over medium-low heat and let the butter melt completely. Once melted, reduce the heat to low to prevent burning and stir occasionally.
As the butter cooks, it will begin to foam (this is normal).
Keep a close eye on the color of the melted butter as it starts to turn from pale yellow to golden brown. Remember to stir occasionally for even browning.
Once you start noticing brown specks forming at the bottom of the pan and a nutty aroma fills your kitchen, remove it from heat.
Transfer the browned butter into a separate container to stop it from cooking further.

Vanilla pizzelle stacked up on a plate sitting on a tablecloth.

Storing

Storing: To keep these cookies really crisp, it is best to store them in an air-tight container and eat them within 3 days.
Freezing: You can freeze pizzelle. Allow them to cool completely then wrap them in parchment paper then place them in a bag, making sure to get as much of the air out of the bag as possible. Freeze for up to one month. Thaw them by placing them on the counter in the bag and let them come to room temperature.

Pizzelle Making Tips

When the steam slows down check the pizzelle: Instead of guessing how long to cook the pizzelle in the pizzelle iron, I like to look at the steam coming off of the pizzelle iron. When the steam slows down, I start to check to see if the pizzelle are done.
Cook the pizzelle to your level of doneness: I like my pizzelle to be a golden color but you can cook them longer or shorter depending on your preference. Just make sure to cook them long enough so they become crisp.
Allow the pizzelle to cool on a cooling rack: The cooling down process is when the pizzelle becomes crisp. make sure to cool them on a wire rack so they cool completely.

Recipe FAQs

Should browned butter be dark or light?

The browned butter will be a deep yellow color with brown flecks when it is ready.

Can you use vanilla bean paste instead of vanilla extract in the vanilla pizzelle?

Yes. You can substitute 1:1 with vanilla bean paste for the vanilla extract.

Do you need to oil the pizzelle iron?

If your pizzelle maker has a non-stick coating, you do not need to oil it. If it does not, follow the manufacturer's instructions for how to oil the pizzelle plates on the iron.