Crispy Vanilla Cookies (Print Version)
# Ingredients:
01 -
1 1/2 cups plain flour.
02 -
3/4 cup white sugar.
03 -
1 stick (8 tablespoons) of unsalted butter.
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1/2 teaspoon salt (kosher works best).
05 -
3 large eggs.
06 -
1 tablespoon vanilla flavoring (or 1 teaspoon vanilla paste, or scrapings from 1 vanilla bean).
07 -
1 1/2 teaspoons baking powder.
08 -
Non-stick spray for cooking.
09 -
Optional: powdered sugar to sprinkle on top.
# Instructions:
01 -
Chop butter into smaller pieces. Melt it in a microwave-safe container for about 45 seconds at high power. Leave it to cool off afterwards.
02 -
In a roomy bowl, whisk together the eggs, sugar, and vanilla for about 2 minutes. Make sure it's all mixed up and smooth.
03 -
Dump in the flour, baking powder, and salt. Stir with a whisk until combined well. Pour the cooled butter in too, then mix until it’s completely smooth (about a minute).
04 -
Cover the bowl and leave the batter to rest for 30 minutes. Or, place it in the fridge overnight, but warm it up for 30 minutes to room temp before using it.
05 -
Heat the pizzelle press and give it a quick spray of cooking oil. Add 2 teaspoons of batter at the center of each plate. Shut the top and cook until they turn a light golden shade, roughly 1-1 ½ minutes.
06 -
Move the pizzelle to a cooling rack using a thin spatula. Repeat until you’re out of batter. Once cooled completely, sprinkle a little optional powdered sugar on them.
# Notes:
01 -
You can prepare the batter a day early and keep it in the fridge.
02 -
The cookies will get crunchy after they’re fully cooled.
03 -
If your press is non-stick, you won’t need to spray it every time.