Instructions

1. Place 8 tablespoons unsalted butter pieces in a microwave-safe bowl and microwave on high until melted, about 45 seconds. Set aside to cool while you measure and mix the rest of the batter.
2. Place 3 large eggs, 3/4 cup granulated sugar, and the vanilla (see options above) in a large bowl and whisk vigorously until the mixture is homogeneous, about 2 minutes. Add 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt, and whisk to combine. Add the cooled butter and whisk until completely smooth, about 1 minute. Cover the bowl and let the batter rest for 30 minutes. Alternatively, you can store the batter in the fridge overnight, bringing it to room temperature for 30 minutes before using.
3. About 10 minutes before baking, preheat a pizzelle press. Lightly coat the press with cooking spray and portion 2 teaspoons of the batter into the center of each pizzelle form. Close the press and cook until lightly golden-brown, 1 to 1 1/2 minutes — the time will vary depending on the press. Use a thin flat spatula to gently transfer the cookies to a wire rack. The cookies will crisp up when cooled.
4. Repeat with the remaining batter, but you won’t need to coat the press with cooking spray each time, especially if you have a non-stick press. Cool the cookies completely. Dust with powdered sugar before serving if desired.