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Beat eggs and sugar in a mixing bowl for approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
While still beating, slowly drizzle in the melted and cooled butter. Then add the vanilla extract.
In a separate bowl, whisk the baking powder into the flour. Using a spatula, fold the dry ingredients into the wet ingredients until just incorporated.
Bake one medium cookie scoop of batter (about 1 ½ tablespoons) per mold in a pizzelle maker until golden brown, about 30 seconds.
Remove with a wooden spatula to a cooling rack and cool completely.
Dust cooled pizzelles with powdered sugar, as desired.