In a large bowl, add sugar, vanilla extract and eggs and beat until creamy with a hand held electric beater. Add butter and mix well.
In a medium bowl, add flour cinnamon and salt. Slowly blend into wet ingredients.
Spray pizzelle iron with nonstick cooking spray and allow to warm up. Pour 3/4 tablespoon of batter onto the iron and cook until baked and brown.
While still hot, quickly roll the waffle around a cone-shaped mold, sealing the point. (The cones will harden as they cool; remove from the mold when cool.) Repeat with remaining batter.
Recipe courtesy of Emeril Lagasse