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This classic Pizzelle Recipe makes thin, crisp Italian waffle cookies with beautiful patterns and traditional flavor. Lightly sweet and most often flavored with anise, these cookies are simple to make with a pizzelle iron and perfect for holidays, gifting, or adding to an Italian cookie tray.
Whether you’re making them for Christmas or just because, pizzelle are a timeless treat that never goes out of style. You will also love my amaretti cookies and almond biscotti.
Quick Look at This Pizzelle Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 24-36 pizzelle cookies; quantity will depend on the size of your pizzelle iron.
- Dietary Info: Vegetarian; can be made dairy-free and gluten-free with simple substitutions in the pizzelle recipe.
- Method: Mixing a simple batter, cooking in a pizzelle iron for thin, evenly baked cookies.
- Technique: Classic Italian waffle cookie batter spread and pressed to create a delicate patterned cookie.
- Flavor & Texture: Lightly sweet with traditional anise flavor; thin, crisp, and delicately patterned.
Why you’ll love this family favorite!
Traditional Italian waffle cookies have always been a family favorite in my kitchen. Most often flavored with anise, pizzelle can also be made with vanilla, almond, or a hint of lemon zest.
They’re especially popular during the holidays and are a classic addition to Italian Christmas cookie trays, alongside favorites like Italian Rainbow Cookies, Spritz Cookies, and Chocolate Crinkle Cookies. Pizzelle also make lovely gifts. Simply wrap them individually in decorative bags or boxes for easy party favors or holiday treats.
What are Pizzelle Cookies?
Pizzelle are thin, crisp Italian waffle cookies traditionally flavored with anise, vanilla, or citrus zest and cooked in a specialized pizzelle iron. The iron creates their signature delicate pattern and flat, round shape, making them just as beautiful as they are delicious. Pizzelle have a long history in Italy and are believed to have originated in the Abruzzo region, where they were once made using irons heated over an open flame or stovetop. I hope you enjoy my family’s pizzelle recipe!
Made With Amore,
“I tried this pizzelle recipe yesterday and it’s DELICIOUS!!!! Thank you so much for sharing. It’s a true Italian pizzelle recipe. The flavor is perfect!!!”
– Shannon
Table of Contents
Simple Ingredients
Make the perfect pizzelles with this easy pizzelle recipe using only a handful of pantry staples.
- Unsalted butter: Butter gives pizzelle their classic rich flavor and helps create a thin, crisp texture. Use unsalted butter so you can control the salt level in the dough. For a dairy-free option, substitute melted coconut oil, vegetable oil, or margarine in equal amounts, keeping in mind the flavor will be more neutral. Olive oil can also be used, but it will add a subtle olive oil taste to the finished pizzelle.
- Vanilla Extract and Anise: Vanilla extract adds a warm, subtle sweetness that balances the dough, while anise is the traditional flavoring used in classic Italian pizzelle. You can use anise extract for a smooth, even licorice flavor or anise seeds for a more traditional look and a slightly textured bite. You can also flavor these Italian wedding cookies with anise, too!
- Special Equipment: You will also need a pizzelle iron to make Italian waffle cookies. This pizzelle maker is of good quality and one of the best! I recommend choosing one that’s non-stick as it will make the cooking process much easier.
See the recipe card for quantities.
Substitutions and Variations
Feel free to experiment with different extracts and flavors based on your preferences. It can be as simple as replacing vanilla extract with almond, orange, or coconut extract for different flavor profiles, or you can try one of these special pizzelle cookie variations.
- Gluten-Free: Use a gluten-free all-purpose flour blend (one with xanthan gum) in place of regular flour.
- Lemon Pizzelle: Add 1-2 tablespoons of freshly grated lemon zest to the batter for a bright and zesty flavor. Optionally, drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cooled pizzelle for extra tanginess. If you love lemon, try my lemon crinkle cookies next!
- Chocolate Pizzelles: Mix 2-3 tablespoons of unsweetened cocoa powder into the batter for a rich chocolate flavor. You can also add mini chocolate chips to the batter for added texture and chocolatey goodness.
- Almond Pizzelle: Add 1-2 teaspoons of almond extract to the batter for a nutty and aromatic flavor. You can sprinkle sliced almonds on top of the pizzelle right after they come off the iron for a delightful crunch. For more almond-flavored desserts, try my almond cake recipe or these St. Lucia buns.
- Cinnamon-Sugar Pizzelle: Mix 1-2 teaspoons of ground cinnamon into the batter for a warm and spicy flavor, similar to these cinnamon sugar donuts. After cooking, while the pizzelle is still warm, sprinkle with a mixture of cinnamon and granulated sugar for a sweet, aromatic coating.
- Chocolate Dipped Pizzelle: Give your pizzelle a special look by dipping the edges in melted high-quality chocolate, placing them on wax or parchment paper, and then lightly dusting them with sprinkles before the chocolate sets for a festive look.
How to Make Pizzelles
You will love how easy it is to make these thin Italian waffle cookies using my pizzelle recipe. To get started, plug in your pizzelle iron and let it heat up according to the manufacturer’s instructions. Usually, it takes a few minutes to reach the right temperature. This step is crucial for achieving an even cook and the classic lacy pattern.
- Beat the eggs and sugar together until well combined and slightly thickened. You can use an electric mixer or do this by hand, beating for about 3 minutes.
- Add the melted and cooled butter to the egg and sugar mixture. Mix until fully incorporated. Then stir in the vanilla extract and anise, or any optional flavoring you desire.
- Whisk together the flour, baking powder, and a pinch of salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients.
- Mix it together until you have a smooth batter. The batter should be thick enough to hold its shape on the pizzelle iron.
- Lightly grease or spray the pizzelle iron with cooking spray. If your iron isn’t non-stick, you can even add some butter to prevent sticking. Drop a spoonful of batter onto the center of each pizzelle pattern on the iron.
- The amount of batter will depend on the size of your iron, but it’s typically about 1 heaping tablespoon per pizzelle.
- Close the iron and cook according to the manufacturer’s instructions. The cooking time may vary, but it’s usually around 30-60 seconds, or until the pizzelle are golden brown and have a lacy pattern.
- Place the cooked pizzelle on a wire rack to cool completely. They will become crispy as they cool. Enjoy your pizzelle cookies as they are, or dust them with powdered sugar for an extra touch of sweetness. They make a wonderful treat on their own, alongside coffee or tea, or even as a dessert with a bowl of pistachio gelato, ice cream, or fruit.
My Pro Tips
Recipe Tips
- Get the Batter Consistency Right: The batter should be thick enough to hold its shape when scooped, but loose enough to spread slightly once the iron is closed. If it’s too thick, it won’t spread evenly; if it’s too thin, it can overflow and lose the classic pizzelle pattern. Adjust the consistency by adding a small amount of flour or liquid as needed.
- Use the Right Amount of Batter: Consistency matters for even cooking. Depending on the size of your pizzelle iron, a heaping teaspoon or tablespoon of batter per cookie usually works well.
- Don’t Overfill the Iron: Start with a small amount of batter placed in the center of each mold and let it spread naturally as you close the iron. Overfilling causes batter to ooze out and can blur the decorative pattern.
- Watch the Cooking Time Closely: Pizzelle cook quickly and can go from pale to overdone in seconds. Start with a shorter cooking time and adjust as needed until the cookies are lightly golden and crisp.
- Cool Completely for Crispness: Transfer cooked pizzelle to a wire rack and allow them to cool completely. They crisp up as they cool, so avoid stacking or covering them while warm, as trapped steam can soften them.
- Expect a Short Learning Curve: Pizzelle often take a batch or two to perfect. Timing and batter amount can vary slightly depending on your iron, so don’t be discouraged if the first few aren’t perfect.
Pizzelle Recipe FAQs
To keep pizzelle cookies crisp, store them in an airtight container once they have cooled completely, placing parchment or wax paper between layers to prevent sticking. Keep the container in a cool, dry place away from moisture and humidity, and enjoy within one to two weeks for the best texture. If they soften, briefly re-crisp the pizzelle in a 300°F oven for a few minutes, then let them cool completely before serving.
Yes, you can freeze pizzelle cookies for longer storage. Place them in an airtight container or zip-top freezer bag with parchment paper between layers to prevent sticking. Thaw them at room temperature when you’re ready to enjoy them.
No, not really. Pizzelle are traditionally made with a pizzelle iron, which creates their signature thin shape, crisp texture, and decorative pattern. While the batter can be cooked in a waffle iron or on a griddle, the cookies will be thicker and softer and won’t have the classic pizzelle texture or design.
Pizzelle may stick if the iron isn’t fully preheated, if there isn’t enough light greasing, or if the batter is too thin. Always preheat the pizzelle iron according to the manufacturer’s instructions and lightly grease it as needed, especially for older or non-nonstick irons. If the batter seems thin and runny, stir in a small amount of flour, one tablespoon at a time, until it thickens enough to hold its shape when scooped.
For even color and a well-defined pattern, use a consistent amount of batter and place it in the center of the iron each time. Close the iron gently and evenly so the batter spreads uniformly, and avoid pressing too hard. Cook the pizzelle for the same amount of time for each batch, adjusting slightly as needed based on your specific iron and preferred level of browning.
Storage Instructions
Here are my top pizzelle recipe tips on how to best store pizzelle to maintain their crispness.
- Storing: Once completely cooled, store pizzelle in a dry, airtight container with parchment or wax paper between layers. Keep them in a cool, dry place (not the refrigerator) and enjoy within one to two weeks for the best crisp texture.
- Re-crisp: If pizzelle soften, place them on a baking sheet and warm in a 300°F oven for a few minutes, then let cool completely before storing again.
Serving Ideas for Pizzelle Cookies
This pizzelle recipe makes cookies that are versatile and can be used in various ways to create delightful desserts and treats. Here are some ideas for what you can make with pizzelle cookies:
- Pizzelle Sandwiches: Spread a layer of sweet filling, such as chocolate ganache, homemade Nutella, or fruit preserves, between two pizzelle cookies to make delicious sandwich cookies.
- Pizzelle Cannoli Shells: Roll warm pizzelle into the shape of a cannoli shell and fill them with a traditional cannoli cream made from ricotta cheese, powdered sugar, and flavorings like vanilla or orange zest.
- Ice Cream Cones: Shape warm pizzelle into cones while they are still pliable and let them cool in that shape. Then, fill them with your favorite ice cream.
- Pizzelle Tiramisu: Layer softened pizzelle cookies with coffee-soaked ladyfingers and a mascarpone cheese mixture to create an Italian tiramisu with pizzelle cookies.
- Crunchy Topping: Crumble pizzelle cookies and add them to fruit yogurt parfaits or an ice cream sundae.
- Dessert Pizza: Spread sweetened ricotta cheese or cream cheese on pizzelle cookies and top them with sliced strawberries, blueberries, and a drizzle of honey for a dessert pizza.
- Pizzelle Affogato: Place a scoop of vanilla ice cream or gelato on top of a warm pizzelle and pour a shot of hot espresso or brewed coffee over it for an affogato dessert.
These are just a few creative ideas for incorporating pizzelle cookies into your dessert repertoire. Try serving crispy Italian waffle cookies with cannoli dip too!
More Italian Holiday Cookies
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Pizzelle Recipe (Italian Waffle Cookies)
Equipment
Ingredients
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup 1 stick unsalted butter, melted and cooled
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon Anise Extract or Anise Seeds, optional, but that is the flavor that makes them traditional
- 1 pinch salt
Instructions
- Preheat the Pizzelle Iron: Plug in your pizzelle iron and let it heat up according to the manufacturer's instructions. Usually, it takes a few minutes to reach the right temperature.
- Prepare the Batter: In a large mixing bowl, beat the eggs and sugar together until well combined and slightly thickened. You can use an electric mixer or do this by hand, about 3 minutes.
- Add the Butter: Add the melted and cooled butter to the egg and sugar mixture. Mix until fully incorporated.
- Add Flavoring: Stir in the vanilla extract and any optional flavoring you desire, such as anise extract or almond extract. Anise is a traditional flavor for pizzelle, but you can skip it or use other extracts for a different taste.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter. The batter should be thick enough to hold its shape on the pizzelle iron.
- Cook the Pizzelle: Lightly grease or spray the pizzelle iron with cooking spray.
- Drop a spoonful of batter onto the center of each pizzelle pattern on the iron. The amount of batter will depend on the size of your iron, but it’s typically about 1 heaping tablespoon per pizzelle.
- Close the iron and cook according to the manufacturer’s instructions. The cooking time may vary, but it’s usually around 30-60 seconds, or until the pizzelle are golden brown and have a lacy pattern.
- Remove and Shape: Carefully remove the pizzelle from the iron using a fork or a spatula. For a clean look you can remove the excess edges that go beyond the press pattern. The cookies will be soft initially but will harden as they cool. You can shape them into cones, rolls, or leave them flat.
- Cool: Place the cooked pizzelle on a wire rack to cool completely. They will become crisp as they cool.
- Serve: Enjoy your pizzelle cookies as they are or dust them with powdered sugar for an extra touch of sweetness.
- See the blog post for ideas of ways to serve pizzelle cookies. Store any leftover pizzelle in an airtight container to keep them crisp. This recipe makes about 24-36 pizzelle cookies, depending on the size of your pizzelle iron. Enjoy this Italian Christmas cookie tradition!
Notes
- Batter Consistency: The batter should be thick enough to hold its shape when scooped, but loose enough to spread slightly when the iron is closed. If needed, adjust with a small amount of flour or liquid.
- Measure Consistently: Use the same amount of batter for each cookie—usually a heaping teaspoon to tablespoon, depending on your iron—for even cooking and uniform size.
- Center the Batter: Place batter in the center of each mold and let it spread naturally; overfilling can blur the decorative pattern.
- Watch the Time: Pizzelle cook quickly, so start with a shorter cook time and adjust until lightly golden and crisp.
- Cool Completely: Transfer to a wire rack and let cool fully before storing; pizzelle crisp up as they cool.
- Practice Helps: Timing and batter amount can vary by iron, so expect the first batch or two to be a warm-up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this pizzelle recipe yesterday and itโs DELICIOUS!!!! Thank you so much for sharing. Itโs a true Italian pizzelle recipe. The flavor is perfect!!!
Yes! So happy you love our tried and true favorite Pizzelle recipe!