Best Pizzelle Cookies Recipe (Classic Italian Cookie)
Dec 01, 2023, Updated Dec 14, 2023
This post may contain affiliate links. Please read our disclosure policy.
The Best Pizzelle Cookies Recipe! These classic Italian cookies are stunning and surprisingly easy to make- a family recipe passed from generation to generation. Enjoy the recipe and the memories of making the best homemade pizzelle!
You will also love my Amaretti Cookies.
Best Pizzelle Cookies
Traditional Italian waffle cookies are a family favorite! They are most often flavored with anise. Other flavors include vanilla, almond, or lemon zest. They are typical Italian Christmas cookies that are fun to make, just like our Italian Rainbow Cookies!
Made using a special iron with intricate designs, these make beautiful cookies! Wrap individual pizzelle cookies in decorative bags or boxes and give them as gifts or party favors.
Table of Contents
- Best Pizzelle Cookies
- Simple Ingredients
- How to Make Pizzelle (step-by-step photos)
- Substitutions
- Variations
- Pizzelle Iron or Pizzelle Press
- How to Store Pizzelle Cookies
- What to Make with Pizzelle Cookies
- Top Tips for Best Results
- FAQs
- More Cookie Recipes
- What to Serve with
- Best Pizzelle Cookies Recipe (Classic Italian) Recipe
Simple Ingredients
Make the perfect pizzelles with this easy recipe. There are only a handful of pantry staples for this pizzelle cookie recipe.
- Eggs
- Granulated sugar
- Unsalted butter (or a suitable substitute)
- All-purpose flour (or a gluten-free alternative, if desired)
- Baking powder
- Vanilla extract (or other flavor extracts of your choice)
- Optional flavorings such as anise extract, anise seeds, lemon zest, almond extract, or cocoa powder
- Salt
See the recipe card for quantities.
How to Make Pizzelle (step-by-step photos)
You will love how easy it is to make these thin Italian waffle cookies.
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.
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.
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.
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.
Share and Enjoy: Pizzelles are best enjoyed fresh, but they can be stored for several days in an airtight container. They make a wonderful treat on their own, alongside coffee or tea, or even as a dessert with ice cream or fruit.
Substitutions
If you’re looking to make pizzelle cookies but need to substitute certain ingredients due to dietary restrictions or ingredient availability, here are some common substitutions you can consider:
- Butter:
- Substitute melted coconut oil, vegetable oil, or margarine for butter in equal amounts if you’re looking for a dairy-free option.
- You can also use olive oil for a different flavor profile, though it will impart a slight olive oil taste to the pizzelle.
- All-Purpose Flour: To make gluten-free pizzelle, use a gluten-free all-purpose flour blend in place of regular flour. Be sure to check the blend’s instructions for a 1:1 substitution.
- Extracts and Flavors: Feel free to experiment with different extracts and flavors based on your preferences. For example, you can replace vanilla extract with almond, orange, or coconut extract for different flavor profiles.
Variations
Here are four delicious and different flavors of pizzelle cookies that you can try:
- 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.
- 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.
- Cinnamon-Sugar Pizzelle:
- Mix 1-2 teaspoons of ground cinnamon into the batter for a warm and spicy flavor.
- After cooking, while the pizzelle is still warm, sprinkle with a mixture of cinnamon and granulated sugar for a sweet and aromatic coating.
Pizzelle Iron or Pizzelle Press
If you make homemade pizzelle, I highly recommend using this one. It is good quality, one of the best pizzelle makers, and will last forever!
How to Store Pizzelle Cookies
To keep pizzelle cookies crispy and fresh, storing them properly is essential. Here are some tips on how to best store pizzelle to maintain their crispness:
- Cool Completely: Allow your freshly baked pizzelle cookies to cool completely on a wire rack before storing them. They will become crisper as they cool.
- Use an Airtight Container: Store the cooled pizzelle cookies in an airtight container with a tight-fitting lid. This will help prevent moisture from getting in and making the cookies soft.
- Layer with Parchment or Wax Paper: To prevent the cookies from sticking together and maintain their individual crispness, place a piece of parchment paper or wax paper between each layer of pizzelle in the container.
- Keep Them Dry: Moisture is the enemy of crisp cookies, so make sure the container is completely dry before placing the pizzelle inside.
- Avoid Refrigeration: Do not store pizzelle cookies in the refrigerator, as the humidity inside the fridge can make them lose their crisp texture.
- Store in a Cool, Dark Place: A pantry or cupboard is usually a good spot.
- Use Desiccant Packs: You can add desiccant packs or moisture-absorbing packets to the container to help keep the cookies dry. These are often included in packages of certain food products or can be purchased separately.
- Eat Them Soon: Pizzelle cookies are best enjoyed fresh and crispy. Try to consume them within a week or two for the best texture and flavor. Over time, even well-stored pizzelle may gradually lose some of their crispness.
- Re-crisp if Necessary: If your pizzelle has softened over time, you can re-crisp them on a baking sheet in a preheated oven at a low temperature (around 250°F or 120°C) for a few minutes. Keep a close eye on them to prevent over-baking.
What to Make with Pizzelle Cookies
Pizzelle cookies 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, Nutella, or fruit preserves, between two pizzelle cookies to make delicious sandwich cookies.
- Pizzelle Cannoli: Roll warm pizzelle into cannoli shapes 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.
- Dipped Pizzelle: Dip one end of each pizzelle into melted chocolate and allow them to cool until the chocolate hardens. You can also sprinkle them with chopped nuts or sprinkles before the chocolate sets.
- Pizzelle Tiramisu: Layer softened pizzelle cookies with coffee-soaked ladyfingers and a mascarpone cheese mixture to create a pizzelle tiramisu.
- Pizzelle Parfait: Crumble pizzelle cookies and layer them with yogurt or pudding, along with fresh fruit, for a quick and tasty parfait.
- Pizzelle Sundae: Top a scoop of ice cream with crushed pizzelle cookies, whipped cream, and your favorite sundae toppings like chocolate sauce and chopped nuts.
- 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.
Top Tips for Best Results
- Preheat the Pizzelle Iron: Ensure your Pizzelle iron is thoroughly heated before cooking. This helps in achieving an even cook and the classic lacy pattern.
- Use a Non-Stick Pizzelle Iron: If your pizzelle iron is not non-stick, it’s a good idea to lightly grease it with cooking spray or a small amount of melted butter before making each batch to prevent sticking.
- Get the Batter Consistency Right: The batter should be thick enough to hold its shape on the pizzelle iron but not too thick. If it’s too thick, it can be difficult to spread evenly; if it’s too thin, it may spread too much and not hold the pattern well. Adjust the batter consistency by adding more flour or liquid as needed.
- Use the Right Amount of Batter: Be consistent in the batter you place on the iron for each cookie. Depending on the size of your iron, a heaping teaspoon or tablespoon should work well.
- Don’t Overfill the Iron: Avoid overfilling the pizzelle iron, as excess batter can ooze out and make a mess. Start with a small batter in the center and let it spread naturally as you close the iron.
- Time It Right: Pay close attention to the cooking time. Pizzelle can go from pale to overcooked very quickly. Start with a shorter cooking time and gradually increase it until you achieve the desired color and crispness.
- Cool Properly: Place cooked pizzelle on a wire rack to cool completely. This allows them to become crisp as they cool. Don’t stack them while they are still warm, as they can become soft and lose their delicate texture.
- Store Correctly: To keep your pizzelle crisp, store them in an airtight container once they have cooled completely. You can also place a piece of parchment paper or wax paper between layers to prevent sticking.
- Practice Makes Perfect: Making pizzelle can take some practice, especially when getting the timing and consistency right. Don’t be discouraged if your first batch doesn’t turn out perfectly; it often takes a few tries to get the hang of it.
FAQs
The word “pizzelle” comes from the Italian word “pizze,” which means “round” or “flat.” Pizzelle are traditional Italian waffle cookies that are thin, flat, and typically round. Pizzelle have a long history in Italy, dating back centuries. They originate in the Abruzzo region of southern Italy. These delicate cookies were originally made using irons heated over an open flame or stovetop.
To keep pizzelle cookies crisp, store them in an airtight container once they have cooled completely. Place a piece of parchment paper or wax paper between layers to prevent sticking. Keep the container in a cool, dry place, away from moisture and humidity, and consume them within a week or two for the best texture.
Pizzelle are traditionally made with a pizzelle iron, which creates a distinctive pattern and thin, crispy texture. While it’s possible to make a similar batter and cook it in a waffle iron or on a griddle, it won’t yield the same results as a pizzelle iron.
If your pizzelle are sticking to the iron, it could be due to not using enough cooking spray, the iron not being properly preheated, or the batter being too thin. Make sure to grease the iron before each batch and follow the manufacturer’s instructions for preheating.
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.
Achieving an even color and pattern on the pizzelle may require some practice. Make sure your batter is evenly distributed on the iron, and try to close the iron consistently each time. Adjust the cooking time based on your iron instructions and desired browning level.
More Cookie Recipes
Looking for other holiday cookie recipes? Try these:
What to Serve with
Pizzelle Cookies are a delicious treat after any meal!
Best Pizzelle Cookies Recipe (Classic Italian)
- Total Time: 30 minutes
- Yield: 24–36 1x
Ingredients
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 3/4 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)
- Pinch of 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
Top Tips
-
- Preheat the Pizzelle Iron: Ensure your Pizzelle iron is thoroughly heated before cooking. This helps in achieving an even cook and the classic lacy pattern.
-
- Use a Non-Stick Pizzelle Iron: If your pizzelle iron is not non-stick, it’s a good idea to lightly grease it with cooking spray or a small amount of melted butter before making each batch to prevent sticking.
-
- Get the Batter Consistency Right: The batter should be thick enough to hold its shape on the pizzelle iron but not too thick. If it’s too thick, it can be difficult to spread evenly; if it’s too thin, it may spread too much and not hold the pattern well. Adjust the batter consistency by adding more flour or liquid as needed.
-
- Use the Right Amount of Batter: Be consistent in the batter you place on the iron for each cookie. Depending on the size of your iron, a heaping teaspoon or tablespoon should work well.
-
- Don’t Overfill the Iron: Avoid overfilling the pizzelle iron, as excess batter can ooze out and make a mess. Start with a small batter in the center and let it spread naturally as you close the iron.
-
- Time It Right: Pay close attention to the cooking time. Pizzelle can go from pale to overcooked very quickly. Start with a shorter cooking time and gradually increase it until you achieve the desired color and crispness.
-
- Cool Properly: Place cooked pizzelle on a wire rack to cool completely. This allows them to become crisp as they cool. Don’t stack them while they are still warm, as they can become soft and lose their delicate texture.
-
- Store Correctly: To keep your pizzelle crisp, store them in an airtight container once they have cooled completely. You can also place a piece of parchment paper or wax paper between layers to prevent sticking.
-
- Practice Makes Perfect: Making pizzelle can take some practice, especially when getting the timing and consistency right. Don’t be discouraged if your first batch doesn’t turn out perfectly; it often takes a few tries to get the hang of it.
- Prep Time: 10 min
- Cook Time: 20 minutes
- Category: Sweet
- Method: Italian
- Cuisine: Italian
I’m going to send for the PIZZELLE maker, my friend and I just love the ANISE ones, when I can find them in our store, or I’m going to see if I can order some on line. thank you very much for the homemade recipe. Dianne.
Yay! I hope you love these!
Just perfect. The right amount of each ingredient, as usual with Elena’s recipes!
Aww, thanks! Happy you loved it!
Made these cookies for my Italian son in law and grandson- they are their favorites! They were very easy and this recipe was easy to use in my pizzelle maker – they spread great and cooked perfectly! Delicious!
You are welcome! Happy they were a hit.
These are the best!
Yay! Happy you love them.
These were delicious and so fun to make!! It doesn’t hurt that they are gorgeous 🤩
Agreed! So pretty and easy to make- win-win!
This is my family’s recipe. We do use oil instead of butter as my Grandmother would say butter was too expensive when she was in Italy. I use just anise seed which I feel is the secret of a great flavor as the seeds toast !
Yes! I love the family connection to this recipe.