Pizzelle Cookies

Pizzelle Cookies are a classic Italian tradition, and they are super simple to make using a Pizzelle Iron and some common baking ingredients. Make this Pizzelle recipe for Christmas, Easter, or whenever you’re in the mood for a crisp, light, buttery Italian cookie.

Pizzelle Cookies are believed to date back to the 8th century, making them one of Italy’s traditional oldest cookies. Variations of simple, flat, pressed, or stamped baked goods, often referred to as pizze – an Italian word meaning “round” or “flat” – have been a part of central Italy’s culinary heritage for centuries.

The pizzelle, in its modern form, likely originated in the 18th century in the Abruzzo region of central Italy. These delicate, patterned cookies hold a special place in the traditions of small villages, where they have been cherished for generations. Historically, pizzelle were made using ornate irons, often engraved with intricate patterns, including family crests or meaningful designs, adding a personal touch to these beloved treats. Today, they remain a symbol of Italian culture, often enjoyed during holidays, weddings, and family celebrations.

Italian food is some of the best in the world! If you like Italian cookies, you should make these soft Italian Wedding Cookies, or my Ricotta Cookies.

How Do Italians Eat Pizzelles?

These crisp, waffle-like cookies are enjoyed in Italy and everywhere else in a number of fun ways. Just as they are, sprinkled with powdered sugar or plain, they are delicious as a snack with a cup of espresso.

You might also find them rolled up while still soft to form cannoli shells, or turned into sweet sandwiches with jam, gelato, or ricotta cream spread in the center.

Try your pizzelle cookies with my homemade Nutella recipe if you want a real treat!

Why You’ll Love This Pizzelle Recipe

1. Simple Ingredients – You need six ingredients to make pizzelle, and I’m fairly certain you have most of them already.
2. Everyone Loves Them – While this recipe is really easy, it can be time-consuming to cook them two at a time on a pizzelle iron. Your friends and family will know that these cookies were made with lots of love, and they’ll love you for it.
3. Versatile Recipe – I’m sharing a recipe for a pretty basic (but so delicious) vanilla pizzelle today. It’s the best pizzelle recipe if you’re making these for kids or if you don’t love the traditional anise flavor. You can easily change the flavor of your pizzelle cookies by using different extracts!

Classic Pizzelle Recipe Ingredients

Just six simple ingredients are needed to make Pizzelle!

Complete list of ingredients and amounts can be found in the recipe card below.

• Butter: Melted butter lets us make a thin, buttery, rich pizzelle batter.
• Granulated Sugar: To add sweetness and crisp texture.
• Eggs: Let your eggs come to room temperature before making the batter so that everything mixes together smoothly.
• Vanilla Extract: I’m adding vanilla extract to my Pizzelle, but you can exchange this for anise, almond, or any other flavor you like.
• All-purpose flour: regular all-purpose flour does the trick.
• Baking Powder: Creates a light texture for the pizzelle when cooked.
• Pizzelle Maker: This isn’t an ingredient, but it is a requirement for making these cookies! I use this pizzelle iron, and it makes the perfect pizzelle cookies that never stick. Plus, it gives them a pretty pattern!

How To Make Pizzelle

This pizzelle cookie recipe is so easy! It’s just like making waffles – mix up the batter and then cook it in the iron.

1. Make the Batter: In a large bowl, whisk together the melted butter and sugar until well blended. Add the eggs and vanilla extract, whisking until fully incorporated. Finally, add the flour and baking powder, and gently stir until just combined.

1. Prep the Iron: Preheat the pizzelle iron, and lightly grease it if yours needs to be greased. Check the manufacturer’s instructions if you aren’t sure.
2. Cook Pizzelle: Drop one heaping tablespoon of batter in the center of each Pizzelle space on the iron. Close the lid and bake for 60-90 seconds or until done. When steam stops coming out of the pizzelle machine, that means they are finished.
3. Finish: Allow the cookies to cool on a cooling rack. If you want to, you can trim any uneven edges from the pizzelle with a pair of scissors while they are still warm. Dust with powdered sugar just before serving.

Recipe Tips

• This recipe makes about 24 pizzelle cookies, using one heaping tablespoon of batter for each. You may get more or less depending on your pizzelle iron.
• Avoid Overfilling the Iron: Be careful not to overfill the iron, as it will create a mess. Underfilling ensures the cookies come out naturally round and neat.
• Cooling is Key: Transfer the pizzelle cookies to a flat surface or cooling rack immediately after removing them from the iron. They will harden and set in the same shape as when they cool, so a flat surface ensures they stay crisp and even.
• Flavors: Experiment with different flavors by adding extracts like anise, vanilla, almond, or lemon. For chocolate pizzelle, replace 1/4 cup of the flour with 1/4 cup of unsweetened cocoa powder.
• Roll Them for Cannoli Shapes: While the pizzelle are still warm and pliable, roll them around a wooden dowel or a spoon with a wide handle to create a faux cannoli shape. Once cooled, fill them with sweetened ricotta filling from my cannoli recipe, ice cream, Cannoli Dip, frosting, or this delicious cinnamon cream cheese frosting.
• Create Edible Bowls: Shape the pizzelle into edible bowls by pressing them into a small bowl or over the back of a ramekin while they’re still warm and flexible. Let them cool and harden in place. These bowls can be filled with a layer of melted chocolate (let it harden), and then topped with ice cream, fresh berries, whipped cream, or pudding for a creative dessert.
• Give Them as Gifts: Homemade pizzelle make wonderful gifts during Christmas or other special occasions. Stack them neatly, tie with a festive ribbon, and package them in a decorative box for a thoughtful presentation.

Storing and Freezing Tips

Storing

Store your pizzelle in an airtight container at room temperature. They can last up to two weeks as long as no moisture gets to them. If your pizzelles start to lose their crispness, you can refresh them by placing them in a 300°F (150°C) oven for a few minutes.

Freezing:

Pizzelle cookies freeze beautifully. Layer the cookies between sheets of parchment or wax paper to prevent them from sticking together, and place them in an airtight freezer-safe container or a resealable plastic bag. Freeze for up to 3 months. When ready to use, thaw at room temperature for about 30 minutes. If needed, you can crisp them up in a low oven for a few minutes before serving.

Frequently Asked Questions

What does Pizzelle mean in Italian?

The word for these cookies comes from “pizze” which means round and flat (like Pizza), and the ending “-elle” which means little. So it’s the perfect Italian word for little, round, flat cookies!

What kind of Pizzelle maker is the best?

If you don’t already have a Pizzelle maker and you’re shopping for one, I suggest buying a non-stick electric model. I have this one from CucinaPro that is really easy to use. It also comes in a version without the nonstick coating. This recipe will also work with a traditional stovetop pizzelle iron.

Can I make Pizzelle without an iron?

You can make pizzelle without a pizzelle iron. The most straightforward way would be to use a skillet and some type of press to form cookies. Honestly, I wouldn’t recommend trying this. It sounds like a mess waiting to happen!

What’s the traditional flavor of pizzelle?

Pizzelle flavored with anise is usually seen as the most traditional. Anise is the flavor of black licorice. Feel free to use 1 teaspoon of anise extract instead of or in addition to the vanilla used here.

Looking for more classic cookie recipes? Try shortbread cookies, half moon cookies, or gingersnap cookies next!

Have fun making this simple and traditional Italian pizzelle recipe! Don’t forget to Pin it for later.