Pizzelle Cookies are a classic Italian tradition and they are super simple to make using a Pizzelle Iron and some common baking ingredients. Make these for Christmas, Easter, or any time you’re in the mood for a crisp, light, buttery Italian cookie.
Pizzelle Cookies are thought to be as old as the 8th century. Some type of simple, flat, pressed or stamped baked good has been made in parts of Italy for a long, long, time.
The pizzelle as we know it now was likely invented in the 18th century and is part of the rich history and culture of some small villages in the Southern Italian region named Abruzzo.
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.
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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
- Simple Ingredients– You need six ingredients to make pizzelle, and I’m fairly certain you have most of them already.
- Everyone Loves Them – While this recipe is really easy, it can be time-consuming to cook them 2 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.
- Versatile Recipe – I’m sharing a recipe for a pretty plain (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!
Pizzelle Ingredients
Just 6 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 the light texture of Pizzelle when they are 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 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.
- Make the Batter: In a large bowl, combine the butter with sugar and whisk until combined. Add in the eggs and extract and whisk again until well combined. Add flour and baking powder, and stir until just combined.
- Prep the Iron: Preheat the pizzelle iron, and grease it if yours needs to be greased. Check the manufacturer’s instructions if you aren’t sure.
- Cook Pizzelle: Drop 1 heaping tablespoon of batter in the center of each Pizzelle space on the iron. Close the lid and bake for 45-60 seconds or until done. When steam stops coming out of the pizzelle machine, that means they are finished.
- Finish: Allow the cookies to cool on a wire rack. If you want to, you can trip any uneven edges from the pizzelle with a pair of scissors while they are still warm. Dust with powdered sugar just before serving.
Tip!
Different Pizzelle irons may work differently than mine. Adjust the amount of batter, cook time, and prep instructions if needed, according to your manufacturer’s instructions.
Recipe Tips
- This recipe makes about 24 pizzelle cookies that use 1 heaping tablespoon of batter each. You may get more or less depending on your machine.
- Avoid overfilling the iron or you’ll end up with a mess. I underfill mine so that the cookies come out naturally round.
- Roll them: While the pizzelle are still warm, roll them around a wooden dowel or a soon with a wide handle to create a faux cannoli shape. Fill them up with sweetened ricotta, ice cream, Cannoli Dip, or some frosting. Yum! You can grab my buttercream frosting recipe in this Christmas Layer Cake recipe.
- Give them as gifts: If it’s Christmas time, people love getting homemade pizzelle as gifts. Tie up a stack with a pretty ribbon and seal in a box for a beautiful presentation.
How to Store Pizzelle
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.
Pizzelle can also be frozen for up to 2 months. Enjoy them right away after defrosting.
More Italian Recipes You’ll Love
Make a delicious Italian Salad: Caprese and Panzanella are both classics that make great use of fresh mozzarella and tomatoes.
Enjoy a big family meal with my Lasagna Roll Ups or Chicken Cacciatore.
Delicious pasta dishes like Gnocchi Al Pomodoro, and Pasta Alla Norma are easy favorites too.
More Italian Desserts
all desserts →
FAQs
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!
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. Some might prefer this, but I definitely prefer the non-stick one. This recipe will also work with a traditional stovetop pizzelle 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!
Pizzelle flavored with anise are 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.
Have fun making this simple and traditional Italian pizzelle recipe! Don’t forget to Pin it for later.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pizzelle Cookies
Equipment
Ingredients
- 1 stick (½ cup) butter melted
- ⅔ cup (134g) granulated sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract see note 2
- 1 ¾ cups (224g) all-purpose flour
- 2 teaspoons baking powder
Instructions
- In a large bowl, combine the butter with sugar and whisk until combined. Add in the eggs and extract if using and whisk again until well combined.
- Add flour and baking powder, and stir until just combined.
- Preheat and grease your pizzelle iron if needed. (see note 1)
- Drop 1 heaping tbsp of batter onto the iron for each pizzelle cookie, and cook for 45-60 seconds or until done (when it stops steaming, it means your cookies are done).
- Remove onto a wire rack to cool completely. Dust with powdered sugar before serving.
Notes:
- Follow the instructions for your Pizzelle maker to know if you need to grease it or not. Non stick models generally don’t need to be greased. Keep in mind that different irons may cook differently than mine, so adjust the cooking time and amount of batter if needed.
- Use any flavoring you like. Anise is traditional, but I’ve made these with vanilla extract to keep them simple. Add 1 teaspoon of anise extract instead of vanilla, or try lemon, almond, or your favorite baking extract.
- This recipe makes about 24 pizzelle cookies that use 1 heaping tablespoon of batter each. You may get more or less depending on your machine.
- Avoid overfilling the iron or you’ll end up with a mess. I underfill mine so that the cookies come out naturally round.
- Trim the Edges. Only if you want to, you can use kitchen scissors to trim any uneven edges from the pizzelle while they are still warm and soft.
- Roll Pizzelle. While the pizzelle are still warm, you can wrap them around a dowel or spoon handle to create cannoli-like shells. Fill them with sweetened ricotta, ice cream, or frosting.
- To Store: Keep cooked pizzelle in an airtight container at room temperature. They can stay fresh for up to 2 weeks as long as they aren’t exposed to moisture.
- To Freeze: Store in an airtight container in the freezer for up to 2 months. Enjoy right away after defrosting for the best texture.
- Give them as gifts: If it’s Christmas time, people love getting homemade pizzelle as gifts. Tie up a stack of these cookies with a pretty ribbon and seal in a box for a beautiful presentation.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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