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An easy Pizzelle recipe for the classic Italian cookie, lightly sweetened and flavored with vanilla or anise. All you need are 6 ingredients and 1 pizzelle maker!
I learned about Pizzelle from one of my best childhood friends. Her family made Pizzelle the traditional way, with an iron that had engraved plates and a clamp to hold it together.
Loosely translated, Pizzelle means “small, flat, and round” and that’s exactly what these cookies are.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Equipment and ingredient notes
- Pizzelle iron: Modern versions of pizzelle makers are just like waffle makers. They’re silvery, shiny, and beautiful, and they also make cookies! We rounded up the best pizzelle makers you can buy, and our top pick is the one I personally own and love – the Cuisinart Pizzelle Press.
- Anise: Anise is a common flavor, or you can use vanilla or almond extract. For lemon, use 1 teaspoon lemon oil instead of lemon extract (lemon extract doesn’t have enough flavor).
Do you need a pizzelle maker to make pizzelle?
I tested some of the most popular hacks on the Internet to see if you can in fact make pizzelle without a pizzelle iron—and none of them worked! I tried making them in a waffle maker, the oven, and on a stovetop. The waffle maker made pizzelle-flavored waffles, and the oven and stove top both led to pizzelle-flavored pancakes.
We rounded up the best pizzelle makers you can buy, and our top pick is the one I personally own and love – the Cuisinart Pizzelle Press. You can buy it at Walmart for $46.99. If you’re not looking to spend a ton of money, the Dash Mini Pizzelle Maker is a great option, too. It’s so cute—and it’s only $9.99 at Target!
Step-by-step instructions
- Preheat pizzelle iron and lightly coat with nonstick cooking spray. In a large bowl, combine flour, sugar, butter, anise or vanilla extract, baking powder, and eggs.
- Drop slightly rounded tablespoons of batter on to pizzelle iron and close.
- Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute. Using a nonstick spatula, remove each pizzelle to a cooling rack; repeat with remaining batter.
- Cool completely and dust with powdered sugar if desired.
Recipe tips and variations
- Yield: This recipe makes about 36 cookies, 12 servings of 3 cookies each.
- Storage: Store Pizzelle at room temperature for up to 2 weeks (for best results, layer the cookies between pieces of parchment paper or wax paper).
- Freezer: Pack cooled Pizzelle in a sturdy container between layers of parchment or wax paper (they may get broken if they are just in plastic bags). Label, date, and freeze for up to 2 months.
- Rolled: While the pizzelle are still warm from the iron, wrap them around a wooden dowel. You can even fill them with sweetened ricotta for a Mock Cannoli.
- Bake sale: Pizzelle are ideal for a bake sale or cookie swap because they are rarer than the usual chocolate chip cookies or brownies, and they look so fantastic wrapped in a small plastic treat bag tied with a pretty bow.
- Italian menu: Create your own Italian Feast with a traditional Antipasto Platter or Bruschetta, Spaghetti and Meatballs or Lasagna, Caesar Salad, Garlic Bread, or Panzanella Salad. Finish up the meal with Pizzelle, of course, or thick slabs of Tiramisu.
- Drinks with dessert: Looking for a cool Italian cocktail? Try a bright Aperol Spritz, a sweet Bellini, or a classic Negroni or Americano. Or, sip on some Limoncello.
Recipe FAQs
I tested every internet hack I could find to see if you can make pizzelle without a pizzelle iron. None of them worked! I tried making them in a waffle maker, in the oven (between 2 baking sheets), and in a skillet (flattened with something heavy on top). The waffle maker made pizzelle flavored waffles, and the oven and stove-top both led to pizzelle flavored pancakes. If you’re going to make pizzelle, you need a pizzelle iron.
Pizzelle comes from the word pizze which means round and flat, like a pizza. The elle part of the word means small (the diminutive). So pizzelle are small and flat.
The oldest known cookies in the world are Pizzelle, a small, flat cookie from Italy. Centuries ago, a small village called Colcullo was overrun by snakes. They were driven out by a Benedictine monk named San Domenico. The village celebrated with pizzelle and the Festival of the Snakes (or the Feast Day of San Domenico), still held every year on May 1st. Snake lovers, bring your own snake!
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Pizzelle
Equipment
- Pizzelle iron I love my Cuisinart Pizzelle Press, but, I'm also a big fan of CucinaPro pizzelle makers! You can get one that makes mini cookies or regular size on Amazon.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup butter melted and cooled
- 4 eggs
- 1 tablespoon anise or vanilla extract (see note 2)
- 2 teaspoons baking powder
Instructions
- Preheat pizzelle iron and lightly coat with nonstick cooking spray.
- In a large bowl, combine flour, sugar, butter, eggs, anise or vanilla extract, and baking powder. Drop slightly rounded tablespoons of batter on to pizzelle iron and close.
- Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute. Using a nonstick spatula, remove each pizzelle to a cooling rack; repeat with remaining batter.
- Cool completely and dust with powdered sugar if desired.
Recipe Video
Notes
- Pizzelle iron: Modern versions are just like a waffle maker: a silvery, shiny, beautiful waffle maker that makes cookies. I use and recommend the Cuisinart Pizzelle Press, which you can buy for $49.95 on Amazon.
- Anise: Anise is a common flavor, or you can use vanilla or almond extract. For lemon, use 1 teaspoon lemon oil instead of lemon extract (lemon extract doesn’t have enough flavor).
- Yield: This recipe makes about 36 cookies, 12 servings of 3 cookies each.
- Storage: Store Pizzelle at room temperature for up to 2 weeks (for best results, layer the cookies between pieces of parchment paper or wax paper).
- Freezer: Pack cooled Pizzelle in a sturdy container between layers of parchment or wax paper (they may get broken if they are just in plastic bags). Label, date, and freeze up to 2 months.
Just love the recipe. I Would like to double the recipe. Is there any adjustments you feel is necessary?
Hi Sharon, for the recipe itself I don’t think you would make any adjustments other than testing out the consistency of the batter and adjusting to get your cookies just right. Make sure to allow the pizzelle maker some time to reheat between batches. Hope you love them! – Meggan
this recipe makes perfect pizzelles!
Thanks, Sue! 😊 – Meggan
So excited to try this recipe! I have a question, how long do you think the batter would last in the fridge before making the cookies? Does it need to be used and made right away or do you think it would last 24hrs?
Thank you!!
Hi Lydia, it should be fine. Some believe the cookies are better if the batter is refrigerated overnight. I hope you love them! – Meggan
I absolutely love this recipe. They came out perfect. 10 out of 10.♥️
Out of all the recipes I’ve ever used 100 % perfect
I’m so glad you love it, Gina! Take care! – Meggan
These were so tasty! This was my first time making them and we really liked them! No more store bought for us! My only problem is I cannot get beautifully shaped cookies. No matter what amount of batter I use, they aren’t shapely. They have the general shape but are not round or snowflake shaped. I have the silver CucinaPro. Any suggestions? I’m sad they aren’t as pretty as all of the ones I keep seeing 🙁
Hi Donna, thanks so much for writing. Sorry their shape is challenging. I would make sure the pizzelle iron is well preheated. You can use a cookie scoop or pancake batter dispenser with the batter to get an even round amount onto the griddle. Lastly, I would make sure to press the lid down well so the batter can spread evenly. I hope this helps! – Meggan
I hope you get this, Meggan – All of those things were done/in place, but with the batter being thicker and a little sticky (it looked the same as in your video), it did not spread well (I got about 50% coverage), and I locked the handle as well. I see some irons that look deep/indented, mine of which is not (it’s just a flat plate with the design). I’m wondering if this is the cause.? P.S. Appreciate the quick response 🙂
Hi again, Donna! I agree, it could be part of the design of your pizzelle maker. I would next experiment with the consistency of your batter, making it a little thinner perhaps so the dough spreads. I read in the instruction manual too that your maker may want a little more batter (2 tablespoons) and a longer cooking time than my recipe states (1 minute 20 seconds to 2 minutes). I think this is the one you’re using, right? Link. I hope this leads to better pizzelle! – Meggan
It is that maker but the all stainless steel. It doesn’t seem to have as much indentation as others I see. I did get a full size cookie, just not the beautiful shape (I’m kind of a perfectionist so that’s hard for me LOL). They are still delicious, and I intend to make these for coworkers – and of course US! I am so happy that the first recipe I chose was a hit. I’m excited to experiment with different flavors – caramel is next! Thanks so much for your help, Meggan 🙂 Happy Holidays!!
It’s so fun to experiment with them! I hope you have a wonderful Holiday as well, Donna! 😊 – Meggan
I use this recipe every year at Christmas, all my friends love them- and expect them as gifts every year! Sometimes during the year upon request. I will always try to accommodate 🥰
That’s great, Barbara! Take care! – Meggan
Very doughy disappointed
Hi Nikki, thanks for writing. Not sure how to help but sorry you’re doughy disappointed. – Meggan
Hi I plan to make these this week. I would like to make half regular pizzelle, and half chocolate pizzelle. Do you have any suggestions on how to alter the recipe to make this into a chocolate pizzelle? Thank you so much!
Hi Maha, I would replace 2 tablespoons of flour for 2 tablespoons cocoa powder for half of the recipe. Take care and I hope you love them! – Meggan
Finally a crispy Pizzelle recipe! Comes off iron soft dries perfectly crisp. My go to recipe from now on! Divided dough to make vanilla, lemon and pumpkin spice.
Yum! Thanks, Kristy! Take care – Meggan
This is the best pizzelle recipe I have found, a keeper.
Thanks very much
You’re so welcome, Micheline! – Meggan