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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.
They are so good
Would you know where I can get an engraved pizzelle maker? I’ve been trying to find one as a gift for my mom but can’t seem to find them anywhere.
Hi Tania!
That sounds like such an amazing gift! My first thought was Things Remembered, a mall store. I found this on thingsremembered.com: “Did you know? Things Remembered can engrave gifts that you bring in, like that treasured heirloom from your great-grandmother or a piece of unique jewelry you picked up on your last European vacation. Carry yours into any of our stores throughout the U.S. to learn more.”
Hopefully this helps! Good Luck!
If you’re still looking they sell them on amazon.
This is truly the best recipe !!! As this is the first time I’ve used my iron. They slide right off and right onto the plate. Very light and crispy. The only recipe I’ll ever use. Thank You So Much
Wow! Thanks so much Sandi! I’m glad you like the recipe! 😀 -Meggan
Sandy, did you refrigerate your dough or just make them right away?
I’m having trouble finding a round metal tin for my pizzelles. I don’t buy coffee in a can but might have to just for the can. I saw some at a dollar store but can’t remember which one it was. The recipe is great though I’ll make half a recipe and use Splenda rather than sugar. Growing up my mom made these and tried different flavors each time. The coconut and the lime pizzelle were the best. I’m thinking of trying to make a strong liquid batch of raspberry-lemonade drinks mix and using it. With so many flavors of sugar free drink mixes available for a dollar, it’s worth it.
Hi, if you are just looking to store them and keep the fresh, I have found a that a wrapper from a loaf of bread is perfect.
Love making these every year for Easter. I hand them out to neighbors. They look beautiful in a clear covered tower jar.
I accidentally purchased extra large eggs. Sadly, my pizzelles came out too cake :(((. Is there a way to “fix” the batter? My first batch were done with my large eggs.
Hi Jean, wow, that sounds so wonderful! That’s so nice of you to hand them out to your neighbors, and I’m glad that you love the recipe. As far as your batter, I’m sorry, but I don’t have a solution for you. I haven’t tested it with the extra large eggs, so I wouldn’t know where to begin. I hope you are able to salvage the batter, but unfortunately you may just have to start over. 🙁 Have a wonderful Easter and thank you for reading, and for being such a wonderful neighbor. 😀 -Meggan
Jean,
Just add more flour until the dough becomes firmer.
Very easy to make the batter. Hardest part is getting the amount right. The really hard thing I had to deal with is keeping my fingers clean. I think I need suggestions on this. One noted- I used Duck eggs and the flavor was great. Will try chicken eggs next. Thanks Meggan.
Hi! I made these the other day and they were really good. The only problem I was having is when I closed my press quite a bit of the dough squished out of the iron. I tried less dough but then it didn’t make full cookie. Any suggestions? Maybe refrigerating the dough for an hour os so?
These were so simple to make and tasted great! This recipe is a keeper! Last year I tried to make some and it was a real mess! I made these in about an hour and put them in a clean coffee can as a gift – they were so beautiful and tasted so good and I was pleased I could give them as a gift to a friend who is is Pizzelle connoisseur!
Wow! Those options sound great.
I love making pizzelles. It goes so fast and is theraputic. I’ve done Anise, orange, rum, almond, rum, chocolate and coffee.