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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.
Hi I was wondering if I could substitute the 4 eggs for Bobs red mill egg replacer? Thanks.
Hi Audrey! I haven’t tried it personally, but I don’t see why it wouldn’t work. – Meggan
Hey Audrey, I was wondering if you tried the egg replacer and how it turned out!
Meggan,
It’s our family tradition to make these every year for the holidays. Your recipe turned out perfect, thank you. I left out the anise ( my kids are not a fan). I paired it with a pumpkin cannoli. I tried to attach a picture but couldn’t figure out how 🙂 Perfect dessert for the holiday! Thanks again!
I had this yesterday at a Mexican feast and they called them Galleta’s. I just made some and I’ll call them Pizelle’s.
How do you make the chocolate version?
Hi Marina, It’s been years since I’ve made chocolate ones! I would say to add 1/4 cup of cocoa powder and increase the butter to 1 cup (to account for the extra dry ingredients), but it has been so long I cannot say for certain; I’m sorry! I’m adding this to my list to test out. – Meggan
Hello!
My husband likes anise but I’m not a fan. Could I make half the recipe with a half tablespoon of anise and the other portion would be vanilla extract? Just trying to see if splitting the recipe would work or if I have to make two separate batches. Thanks in advance for your help! Your picture and recipe looks delicious.
Hi Amy, absolutely you can! I would recommend adding the ingredients except for the anise as directed in step 2, then splitting the batter. Add the 1 1/2 teaspoons anise to one portion, and mix well, then proceed with the rest of steps 2 and 3 as normal. – Meggan
Can you substitute erythritol for the sugar?
Hi Linda, I haven’t personally tested this substitution, so I cannot say for sure it will work. It seems like it should work though, as erythritol should be able to be used like sugar. It’s possible it may not dissolve as easily as sugar would, so I would keep an eye out to make sure it does. Hope they turn out, let me know if you try it! – Meggan
You can add other extracts to make different flavors
Just did this recipe and it turned out excellent. Added a bit of nutella half way through to get chocolate hazelnut flavour. I used butter but I am interested to see what the difference would be if oil is used instead. Can anyone comment?
I can not speak to oil but I can speak to Crisco! I use my grams maker (she passed away a few years ago at 103! ❤️). She kept the original little recipe book and that is what she used her whole life. And it calls for Crisco. I have only ever made them with Crisco. Always delicious!
Can easily be made in a sandwich press 😊 just section out little balls and press to get desired thickness. Only takes a couple minutes and cools crispy and delicious. I make mine with almond essence.
Does this work in a sandwich press?! That’s a great tip. I’ve been meaning to try out my waffle iron but I just don’t think it’s going to go well. But a sandwich press… that sounds promising. I’m going to try it! Thanks Dahlia! -Meggan
This recipe was perfect! It was easy and the cookies are delicious!