This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
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!
More sweet treats
More From Culinary Hill
Join Us
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.
I was looking for an authentic pizzelle recipe. I have made them a few yrs ago & always used anise oil. I couldn’t find my pizzelle recipe card & decided to use this recipe. My only complaint is that 1 tablespoon of anise oil is wayyyyyy too much. My daughter opened the tin & was wafted in the face with a STRONG anise smell. I heard her say, “Ugh.” She then looks at me & says, “How much anise did u put in these?” as she took 2 out. I told her that, “the recipe called for 1 tablespoons. I thought that was too much. But I followed the recipe.” 1 tablespoon of anise oil is too much. Apparently the anise that u must use is extract? Do u know how much anise oil should be used? It must be either 1 or maybe 2 teaspoons. Thank u in advance!!
Hi TJ, I’m so sorry that your anise pizzelles were ruined. This recipe uses 1 tablespoon anise or vanilla extract, not oil. I looked into it and it seems like you could substitute 4 parts anise extract for 1 part anise oil, so about 3/4 teaspoons would be the amount to use. You can always add more to taste! I’m so sorry for the confusion! – Meggan
This is the perfect recipe
This is my new go to pizzelle recipe. I have my moms old machine, and they come out so thin and crisp. Soo tasty and rich in flavor. I use Anise oil and seeds and if I could, I’d eat the whole batch!
Such a great and easy recipe, I made 3 batches, one vanilla, one anise and one almond, I rolled the vanilla ones to make shells to fill with cream. Brought back so many memories of younger days with family!!!! Thank you for such a great recipe!
Hi, if i want to make just 5 pizzelle’s, how long will it take me to make? and how much of each ingredient should I use for this. if im using a mini pizzelle maker, will it make more than 5. thanks
Hi Ashley, you can use the slider in the recipe to adjust the recipe to make just five cookies. It may have awkward amounts, like 1/2 an egg. I haven’t used a mini pizzelle maker so it is entirely possible it will make more than five. Sorry about that! – Meggan
When you make the lemon ones do you also add vanilla? I also was wondering if you tried using anisette or anise liquor and anise seeds in the anise cookies? I find that the anise exact is not that strong. Also, should these be left out overnight so they crisp up before packaging? I know when I store them in a tupperware container they seem to soften up. Any thoughts on storage if making large batches? Awesome recipe. Thank you.
Yes, my Aunts use metal tins, the tall ones leftover from popcorn are the best!
for storage I always suck the air out of the corner of the sealed bag ….it takes about 3to4 to completely get the air out of the bag and quickly reseal the corner. I’m a culinary trained chef and my friend was helping me do an Octoberfest saw me doing that with leftovers and said that’s really cool, never saw anyone do that before!
Thanks for sharing! My first thought is to make sure the air isn’t being removed by sucking the corner of the bag by mouth, but rather with gentle presses and squeezes, which is more sanitary. Great tip! Thanks again! – Meggan
Quick question…I’m assuming the butter is unsalted, right? Going to make them tonight.
Thanks!
Hi Vina, sorry I didn’t get back to you in time. I always use salted butter. The reason is, I don’t find that some butters are saltier than others (I’ve never had a butter and thought WOW that’s way too salty!). They all taste pretty much the same to me. And the thing is, when I inevitably run out of salted butter, then I have to use unsalted on my toast which I don’t like. LOL. So the short answer is – I just use salted. I know that’s an unpopular opinion and everyone in the world will disagree with me, but that’s what I do because it’s more efficient to just buy one kind of butter. Thank you for reading, getting off my soap box now. 🙂 -Meggan
I love italian cookies. Thanks for sharing these italian cookies recipe with all of us. I really like these amazing pizzelle cookies recipe.
These are just like Nonna made. Simple. authentic Deliciosa!!!
Best pizzelle recipe. Super easy, very tasty.