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.
Made this recipe and it was excellent, Wife and Daughter loved them.
Made another batch and added 1/3 C of Cocoa Powder and substituted Hazelnut and Coffee Emulsion (about 1.5 Tsp pf each) instead of the Anise Extract for a Chocolate Coffee Hazelnut flavor Pizzelle.
They had a very good flavor to them.
Wow William that sounds amazing! I’m so glad you all enjoyed, thanks for the comment. – Meggan
Easy to make and they are delicious!
Thanks Mary, glad you liked them! – Meggan
I made these today the dough was kind of cake ,was tough trying to get of the spoon , tried rolling but instantly stated cracking, looks to be like it could’ve used some more liquid of some kind, what do you suggest ?
Hi Gerald, sorry the dough was difficult for you to work with. Did you melt and cool the butter before adding it in? It is a dough that is thicker than waffle batter, but should still pour out. It’s possible also when you started to roll them, they were too cool already. They should be rolled warm. I hope this helps! – Meggan
I did everything the recipe suggested and tried rolling them right of the grill
Same happened to me. I have made pizzelle before from different recipes but this one the batter was more like cookie dough. Disappointed.
Hi,
If I wanted to use large eggs would that work? Any adjustments?
Hi Maria, thank you for the comment! I use large eggs when making this, and after doing the first couple, you can add a little more flour if desired to get the texture you would like. We had a reader use extra-large eggs, and they said their batter came out cake-like. I hope this helps! – Meggan
What would be the recipe for a sweetened ricotta filling in proportion to this recipe? Thanks!
Hi Blondie, here’s a link to the recipe! Hope you enjoy. – Meggan https://cash-surge.live/mock-cannoli-with-pizzelle-and-vanilla-ricotta-cream/%3C/a%3E%3C/p%3E
What size eggs should I use
Hi Bern, we actually used large eggs in this recipe. Sorry about that! – Meggan
Best way to store pizzelle cookies
Hi Debbie, I recommend storing them in an airtight container, for up to two weeks. If the moisture gets to them, they will lose their crispiness. I hope you enjoy them! – Meggan
can i use different kinds off oil like cherry leon banana how much do i use
Hi Rock, you can substitute 1 teaspoon of the flavored oil. Hope this helps! – Meggan
Love this recipe! I use maple flavoring, and I can’t make them fast enough!
Thank you!
Thanks Kendra, that sounds amazing! – Meggan
THANKS! SOUND DELICIOUS, AND I PLAN TO MAKE SOME WITH VARIOUS FLAVORS FOR CHRISTMAS.