Pizzelle Italian Cookies

 Pizzelle Italian Cookies are light and crunchy with just a hint of sweetness. Great on your holiday cookie platter, eaten with coffee, or donated to a bake sale.

Pizzelle Italian Cookies | Culinary Hill

I am a huge fan of Pizzelle Italian Cookies.  They crunchy but not too sweet, thin but not crumbly.  I always make mine with vanilla extract but substitute your favorite.  Anise extract is traditional, but almond extract or lemon zest are delicious too.  Did I mention they are the perfect topping for an ice cream sundae?

You’ll need a specialized piece of cookware to make these cookies.  Traditional pizzelle irons have two engraved metal plates on sticks that clamp together, sort of like something you’d use over a campfire.  These days, modern pizzelle irons are just like a waffle maker.  The recipe is somewhat labor-intensive since you can only make one or two cookies at a time depending on your iron, but you end up with a lot of cookies in the end, approximately 36 – 40 cookies.

Pizzelle Italian Cookies | Culinary Hill

Pizzelle Italian Cookies are ideal for a bake sale because they are more rare 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.  Here’s another idea.  If you like to take food to work for your coworkers, take a batch of Pizzelle.  Everyone will be grateful to eat them with their morning coffee.  And what a fun cookie for the holidays!

Pizzelle Italian Cookies | Culinary Hill

Pizzelle Italian Cookies
Pizzelle Italian Cookies are light and crunchy with just a hint of sweetness. Great on your holiday cookie platter, eaten with coffee, or donated to a bake sale.
Serves: 15
  • 2 c. flour
  • 1 c. sugar
  • ¾ c. butter, melted and cooled
  • 1 T. vanilla extract
  • 2 tsp. baking powder
  • 4 eggs
  • Powdered sugar for dusting, optional
  1. Preheat pizzelle iron and lightly coat with nonstick cooking spray.
  2. In a large bowl, combine flour, sugar, butter, vanilla, baking powder, and eggs.
  3. Drop slightly rounded tablespoons of batter on to pizzelle iron and close.
  4. Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute.
  5. Using a nonstick spatula, remove each pizzelle to a cooling rack; repeat with remaining batter.
  6. Cool completely and dust with powdered sugar if desired.

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15 Responses to “Pizzelle Italian Cookies”

  1. #
    Cedric Terrell — July 24, 2011 at 6:52 pm

    I am definetely going to try this recipe.Got to add the powdered sugar.

  2. #
    Jeff — July 24, 2011 at 10:05 pm

    My uncle uses a waffle iron to make these, they lack the all important pizzelle iron!

  3. #
    Medeja — July 25, 2011 at 5:56 am

    They look very cute.. I think if they wouldn’t be made with pizzelle iron they wouldn’t look that good.. :)

  4. #
    Cristina — July 26, 2011 at 9:42 am

    I bet these pizelles smell amazing when they’re cooking up. I’m looking into a pizelle iron…thanks for the inspiration and friend invite on FoodBuzz! ;)

  5. #
    Norma — November 29, 2013 at 3:26 pm

    I like pizzelles. I haven’t had any in a very long time. Now I have a recipe I can make my own. Thanks for sharing!

    • Meggan — November 30th, 2013 @ 7:48 am

      Thank you, Norma! I hope you enjoy them. I wonder if a cardamom version would be good? :)

  6. #
    Sarah Reesnes — November 29, 2013 at 8:28 pm

    These pizelles were AMAZING! My kids were fighting over them!

    • Meggan — November 30th, 2013 @ 7:49 am

      So glad you loved them! :) I can’t wait to make some more for you!

  7. #
    Luci {Luci's Morsels} — December 4, 2013 at 5:54 pm

    These cookies are so pretty. I’ve never heard of a pizelle iron – I’ll probably see them everywhere now. But now I’ll know! All the flavor possibilities with extract sound yummy. Could you do a cocoa version?

    Luci’s Morsels – fashion. food. frivolity.

    • Meggan — December 5th, 2013 @ 11:27 am

      Luci, I have done (and loved!) a chocolate Pizzelle with cocoa powder. So delicious! I will look for my chocolate version and comment again once I find it, it should be something like “use x-cups of cocoa powder in place of y ingredients” or something like that. Or pinterest will have a bazillion options I’m sure! I saw a version on Pinterest that was chocolate and orange, sounds pretty good to me! Thank you so much for stopping by! :)

  8. #
    Mary Natvig — December 4, 2013 at 6:50 pm

    I have a granddaughter that is allergic to eggs– Is there any way pizzelle could be made without using eggs?? I have a pizzelle iron but have never been able to find an eggless recipe Thank you!

    • Meggan — December 5th, 2013 @ 11:43 am

      Hi Mary! I have never tried to make egg-less pizzelle. I am certainly willing to try it out and report back to you, but I won’t have access to my pizzelle iron until after the holidays (I’m visiting family right now). But, in this recipe, eggs are being used as a binder more than a leavening agent (in my opinion). So I feel like you could substitute applesauce or bananas to go egg-less the way cake mixes do it. To replace 4 eggs, you’d want to use 2 medium bananas, mashed, or 1 cup of applesauce. Feel free to give it a try if you are adventurous, or I will tackle it in January and let you know! Such a shame to not be able to use your pizzelle maker otherwise!

      Thank you so much for your question.

    • Diane Rosati — April 9th, 2014 @ 12:56 pm

      Hi … I was also looking for egg free recipe and I found one using pizza doug (for 1 third cup of dough – add 3 tble sugar and lemon for flavour. What I am not sure of is if the dough needs to rise or use it as soon as it is mixed …

      • Meggan — April 9th, 2014 @ 1:12 pm

        Hi Diane, I cannot say for sure whether you should let the dough rise or not. With regular pizzelle dough you just use it right away. I think trial and error will be your friend here. You could set half of the dough aside and let it rise, and proceed immediately with the other half? Good luck to you, and thank you for stopping by!

  9. #
    Heide M. — March 11, 2014 at 5:44 pm

    Thanks for posting this recipe.

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