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!

Pizzelle on a cooling rack being dusted with powdered sugar.

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
  1. Recipe ingredients
  2. Equipment and ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Pizzelle Recipe

Recipe ingredients

Labeled ingredients for Pizzelle Italian cookies.

Equipment and ingredient notes

  • Pizzelle iron: Modern versions are just like a waffle maker: a silvery, shiny, beautiful waffle maker that makes cookies. I have this pizzelle iron (Culinary Hill may earn money if you buy through this link).
  • Anise: Anise (black licorice) 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).

Step-by-step instructions

  1. 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.
Pizzele batter in a pizzele maker.
  1. 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.
Pizzelle on a cooling rack being dusted with powdered sugar.

Recipe tips and variations

  1. Yield: This recipe makes about 36 cookies, 12 servings of 3 cookies each.
  2. 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.
  3. 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.

Mock Italian Cannoli with Pizzelle

Love Cannoli but don’t want to make and fry the shells yourself? Try this innovative variation with rolled Pizzelle cookies and sweetened ricotta cream instead. This cannoli recipe uses rolled up Pizzelle (the flat, waffle-like…

45 minutes
View Recipe

More sweet treats

Pizzelles stacked on a cooling rack.

Pizzelle

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!
4.98 from 103 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 12 servings (3 cookies each)
Course Dessert
Cuisine Italian
Calories 88

Equipment

  • Pizzelle iron (see note 1)

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

  1. Pizzelle iron: Modern versions are just like a waffle maker: a silvery, shiny, beautiful waffle maker that makes cookies. I have this pizzelle iron (Culinary Hill may earn money if you buy through this link).
  2. Anise: Anise (black licorice) 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).
  3. Yield: This recipe makes about 36 cookies, 12 servings of 3 cookies each.
  4. 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.
  5. 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.

Nutrition

Serving: 3cookiesCalories: 88kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 28mgSodium: 64mgPotassium: 18mgFiber: 1gSugar: 6gVitamin A: 145IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Shop the products

more products

Culinary Hill may earn money if you buy through these links.

Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I fell in love with these cookies and then I found a Pizzelle maker in a free pile and it was on. I’ve tried several variations of the recipe but I am looking to make one slightly closer to the store bought ones I fell in love with. All the recipes I’ve tried results in a heavier denser cookie than what I know. the store bought ones are light and crispy and they often snap when I’m scooping whipped cream right out of the tub. Thats the cookie I want to duplicate. How can I tweak this recipe to achieve the result I’m looking for. I’m fairly new to baking and I know it’s more science than art and I’ve got a lot to learn. Thank you for taking the time to respond to my inquiry.5 stars

    1. Hi Michele, to keep them crisp I would make sure the pizzelle maker has some time to recover its heat between batches. I would also recommend keeping them in an airtight container, as exposure to moisture will make them loose their crispiness. Hope this helps! – Meggan

  2. After discarding an entire portion of dough from a different recipe, I gave these a try. I made some flat and I also rolled several to fill with a sweet cannoli filling. They turned out great. The texture was perfect. The only change I would make is to cut back on the flavoring amount. I made them with pure vanilla and the 1 tablespoon called for was quite overpowering. I have actually never seen this amount of flavoring called for in any recipe. It’s usually measured in teaspoons. Perhaps it’s a misprint?4 stars

    1. Hi Melissa, I’m glad they turned out great! Sometimes some vanilla flavorings have different potencies depending on the quality of the vanilla extract used, such as using a generic extract over using a vanilla paste. If you are using a high quality vanilla, I would recommend using less and adding more to taste since they are more flavorful. I hope this helps! – Meggan

  3. Hi Meggan, Would you have any suggestions as how to store pizzelles. I mean in an airtight container or a cookie tin. Thanks for any help you can give.

    1. Hi Louise, I recommend storing them in an airtight container, for up to two weeks. If the moisture gets to them, they will lose their crispiness. Thanks and I hope you enjoy them! – Meggan

  4. My husband loves you these little cookies! It’s one of the few sweets he asks me to make for him.

  5. I am very excited to try this recipe. I have my aunts old iron. She just turned 92. I will use my new iron.

View all comments