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.

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 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!
4.99 from 270 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
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Comments

  1. Have you ever frozen pizzelles to be eaten later? Would love to make some for my daughter’s wedding but also do not want to have too much to do the week of the wedding.

    1. Hi Terri, yes. These are probably some of the best cookies for freezing. Just keep them wrapped well so they don’t pick up any freezer flavors. Thanks for the great question! If you try them, I hope you love them. -Meggan

    1. Hi Angela, I’ve never tested this myself but another reader says they have and they were great! Let me know how it goes, hope this helps! – Meggan

  2. This recipe turns out perfect every time. I like to add almond extract or crushed fennel seeds and they give them amazing flavor.5 stars

  3. The pizzelles are so delicious.
    How do I keep them crisp to use during Christmas season?
    Again thank you for this recipe.5 stars

    1. Hi Jytte, 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

    1. Hi Giuliana, I’m sorry but I haven’t tried this. You may want to find a recipe that includes that variation. Sorry about that! – Meggan

    2. We also have dairy allergies and I find Country Crock’s “plant butter” is essentially a 1:1 replacement. I cook with it all the time and we love it! Other great substitutions are oat milk and unsweetened dairy-free creamers. Target carries a lot of helpful DF foods 👍

  4. If I want to add anise seeds, would I add in addition to the anise extract? What would you suggest as the amount?

    1. Hi Kathleen, I haven’t tried anise seeds myself, but I would start with a teaspoon and add more to taste, and probably reduce the anise extract. I would suggest toasting the seeds and grinding them into a powder, also. Enjoy! – Meggan

  5. 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.5 stars

  6. 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 ?4 stars

    1. 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

    2. Same happened to me. I have made pizzelle before from different recipes but this one the batter was more like cookie dough. Disappointed.

    1. 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

    1. 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

    1. the best way to store pizzeria cookies use a Xmas box lined with Xmas tissue they well not get most this is the best way I found out

    1. Hi Alex, I haven’t tried this myself but what a lovely idea! I would add some pumpkin pie spice (starting with a teaspoon, and you can add more) and some pumpkin puree. I would make one in the iron and adjust the seasonings to your taste. They may take a little longer than normal to crisp, too. Enjoy – Meggan

    2. I like to roast my canned pumpkin on a small sheet in the air fryer for 20 minutes before I use it. It turns out darker, dryer, and more flavorful- for a bold effect. ♥️

  7. 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

  8. 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

  9. 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

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

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

  12. 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!!

    1. 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

  13. 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!5 stars

  14. 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!5 stars

  15. 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

    1. 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

  16. 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.

    1. 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

  17. I love italian cookies. Thanks for sharing these italian cookies recipe with all of us. I really like these amazing pizzelle cookies recipe. 5 stars

    1. Hi Audrey! I haven’t tried it personally, but I don’t see why it wouldn’t work. – Meggan

  18. 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!5 stars

  19. 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.5 stars

    1. 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

  20. 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.

    1. 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

    1. 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

  21. 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?5 stars

    1. 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!

  22. 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.

    1. 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

    1. Hi Elpida, I can’t find the answer on the internet, so I’ll have to look into it myself. But I probably won’t be able to do that in the next few days, so I’m sorry about that. It’s possible it would work, you would just do a very thin layer of batter in the waffle maker and basically cook it from the bottom of the cookie upwards. It sounds totally feasible. I just don’t know for sure! Sorry about that. Thanks – Meggan

    2. No the grid is to deep.. the pixel level maker is almost flat the design barely cut in

  23. Meggan,
    My family has been making them since this 55 year old can remember & our family uses oil vs the butter, now i carry on this tradition with my 2 teenage daughters & we literally make the day of it, usually start around 9 am & pack up is completed around 8 pm. anyway, what do you think about oil vs butter? my batches are much larger so we use 12 eggs / 7 cups flour to 2 cups of oil. of course we have other ingredients as well.

    1. I’m 77 years old and my grandmothers recipe uses oil as well. I can’t seem to bring myself to use all oil so I use half butter & half oil. I’d like to know the difference of oil vs butter. Does anyone know?

  24. Good to re-heat @200* for 10 minutes to re-crisp after a few days of humid weather in warm climates. If your eggs are a bit small, the mix can be too thick, so I added water(+-2 teaspoons) to get the right texture. Too thick and the Pizzelle may not cook to a crisp without being too dark.5 stars

    1. Hi Rosemarie, your dough should be sticky. It’s hard to know what to tell you without feeling it myself, so I would say if it’s so sticky you can’t work with it, then yes, add a little flour. Good luck! -Meggan

    1. Hi Sila, that’s a great question. I can’t find the answer on the internet, so I’ll have to look into it myself. But I probably won’t be able to do that in the next few days, so I’m sorry about that. It’s possible it would work, you would just do a very thin layer of batter in the waffle maker and basically cook it from the bottom of the cookie upwards. It sounds totally feasible. I just don’t know for sure! Sorry about that. Thanks – Meggan

  25. To the lady asking about an engraved iron Palmer in West Newton sales a lovely engraved iron I have my monogram in mine they also offer an engraved iron for weddings. They do have a website. Google Palmer oitzelle irons. Mariann601@comcast.net

  26. If I need to stop for awhile, should I put the dough in the refrigerator. Must you cook all of them at once? I am pressed for time. Thanks! Susan5 stars

    1. Hi Susan, I don’t know! I doubt it. I think the batter would be fine in the fridge because, although they have a leavening agent, it’s not like they are tall cookies. They don’t rise. So I can’t imagine it would make a difference. I’ll test it when I get the chance, but likely not in time for you. Thanks for the question! Sorry I couldn’t give you a better answer! -Meggan

    2. Hello,
      I mix my dough a day or up to four days before and refrigerate it. I was taught that way by my very experienced Mother-in-law, she was 93 when she passed. She used her mother’s recipe from way back!!!
      When you refrigerate the dough it lets the flavor “settle” as I was taught. If you press the dough chilled it makes for a very crisp cookie. Enjoy!!

    1. Hi Tanya, yes, you can definitely eat them warm. They will be soft if you do, and if you wait until they cool they will get crunchier. That’s the only difference. Hope this helps!

    2. I had an ice cream waffle cone maker instead of a pizzelle maker. Because the cone maker has two flat patterned areas that close together it worked as a great substitute.
      I did half the recipe and used vanilla extract. Just in case.
      These were absolutely great. Thank you for the recipe.5 stars

  27. I have a question regarding the directions for mixing the ingredients. Other recipes say to mix the sugar, eggs, vanilla/anise together then add the dry ingredients. Your recipe indicates mixing all the ingredients together at same time. Which way is better ?

    1. In a lot of baking recipes, you begin with wet ingredients, then add in the dry ingredients. In this recipe, I found that it didn’t really make a difference. By doing this, it eliminates one bowl.

  28. Would you know where I can get an engraved pizzelle maker? I’ve been trying to find one as a gift for my mom but can’t seem to find them anywhere.

    1. Hi Tania!

      That sounds like such an amazing gift! My first thought was Things Remembered, a mall store. I found this on thingsremembered.com: “Did you know? Things Remembered can engrave gifts that you bring in, like that treasured heirloom from your great-grandmother or a piece of unique jewelry you picked up on your last European vacation. Carry yours into any of our stores throughout the U.S. to learn more.”

      Hopefully this helps! Good Luck!

  29. This is truly the best recipe !!! As this is the first time I’ve used my iron. They slide right off and right onto the plate. Very light and crispy. The only recipe I’ll ever use. Thank You So Much5 stars

  30. I’m having trouble finding a round metal tin for my pizzelles. I don’t buy coffee in a can but might have to just for the can. I saw some at a dollar store but can’t remember which one it was. The recipe is great though I’ll make half a recipe and use Splenda rather than sugar. Growing up my mom made these and tried different flavors each time. The coconut and the lime pizzelle were the best. I’m thinking of trying to make a strong liquid batch of raspberry-lemonade drinks mix and using it. With so many flavors of sugar free drink mixes available for a dollar, it’s worth it. 5 stars

    1. Hi, if you are just looking to store them and keep the fresh, I have found a that a wrapper from a loaf of bread is perfect.

  31. Love making these every year for Easter. I hand them out to neighbors. They look beautiful in a clear covered tower jar. 
      I accidentally purchased extra large eggs.  Sadly, my pizzelles came out too cake :(((. Is there a way to “fix” the batter?  My first batch were done with my large eggs.

    1. Hi Jean, wow, that sounds so wonderful! That’s so nice of you to hand them out to your neighbors, and I’m glad that you love the recipe. As far as your batter, I’m sorry, but I don’t have a solution for you. I haven’t tested it with the extra large eggs, so I wouldn’t know where to begin. I hope you are able to salvage the batter, but unfortunately you may just have to start over. :( Have a wonderful Easter and thank you for reading, and for being such a wonderful neighbor. :D -Meggan

  32. Very easy to make the batter. Hardest part is getting the amount right. The really hard thing I had to deal with is keeping my fingers clean. I think I need suggestions on this. One noted- I used Duck eggs and the flavor was great. Will try chicken eggs next. Thanks Meggan.5 stars

  33. Hi! I made these the other day and they were really good. The only problem I was having is when I closed my press quite a bit of the dough squished out of the iron. I tried less dough but then it didn’t make full cookie. Any suggestions? Maybe refrigerating the dough for an hour os so?5 stars

  34. These were so simple to make and tasted great! This recipe is a keeper! Last year I tried to make some  and it was a real mess! I made these in about an hour and put them in a clean coffee can as a gift – they were so beautiful and tasted so good and I was pleased I could give them as a gift to a friend who is is Pizzelle connoisseur!5 stars

  35. I love making pizzelles. It goes so fast and is theraputic. I’ve done Anise, orange, rum, almond, rum, chocolate and coffee.

  36. I been making pizelles for over 40 years . For those who say that get soggy cool them on a cookie rack before you stack them and if you put them in a zip lock storage bag when they are cooled they stay crisp. Do not put them with any other cookies you make because they will get soft. I found this out the hard way. The butter in the other cookies softened them . also instead of butter I use wesson vegetable oil. 3/4 of a cup. Good luck everyone.5 stars

  37. My grandmother made these all the time and they are my son’s favorites. I wanted to make them gluten free so I used 1/2 each of casava, almond, tree nut and a wonderful GF blend, when using GF upping the fat or binder is helpful so I added one more egg. They are amazing! I even shaves some dark chocolate into the last few for a little variation!5 stars

  38. Hard to imagine freezing pizelles. This are very thin and delicate Italian specialities. If they are kept in an airtight container they will stay fresh a long time.

    1. You think so? Not disagreeing. I just feel like the ones I make could be frozen without issue as long as they aren’t knocked around. If they were in a square tupperware container, for example (in addition to being wrapped properly) I feel like it would work. But I should probably try this to know for sure!

    1. Hi Dara, yes. Grocery stores do it all the time! These are probably some of the best cookies for freezing. Just keep them wrapped well so they don’t pick up any freezer flavors (that’s more of a note-to-self than a suggestion for you… I’m sure your freezer is immaculate unlike mine ;) ) Thanks for the great question! If you try them, I hope you love them. -Meggan

  39. Hi there
    Why is it no matter how much lemon I put they do not taste lemony?  
    Don’t know what I am doing wrong. 

    1. I need to test this and figure it out for you. I’ll put it on my list for next week. I’ll reply back once I’ve cracked the code!!! Thanks Carla.

    2. If I may ask, are you adding any fresh lemon zest? I might suggest that along with your lemon extract. Another suggestion might be to add a little lemon oil to your lemon extract, but be careful as it has a very strong flavor and may over power your cookie. 

    3. Hi Carla, I tested this ALL DAY. I tried so many variations – zest, juice, extract, all three together. It is surprisingly difficult to get that lemon flavor to show up in the finished cookies!! I am genuinely shocked. The last combination I tried, which wasn’t lemony enough in my opinion, was 1/4 cup lemon juice, 4 tablespoons lemon zest, and 2 tablespoons lemon extract. I also added a pinch of salt. This did not get the job done. You can taste lemon, but I feel like it’s just not convincing. So, I’m going to order some lemon oil (as Yvette kindly suggested, and because I’m not sure what else to do) and will keep you posted. -Meggan

    4. Later on Meggan says to use Lemon Oil instead of Extract to get the Lemon Flavour to come through.

  40. Hi Everyone;
    I simply HAVE TO comment on a couple of posts in regard to Pizzelle problems, questions, and puzzlement! :
    One woman said her Pizzelle were crisp when removed from the iron, but got somewhat soggy after they cooled. I assume you’re cooling them on a regular cooling rack meant to cool cookies fairly quickly. Putting hot cookies onto a flat sheet pan, or similar,  to cool, could cause any remaining steam and/or heat in the cookie to collect in the cookie, making it soggy. There’s a reason why cooling racks are designed to be open-weave, which doesn’t hold heat or steam in the cookie, but allows it to escape and the cookie to remain crispy.
    Also, I would guess that perhaps you live in a humid/muggy part of the country or are liable to have occasional humid days here and there? Humidity plays a part in the science of baking and many different kinds of baking recipes have warnings about not trying to make them on very humid days, so maybe thats what’s happening?
    I live in Florida and on humid days if I find my pizzelle have lost their “crisp” a bit by the time I’ve completed my batch, I place them gehat’s directly on the slatted shelves of my counter-top Convection oven, on a low/warm setting for maybe 10 minutes, so that they would dry out some. They were perfectly light, crisp, and crunchy when I took them out!
    I cant imagine that another woman who mentioned trying to use pizza dough (??) to make eggless-pizzelle could POSSIBLY have any success! Just because pizza dough and Pizzelle sound similar, they have absolutely NOTHING in common!  Using pizza dough as an eggless substitute for pizzelle dough First off, pizzelle cookies don’t contain any yeast, nor di you want them ti rise or be fluffy! Some cooks question even using Baking Powder in Pizzelle recipes, as it helps make baked goods fluffy, and Pizzelle are NOT supposed to be fluffy, but light, flat, almost see-through, and crisp! That’s the antithesis of pizza dough!  All the butter in these recipes are what allow a light cooking-oil spray of the plates when you first start using a new iron; after that initial spraying, much the same way that a cast-iron skillet works, building a “seasoned” cooking surface which will ultimately provide an almost non-stick cooking e provide.  Added to that, the butter in the dough will allow the cookies to slide off the plates on their own as the iron is opened, or an edge-lift with a silicone spatula should coax the cookie to drop off the top plate if momentarily stuck there when the iron is opened. Since theres no butter in pizza dough, and since pizza dough  is meant to rise, while pizzelle are supposed to be almost see-through and so buttery that they melt in your mouth, your pizza dough isnt able to give you ANY help at all in making pizzelle. Maybe you could try “Better Than Eggs”, a product found in the butter and egg aisle instead of real eggs, and “I Cant Believe it’s Not Butter” in place of real butter for a dairy-free try. I have no idea if these substitutions would allow you to create a dairy-free cookie, but you could try – At least there will be the possibility of a crispy pizzelle resulting from the substitutions, where there’s a snowballs chance in hell of pizza dough making anything other than the bread it is meant to be. That will NEVER work!
    I cool my pizzelle on an open slatted cooling rack and store them between sheets of newspaper in a large flat cardboard box and they stay crispy and crunchy! I’ve kept both the cookies and their dough in the fridge with no ill-effects, and have heard that they freeze well. As suggested earlier, if your cookies become less crisp because of the weather in the part of the country where youre baking, to restore their.’crunch’ you can place them carefully right on the open metal shelves of your oven or convection oven on a Warm setting (around 150 degrees F, or your oven’s lowest setting) for 10 minutes or so until they ‘snap’ when you break one. That gentle heat will remove the humidity from your cookies, and they’ll taste like they just came off the iron again!!
    Great recipes on this site; thanks for sharing, everyone! 🙂👍🏼💕5 stars

  41. Hi Meggan,

    This is a great recipe, thank you for sharing! Made our first batch this evening and they are amazing; just as my Mom used to make (I used the anise flavoring)!

    To prevent sticking I use a very light coat of coconut oil, it does not get gummy and handles the high-heat much better than most other oils (apply with a brush or paper towel).

    The “cleanup” crew always favors the one-bowl recipe since it allows them to get to the cookies quicker!!

    Merry Christmas and a Very Happy, Healthy, and Prosperous New Year!5 stars

    1. Hi Florence, thank you so much for this! I love the coconut oil tip, I don’t always like it in savory applications myself but for these cookies it sounds PERFECT! Glad the recipe worked out for you. I’m so grateful for your support! Merry Christmas to you too! Take care.

  42. I found this website while trying to find out whether pizzelle dough could be stored in the fridge overnight and then baked the next day; so if anyone has experience with this, I’d love to know. I grew up in a duplex, next door to my Italian Grandparents, and I was always enlisted to help my Nonna make pizzelles.  Back then we used the long handled cast iron pizzelle irons on the flames of a gas stove; but today I use a Palmer Electric Pizzelle Iron; Model 1000…as does all of my family who carry on the tradition. There is a newer teflon coated version of this iron  (model 1000T) but all who have tried this have gone back to using the model with the bare cast aluminum plates. My Nonna always used anise oil flavoring; but there are lots of flavored oils to try. Check out the Lorann Oils website for ideas. My mother’s favorite flavor to use when she bakes pizzelles is coconut and my family loves cinnamon flavor.  My mother also stores them in a large tin and keeps them in her freezer. It always surprises me that they are still crisp after freezing; but I haven’t tried it yet myself. Enjoyed reading all the postings here. I think I’ll try chocolate this year! 

    1. Hi Kathy,

      I enjoyed reading your story…my oldest sister still has the long handled over the stove pizzelle maker and uses it. As Italians we always used anise in the pizzelles. And we never put powdered sugar on them…especially if you are freezing them. Plus you need to be able to get that hint of anise and not powdered sugar. I’m not sure if you could store the dough in refrigerator. Maybe if it was tightly sealed and then brought to room temp?

    2. My recipe says to make these and store in fridge overnight. They are easier to bake cause they are less sticky and the anise flavor intensifies overnight.

    3. I’ve been trying to find a cinnamon flavor recipe, and I saw your comment. Can you tell me how you do yours? Is it just by adding cinnamon to the existing recipe? Do you still use vanilla extract? Thanks so much!

  43. It just would not be Christmas without pizzelle. I still have my grandmother’s original pizzelle iron… not with plates as you describe, but a singular iron with long handles. I can still remember her making pizzelles one at a time… it was definitely a labor of love! Great post! Wishing you all the best during this holiday season!5 stars

    1. Hello Megan. I’ve been making these for Year’s. A while back when I took them off the iron I put them in little cups like a basket when cooled they kept their shape. I have filled with moose fruit which is my favorite but I’m having a problem with the juice for the fruit. Do you have any suggestions? something maybe with whipping cream? Happy holidays Linda5 stars

    1. Hi Jyothy, have you tried using more vanilla or almond extract? Or you could try a stronger flavor such as lemon or anise. Good luck!

  44. Hello! I am brand new to the pizzelle world. I have a stainless steel pizzelle maker, and I am having trouble with sticking. Orginally I used vegetable oil (poured it on the maker), and the cookies came out great, but made a HUGE mess. I then tried butter spray, and I didn’t like the texture and it discolored the cookie, as well as it completely absorbed the powered sugar (even after it cooled). Do you have any suggestions of how to keep the cookies from sticking without making a big mess?
    Also, keeping them for long term (A week or 2), I’ve heard to not freeze them…could I refrigerate? Or just put them in an airtight container in the cupboard?
    Thank you! I’m very excited to try this recipe!

    1. Hi Isabelle! I have always used just regular Pam nonstick spray, not anything flavored. When you say Stainless Steel, though, do you mean the cooking surface is stainless steel? Or just the outside like mine? I would say that if regular nonstick spray still gives you problems, I would put vegetable oil in a bowl and get a brush and just brush the surface with it. Hopefully that keeps the mess down but gives you the results you want. That’s probably what I’d do. Regarding keeping them long term, I have not heard about the no-freezing rule, but I haven’t frozen them either. You could try the refrigerator but not sure I’d do more than a week. They might be fine in the cupboard but I feel like the quality will suffer over time. I will look into the freezing thing and comment again if I find any info!! Good luck and thanks for your question. :)

    2. I have found that storing in an air tight container the cookies go soft.  To keep them crisp my mom used a cardboard box, they have nice ones at Joanns,  they have a clear window so the cookies show through.

    3. We’ve been making pizzerias for ever. My mom taught me to store in a tin can—we use an old plaid thermos can—it’s pretty large and holds many dozen. We usually make 12 dozen at a time. Can also use popcorn tins. The pizzelles literally last a year,,, don’t soften and still taste wonderful —found this out accidentally one year 

  45. Been eating and making pizzelles for many years.  My iron was a gift from my grandmother on my first wedding anniversary. My 30th anniversary is on April 5, and it is still going strong, knock on wood. We use it at least twice a year (Christmas and Easter) and crank out many dozen when we do.  After moving to four states over those 29 years, it’s one of my favorite reminder of home…… :)5 stars

    1. What a lovely story, Diane! So you probably have a traditional pizzelle iron, then. It’s the kind of thing where once you get going, it’s really easy to just make tons of them, isn’t it? And they are just so good. Thanks so much for sharing your story. :) I hope mine is still working when I get to my 30th anniversary (will be 7 years married this year so I still have a long way to go)!

  46. Just a caution…depending on where you get your pizza dough, it may contain egg.  It shouldn’t, but I bought frozen once (I was traveling, so didn’t want it to go bad on the 10 hour drive.) and I noticed the ingredients included eggs.  If you purchase from a real pizzaria, it shouldn’t…but ask!

  47. Dang, I wish you’d gotten my name for the swap–I would have loved to try your pizelles! So pretty and delicate and they just scream “Christmas” to me. :)5 stars

  48. Ahhhh! Love these, Meggan! Why have I never heard of pizzelle before?
    I love love love that you can keep them as simple cookies or make canoli (& ice cream cones!) with them. 
    Merry Christmas! :-)5 stars

  49. 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!

    1. 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.

    2. 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 …

    3. 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!

    1. 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! :)

    2. Lucy I’ve made chocolate ones and honestly I prefer the ones made with anise.  You can but a pizelle iron from many places.  I would not recommend the teflon coated ones.  I love my pizelles.5 stars

  50. 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!5 stars

  51. 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! ;)

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