These Pizzelle Cookies are thin and crisp, and oh so good. They’re at the center of family traditions and uses just a few ingredients from your pantry. Plus, you can make pizzelle without a pizzelle iron.
These crispy cookies are a christmas tradition in my house. Want more classic favorites? Try my Italian Anisette Cookies (Anginetti) and my Christmas Ricotta Cookies.
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Why this Italian Pizzelle Cookies Recipe is a Keeper
This recipe is Christmas comfort. This family recipe is a tradition and it makes the prettiest cookies. It reminds me of home, family and everything I love about the holidays.
- Classic Tradition: Pizzelle are one of the oldest known cookies, often tied to Italian holidays and family gatherings.
- Beautiful Presentation: Their delicate, lace-like patterns make them visually stunning for platters or gifts.
- Versatile Flavor Base: Can be flavored with vanilla or anise, lemon, or almond extract. I’m so glad I can make many varieties of these cookies.
- Quick Cooking: Make cookie quick, they cook in under a minute with a pizzelle iron. They are light and crispy and a family favorite.
Why Do my Italian Pizzelle Lose their Crispness?
Pizzelle can lose it’s crispiness for several reasons, such as: Pizzelles are very thin and absorb moisture quickly. In humid climates or summer months, they soften fast. Airtight containers trap moisture. Instead, store them in a loosely covered tin or a container with a paper towel to absorb excess humidity. If you don’t let hot pizzelle cool completely on a wire rack, steam gets trapped and makes them soggy.
What People are Saying
“These are beautiful and delicious and the smell when they are cooking is amazing! Great recipe!!!!”
Ingredient to Make Pizzelle Recipe Batter
You only need a few easy-to-find ingredients when using this recipe, many of which may be in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Flour: Use all purpose flour to make this recipe for Italian waffle cookies.
- Eggs: Eggs will act as the binder to keep the cookies together.
- Anise: Vanilla and anise seeds are what will bring the flavor to your Italian cookie.
Variations and Substitutions to Make Pizzelle Cookies
Recipes for pizzelle cookies are so easy to change up. I like to experiment with ingredients to make different varieties. You can change up these crisp italian cookies many different ways.
- Flavor Extracts: Swap anise for vanilla extract, almond, lemon, or orange.
- Chocolate Pizzelle: Make chocolate pizzelles by adding 2–3 Tablespoons of cocoa powder.
- Gluten-Free: Classic pizzelle can use a 1:1 gluten-free flour blend.
- Dairy-Free: The best pizzelle recipe can use plant-based butter or oil. Making pizzelles this way may require changing the amount of anise oil.
Special Equipment Needed – Pizzelle Maker / Pizzelle Iron
Sometimes a specific piece of equipment/item is needed to make a recipe just right. In this case, all that’s needed is a pizzelle iron and cooling rack.
- Pizzelle Waffle Iron: A pizzelle press is essential for creating the thin, patterned cookies that come out perfect. A small waffle maker may also work.
- Cooling Rack: The need to cool on wire rack to stay crisp. Then store the cooled cookies.
How to Make Italian Pizzelle Cookies
This pizzelle Italian cookies recipe comes together in just 4 steps. This recipe is so quick and easy, it’s great to make for the holidays.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Heat Iron and Prep Ingredients: Preheat the pizzelle iron and spray it with nonstick cooking spray. Whisk together the flour and baking powder, and set aside.
- Make the Dough: Use an electric mixer to beat the eggs and sugar together in a large bowl. Then, stir in the melted butter and anise. Slowly beat in the flour mixture.
- Bake the Cookies: Drop a slightly rounded spoonful into each circle of the iron. Close the iron and cook until cookies are golden brown.
- Let Cool and Top: When light golden in color, remove cookies from iron and transfer them to a wire rack to cool completely. Dust cooled pizzelle with powdered sugar. Repeat with remaining batter.
Prep Ahead Suggestions for Pizzelles Family Recipe
Preparing ahead of time can be the best way to make pizzelle waffle cookies and enjoy them whenever you’re ready.
- Measure Ingredients in Advance: Have all your dry and wet ingredients portioned out before you start.
- Mix or Chill Ahead: Batter can be made up to 24 hours ahead and refrigerated.
Alternate Cooking Methods for Classic Italian Pizzelle
Some people who don’t have a pizzelle iron bake the pizzelle on a griddle and use a griddle press to flatten the cookies.
- Stovetop Pizzelle Irons: Traditional cast-iron versions can be used over a burner.
- Electric Pizzelle Irons: Modern, faster, and more consistent.
- Waffle Cone Maker: Can substitute in a pinch, though patterns differ. You can try a classic waffle maker, just place in the batter and close the lid and cook..
Store Waffle Cookies, Freeze and Use Leftovers
- Storing: Be sure they’re stored in an airtight container on the counter for up to 2 weeks.
- Freezing: Layer with parchment in a sealed bag, up to 2 months.
- Using Leftovers: Crumble over ice cream or yogurt. Use as layers in cannoli parfaits. Shape warm pizzelle into cones or bowls for serving desserts. Use as cannoli shells. Crush into crumbs for pie crusts or cheesecake bases.
Common Questions About This Crispy Anise Cookie Recipe
If your cookies stick to the iron, you may need to grease the iron better in between.
Sure. Traditionally, pizzelles are crisp but you can make them softer by using brown sugar or adding a little more butter.
Pizzelle is loosely translated to “small, round and flat“, which is exactly what these are.
Expert Tips for Making the Best Pizzelle
- Work Quickly: Remove pizzelle immediately after cooking and lay flat to cool for crispness.
- Shape While Warm: If making cones or bowls, mold them right off the iron before they harden.
- Humidity Caution: Store in airtight tins with parchment layers to prevent softening.
- Flavor Balance: Anise extract is traditional but strong, so start with less and adjust to taste.
- Grease Lightly: Even nonstick irons benefit from a light oil spray for the first batch
- Serve With: Serve with Kolaczki {Polish Kolacky Cookies) or Italian Pignoli Cookies (Pine Nut Cookies).
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Pizzelle Cookies (Italian Waffle Cookies)
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Ingredients
- 1 ¾ cups Flour
- 2 teaspoons Baking powder
- 3 Eggs
- ¾ cups Sugar
- ½ cup Melted butter
- 1 Tablespoon Anise
Instructions
- Preheat the pizzelle iron and spray with nonstick cooking spray.
- Sift together the flour and baking powder. Set aside.
- Using an electric mixer, beat the eggs and sugar until completely combined.
- Stir in the butter and anise until combined.
- With the mixer running, slowly add the flour mixture until just combined.
- Drop slightly rounded tablespoons of batter on to each circle of the pizzelle iron and close.
- Bake for 25-35 seconds, or until the cookies are golden brown.
- Carefully remove the hot cookies from the Pizzelle iron and allow to cool on a wire rack.
- Repeat with remaining batter.
- Cool completely, dust with confectioner’s sugar (if desired) and store in an airtight container.
Christina’s Notes
- This Recipe Can be Doubled: Because this is a great recipe for the holidays, you can double or even triple this classic pizzelle. You will love this recipe.
- Use: Truly these light and crispy cookies are wonderful to form into cannoli shells or ice cream cones.
- Short Cut: Be sure to preheat your waffle iron or pizzelle press first.
- Variation: Feel free to add as many tips as you need in this section
- Cooled Pizzelle: For the very best results, chill your dough first.
- Cookie Scoop: Use a cookie scoop to create uniform sized cookies.
- Extracts: Use vanilla or anise oil for these classic waffle cookies.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
These are beautiful and delicious and the smell when they are cooking is amazing! Great recipe!!!!