This easy vanilla pizzelle recipe produces light and crispy Italian waffle cookies using a pizzelle iron! Includes tips for how to make pizzelles + variations for making traditional anise, almond, lemon, and chocolate pizzelle cookies.
So here's the thing - pizzelle cookies were never really on my radar until I got married. Oh, I'm sure I'd eaten them before, but I'd never made them.
As a newlywed, my husband begged me for weeks to make pizzelles for Christmas. I kind of smiled and nodded and said I'd look into making them - you know, brushed him off, basically... I mean, I had NO IDEA how to make them!
Then one day he mentioned that his grandmother made them every single year for Christmas. How an Italian waffle cookie became a Polish family tradition is beyond me. But at that point, I knew I couldn't keep putting him off.
So I scoured the Internet for a similar pizzelle recipe. Because, of course, he didn't have his grandmother's recipe! Using several different sites, I created one that sounded like what he'd described.
Only problem? We didn't own a pizzelle iron.
Electric Pizzelle Iron
Traditionally, pizzelles were baked with a cast iron pizzelle iron over an open fire. Now that seems like a hot and tedious undertaking! Thank goodness electric pizzelle irons are available these days...
After a little research, I settled on this nonstick pizzelle maker. The price was slightly more than I was hoping to spend, but I've more than gotten my money's worth from it over the years. We only pull it out a couple times a year, but it's just as shiny and pretty as ever!
TOP PICK
CucinaPro NonStick Electric Pizzelle Maker
This is the exact electric pizzelle baker that I've been using for 14+ years now, and it's still going strong! The nonstick plates prevent your cookies from sticking, while also making it super easy to clean.
Pizzelle Recipe With Vanilla
Traditional pizzelle recipes are flavored with anise, a spice that tastes a bit like black licorice. If you're not a fan of the flavor of anise (and I am decidedly NOT), don't worry!
I opted to keep this recipe for Italian pizzelle very simple, using just pure vanilla extract for flavoring. Sometimes, I'll change it up and use a vanilla bean paste - the flecks of vanilla bean are SO pretty.
Like these vanilla pizzelle cookies? I think you'll also love this chocolate pizzelle recipe. My kids are always thrilled when I make chocolate pizzelles!
However, there are many flavorings that can be added to pizzelle cookie batter beyond just vanilla and chocolate. Of course there's anise, but also citrus flavors, like orange or lemon, are a perfect pairing. Or try almond, strawberry, raspberry, or coffee - get creative!
Whatever flavor you fancy, when you're making a recipe as simple as this, high-quality ingredients make ALL the difference. So choose the best you can afford!
Pizzelles are wonderfully flexible when it comes to both flavoring and shaping them. Vanilla, chocolate, almond, citrus - these are all fabulous flavors to add to the pizzelle cookie batter.
Warm pizzelles can be shaped into cones or cannoli shells, formed into bowls or tacos, and much more. I really need to start using my pizzelle iron more throughout the year!
Tips For Perfect Cookies
As it often happens when making pancakes or waffles, it's not unusual for the first few pizzelles to turn out a little wonky. They will still TASTE good, they just may not be as pretty as you'd like.
How to make perfectly shaped pizzelles:
- Even if you're using a nonstick pizzelle press, you may still need to mist it lightly with oil before the first use.
- Place the batter slightly behind the center of the mold. It will spread forward as you close the lid. I highly recommend this medium cookie scoop for measuring perfect portions and releasing the batter easily.
- Speaking of closing the lid, do it slowly to allow steam to escape. And keep your fingers well clear, so as to not burn the heck out of them. Don't ask...
- Have a couple of wire cooling racks easily accessible next to the pizzelle maker to keep things moving. More on this in my workflow below!
- It's virtually impossible to achieve perfect edges on pizzelle straight from the press. No worries! excess pieces can be trimmed with kitchen scissors while the pizzelle are still warm. Or you can carefully break off any ragged edges once the pizzelles have cooled.
Best Workflow
Over the years I've refined my workflow for making this pizzelle recipe. I found that the easiest way to remove the cooked pizzelles from the pizzelle maker is with a wooden spatula. This allows you to transfer them to a cooling rack without scratching the nonstick plate.
I then immediately portion more batter onto the pizzelle press to cook another batch. When this new batch of pizzelles is almost done, I stack the cooled pizzelles off to the corner of the rack. This makes room for the new round of fresh and hot cookies to cool.
After that, it's just rinse and repeat until all the remaining batter is used up!
How To Make Pizzelles Crispy
Don't expect your pizzelles to be crispy when you remove them from the pizzelle iron. They will actually be super flexible, and this is totally normal.
Pizzelle cookies will crisp up as they cool. And the real secret to perfect pizzelles is that you should allow them to cool completely before stacking them. If you stack them too soon, they will basically steam each other.
Spreading them out on wire racks allows the air to circulate around them, making for the crispiest cookies. I actually prefer my pizzelle after they sit for about a day, but they don't often last that long!
If you live in a humid area or your pizzelles are still not as crispy as you'd like, you can crisp them up in your oven. Place the pizzelles on a cookie sheet and bake them at 350 degrees for about 2 minutes.
QUICK TIP
Molding Pizzelles
Pizzelles are super flexible when they're hot off the press. While they're still warm and pliable, they can be molded into a number of shapes.
Use a beechwood cone mold to form homemade waffle cones. Roll them into cannoli with these stainless steel forms. Make ice cream tacos using taco stands. Or use large soup bowls to mold waffle bowls for serving dessert. So easy!
How To Store Pizzelles
The best way to keep pizzelles crispy is to store them in an airtight container. They will keep at room temperature for up to two weeks. If they do happen to soften up, you can restore them by baking them in the oven as outlined above.
You can also store pizzelle in a ziploc bag in the freezer. Thaw them on a wire cooling rack, and they should be as crisp as when they're freshly made!
Make Ahead Batter
Now that my girls are older, they make the pizzelle batter earlier in the day and pop it in the fridge for later. Then we can just pull the pizzelle dough out and let it warm up for a few minutes before we cook the pizzelles later in the evening.
I'm hoping they continue this tradition with their own kids someday!
Printable Recipe ↓
Vanilla Pizzelle Recipe for Italian Waffle Cookies
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup European butter, melted and cooled
- 1 tablespoon pure vanilla extract
- 1 ¾ cups all-purpose flour, sifted
- 2 teaspoons baking powder
Instructions
- Beat eggs and sugar in a mixing bowl for approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
- While still beating, slowly drizzle in the melted and cooled butter. Then add the vanilla extract.
- In a separate bowl, whisk the baking powder into the flour. Using a spatula, fold the dry ingredients into the wet ingredients until just incorporated.
- Bake one medium cookie scoop of batter (about 1 ½ tablespoons) per mold in a pizzelle maker until golden brown, about 30 seconds.
- Remove with a wooden spatula to a cooling rack and cool completely. Dust cooled pizzelles with powdered sugar, as desired.
Recipe Notes
VARIATIONS:
- chocolate pizzelle recipe - omit the vanilla, and add 3 tablespoons cocoa powder + an additional ¼ cup granulated sugar.
- almond pizzelle recipe - substitute 1 tablespoon pure almond extract for the vanilla extract.
- lemon pizzelle recipe - reduce the pure vanilla extract to 1 teaspoon, and add 2 teaspoons of finely grated lemon zest.
- traditional anise pizzelle recipe - add ½ teaspoon anise seed.
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Variations
Want to try a new take on this pizzelle cookie recipe? In addition to the chocolate pizzelles pictured above, you can easily modify this vanilla pizzelles recipe to make the flavor variations below:
Almond Pizzelle
Substitute 1 tablespoon of pure almond extract for the vanilla extract in the recipe above.
Lemon Pizzelle
Reduce the pure vanilla extract to 1 teaspoon, and add 2 teaspoons of finely grated lemon zest.
Traditional Anise Pizzelle
Add ½ teaspoon anise seed to recipe above.
Did you make this recipe?
I'd love to see how your pizzelle cookies turn out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Kasey says
I love vanilla pizelles, and I wish I had the space for one of those pizelle makers! I'm going to have to ask around and see if I can borrow one...
Gianna says
I make these often. My favorite way to make them is to replace the vanilla with some annisette liquor.
Tricia P. says
I am also polish, and you guessed it, theses were a holiday tradition in our house. Dust them with powered sugar as they cool.
Dianna says
Oh thank you! I haven't had a pizelle in years!
Kasey Angle says
I am excited to see your recipes....I am always up for new ideas. First time here, please dont forget to enter me in the drawing for the ScanPan CTX 5 piece cookware. I was really impressed with it being nonstick and you can use metal utensils!!!! HOw exciting.....I dont kow how many times I have cringed over my pans when someone comes to use a metal utensils. EEEKS....Thank you and look forward to great recipes!
heather says
I had a pizzelle for the first time on holiday in Maine this summer, and as one who knows about pizzelles might expect, fell in love immediately. A pizzelle maker would be great and having the treat fresh even more so, but for now I'll have to search out an Italian bakery!
Cheers,
*Heather*
briskmamma says
Interesting recipe. I have eaten similar cookie in Prague. I think it is their traditional cookie...
Gabriela says
I love the anise flavor. I've been making these cookies for years. Have worn out 2 pizzelle makers. We sprinkle ours with powdered sugar.
krista says
Thanks so much for the recipe!!
Katie | GoodLife Eats says
I have never made these before, but they look and sound really yummy! And your pictures look great. :)
Trish says
thank you! I will be adding a pizzelle maker to my dear santa list this year. lol
KATIE says
This looks like it will be a fun newsletter/website! I just signed up so please don't forget to enter me to win that gorgeous Scanpan CTX 5-Piece Cookware set! Best wishes!
Deb says
We love Pizzelles. I think that they are traditionally made with Anise extract, but I hate licorice anything, so we always go with vanilla. They are wonderful with coffee. =) We aren't Polish or Italian....
Tara says
Yep, they do use anise seeds or anise extract traditionally, but we don't care for licorice either.
Heather says
Somehow my Polish family also created a tradition for these Italian cookies. And my husband's family too. We're having a cookie exchange in a couple weeks and I am gearing up for a long day infront of my pizzelle iron.
Megan says
Thanks for another great post! Making pizzelles is something my Polish family also did/does. I'm keeping the tradition alive and made a batch this year using vanilla, though I also really like using almond extract, too. However, the pizzelle iron I borrowed from my mom makes smaller pizzelles than the ones my grandma used to make, and the edges aren't as pretty as yours (or hers). Maybe I'll have to invest in my own pizzelle iron soon. ;-) Oh, and I've never tried/made the chocolate version, so that's another thing on my to-do list!
Jodi says
Thank you so much for this post! I've been craving pizzelles and thinking about buying a maker. The CucinaPro maker you got is the exact one I was looking at! I'd love to know what you think of it! Thanks!!
Tara says
I was very pleased with it, Jodi! I don't really have anything to compare it to, but I found it very simple to use. The pizzelles turned out excellent, and cleaning it up when I was done was super easy — always important to me!
Anne says
I have the CucinaPro pizzelle baker and have been using it for over 2 years. It is wonderful, every pizzelle comes out beautifully and I have been very happy with it. It seems to be a heavy duty design (my last one was plastic and burned out in a year) and I would highly recommended this pizzelle maker if anyone is looking to buy one.
Suzanne says
Hi I just bought the Cucina Pro pizzelle maker and tried a batch with the recipe in the book. They tasted great, but not pretty - I tried different amounts of batter, placing it in different places on the grid, etc., and they are either lopsided, or run over the edge. Any sugestions? Do you use a level tablespoon of batter? Thanks!
Tara says
I found that they did have a tendency to run over the edges, especially with the chocolate batter because it had a slightly runnier consistency. I used a rounded tablespoon of batter and placed it just behind the center of the grid since it pushes the batter forward as you close it. As long as it fills the mold evenly, runover should be okay because it's pretty easy to break it off once they cool.
Suzanne says
Thank you Tara for the feedback about the trouble I'm having making pizzelles with the Cucina Pro. (issues with them being unevenly shaped, batter running over, etc.) I wondered if it was just this particular model, but they all seem to be designed the same. I did wonder if you have to trim the pizzelle while warm with kitchen scissors or something to make a nice edge. I guess I just need more practice in placing the batter in the correct place on the grid. Breaking off the excess after they cool is a good idea too.
Lynn says
While the pizzelles are hot from the iron I use scissors to trim the edges. my grandchildren love to nibble on the scraps and my pizzelles are picture perfect with scallopped edges.