This easy classic pizzelle recipe produces light and crispy vanilla 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.
Pizzelle Recipe For Italian Waffle 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 how 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 pizzelle recipe (because, of course, he didn’t have his grandmother’s recipe), and using several different sites, created one that sounded like what he’d described. Only problem? We didn’t own a pizzelle iron.
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Electric Pizzelle Iron
Traditionally, pizzelles were baked with a cast iron pizzelle iron over an open fire, a hot and tedious undertaking. Thank goodness for modern conveniences — we can now purchase electric pizzelle irons that make baking pizzelles simple and easy.
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 definitely gotten my money’s worth from it over the years… We only pull it out a couple times a year, but it’s still as shiny and pretty as ever!
Vanilla Pizzelle Recipe
If you’re not a fan of the flavor of anise, a common spice in pizzelles that has a flavor akin to licorice (I am decidedly NOT), don’t worry. Pizzelles are wonderfully flexible when it comes to both flavoring and shaping them.
Vanilla, chocolate, almond, citrus — these are all fabulous flavors to add. And warm pizzelles can be shaped into cones, bowls, cannoli, tacos, and more. I really need to start using my pizzelle iron more throughout the year!
I opted to keep my pizzelle cookies very simple, just flavoring them with pure vanilla extract. Sometimes, I’ll change it up and use a vanilla bean paste — the flecks of vanilla bean are SO pretty. This recipe is also easily adapted into a chocolate pizzelle recipe, and my kids are always thrilled when I make chocolate pizzelles.
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!
Tips For Making Perfect Pizzelle Cookies:
1| Even if you’re using a nonstick pizzelle maker, you may still need to mist it lightly with oil before the first use.
2| Place your batter slightly behind the center of the mold because 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.
3| Speaking of closing the lid, do it slowly to allow steam to escape easily and not burn the heck out of your fingers. Don’t ask…
4| Have a cooling rack easily accessible next to the pizzelle maker. I’ve found that the best workflow for me is to use a wooden spatula to remove the cooked pizzelles from the maker to the cooling rack, start another batch of pizzelles cooking, and then move the cooled pizzelles to a stack to make room for the next round of fresh and hot ones.
5| The pizzelles will be very flexible when you remove them from the pizzelle iron, and then they will crisp up as they cool. I actually prefer them after they sit for about a day, but they don’t often last that long! If you want to mold your pizzelles into a different shape, do it while they’re still warm and flexible.
Over the years, making this classic pizzelle cookie recipe has become one of our family Christmas Eve traditions. My kids love to help by pulling the cooked pizzelles off the pizzelle iron, while I get another batch cooking. Then they stack the cooled pizzelles up before the next batch is ready. I’m hoping they continue it with their own kids someday!
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Classic Pizzelle Recipe for Italian Waffle Cookies
Ingredients
Instructions
Notes
VARIATIONS:
Nutrition Information:
Yield: 24
Serving Size: 1 pizzelle cookie
Amount Per Serving:
Calories: 95.8 Total Fat: 4.4g Saturated Fat: 2.6g Cholesterol: 37.2mg Sodium: 49.3mg Carbohydrates: 12.8g Fiber: 0.3g Sugar: 6.2g Protein: 1.7g
Variations On Classic Pizzelle Cookies
Want to try a new take on this pizzelle cookie recipe? You can easily modify the recipe above to make the variations below:
chocolate pizzelle recipe
— omit the vanilla extract in the recipe above, and add 3 tablespoons of quality unsweetened cocoa powder (sift after measuring), along with 3 additional tablespoons of granulated sugar.
almond pizzelle recipe
— substitute 1 tablespoon of pure almond extract for the vanilla extract in the recipe above.
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 1/2 teaspoon anise seed to recipe above.
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!
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Jessica Formicola says
December 10, 2018 at 11:09 amOne of my favorite cookies for the holidays! I can’t wait to try this recipe!
Nellie Tracy says
December 10, 2018 at 11:09 amI love pizzelle but have always been too afraid to try and make it! This recipe looks fairly simple! Can’t wait to make some pizzelle of my own!
Elaine Benoit says
December 10, 2018 at 11:04 amI haven’t had pizzelles in such a long time. I used to make them with my mom when I was growing up! I’m glad I have your delicious recipe. Now, to drag my pizzelle machine out and make these cookies!
Emily Hill says
December 5, 2018 at 9:40 pmThese are such a festive holiday treat and I’ve always wanted to make them. You make it look easy!
Allyson Zea says
December 5, 2018 at 5:16 pmI am going to try this! I didn’t realize they were so easy to make!
Stacie A Hamilton says
December 5, 2018 at 4:52 pmI had no idea that these would be so easy to make! With the right tools and simple ingredients, it’s easy to make these pretty and tasty desserts.
Kristyn says
December 5, 2018 at 4:13 pmWhat a great idea!! I love that they are soft, but crisp, & love the powdered sugar!
Lauren says
December 5, 2018 at 3:00 pmI have always been intimidated to make pizzelles and now you have inspired me! I can’t wait to make them!
Jo Jo Lupinetti says
December 30, 2017 at 2:37 pmExactly! Pizelles are not thick like these or the ones in the store. You should see the light through them if you hold them up. Maybe add a little anise extract and half oil. It may thin it out enough.
Frisco says
December 31, 2016 at 6:14 amWhat a lovely pictures!! Thank you for sharing the recipe, next thing I will be making are chocolate pizzelles
cat says
June 10, 2017 at 5:39 pmI bought a cucina pro pizelle maker and the pizelles are coming out too thick. I had 2 machines for 35 years and am so disappointed in this maker. I guess the indentations are too deep….I dont know how to make them come out thinner….thanks
Tara @ Unsophisticook says
June 12, 2017 at 8:00 amHi Cat! Try using a little less batter when you’re making them. Or if you feel like it’s just that your batter is too thick, you can try whisking a little water or milk into it to thin it out.
Rhonda says
June 24, 2014 at 10:56 pmIf you shape the pizzelle in a tube shape, can you tell me how far in advance you can stuff them with a cannoli type filling without the pizzelle becoming soggy? Thank you!
Margaret Till says
April 17, 2014 at 4:47 pmYou mention to re-shape the pizzelles while they are warm. Have you ever rolled them into tubes, sort of like a non-fried cannoli? I want to make these for the grandchildren for Easter. I know they will not like anise, so I wanted to do something different. I thought of making them into tubes and stuffing like a cannoli.
Do you have any suggestions on the best way to roll them into tubes?
Thank you, Margaret
Tara @ Unsophisticook says
April 18, 2014 at 8:19 amHi Margaret! Yes, when they’re hot off the pizzelle press, you can easily form them into shapes. I have a cone-shaped wooden form that I use to make waffle cones. You can also purchase cannoli forms, or just use any tube you have around the house that’s about the size you need. Just hold one side of the pizzelle against the tube and start rolling it around it. After it cools for a minute, you can pull the tube out of the side.
Cindy T. says
December 7, 2017 at 3:28 pmI hang mine over my noodle rack(an old fashioned clothes drying rack), and they resemble a taco shell you can spread the inside with melted chocolate ,then serve with ice cream ,you can make a “taco bar” with nuts ,chopped fruit or whaterver you like on a sundae . The kids will love them…
Tara @ Unsophisticook says
December 7, 2017 at 3:42 pmThat sounds amazing, Cindy! I definitely need to try this — my kids will flip!!!
gloria says
December 19, 2013 at 3:45 pmI use Splenda to make pizzelles and the pizzell maker leaks an oil like substan ce out the sides. Could this be caused by using the Splenda?
lori says
December 17, 2013 at 5:47 pmwell im 52 and have been making these for 40 years,,,mine r a little different,,cause i leave mine sit overnite in the fridge. So they r not runny,,i use no baking powder,and i use orange, anise,and lemon flavoring equal parts of each,,,,
Dan Lebano says
December 6, 2013 at 1:06 pmBeen making pizzelles for over 25 yrs. between family,1st and 2nd cousins
And friends I usually make them a week or 10 days before Christmas. I’ve
Been useing my same receip every year and have not changed one thing in it.
Over the years, I’ve heard the compliment many times, and sometime in a
Whisper, “they’re better than wife’s or my grandmothers” my receip calls
For 6 eggs. With my iron ,i make 4 at a time and use between 5 or 6 dozen eggs. That usually takes care of everybody. I rarely,rarely,give my receip to
Any one! ! Have a happy holiday and healthy new year.
adrienne says
July 21, 2013 at 2:06 pmso glad you printed this recipe just got my cucina pro on amazon but it had no instructions or recipes and its new! so I will be using your recipe and I am sure they will be great thanks again Adrienne
Lydia says
June 16, 2013 at 5:46 pmMy first pizzelle’s were soggy. More like pancakes than cookies. They were thin and tasted good just not crisp. What did I do wrong?
Tara @ Unsophisticook says
June 16, 2013 at 10:48 pmLydia, were they still soggy after letting them sit for a few minutes? They will be soft when you first pull them off the iron, but they should crisp up after a few minutes when you transfer them to a wire cooling rack. Don’t stack them until they’ve cooled.
Jess says
April 24, 2013 at 11:23 pmI don’t own a pizzelle iron but I wanted to make cannoli shells without having to fry them. After a failed attempt at cooking them on a crepe pan and trying to press them down, I decided to use a sandwich press. They weren’t as pretty as those made in a proper iron, but when I rolled them up it didn’t matter. After about 15 minutes they were nice and crispy.
Also, I added a little milk to my mixture as the first few were quite thick and wouldn’t crisp up.
Thanks for the recipe!
daniel says
February 22, 2013 at 11:14 amLove making pizzelle;s…..Take you time and experiment with different flavors..and dont rush….Iam Italian
Ray says
January 31, 2013 at 3:33 pmHi All! I have been making pizzelles for a few years. Like a few of you on this post, I am of Polish decent and my family has made them a tradition as well. I usually make 3 different flavors! Ones with Anise, vanilla and chocolate. I am going to try to make some tomorrow and add some crushed/chopped walnuts to them. I use the Cucina Pro. Wish me luck!
Kasandra says
January 19, 2013 at 7:23 pmMade some last night with an old recipe calling for 1 1/2 sticks of butter, I will try yours next, a little less fat!!!
I always use anise. I never tell anyone anything other than it is traditional flavor. My boyfriend who HATES licorice flavor anything devours my cookies!!!
What they don’t know won’t hurt them.
Thanks for the new recipe!
Nora Levine says
January 14, 2013 at 8:51 pmToo funny to read about your Polish family and Italian cookies! My grandmother was Czech, and she made them every Christmas. I use a small cookie scooper to get the batter to the iron, and an offset spatula to get the cookie from the iron to the rack. Makes for fewer sticky fingers.
The cookies last forever, if sealed in an airtight container. My husband loves the batch that is from 2 Christmas’ ago! They are delish!
Marge Fredrickson says
December 28, 2012 at 3:10 pmI love pizzels so much! My batter always seems to be to thick. What am I doing wrong? I use a Wilton Cookie Scoop and it is just the right amount, but my batter seems to thick, and I like my pizzels thin. Any suggestions?
Thanking you in advance.
Tara @ Unsophisticook says
January 2, 2013 at 12:42 pmMy batter is thick, but I’ve never had a problem with my pizzelles turning out too thick. Does your pizzelle iron have a lock on the handle? I don’t use the one on mine, but it would probably ensure a thinner pizzelle if you use it to compress them while cooking.
Diana says
December 25, 2012 at 8:37 amSanta thought I was a god girl and delivered a Chef Choice Pixxelle Maker under my tree….vunderbar
Tara @ Unsophisticook says
December 25, 2012 at 4:37 pmNice — enjoy your pizzelles!
Donna F says
December 24, 2012 at 3:15 pmThank you so much for this recipe. I have the CucinaPro Pizzelle Baker and just love it, but have misplaced (lost) the recipe book. Today is Christmas Eve and my grandkids are coming on Weds and I need pizzelles for them, but you have saved me.
Again thanks and Merry Christmas.
Tara @ Unsophisticook says
December 24, 2012 at 9:42 pmWe made them tonight, Donna! It’s our Christmas Eve tradition.
Don Eubank says
December 23, 2012 at 12:03 amI have been making pizzelles now for about 50 years, I’m on my second iron. Anyway for Christmas and parities, when the batter is all mixed up I divide it in half. Then I put some red food coloring in half, then green in the other half. It takes about 12 drops each. Make small balls of each color press them side by side then bake it. It sure make a beautiful cookie for Christmas. And for July 4, do the same thing only make them red, white and blue. The white is just the natural of the batter. A few time you will catch on and they are well received by all. Enjoy. I always make about 10 doz.
Tara @ Unsophisticook says
December 24, 2012 at 9:44 pmLove this idea — thanks for sharing!
Bob meadows says
December 21, 2012 at 7:07 pmI make the best pizzelle !
adrienne says
July 21, 2013 at 1:58 pmso where is the recipe?
sally ingram says
December 18, 2012 at 1:54 pmI have a villaware pizzelle iron but i keep losing my recipies
rita sullivan says
December 16, 2012 at 12:09 pmCan I use splenda instead of sugar?
Tara @ Unsophisticook says
December 19, 2012 at 12:52 amI don’t use Splenda in my baking, so I really can’t say, Rita. Sorry!
Allyson says
December 16, 2012 at 10:26 amAbout how many pizzelles does this recipe make?
Tara @ Unsophisticook says
December 19, 2012 at 12:54 amHmm, I haven’t made them yet this year, so I’m having trouble visualizing just how many it makes (plus we eat so many as we’re making them, LOL). I’d estimate it’s about 2 dozen or so, but I will update the post for sure later this week.
Tara @ Unsophisticook says
December 24, 2012 at 9:43 pmSorry it took me so long to get a figure, Allyson. A single batch of the recipe makes about 2 dozen pizzelles.