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.
Pizzelles 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 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 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, 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!
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.
Vanilla Pizzelle Recipe
The most common flavor used in pizzelle recipes is anise, which is a spice that tastes a bit like black licorice. If you're not a fan of the flavor of anise (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 to the pizzelle cookie batter. And 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!
I opted to keep these 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!
Pizzelle Making Tips For Perfect Cookies
Just like when you make pancakes or waffles, it's not unusual for your first couple of pizzelles to turn out a little wonky. They will still TASTE good, they just may not be as pretty as you'd like.
Here are a few tips for making pizzelles that will help you turn out the most perfect pizzelle cookies!
- Even if you're using a nonstick pizzelle maker, you may still need to mist it lightly with oil before the first use.
- 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.
- 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...
- Have a couple of wire cooling racks easily accessible next to the pizzelle maker to keep things moving.
- It's virtually impossible to achieve perfect edges on pizzelle straight from the iron. Any excess pieces can be trimmed with kitchen scissors while the pizzelle are still warm. Or you can carefully break off the ragged edges once the pizzelles have cooled.
Best Pizzelle Recipe Workflow
I've found that the best workflow for me is to use a wooden spatula to remove the cooked pizzelles from the pizzelle maker to the cooling rack.
Then I start another batch of pizzelles cooking in the iron. When the new batch is almost done cooking, I move the cooled pizzelles to a stack to make room for the next round of fresh and hot cookies.
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. If you want to mold your pizzelles into a different shape, it's ideal to do it now while they're still warm and pliable.
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.
How To Store Pizzelles
The best way to keep pizzelles crisp 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!
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 ↓
Classic Pizzelle Recipe for Italian Waffle Cookies
Ingredients
- 3 large egg
- ¾ cup sugar
- ½ cup 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 On These Classic Pizzelle Cookies
Want to try a new take on this pizzelle cookie recipe? In addition to the chocolate pizzelle pictured above, you can easily modify this vanilla pizzelles recipe to make the flavor variations below:
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 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!
Sylva Smith says
I did not use vanilla, but used 1 tsp anise seeds and 1 teaspoons anise extract. They were delicious and got numerous compliments from some true Italians!
JT says
I’d give 10 stars if I could. These were soooo good! I’ve tried so many pizzelles recipes over the years and this was one of the easiest but also the best tasting, thanks for sharing!
Tara Kuczykowski says
Awesome - I'm so happy you loved them!
Lou Boman says
Very good, I also have tried the chocolate ones and they are good too. I have to make a double batch because my family eat them up so fast.
Lorraine Cocci says
Thank you for this recipe, I just made 4 dozen for the holidays and they are delicious and they came out perfect, I followed the recipe to a T. I can’t wait to share them. They remind me of my ITALIAN family’s Pizzelles that we had during the Christmas holidays. Thanks again.
Carol says
Best recipe I have ever used for Pizelles.
Kate says
I LOLed reading your post - my family is all from Poland and every Christmas… you know what we make! In RI where I’m from, all the immigrants worked in the factories. And they swapped recipes. Lo and behold, the Italians taught the Poles pizzelles. And it is as much ours as theirs in certain families. Love this shared tradition!
Tara Kuczykowski says
Love hearing this backstory, Kate. That totally makes sense - thanks for sharing!
Barbara says
These are honestly some of the worst tips I have heard. I have been making them for over 20 years. First the iron. The best iron hands down is the stainless steel. No way on earth should you use Teflon. Store them in a tin to keep them crispy never a ziplock bag. Heating the iron with LOTS of shortening and about 20 minutes is key. A heated iron is key. Discard the first ones because their greasy. I have made them my Aunt made them. Trust me
Tara Kuczykowski says
I'm sorry you didn't find them helpful! However, I've been making them for the entire 22 years that my husband and I have been married, and this is what's worked well for me. I'd say the iron is just a matter of preference. I happen to love my non-stick pizzelle iron, and none of my pizzelli have ever turned out greasy. Guess we'll just have to agree to disagree! :)
Karen says
I’m always looking for new recipes as I cook for 80 people at my church each week. I just happened to see this post and after reading all your tips, I will say that these are the exact tips I use myself. I have been baking for over 40 years. Your recipe is pretty much the same as mine. I have people begging me to make these pitzelles all the time. Great job on this post!
Tara Kuczykowski says
Thanks for taking the time to comment, Karen. Appreciate your feedback!
Karen says
Just wanted to say God Bless You. My name is also Karen and my husband and I cook lunch for my church weekly for a group of 60 years and older. We have grown from 40 to 100+ ppl in attendance. What a Blessing it is for us! I absolutely love it! God Bless you and your loved ones!
julia says
@Barbara, What a shame you can't reply in a way that makes anyone want to listen you. Too bad you'e so hostile, trust me.
julia says
@Tara Kuczykowski, Thank you for all the time and work you've put into sharing your experience in making this posting.
Tara Kuczykowski says
Thank you so much, Julia!
Barbara says
@Tara Kuczykowski, I shudder at some of your advice. Pizzelles last a long time you would never need to freeze them. I also have never EVER heard put them in the oven for 2 minutes to get crisp. Oh dear lord. I’m glad this works for you but I’m very concerned about sharing your advice with your readers.
Carla says
@Barbara, let’s share ideas and pizzelle recipes, please don’t be nasty.
My Nonna who lives in italy would be so disappointed in hearing about the crustiness over pizzelle recipes.
Kim says
My family is polish too and we always had these at Christmas time as well. That could have been though that we had 2 Italians, who loved to cook, marry into the family lol. But I haven't had them in forever since they passed on! I'm anxious to try your recipe and bring back a bit of my childhood Christmas memories to share with my kids and grandkids.
Angela says
@Kim, Same here! I married into a polish family & my husband's grandmother made these every year for Christmas. When she passed, I was given her iron & recipe so I am now the yearly pizzelle baker.
Gary Perugini says
Are these full size pizzelle? I have a Quatro Pro that makes 4 at a time but they are smaller than traditional size. Just figuring my yield will be more than 24. Also considering for the lemon to substitute 1 tsp of Lemon Extract for the vanilla. Will that work?
Tara Kuczykowski says
Yes, my pizzelle baker produces two 5-inch cookies. The bakers I've seen that make 4 at a time produce 3-inch cookies. So you'll want to use less batter per cookie, and your yield will definitely be higher. You can certainly use lemon extract instead of the vanilla for a more lemony pizzelle!
Gia says
Oh my goodness, this battle was horrible. I’ve been making pizzelles for years and I’ve never experienced what this batter did to my machine it is like it melted batter all over I even put less the amount in the machine and it just oozed out
Deborah says
I'm certainly impressed by the way you went from clueless bride to experienced pizzelle maker, with plenty of tips and encouraging anecdotes. My MIL was Italian and there was no question but that I'd learn all the recipes - which I did. Sadly, it's the only thing about the marriage that lasted, but it's very, very, comforting!
Tara Kuczykowski says
Sorry to hear that, Deborah. I'm so glad something good came of it, though!
D wilham says
A few tips I learned from my aunt.
The size of eggs determine the amount of flour. Don’t add full amount at first. Batter should be just barely sticky when rolled. For anise cookies- my favorite!- use anise oil. Not extract.
Hard to find but I order well before the holidays so I have it on hand. I sometimes make lemon or chocolate as well.
Tara Kuczykowski says
Thank you for the tips! I will add some notes to the recipe for both. How much anise oil would you recommend using for a batch? And is there a brand you prefer?
Nancy says
I add up to 4oz ground almonds....delicious
Tara Kuczykowski says
Love this idea — will have to try it!
Krysia says
My family is polish and it’s a tradition to make these as well.
Tara Kuczykowski says
Fascinating! I'm planning to try some new flavors this year, since it looks like we'll be at home for the foreseeable future.
Toni says
This is really amazing! Had no idea it is so easy to make. Thank you!
carol a bidinotto says
how can i keep my pizzelle's crisp. it's very humid here . is there someway to recrisp them
Tara Kuczykowski says
Great question, Carol! There's a few things you can do. First of all, let them cool on a wire rack so the air circulates around them. If you stack them too soon, they will basically steam each other. If they're still not as crispy as you'd like, place them on a cookie sheet and bake them at 350 degrees for about 2 minutes. Finally, after you have them at your desired texture, store them in a ziploc bag in the freezer. Thaw on a wire rack, and they should be as crisp as when they're made.
Pat says
@Tara Kuczykowski,
I store mine in a popcorn tin ( like the ones you get at Christmas time ). They stay crisp until all are eaten and I don’t freeze mine.
Tara Kuczykowski says
Thanks for sharing, Pat!
Linda Filippelli says
@Tara Kuczykowski, I use a vintage Jays potato chip tin!
Tara Kuczykowski says
Love it! Vintage tins are just the best — they have so much character.
Tara says
@carol a bidinotto, preheat the oven to 210 degrees and pop them in for a couple of minutes. Should crisp them right up! Also, after they’re done cooking, leave them out over night I read somewhere. That helps people who are in warm climates keep them crispy. I usually store them in a container and keep the lid cracked opened personally. Good luck!
Kathy says
@Pat, My mother always stored hers in a vintage bread box tin. I also save the popcorn tin too. They stay fresh for a long time if they’re not eaten immediately! I used my Teflon pizzelle iron with no problem and love the recipe absolutely no problems. Thank you
Karen @ Seasonal Cravings says
My kids love this type of cookie but I always buy them. You make them look so easy and I like how versatile they are! I'm sure they are great with fruit and whipped cream!
Deborah says
@Karen @ Seasonal Cravings, Not only that but you can make fresh ice cream sandwiches with them.
Heidy L. McCallum says
I wish I saw this recipe the other day to try. I have my grandmother's Pizzelle Iron and made a ton of them...it would have been the perfect time to try your recipe.
Luci says
I love pizzelle, they are such a light cookie and lightly sweeten. I need to get me one of those waffle makers.
Renee Goerger says
My husband absolutely loves these pizzelle's. They bring back his childhood Christmas memories!
Andrea Metlika says
Every time I see them, I buy them but now I can make them myself. So much easier than I thought. Thank you for the recipe.
Jessica Formicola says
One of my favorite cookies for the holidays! I can't wait to try this recipe!
Nellie Tracy says
I 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
I 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
These are such a festive holiday treat and I've always wanted to make them. You make it look easy!
Allyson Zea says
I am going to try this! I didn't realize they were so easy to make!
Stacie A Hamilton says
I 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
What a great idea!! I love that they are soft, but crisp, & love the powdered sugar!
Lauren says
I have always been intimidated to make pizzelles and now you have inspired me! I can't wait to make them!
Jo Jo Lupinetti says
Exactly! 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
What a lovely pictures!! Thank you for sharing the recipe, next thing I will be making are chocolate pizzelles
cat says
I 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
Hi 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.