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!
Diana says
Just found your site....love the info I gathered....and added a pizzelle maker to my wish list! If Santa doesn't think I need it, I will just get it. Love making cookies at Christmas and always looking for new ideas! Bookmarked your site! Thanks for the info
Ana says
used the recipe last night instead of Grandmas, It turned out GREAT! I followed the instructions and the kids went through them ALL last night... None left this morning..
Sheryl says
How is the best way to store pizzelles. How long a shelf life do they have.
Tara @ Unsophisticook says
Good question, Sheryl! You can store pizzelles in an airtight container for up to two weeks. They do have a tendency to absorb moisture from the air and soften up, but you can quickly remedy this by popping them back into a warm oven (about 350 degrees) for just a few minutes. Be sure to check on them frequently!
Donna says
hello, so glad to find this recipe, i have a pizzelle maker and for the first tme in over 12 years , i lost my recipe book tha with it, OMG i was lost. but thought i'd add a few tips as long as i was here just to show my appreciation...as for storing them, yes you can put them in air tight container and they will last probably up to 2 weeks providing your not in humid weather, humidity will make they soggy, still good to eat but they lose the crispy-ness. i make these every christmas along with a few other occassions during the year. at christmas i make so many i have to start early, like November, i store them in ziplock bags, making sue you get the air out and put them in the freezer. DONOT powder sugar them until your ready to take out and serve, the defrost quickly so 1/2 before serving is close enough. I have kept these in my freezer up to 4-6 months. sometimes when i know theweather is going to get hot i make them and then i have them for the summer and don't have to stand over the steam. also i have been creative and taken half the batter or 1/3 of the batter and colored it with food coloring for the occassion, christmas - red green, halloween - orange, baby shower - blue/pink/white and i put a little dap of each color in the center of the press and they just blend nicely while they bake. i've made the chocolate and yes the batter consistancy is a little different but you'll get the hang of it after a few tries. i've also made the regular all white batter and after cooling i melt chocolate disc and white chocolate discs and drizzel them over the pizzelles and place them in the feezer for a few minutes to chill, you can leave themthere until ready to serve and then powder sugar them. i have such fun making my pizzelles and get so many compliments on the variatons...only your imagination can stop you. i hope this has been a help to someone...thanks again for posting, helping my granddaughter make these tonite for school tomorrow
Tara @ Unsophisticook says
So many great suggestions, Donna — thank you!
RLR says
My mother stores them in tin containers. Popcorn tins work best. She lives in Pa. and has no issues with them getting soggy.
Tara @ Unsophisticook says
Thanks for the tip — I will try that!
Randy says
Wow - used your recipe for my first go around with my pizzelle maker. Great!!!!
Tara @ Unsophisticook says
Glad you liked it, Randy!
Kate says
In our family, we time the pizzelle by saying one "Hail Mary." Who knew Mary was Italian???
Katie says
I just found this on pinterest and I can't wait to make it...I have to save up a bit for the pizzelle maker but it can be done. Thank you so much!
Love, Katie
Amanda says
Thank you so much for this receipe!! These were delicious!! I made them for my family and within two hours they were gone! I will definitely be making these again!!
Camilo says
I love pizzelles and thought I'd add a little tip. Adding the juice of a whole lemon, as well as a little bit of grated peel gives the pizzelles a nice tangy flavor. Everybody I've given these to loves this touch.
Also, if people like the pizzelles a little cakier, not latching the press makes a nice fluffy pizzelle as opposed to a crispy one. It seems to stay warm longer and is a little more dessert-y.
kristen says
I made these last night and they turned out soft and had no flavor. I threw the batter away.
Tara @ Unsophisticook says
Hi Kristen! If you followed the recipe exactly, it sounds like maybe they were slightly undercooked. They will be super soft coming off the press (this is what allows you to form them into shapes as I mentioned in the post), but they should become crisp as they cool. If they don't crisp up, they probably weren't cooked long enough.
It usually takes me a few tries to find the perfect timing. Thirty seconds is a good rule, but I also watch for the steam to stop escaping from the sides of the press. I don't ever use the sensor light on the press as this typically does not provide good results.
You can definitely add more vanilla to the recipe if you prefer a stronger flavor. Make sure you use pure vanilla extract for the best flavor.
JA says
Can I make pizzelle without a pizzelle cooker???? Can I just bake them in an oven or in a skillet on top of the stove
Tara @ Unsophisticook says
The original pizzelle irons were used on the stovetop, but I don't think you could make them successfully in just a skillet. They're similar to a waffle and need to be pressed to achieve this.
Donna says
No you must have a Pizzelle iron to make these cookies. I bought mine on ebay and I have a villaware iron.
Katherine says
I'm jut amazed that I just in the past few weks FOUND a cookie called Pizzelle... what rock have I been hiding under! My Goodness! I'm ADDICTED! The heck with Christmas, I'll eat them YEAR ROUND! I just can't seem to find a iron anywhere near me and HATE to order off the internet. Yes, I'm chicken to give out my card numbers to websites. I did see one recipie that absolutely did NOT call for baking soda. They said it would make the cookie tough. But the batter was awfully thin! I think if I ever find a cookie maker, I'll use your recipie instead. Thank you so much for the information. And please! enter me in your contest! Thanks again so much!
Elizabeth says
Cześć, jeśli nie mam maszyny do pieczenia pizzelle czy mogę upiec ciasteczka na patelni?
Linda davis says
I had these in France served with ice-cream ! They were wonderful ! I must buy a pizzelle maker. Thanks for the pizzelle recipe !
lala says
Sorry, I believe that they should only be made with anise; anything is an abomination. I too dislike licorice, but I love pizzelles. If they are made properly, the anise flavor is not overpowering.
Tracy B. says
I agree, however, most everybody i know doesn't like black licorice, so why not try different flavors for different tastes?
Rina says
FYI, Poland had an Italian Queen in the Renaissance. Hence, things like borcht with cheese stuffed tortellini, and pizelli are found throughout Poland. Pizelli is the plural of pizelle. Also, I would like to mention that in my family's dialect, Pizelli is also called "Ciarle" I don't know how to spell it because my Nonna immigrated as a child and was illiterate, but as children, we used to call it "Charlie". And, in the 60's it was popular to roll the pizelli in the oven and fill with cream, peasant canolli, I think.
Tara says
Wow, thanks for the quick history lesson, Rina. That's fascinating stuff! I know what you mean about not knowing how to spell things. My great-grandma emigrated from Hungary, so there are a good many dishes that I know by their Hungarian names but have no clue how to spell.
Rina says
Your most welcome, Online interaction is my favourite bedside activity, I have been sick for over a week! And in my clogged-minded state, I forgot to mention that I love your blog! I just found it and am quite pleased. I have already Evernoted some of your urls for future dinner parties. Thanks, and hopefully you will be up for my ongoing banter ;-)
Tara says
I'm glad to have you here, Rina! I'm not new to blogging (my other site is https://dealseekingmom.com ), but Unsophisticook and food blogging is a new venture for me. I love it so far!