The Very Best Pizzelle Recipe
Light, crispy, sweet….the very best Pizzelle recipe is super easy to make. A staple during the holidays, this Italian cookie Pizzelle recipe is such a classic. A great idea for gift giving!
Just 9 days until Christmas and I haven’t wrapped a thing but I’ve been baking all the cookies……all of them. It’s been awhile since I’ve made cookies to give away but this year I’m determined to have tins stack to the ceiling ready to deliver to all the people in my life.
I used to do the cookie giving thing every single year but since I started blogging full-time I didn’t have any spare time to actually make the cookies I know and love…..like these classic Pizzelles! A Pizzelle cookie is my absolute favorite and has been for years….the lacy, crisp edges….the hint of vanilla and anise, the subtly soft interior….they are, in my opinion, the perfect holiday cookie recipe.
And this year, Landon got to help me out in the kitchen making a few batches of these easy Pizzelles and he’s getting quite good! It’s nice to finally have an extra hand in the kitchen….even though he moves at the pace of molasses being poured from a jar….or a snail. Which is slower….that would be use in the kitchen.
What is a Pizzelle?
Pizzelle are a traditional Italian waffle cookie made from eggs, sugar, anise (or vanilla), butter or oil and flour. The word “pizzelle” means small, flat and round….which is actually, exactly, what the cookie is.
How do you make the perfect Pizzelles?
The secret to perfect Pizzelles is really in the ingredients used and the technique in which they’re blended together. Be sure that the sugar and eggs are beaten until light in color and fluffy before adding the dry ingredients slowly to the mixture. That will help the batter come together smoothly without any lumps
- Melt the butter and set aside.
- Using a hand mixer, beat the eggs and sugar until light in color and fluffy.
- Add the melted butter, salt and anise, if using.
- Whisk together the flour and baking powder. Fold into egg mixture.
- Heat pizzelle iron.
- Place 1 heaping tablespoon of batter into the center of the design and bake until golden brown, approximately 1 minute.
- Transfer to a cooking rack and repeat with remaining batter.
If you prefer to skip the butter, you can make this pizzelle recipe with oil. Simply replace the butter with the same amount of vegetable or canola oil in the recipe.
When the cookie Pizzelles are still warm you can roll them up and use them as pizzelle cannoli shells or fill them with chocolate chips….that’s our favorite!
What ingredients are in a Pizzelle?
To make your easy Pizzelle cookies you will need the following ingredients:
- anise flavor or vanilla extract (You can also use other flavoring like lemon, orange or our favorite….chocolate!)
- baking powder
What does a Pizzelle taste like?
The most traditional flavoring for a classic Pizzelle recipe is anise extract or anise seed which taste a bit like black licorice. If you don’t like the anise flavor you can use just about any flavor you like by substituting the anise with vanilla extract, lemon zest, orange, chocolate or even cinnamon.
The very BEST Pizzelle recipe here does not taste like licorice because I use vanilla and a bit of lemon zest for a nice, clean balance of flavor that’s light and sweet.
Can you make the Pizzelle dough in advance?
This easy pizzelle dough is extremely versatile and comes together quickly in about 5 minutes. But if you need to plan ahead, you can make the dough in advance and store in an airtight container for up to three days in the refrigerator.
Allow the dough to come to room temperature before beginning the cooking process.
Can Pizzelle cookies be frozen?
The simple answer…..yes, you can freeze your baked pizzelles wrapped in plastic wrap and stored in an airtight container for up to 3 months. BUT, once your pizzelles have been thawed from frozen they may be a bit more brittle than freshly made pizzelles.
What is the best Pizzelle maker to buy?
Oh my gosh, guys….this was a puzzler for me. I read so many reviews before I pulled the trigger and bought not one, not two….not three…..but four pizzelle irons to test out and I was so disappointed with all of them, except one.
All three thumbs down pizzelle irons caused my dough to stick even though they boasted a superior non-stick surface. And then they were tricky to clean. One of them even died during a batch of pizzelles and I had it plugged in for about 15 minutes.
So, the winner for me was the CucinaPro Polished Pizzelle Maker without the non-stick surface. I was so shocked because I was certain that my pizzelle dough would stick to it since it was shiny and new! NOT ONE Pizzelle stuck to that iron and they lifted right off without any stubbornness whatsoever. This was the best pizzelle maker of the whole batch!
These are seriously the best pizzelles outside of an Italian bakery and are so incredibly easy to make. The hardest part about the whole thing was waiting for the cookies to bake so we could eat them still warm from the pizzelle iron!
If you’re looking for even more easy cookie recipes, you have to try THESE family favorites:
- Candy Cane Shortbread Cookies are a holiday classic!
- These Gooey Butter Cake Cookies are one for the record books.
- No Bake Peppermint Bark Cookies are like the best treat ever.
- Neiman Marcus Chocolate Chip Cookies…without going to the mall.
- Cream Cheese Cutout Cookie recipe for every single holiday all year long.
Want even more easy classic recipes? I share all the behind the scenes and kid approved meals over on Instagram…be sure to follow us!
The Very Best Pizzelle Recipe
Super easy to make Pizzelle cookies are an Italian classic that's crispy and sweet!
- 3 eggs
- 3/4 cups sugar
- 2 1/2 tsp vanilla extract If using anise, replace the vanilla with 1 tsp anise extract or 1/2 tsp anise seed.
- 1 tsp grated lemon zest
- 1/2 cup melted butter cooled to room temperature
- 1 3/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Preheat the pizzelle iron.
With a hand mixer, beat the eggs and sugar in a large bowl until light in color and fluffy, approximately 2-3 minutes.
Add the vanilla, lemon zest and butter. Beat until well blended.
In a separate bowl, whisk together the flour, baking powder and salt.
Fold the dry ingredients, a little bit at a time, into the egg mixture until just incorporated and the batter is smooth.
Place 1 heaping tablespoon of batter in the center of the design on the pizzelle iron. Close the iron to press the dough flat and bake until golden brown, approximately 1 minute. (Cooking times may vary depending on your appliance, please adjust accordingly.)
Using a spatula, remove the cookie from the iron and transfer to a rack to cool.
Pizzelle dough can be made in advance and stored in an airtight container for up to 3 days in the refrigerator. Allow the dough to come to room temperature before cooking.
Pizzelles can be frozen in an airtight container for up to 3 months.