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These light, crisp pizzelle are classic Italian waffle cookies made in a pizzelle iron. This easy pizzelle recipe takes about 20 minutes and has a bright vanilla-lemon flavor, or you can use anise for a more traditional finish.
Pizzelle are perfect for Christmas cookie trays, homemade gifts, or shaping into cannoli shells while they are still warm. The batter uses simple pantry ingredients and comes together in just a few minutes.
Table of Contents
- Kellie’s Note A “Batter” Cookie
- Why You Will Love This Pizzelle Recipe
- Ingredients for the Perfect Pizzelle
- How to Make Pizzelle
- Kellie’s Tips for Perfectly Crisp Pizzelle
- What Is a Pizzelle?
- What Do Pizzelle Taste Like?
- Pizzelle Flavor Variations
- How to Serve Pizzelle
- Can You Make Pizzelle Batter Ahead of Time?
- How to Store Pizzelle
- How to Freeze Pizzelle
- How to Make Soft Pizzelle Crisp Again
- What is the best Pizzelle maker to buy?
- More Easy Holiday Cookie Recipes
- Pizzelle Recipe
Kellie’s Note
A “Batter” Cookie
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! Pizzelle cookies are 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 is helping 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.
Why You Will Love This Pizzelle Recipe
- Light and crisp: The cookies become delicate and crisp as they cool.
- Quick to make: The batter comes together in minutes, and each batch cooks in about one minute.
- Flexible flavor: Make vanilla-lemon pizzelle or use anise for a traditional Italian flavor.
- Make-ahead friendly: Prepare the batter ahead of time or freeze the finished cookies.
- Perfect for sharing: Pizzelle stack beautifully for cookie trays, holiday tins, and homemade gifts.
- Easy to shape: While warm, the cookies can be rolled into cannoli shells, cones, or dessert cups.
Ingredients for the Perfect Pizzelle
- Confectioners’ sugar: This is optional but adds a pretty finish once the cookies have cooled.
- Eggs: Use large, room-temperature eggs. They combine more easily with the sugar and help create a light, smooth batter.
- Granulated sugar: White granulated sugar gives the pizzelle their light sweetness and crisp texture.
- Vanilla extract: Pure vanilla extract is the primary flavor in this recipe.
- Anise: For traditional anise pizzelle, replace the vanilla with 1 teaspoon of anise extract or ½ teaspoon of anise seed.
- Lemon zest: Lemon zest gives the cookies a fresh, bright flavor. You can omit it for plain vanilla or anise pizzelle.
- Butter: Melted unsalted butter adds richness and helps the cookies become crisp. Let it cool before adding it to the eggs.
- All-purpose flour: Measure the flour accurately so the batter remains thick and scoopable without becoming dry.
- Baking powder: Use fresh baking powder for the most consistent texture.
- Salt: Salt balances the sweetness. If you use salted butter, reduce the added salt to ¼ teaspoon.
How to Make Pizzelle
- Preheat the iron: Preheat the pizzelle iron according to the manufacturer’s instructions.
- Beat the eggs and sugar: Use a hand mixer to beat the eggs and sugar for 2 to 3 minutes, until pale, light, and fluffy.
- Add the flavorings: Mix in the vanilla, lemon zest, and cooled melted butter until well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Finish the batter: Fold the dry ingredients into the egg mixture a little at a time. Mix only until the batter is smooth and no dry streaks remain.
- Check the consistency: The finished batter should be thick, smooth, and scoopable rather than pourable.
- Portion the batter: Place one heaping tablespoon of batter in the center of the pizzelle design.
- Cook the pizzelle: Close the iron and cook for approximately 1 minute, or until the cookie is lightly golden. The exact cooking time will depend on your appliance.
- Cool completely: Carefully remove the pizzelle with a spatula and place it flat on a wire rack. Do not stack warm cookies. They will become crisp as they cool.
- Finish and serve: Once completely cool, dust the pizzelle with confectioners’ sugar, if desired.
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 oil or canola oil in the recipe. The butter does create a more crisp cookie than oil does.
If you’re a chocolate fan like I am, give these Chocolate Pizzelles a try!
Kellie’s Tips for Perfectly Crisp Pizzelle
- Fully preheat the pizzelle iron. An iron that is not hot enough may produce pale cookies that stick or remain soft.
- Use the first cookie as a test. Every pizzelle iron heats differently. Adjust the amount of batter and cooking time after the first batch.
- Portion the batter consistently. Use the same cookie scoop for each cookie so the pizzelle cook evenly.
- Do not overfill the iron. Too much batter will spread beyond the patterned edge and may be difficult to remove.
- Watch the steam. The pizzelle are usually close to done when the steam coming from the iron begins to slow.
- Look for a light golden color. Pale pizzelle may be softer, while darker pizzelle will be crisper.
- Cool them flat. Place each cookie flat on a wire rack so it does not harden in a bent or curled shape.
- Do not stack warm pizzelle. Trapped steam will soften the cookies.
- Cool them completely before storing. Any remaining warmth can create condensation inside the container.
- Keep them away from soft cookies. Pizzelle can absorb moisture from soft baked goods and lose their crisp texture.
- Shape them immediately. If you are making cones, cups, or cannoli shells, shape each pizzelle within seconds of removing it from the iron.
- Trim uneven edges while warm. Use clean kitchen shears to remove excess cookie before it becomes completely crisp.
What Is a Pizzelle?
Pizzelle are thin Italian waffle cookies made by pressing a lightly sweetened batter between the patterned plates of a pizzelle iron. The cookies are soft and flexible when they first come off the iron, then become crisp as they cool.
Traditional pizzelle are often flavored with anise, which has a mild black licorice flavor. This pizzelle recipe uses vanilla and lemon zest for a lighter flavor, but anise can easily be substituted.
Pizzelle are especially popular during Christmas and Easter, but they are also wonderful for cookie trays, bake sales, weddings, showers, and homemade gifts.
What Do Pizzelle Taste Like?
Pizzelle are lightly sweet with a delicate, crisp texture. Traditional pizzelle are flavored with anise, which tastes similar to black licorice.
This recipe uses vanilla and lemon zest for a lighter, brighter flavor without a strong licorice taste. For traditional anise pizzelle, replace the vanilla with 1 teaspoon of anise extract or ½ teaspoon of anise seed.
Because pizzelle have a mild base, they can also be flavored with almond, citrus, cinnamon, or chocolate.
Pizzelle Flavor Variations
- Dessert cups: Place warm pizzelle over an overturned small bowl or muffin cup and allow them to cool in that shape.
- Traditional anise pizzelle: Replace the vanilla with 1 teaspoon of anise extract or ½ teaspoon of anise seed.
- Vanilla pizzelle: Use the vanilla and omit the lemon zest for a simple vanilla flavor.
- Vanilla-lemon pizzelle: Prepare the recipe as written for a light citrus finish.
- Stronger lemon flavor: Add a little additional lemon zest without changing the consistency of the batter.
- Oil-based pizzelle: Replace the melted butter with the same amount of vegetable or canola oil. The finished cookies may be slightly less crisp.
- Chocolate pizzelle: Use the tested Chocolate Pizzelles recipe rather than adding cocoa to this batter without adjusting the remaining ingredients.
- Cannoli shells: Wrap the warm pizzelle around a wooden dowel or wooden spoon and let them cool completely before filling.
- Dessert cones: Shape warm pizzelle around a cone mold and hold them in place until firm.
How to Serve Pizzelle
Pizzelle are delicious served plain or dusted lightly with confectioners’ sugar. Pair them with:
- Coffee, lattes or espresso
- Hot chocolate
- Tea
- Italian affogato
- Coffee Ice cream
- Cannoli Dip
- Fresh berries
- Chocolate fondue or fruit dip
Add pizzelle to a Christmas cookie tray, pack them in a gift tin between sheets of parchment paper, or serve them as a light dessert after an Italian meal.
You can also shape warm pizzelle into ice cream cones, dessert cups, or cannoli shells.
Can You Make Pizzelle Batter Ahead of Time?
Yes. Prepare the batter as directed, transfer it to an airtight container, and refrigerate it for up to 3 days.
Before cooking, let the batter return to room temperature. Chilled batter will be firmer and may not spread as evenly in the pizzelle iron.
Stir the batter gently before portioning, but avoid overmixing it.
How to Store Pizzelle
Allow the pizzelle to cool completely before storing them. Place the cookies in an airtight container with parchment or wax paper between the layers.
Keep pizzelle separate from soft cookies and moist baked goods. They can absorb moisture and lose their crisp texture.
For the best texture, enjoy the pizzelle within several days.
How to Freeze Pizzelle
- Cool the pizzelle completely before freezing. Carefully wrap them in plastic wrap and place them in a sturdy airtight freezer container.
- Freeze the pizzelle for up to 3 months. A rigid container helps protect the delicate cookies from breaking.
- To thaw, remove the pizzelle from the freezer and let them come to room temperature. They may be slightly more fragile after freezing.
How to Make Soft Pizzelle Crisp Again
- If the pizzelle soften during storage, arrange them in a single layer on a baking sheet and warm them briefly in a low oven.
- Transfer the cookies to a wire rack and let them cool completely. They will become crisp again as they cool.
- Watch them closely because the thin cookies can brown quickly.
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 is this non-stick iron. 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!
While I do love a stainless steel pizzelle iron, this non-stick iron ensures your cookies will pop right out without any issues. Still crisp and perfect every time.
More Easy Holiday Cookie Recipes
- Candy Cane Shortbread Cookies
- Chocolate Pizzelles
- Christmas Sugar Cookies
- Gooey Butter Cake Cookies
- Peppermint Bark Cookies
- Neiman Marcus Chocolate Chip Cookies
- Cream Cheese Cutout Cookie
- No Bake Haystack Cookies
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!
Pizzelle Recipe
Equipment
- 1 Pizzelle Iron
- 1 hand mixer
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk
- 1 cookie scoop
- 1 Nonstick spatula
- 1 Wire cooling racks
Ingredients
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- 2½ teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest, optional
- ½ cup unsalted butter, melted and cooled to room temperature
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Confectioners’ sugar, optional, for serving
For traditional anise pizzelle:
- Replace the vanilla with 1 teaspoon anise extract or ½ teaspoon anise seed
Instructions
- Preheat the pizzelle iron according to the manufacturer’s instructions.
- Beat the eggs and sugar with a hand mixer for 2 to 3 minutes, until pale, light, and fluffy.
- Add the vanilla, lemon zest, and cooled melted butter. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the egg mixture a little at a time. Mix until just incorporated and smooth. The batter should be thick and scoopable.
- Place one heaping tablespoon of batter in the center of the pizzelle design.
- Close the iron and cook for approximately 1 minute, or until lightly golden. Cooking time will vary depending on the appliance.
- Carefully remove the pizzelle with a nonstick spatula and place it flat on a wire rack.
- Repeat with the remaining batter.
- Cool completely in a single layer. The pizzelle will become crisp as they cool.
- Dust with confectioners’ sugar before serving, if desired.
Video
Notes
- For traditional anise pizzelle, replace the vanilla with 1 teaspoon anise extract or ½ teaspoon anise seed.
- Lemon zest is optional and may be omitted for plain vanilla or anise pizzelle.
- For oil-based pizzelle, replace the melted butter with the same amount of vegetable or canola oil. The finished cookies may be slightly less crisp.
- If using salted butter, reduce the added salt to ¼ teaspoon.
- Do not stack warm pizzelle. Cool them completely in a single layer on wire racks. Prepared batter may be refrigerated in an airtight container for up to 3 days. Let it return to room temperature before cooking.
- Freeze completely cooled pizzelle in a sturdy airtight container for up to 3 months.
- Every pizzelle iron heats differently. Adjust the amount of batter and cooking time as needed.
- Shape pizzelle into cones, cups, or cannoli shells immediately after removing them from the iron.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These pizelle are so light and crispy. I replaced my mother’s recipe with this one.
Thank you so much!
Love the taste and texture came out wonderful
Thank you so much!
Can I substitute lemon juice for the lemon zest in the Pizzelle recipe and if I can how much lemon juice should I use in the Pizzelle recipe
Thank you
Lin
Hi! I would just skip the lemon, I haven’t tested it with just lemon juice.
I do not find the ingredient amounts to make the pizellies. How much of each ingredient do you need? Please advise ..Thank you! Gerry…puzzlenut01@mail.com
Hi! They’re in the recipe card at the bottom of the article. The full recipe is there with ingredient amounts and instructions.
Recipe made a great crisp cookie. Do we need to add the salt? I thought it was a bit salty.
You don’t have to use salt….if you use salted butter it can make it taste a bit saltier depending on the brand.
Do I need to spray the iron with anything or does butter in recipe prevent sticking to iron?
I don’t spray the iron but if you find your batter is sticking, I usually just wipe it with a paper towel that has a bit of oil on it. Cooking spray on the iron gets a little weird and tends to burn.
I just made these. They are fantastic. My husband can’t stop eating them. They came out perfect and crisp. I used 1 tsp almond and the rest vanilla with the lemon zest.
Thank you so much! I’m so happy you enjoyed them@
hi there! I make pizzelles every year around the holidays, and they are a big hit. So much so, my husband’s clients keep asking him when I am making them! It is funny, We celebrate Hanukkah, and one of his clients thinks they are Jewish cookies….LOL. I made these with my mother as a young girl, and I still have her 50 year old pizzelle maker. I would use it every year, but got tired of have batter stick to it….I still keep it for sentimental reasons but am so glad I spurged on a new one! Mom use to keep the recipe in her maker, so you can imagine how grease filled it is, and hard to read, so I am glad to try out your recipe! Thanks so much!
They turned out perfect! and your yield amount was spot on!
Thanks again!
Thank you so much! Enjoy!!
I can’t wait to get my new Pizzelle maker to try this recipe. Have you ever tried using a gluten free flour such as almond or coconut flour?
I haven’t used almond or coconut flour but the gluten free AP flours do convert well in this recipe.
Thank you so much! I love that they think they’re Jewish cookies….but I do see them in a lot of Jewish delis in the area. 🙂 Happy Holidays to yoU!
excellent. I have been making pizzelles for 30 years . This one is my favorite.
easy, simple, Right Amount to make
Thank you so much! I’m so glad you enjoyed them!
The recipe indicates if you choose to use anise, replace the vanilla with one teaspoon anise. Do you reduce the amount of vanilla used if you’re using anise, or do you ONLY use the anise?
Hi Eileen! I only use the anise but if you want a hint of vanilla then use 1/2 teaspoon anise and the amount of vanilla called for in the recipe. Thank you and I hope you enjoy them!!