These traditional Italian pizzelle cookies are thin, crisp, and delicately sweet, with a light wafer-like texture that melts in your mouth. Made with simple pantry ingredients, they are perfect for holidays, celebrations, or anytime you want a classic Italian treat with minimal effort.
Why You’ll Love This Recipe
Pizzelle are easy to prepare and require only a handful of basic ingredients. The batter comes together quickly, and the cookies cook in seconds, making them ideal for both beginners and experienced bakers. They are naturally light and crisp, not overly sweet, and can be flavored in different ways to suit your taste. Whether you enjoy them plain, dusted with powdered sugar, or shaped into cones and bowls, pizzelle are versatile, elegant, and always crowd-pleasing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large eggs
3/4 cup (150 g) granulated sugar
1/2 cup (115 g) unsalted butter, melted and slightly cooled
1 teaspoon anise extract or vanilla extract
1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking powder
Directions
In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes pale, thick, and creamy. This step helps create the light texture of the pizzelle.
Add the melted butter and the extract of your choice, mixing until fully incorporated.
Gradually add the flour and baking powder to the bowl, stirring until a smooth, thick, spoonable batter forms. Avoid overmixing, as this can affect the crispness.
Preheat your pizzelle iron according to the manufacturer’s instructions. Lightly grease it if necessary.
Drop about 1 tablespoon of batter onto the center of each pizzelle mold. Close the iron and cook for 30 to 60 seconds, or until the cookies are lightly golden.
Carefully remove the pizzelle with a fork or spatula and place them on a wire rack to cool and crisp completely. If shaping into cones or bowls, do so immediately while they are still warm.
For chocolate pizzelle, add 2 tablespoons of unsweetened cocoa powder to the flour mixture.
For a citrus twist, add 1 teaspoon of finely grated lemon or orange zest to the batter.
For a milder flavor, combine half anise extract and half vanilla extract.
For thinner, extra-crispy pizzelle, use slightly less batter per cookie and cook a few seconds longer.
Storage/Reheating
Store cooled pizzelle in an airtight container at room temperature for up to 2 weeks. Keep them in a dry place to maintain their crisp texture.
For longer storage, freeze pizzelle in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature before serving.
Pizzelle do not require reheating, but if they soften slightly, you can crisp them in a warm oven for 2 to 3 minutes.
FAQs
What are pizzelle made of?
Pizzelle are made from eggs, sugar, butter, flour, baking powder, and flavoring such as anise or vanilla.
Do I need a pizzelle iron?
Yes, a pizzelle iron is essential to achieve the thin texture and decorative pattern that define pizzelle.
Can I use oil instead of butter?
Yes, vegetable oil can be used in place of butter for a slightly lighter texture.
Why are my pizzelle soft instead of crisp?
Soft pizzelle are usually undercooked or exposed to moisture. Cook them slightly longer and store them in an airtight container.
Can I make the batter ahead of time?
Yes, the batter can be prepared up to one day in advance and stored in the refrigerator. Bring it to room temperature before cooking.
How much batter should I use per cookie?
About 1 tablespoon of batter per pizzelle is usually enough to fill the mold without overflowing.
Can I make gluten-free pizzelle?
Yes, a 1:1 gluten-free all-purpose flour blend can be substituted for regular flour.
Are pizzelle very sweet?
No, pizzelle are lightly sweet, which makes them perfect on their own or paired with coffee or tea.
Can I shape pizzelle into cones or bowls?
Yes, shape them immediately after cooking while they are still warm and flexible.
How do I keep pizzelle crisp for longer?
Store them in an airtight container and add a small piece of dry bread to absorb excess moisture.
Conclusion
Traditional Italian pizzelle cookies are a timeless classic that combine simplicity with elegance. With their crisp texture, delicate sweetness, and beautiful patterns, they are perfect for holidays, family gatherings, or everyday enjoyment. Once you try making them at home, they are sure to become a cherished favorite in your kitchen.
Traditional Italian pizzelle cookies are thin, crisp, and delicately sweet, made with simple pantry ingredients. Light and wafer-like, they’re perfect for holidays, celebrations, or everyday enjoyment.
Author:Sophia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:24 pizzelle
Category:Dessert
Method:Griddle
Cuisine:Italian
Diet:Vegetarian
Ingredients
3 large eggs
3/4 cup (150 g) granulated sugar
1/2 cup (115 g) unsalted butter, melted and slightly cooled
1 teaspoon anise extract or vanilla extract
1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking powder
Instructions
In a large mixing bowl, whisk the eggs and sugar until pale, thick, and creamy.
Add melted butter and extract; mix until combined.
Gradually stir in flour and baking powder until a smooth, thick batter forms. Do not overmix.
Preheat pizzelle iron according to manufacturer’s instructions. Lightly grease if needed.
Drop about 1 tablespoon of batter onto the center of each mold. Close iron and cook for 30–60 seconds until lightly golden.
Remove with a fork or spatula and cool on a wire rack. Shape immediately if desired.
Notes
For extra-crispy pizzelle, use less batter and cook slightly longer.
Flavor variations include cocoa, citrus zest, or a mix of anise and vanilla.
Shape warm pizzelle into cones or bowls for filling.
Batter can be made a day ahead and refrigerated—bring to room temperature before use.
Store pizzelle with a piece of dry bread in the container to help maintain crispness.
