Delightfully crisp and light, these elegant Italian waffle cookies, called Pizzelle, are beautiful and delicious. Similar to Norwegian Krumkaker, they are traditionally flavored with anise. In this simple pizzelle recipe, however, I'll guide you through creating variations like lemon, cardamom, and chocolate pizzelle!
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I've been making pizzelle cookies ever since my friend Diane turned me on to them years ago. Diane, whose husband is Italian, usually gives them out to friends for Christmas.
This year, I decided to crash Diane and Rick's pizzelle-making party. By the way, "Pizzelle" is pronounced "pitˈzell" in Italian. They are also referred to as "Italian waffle cookies."
Although I own my own pizzelle iron (paid link), I thought it would be more fun to make them with Rick and Diane. After many mishaps, we managed to make some chocolate pizzelle.
It turns out Diane can't talk AND follow a recipe. We did manage to have some laughs though. Later, I experimented with a few other flavors on my own. If you enjoy this recipe, you may also like my Swedish Cardamom buns aka kardemummabullar recipe!
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😍 Why You'll Love This Recipe
- Pizzelle cookies are really easy and fun to make! Although the first few usually stick to the Pizzelle iron, you quickly manage to move on and make better ones.
- Most Pizzelle irons come with the same basic anise recipe. Anise tastes like black licorice, so if you don't like that flavor, you can experiment with other flavors like lemon, almond, gingerbread, and more!
- Pizzelle freezes well and lasts a long time when stored properly.
- Pizzelles are not overly sweet, and low calorie, so you can enjoy more than one, guilt-free!
🔖 Ingredients & Substitutions
- Eggs: You'll need 3 large, room-temperature eggs.
- Flour: All-purpose flour
- Sugar: You'll need both granulated sugar and powdered sugar.
- Butter: Melted butter is added to the batter. If you don't have unsalted butter, don't add salt to the batter.
- Baking Powder: Two teaspoons of baking powder.
- Anise: Anise extract is used to make traditional pizzelle. You can experiment with other flavors like vanilla and lemon. If you don't like anise flavor, no worries! Try lemon extract or almond extract instead.
*See the recipe card for a complete list of ingredients.
🧇 How to Make This Recipe
Step 1: Heat Pizzelle iron while you prepare the batter. If it needs cleaning from prior use, a vegetable brush works great!
Pro Tip: If your Pizzelle maker has different settings, set it somewhere in the middle. I set mine on 3.
Step 2: Using a stand mixer, crack eggs into the bowl and whisk until fluffy. Add sugar, melted butter, and anise extract, then mix to combine. Sift flour, baking powder, and salt into the bowl and mix until the batter is smooth.
Step 3: Spray the Pizzelle maker with non-stick cooking spray, then place one tablespoon of batter in the center of each circle. Close the lid and latch.
Pro Tip: A cookie scoop or melon baller works perfectly for this.
Step 4: Cook until hardly any steam is being produced, or the light turns green. Depending on the setting and your iron, this can take anywhere from 30 seconds to 1 minute.
Pro Tip: Some models have a light that changes from green to red, and back to green indicating the Pizzelle are ready.
Step 5: Use a fork or a thin spatula to transfer the Pizzelle onto a cooling rack. Make sure they lay perfectly flat, as they will harden in that position. Continue until the batter is used up.
Step 6: Sprinkle cooled cookies with powdered sugar. Store cookies in your favorite jar or tin for longer storage. This will help to retain their crispy textures.
Recipe Variations
Cardamom Pizzelle: To make cardamom Pizzelle, replace the anise extract with 2 teaspoons vanilla extract, and 1 teaspoon cardamom powder.
Chocolate Pizzelle Recipe: To make these, you will need to add ¼ cup cocoa powder, an additional ¼ cup sugar, and an additional ¼ teaspoon of baking powder.
Lemon Pizzelle: To make this variety, replace the anise extract with 1 tablespoon lemon juice, and the zest of one lemon.
After playing around with different recipes, I've settled on my favorite; cardamom-anise walnut Pizzelle. To make them, add 1 teaspoon cardamom powder, 2 teaspoons vanilla extract, 1 teaspoon anise extract, and ⅓ cup finely ground walnuts.
If you are looking for more simple, yet delicious dessert recipes, you need to try this easy ice cream cake recipe and these super yummy chocolate chip M&M cookies!
🤷🏻♀️ Recipe FAQs
Pizzelle have a mild anise flavor. They're light, and crispy, and go perfectly with a cup of coffee or tea.
When Pizzelle are stored in tins, they can last for months! The tins are also great to hand out as gifts for Christmas.
Italian Waffle cookies freeze very well. After they have completely cooled, double bag them in ziplock bags then freeze for up to 6 months.
👩🏼🍳 Pro Tips
- If you want to make a larger batch and try different flavors, just double or triple the ingredients and divide them into different bowls. Add the flavoring last.
- Store Pizzelles in an airtight container for up to 3 months or freeze for longer storage.
- Pizzelle irons come in 3″ and 5". You may need to adjust the batter amount based on the size of your Pizzelle iron.
- The dough tends to thicken as it sits; you can thin it with a little bit of water or milk.
- To make Cannoli shells, shape the warm pizzelle over cannoli tubes and allow them to harden, then fill them with this yummy pistachio cream!
- You can also make ice cream cones with the cooked Pizzelles, but you will need ice cream cone molds. Make sure to use a five-inch pizzelle iron; otherwise, the cannoli shells will be too small to use as ice cream cones.
- You can also drape the soft cookies over an overturned small bowl. Once they cool off and harden, they make an edible ice cream bowl.
- Finally, you can use two cookies to make an ice cream sandwich.
🍪 More Delicious Holiday Recipes
If you enjoy this pizzelle recipe, check out these other holiday treats!
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📖 Recipe
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Ingredients
Equipment
Method
- Heat Pizzelle iron while you prepare the batter. If it needs cleaning from prior use, a vegetable brush works great!
- Using a stand mixer, crack eggs into the bowl and whisk until fluffy. Add sugar, melted butter, and anise extract, then mix to combine. Sift flour, baking powder, and salt into the bowl and mix until the batter is smooth.
- Spray Pizzelle maker with non-stick cooking spray, then place one tablespoon of batter in the center of each circle. Close lid and latch.
- Cook until hardly any steam is being produced, or the light turns green. Depending on the setting and your iron, this can take anywhere from 30 seconds to 1 minute.
- Use a fork or a thin spatula to transfer the Pizzelle onto a cooling rack. Make sure they lay perfectly flat, as they will harden in that position. Continue until the batter is used up.
- Sprinkle cooled cookies with powdered sugar.
- Store cookies in your favorite jar or tin for longer storage. This will help to retain their crispy textures.
Nutrition
Video
Notes
- If you want to make a larger batch and try different flavors, just double or triple the ingredients and divide them into different bowls. Add the flavoring last.
- If your Pizzelle maker has different settings, set it somewhere in the middle. I set mine on 3.
- Some models have a light that changes from green to red, and back to green indicating the Pizzelle are ready.
- Pizzelle irons come in 3″ and 5". You may need to adjust the batter amount based on the size of your Pizzelle iron.
- The dough tends to thicken as it sits, you can thin it with a little bit of water or milk.
- To make Cannoli shells, shape the warm pizzelle over cannoli tubes and allow them to harden, then fill them with this yummy pistachio cream!
- You can also make ice cream cones with the cooked Pizzelles, but you will need ice cream cone molds. Make sure to use a five-inch pizzelle iron, otherwise the cannoli shells will be too small to use as ice cream cones.
- You can also drape the soft cookies over an overturned small bowl. Once they cool off and harden, they make an edible ice cream bowl.
- Finally, you can use two cookies to make an ice cream sandwich.
- Store Pizzelles in an airtight container for up to 3 months or freeze for longer storage.
Cricket says
where do you buy tins that fit these cookies
Hilda Sterner says
Honestly, I got the one in the photos from an aunt's estate. However, the ones they have at the dollar store during the holidays are perfect!
Debra DiLorenzo Garlick says
These cookies were better than my mom's. Only change was I added a tablespoon of crushed anise seed. Love the flavor and smell.
Hilda Sterner says
Wow, Debra, that's quite a compliment, I'll take it! 😉 I love your idea of adding crushed anise seeds, I will have to try it the next time I make them. My last batch is almost gone, I can never eat one without having to share it with my terrier, Winston. They're his favorites too!
Jennifer Iserloh says
This recipe is EXCELLENT! I had to substitute the regular flour for gluten free King Arthur's measure for measure since Im gluten intolerant. It came out perfectly exactly like the pizzelle I grew up eating as a kid- couldn't tell the difference. My only regret is that I didn't make a double batch since my husband ate 5 right away so now I have to make them again in time for Christmas.
Hilda Sterner says
Haha, those husbands, I feel your pain!I plan on making some tomorrow. So glad they met your expectations!
Anonymous says
Thank you for sharing this recipe!
Hilda Sterner says
You're welcome!