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Pizzelles

5 from 12 votes

A light crisp cookie that is slightly sweet and delicious! An Italian classic!

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A stack of pizzelle cookies dusted with powdered sugar

 

Pizzelles are a lightly sweet, crisp and delicious anise flavored Italian wafer cookie.

I’m not sure when I had my first pizzelle but I know it was a long, long time ago.  I remember my Mom and grandmother making pizzelles when I was a little girl and have never forgotten the distinct flavor of Anise extract. Pizzelles are believed to be an ancient traditional Italian cookie usually served during Christmas, Easter and other holidays.  But hey, every day is a holiday at SRFD! 

A cookie sheet covered in pizzelle cookies dusted with powdered sugar

There are a lot of options available for electric pizzelle cookie irons.

I used to own a pizzelle iron many years ago but somewhere along the way it was lost and never replaced, until I finally bought a new one in late 2013. I chose the Chef’s Choice PizzellePro pizzelle maker due to the consistently good reviews and because it makes a smaller 3-inch cookie. If you can’t find that brand any highly rated Non-Stick Electric Pizzelle Maker will do!

Back in the day pizzelle irons usually produced 5-inch cookies, but now we have choices.  A larger pizzelle cookie may be a little easier to cook, but once you make a few little ones and figure out how much batter to add to the iron, you’ll be knocking them out in no time. Remember, perfection is not necessary with these cookies.

My best tip for making pizzelles is to put the batter in the absolute center of each cookie mold. If it’s off center, the cookies will not be perfectly round. Again, this is okay because they cook beautifully anyway, and still taste fantastic. You can see from the photos that none of my cookies are perfect, but nobody cares!

 
A stack of anise flavored pizzelle cookies

There are many delicious ways to shape, serve and enjoy these light little pizzelles.

  • One of our favorite ways to serve pizzelles is with a bowl of ice cream. For an exceptional treat, try serving these pizzelles with our favorite homemade Chai Gelato. The flavor combination is wonderful!
  • Scoop your favorite flavor of ice cream between two cookies and freeze until set. Instant ice cream sandwiches!
  • Dip or drizzle the cookies in melted chocolate and garnish with chopped nuts, sprinkles or mini chocolate chips.
  • Dust with powdered sugar and serve!
  • Form the pizzelles into small edible bowls to serve fruit, ice cream, mousse or even yogurt! Turn a small heatproof bowl over and use the back as a mold. While the pizzelles are hot from the iron, lay them over the back of the bowl pressing to mold into the desired shape. Allow the pizzelles to cool then store in an airtight container until needed. You can also press the pizzelles into a muffin tin to form edible bowls.
  • Make cannolis! Carefully roll a hot pizzelle around a dowel rod or wooden spoon handle. Fill with your favorite cannoli filling and sprinkle the ends with nuts or mini chocolate chips.
  • Have you ever had a Choco Taco? These are my son’s favorites! Form the hot pizzelles into a taco shape and let cool. Fill with ice cream, then cover the top with homemade Magic Shell and chopped nuts. Freeze until firm and enjoy like a taco!

The possibilities are endless!

A stack of anise flavored pizzelle cookies on a cooling rack

Recipes for pizzelles are numerous and can vary greatly.

My recipe has been tried and tested for generations. It is the same one my mom and her mother used for many years. It calls for Oleo, which is really just margarine by another name.
Many pizzelle recipes call for vegetable oil but I use half melted butter and half margarine. The oil in the margarine helps thin the batter a bit making it easier to pour into the iron and also helps create a crispier cookie. I posted a chocolate pizzelle recipe that uses all melted butter so check it out too!
Finally, we’ve also made Pumpkin Spiced Pizzelles using a small amount of pumpkin puree and pumpkin pie spice. They don’t get quite as crisp as traditional pizzelles due to the addition of pumpkin puree, but I think you’ll like them as much as we do!

Thanks for PINNING!

A baking tray covered with pizzelle cookies dusted with powdered sugar

Pizzelles

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 100 3-inch cookies
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 12 votes
A light crisp cookie that is slightly sweet and delicious! An Italian classic!

Ingredients

  • 8 tablespoons unsalted butter melted and slightly cooled
  • 8 tablespoons margarine melted and slightly cooled
  • 5 large eggs
  • 1 ½ cups granulated sugar
  • 3 cups all-purpose flour
  • pinch of salt
  • 2 teaspoons Anise extract
  • 2 teaspoons baking powder

Instructions

  • Cream the butter, margarine and sugar together. Add the eggs and Anise and beat until the mixture is creamy.
  • Sift the flour and baking powder into the batter and mix until blended. If the batter is too thick you can add a tablespoons of water, or a little flour if it's too thin.
  • Bake the Pizzelles according to the manufactures directions. Store in an airtight container.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 22mg | Potassium: 8mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Here are a few more delicious pizzelle recipes you might also enjoy:

a basket of pumpkin spiced pizzelle cookies

Pumpkin Spiced Pizzelles ~ pumpkin puree and pumpkin pie spice flavor this simple little easy-to-make cookie. Great served with a bowl of ice cream or as an ice cream sandwich. Roll the hot cookie into a cannoli shape then fill with mousse or dip in white chocolate for a special treat. Click HERE to get the recipe.

chocolate pizzelle cookies dipped in white chocolate garnished with chocolate chip, crushed peppermint and nuts

Chocolate Pizzelles dipped in white chocolate with peppermint, walnuts, chocolate chips, coconut and pistachios for a special holiday treat. Click HERE to get the recipe.

Thanks so much for stopping by! Tricia

Originally published September 2013, updated August 2019

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54 Comments

  1. Beverly

    The recipe I have is different…1 1/2 cups oil…1 1/2 cups sugar…12 eggs…5 cups of flour and a bottle of pure anise flavoring (I like to add more than a small bottle of anise flavoring). My Great Aunt use to make these with the heavy pizzele iron that you used on a gas stove. Now when I make them I use an electric iron. I still have my Great Aunts iron, but it’s not in good shape to use. I always like to see other recipes. I just made 17 extra large egg pizzeles for my neighbors wedding, but used lemon flavoring and there is nothing better than anise flavoring. I’ll have to give your recipe a try. Thanks for posting it.

    Reply

  4. Annette

    Hi again Tricia I didn’t mention my older machine is electric and I use two sticks of butter but will try your recipe sounds just as delicious!

    Reply

  5. Annette

    Hi I love making pizzeles I have been making them for years everyone waits for my pizzeles around the holidays I changed one thing thru the years I now use pre sifted flower works like a charm and easier on my hands as using the sifter was bothering them I do have an older machine actually it’s my second machine but I would love to get a smaller pizzele machine would love to be able to make 100 in a batch instead of about 30 thanks for sharing

    Reply

  6. Carol Smith

    thanks for the recipe. I have two of the irons and made these about 25 years ago. Since then I lost the recipe and the instructions for using the irons. I think all you do is dip them in the batter and then in hot oil but not sure. Do you know if this is correct? I’d love to make them again.

    Reply

    • Tricia Buice

      Thanks for commenting Carol. I am not sure what you are asking. I don’t have the old style irons – just an electric one. I thought the old irons would be heated over the stove and then lightly brushed with oil. The batter is then spooned in small amounts and cooked until set. I hope this helps – sorry if I misunderstood your question!

      Reply

      • Diane

        You’re right Tricia. No dipping. They are best used on a gas stove (or on an old-fashioned wood stove) as the heavy irons could easily damage an electric cooktop.

      • Janet

        I think Carol is referring to the Rosettes. They are the one’s you dip into the hot oil, then into the the batter, and then the oil again. They are a popular Christmas cookie.

    • Tricia Buice

      I have not tried it with all butter but bet it would be great. I used the recipe as given to me by my grandmother. It was a long time ago and oleo was very popular – but I personally prefer to bake with butter. Let me know if you give it a go!

      Reply

  13. Wendy

    These are beautiful, Tricia! What fun to make and eat something that is a family tradition using your mom's recipe! You can really feel a generational shift or jump in the time-space continuum when you eat/cook standing in your mother's or grandmother's spot. Usually it makes me smile. 🙂

    Reply

  17. Big Dude

    They look delicious Tricia. When I was growing up and my folks went to visit their many Italian friends at Christmas, the live in grandmas had always made up a bunch of these.

    Reply

  20. Monica

    Absolutely gorgeous! I've always wanted to make (and eat) Pizzelles. They always remind me of thin waffles, only prettier, and just perfect with ice cream or gelato. I totally agree on the 3" and love the little bowls and other shapes. 🙂

    Reply