These Italian pizzelles are the classic Christmas cookies we all know and love. They're super easy to make with a light and slightly crisp texture you won't be able to get enough of! Prepped and ready in 30 minutes total.
Jump to:
Why You'll Love This Pizzelle Recipe:
My dad's side of the family is Italian-American. My grandparents were first-generation and made a point to hold on to the traditions that their ancestors embraced. So every year around Christmastime, I knew that if I was going to Grandma's house, there would be a big plate of Italian pizzelles ready to eat (along with a slew of other fantastic cookies).
These light, thin, and crispy cookies are a tradition in many Italian-American families around the holiday season. They're fun to eat and look gorgeous on any cookie platter — even for all their imperfections when I make them! Like most recipes that are beloved in their cultures, each family has their own variation and trick for how to make the best version. Here are a few reasons to try my family's pizzelle cookie recipe this year:
- A nostalgic recipe for the holidays
- Sweet and buttery
- Gorgeous presentation
- Simple batter
- Fun to make with the kids
- A family favorite!
Ingredient Information And Substitutes
- Butter- Adds richness and flavor, plus it creates that crispy texture I mentioned.
- Eggs- Bind the ingredients together and add moisture.
- Granulated Sugar- Sweetens the batter and helps with browning.
- Flour- Provides structure! Regular all-purpose flour works well.
- Baking Powder- To help the cookies rise ever so slightly. They are very flat, especially compared to other types of cookies, but you do still need a leavening agent.
- Vanilla or Anise Extract- In our family, there has always been a debate about whether to flavor them with vanilla or anise extract. I personally love them both, so I left either one as an option. If you want to use an oil version, reduce it to a ½ teaspoon as the flavor is much more concentrated.
- Confectioner's Sugar- The gorgeous garnish in every good pizzelle recipe! This is technically optional, but it looks SO pretty.
How To Make This Pizzelle Cookie Recipe
Step 1- Combine the wet ingredients.
Melt the butter and set aside to cool. Place the eggs, sugar, and vanilla or anise extract in another bowl and beat until light and creamy. Slowly pour in some of the butter, mix well, then add more butter while continuing to stir. Repeat until none remains.
Step 2- Mix dry ingredients.
Combine the flour and baking powder in a separate bowl. Add the flour and baking powder to the wet mixture and mix again until well combined.
Step 3- Cook.
Add a small amount of vegetable oil to the iron using a brush or oiled paper towel. Close and heat fully.
Pour 1-2 teaspoons of batter in the middle of each cookie press, then spread slightly. Close the iron tightly for around 30 seconds to minute. Steam will come out of the pizzelle press and will lessen once they're ready. Once golden, use a small fork to carefully remove the cookies from the iron.
Place the pizzelles on a cooling rack in a single layer to cool and harden. Serve immediately or store at room temperature. Enjoy!
Frequently Asked Questions
Your batter should be thick but not overly thick — ideally, it will coat the back of a spoon without dripping off immediately. If it's too thick, it won't cook evenly. If it's too thin, the pizzelles will be too delicate to handle and eat.
I usually add some vegetable oil to a clean paper towel and then apply it to the pizzelle iron before heating it. This keeps the batter from sticking! You won't technically need it if your pizzelle maker is nonstick, but I would add a touch of oil or spray just in case.
Make sure to let them cool and harden completely before storing at room temperature in a cool, dark place! I usually store them in a clean clothing gift box lined in parchment. It's not a good idea to store in an airtight container because you want them to stay crispy.
You can make my pizzelle recipe up to 1 day in advance. Prepare the batter as instructed and then store as indicated above.
I usually heat up the iron, then add a few layers of wet paper towels. Close like you're making a cookie so that it steams for a minute or two, then remove the paper towels and wipe the iron clean. It's easy!
Tips For Making Italian Pizzelles
- Add the warm butter slowly. This is called "tempering" the batter and prevents the hot liquid from cooking the eggs. If you do find that you've scrambled the eggs, don't worry. Just run the batter through a strainer to remove the chunks
- To grease the pizzelle iron, I put a small amount of vegetable oil onto a folded paper towel and carefully rub it all over before heating. You don't need much. The first cookie or two may be a tiny bit greasier than the others, but then they'll be good.
- Don't skip the preheat. This is crucial for getting that crispy texture! Allow your pizzelle iron to heat while you prepare my pizzelle recipe so it is fully heated before adding the batter.
- Every pizzelle maker is different. You'll need around 1-2 teaspoons of batter for each cookie part of the iron. After the first couple of cookies, you'll figure out the best amount.
- I place the batter in the middle of each cookie iron, or slightly above the middle, and carefully and quickly spread it a little bit. Once the batter is in, close it and keep it closed for around 30 seconds to a minute. Again, this will vary by machine, but you want the cookies just a touch golden.
- Keep your eyes on the steam- After around 10 seconds, you'll start to see steam coming from the machine- this is good! It means the pizzelles are cooking. Once the steam starts to slow down, check it for doneness.
- Use a small fork to remove the cookies. Do so carefully and place them on a cooling rack with parchment underneath. The texture may be soft at first but will harden a bit once the cookies have been sitting for a few minutes. Don't stack them until cool or they won't harden up as nicely. Just leave them alone and let them do their thing.
- Ingredients to prep ahead- You can make the batter for this pizzelle cookie recipe up to 1 day in advance if you'd like to get ahead on party prep. Store it in the refrigerator until ready to use. Or you can just make the cookies ahead.
- Leftovers and storage- We usually store ours in the cardboard gift boxes that you would put clothing in before wrapping it. Be sure you don't stack them until they're cooled completely. Pizzelles will keep for up to two weeks at room temperature.
What To Serve With This Pizzelle Cookies Recipe
I really only make my pizzelles recipe for the holidays! It's such a classic Italian-American cookie option. I love setting up the iron right on the kitchen island so my family can watch while I do it — it's so fun for Christmas Eve and Christmas Day! Some of my other favorite cookies to pair with them include:
Other Delicious Cookie Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Italian Pizzelles
Equipment
- stand mixer or
Ingredients
- 1 ½ cups butter (2 ½ sticks)
- 6 eggs
- 1 ¼ cups granulated sugar
- 2 Tablespoons vanilla extract or anise extract
- 3 ¼ cups flour
- 4 teaspoons baking powder
- Confectioner's sugar for garnish (optional)
Instructions
- Melt the butter in the microwave or on the stove and set aside to cool.
- Combine flour and baking powder in a medium bowl and set aside.
- While the butter cools, beat eggs, sugar and vanilla or anise extract until light and creamy, about 2-3 minutes.
- Add a small amount of the butter to the batter and mix it well and then slowly add butter more while mixing until well combined to prevent the butter from cooking the egg.
- Add flour and baking powder mixture to the batter and mix until well combined, scraping down the sides.
- Dip a folded paper towel into a very small amount of vegetable oil and carefully rub it over the pizzelle iron. Close the iron and heat fully.
- Once heated, place a 1-2 teaspoons of batter around the middle of each cookie press on the iron and quickly spread it slightly. Every machine is different, so it'll be around a couple teaspoons of batter into each cookie part of the iron and after the first couple cookies, you'll figure out the best amount.
- Once the batter is in, close the iron tightly and keep it closed for around 30 seconds to a minute. Again, this will vary by machine, but you want the cookies to be just starting to get a tiny bit golden and the steam begins to slow.
- Using a small fork, carefully remove the cookies and place them on a cooling rack with parchment underneath in a single layer until fully cooled. The cookies will be soft at first but will harden a bit once they've been sitting for a few minutes.
- Serve immediately or store in a cardboard clothing gift box at room temperature for up to two weeks.
Video
Notes
- Add the warm butter slowly. This is called "tempering" the batter and prevents the hot liquid from cooking the eggs. If you do find that you've scrambled the eggs, don't worry. Just run the batter through a strainer to remove the chunks
- To grease the pizzelle iron, I put a small amount of vegetable oil onto a folded paper towel and carefully rub it all over before heating. You don't need much. The first cookie or two may be a tiny bit greasier than the others, but then they'll be good.
- Don't skip the preheat. This is crucial for getting that crispy texture! Allow your pizzelle iron to heat while you prepare my pizzelle recipe so it is fully heated before adding the batter.
- Every pizzelle maker is different. You'll need around 1-2 teaspoons of batter for each cookie part of the iron. After the first couple of cookies, you'll figure out the best amount.
- I place the batter in the middle of each cookie iron, or slightly above the middle, and carefully and quickly spread it a little bit. Once the batter is in, close it and keep it closed for around 30 seconds to a minute. Again, this will vary by machine, but you want the cookies just a touch golden.
- Keep your eyes on the steam- After around 10 seconds, you'll start to see steam coming from the machine- this is good! It means the pizzelles are cooking. Once the steam starts to slow down, check it for doneness.
- Use a small fork to remove the cookies. Do so carefully and place them on a cooling rack with parchment underneath. The texture may be soft at first but will harden a bit once the cookies have been sitting for a few minutes. Don't stack them until cool or they won't harden up as nicely. Just leave them alone and let them do their thing.
- Ingredients to prep ahead- You can make the batter for this pizzelle cookie recipe up to 1 day in advance if you'd like to get ahead on party prep. Store it in the refrigerator until ready to use. Or you can just make the cookies ahead.
- Leftovers and storage- We usually store ours in the cardboard gift boxes that you would put clothing in before wrapping it. Be sure you don't stack them until they're cooled completely. Pizzelles will keep for up to two weeks at room temperature.
Leave a Reply