✔ Updated · fixed batter method, step photos and flavor variations
Pizzelle are the crisp, lacy Italian waffle cookies I make every December, with a gentle hint of anise and a snowy dusting of powdered sugar. They come off the iron in seconds, and my whole kitchen smells like the holidays.
At a glance
The one tip that matters: Pull them when they're pale golden, not brown. They keep a tiny bend while warm and turn crisp on the rack; dark ones taste bitter.
Why You'll Love Pizzelle
- Crisp and light, with a pretty snowflake pattern.
- Fast, each pair takes under a minute.
- Easy to flavor, anise, vanilla, lemon, cinnamon or chocolate.
What Are Pizzelle?
Pizzelle are thin Italian waffle cookies from the Abruzzo region, pressed in a hot patterned iron. They're crisp, lightly sweet and traditionally flavored with anise. You'll see them on Italian-American cookie trays at Christmas, weddings and Easter.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Whisk the eggs well. Beat the eggs and sugar until pale and thick before anything else goes in. That air keeps pizzelle light.
- Cool the butter. Hot butter can scramble the eggs. Let it cool for 5 minutes after melting.
- Little helpers welcome. In our house, Lucy has claimed the powdered sugar sieve, and Max's job is checking that every cookie snaps properly, one bite at a time.
- No pizzelle iron? A thin waffle iron works; they're thicker and less detailed but taste the same.
- Shape them warm. Roll a hot pizzelle around a wooden spoon handle for cannoli shells, or press it into a small bowl for an ice cream cup. Work fast; they set in seconds.
- Make the batter ahead. Cover and refrigerate it for up to 2 days. Let it sit at room temperature for 15 minutes before cooking.
Pizzelle
30
pizzelle10
minutes20
minutes80
kcal30
minutesClassic Italian pizzelle: eggs and sugar whisked until pale, melted butter, anise (or vanilla) and lemon zest, then flour and baking powder. A spoonful of thick batter cooks in a hot pizzelle iron in about 45 seconds into a thin, crisp, patterned cookie. Makes about 30.
Ingredients
3 large eggs, room temperature
3/4 cup granulated sugar
1/2 cup (113 g) unsalted butter, melted and cooled
1 teaspoon anise extract (or 2 teaspoons vanilla extract)
1/2 lemon lemon zest (optional)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
2 tablespoons powdered sugar, for dusting
Directions
- Heat the pizzelle iron and brush it lightly with oil or melted butter for the first batch.
- Whisk the eggs and sugar for 2 to 3 minutes, until pale and thick. Whisk in the cooled melted butter, anise extract and lemon zest.
- Whisk the flour, baking powder and salt together, then fold into the egg mixture until you have a thick, smooth batter that drops slowly from a spoon.
- Drop a heaping tablespoon of batter onto the center of each pattern, close the lid and cook for 30 to 60 seconds, until the steam slows and the pizzelle are pale golden.
- Lift them out with a thin wooden spatula onto a wire rack. They crisp as they cool.
- Dust with powdered sugar through a fine sieve just before serving. Store the rest airtight.
Notes
- The key part of the flavoring is Anise, so it is absolutely vital that you don’t miss this step. There are alternatives however that will produce a similar taste. If you have fennel seeds, a small pinch ground to a fine powder will make a suitable alternative.
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Flavor Variations
- Vanilla: 2 teaspoons vanilla instead of anise.
- Cinnamon: 1 teaspoon ground cinnamon in the flour, plus vanilla.
- Chocolate: swap 1/4 cup of the flour for cocoa powder and add 2 tablespoons more sugar.
- Lemon: zest of a whole lemon and 1 teaspoon lemon extract.
- Pistachio: fold in 1/4 cup very finely ground pistachios and use almond extract.
More Holiday Cookies
Filling a cookie tray? Add my rugelach cookies, Vienna cookies, lemon sandwich cookies and easy sugar cookies.
Frequently Asked Questions
What do pizzelle taste like?
Classic pizzelle are lightly sweet, crisp and buttery with a gentle licorice note from anise. Vanilla or lemon versions taste like a delicate, crunchy sugar cookie.
Can I make pizzelle without anise?
Yes. Use 2 teaspoons vanilla extract instead, or 1 teaspoon lemon or almond extract. For cinnamon pizzelle, add 1 teaspoon ground cinnamon with the flour and use vanilla.
Why are my pizzelle soft instead of crisp?
They were either slightly underbaked or stored before they cooled completely. Cook until pale golden, cool fully on a wire rack and store in an airtight tin. Re-crisp soft ones at 300°F for 3 to 5 minutes.
How long do pizzelle last?
Stored in an airtight tin at room temperature, they stay crisp for about 2 weeks. Keep them away from humidity, and add the powdered sugar just before serving.
Can you freeze pizzelle?
Yes. Layer cooled, undusted pizzelle between parchment in a sealed container and freeze for up to 3 months. Thaw at room temperature, then dust with powdered sugar.
🎄 Cooking for Christmas? Explore our Christmas recipe collection, from dinner to cookies and edible gifts.
