Grandma's Holiday Cookie Recipes - Traditional Pizzelles (2025)

Jump to Recipe·Print Recipe

Are you looking for more holiday cookie recipes? Pizzelles are quick to make and they don’t heat up the kitchen like other cookie baking does. Once you’ve mastered making pizzelles, I’m sure you’ll be making them year round.

Pizzelles are a traditional Italian cookie that is baked on a special heated iron, similar to a waffle. Pizzelles are thin, crispy, wafer cookies. They are a common feature with a cup of espresso at the end of a rich meal.

Grandma's Holiday Cookie Recipes - Traditional Pizzelles (1)

Traditional pizzelles are light, flavourful, and satisfying with a faint flavour of anise seed. The anise seed is a digestive aid. Anise is an aromatic, carminative herb. It eases cramping in the intestines, relieves gas and bloating, and reduces gut inflammation. It’s just what’s needed after a heavy meal.

So heat up your pizzelle iron and make a batch of these traditional holiday cookies for a light finish to your holiday meals.

Print

Grandma's Holiday Cookie Recipes - Traditional Pizzelles (2)

Grandma’s Holiday Cookie Recipes – Traditional Pizzelles

★5 Stars☆★4 Stars☆★3 Stars☆★2 Stars☆★1 Star☆No reviews

  • Author: Chris Dalziel
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 30 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Description

Traditional pizzelles are light, flavourful, and satisfying with a faint flavour of anise seed.

Ingredients

Scale

  • 3 eggs
  • 3/4 c. sugar
  • 1/2 c. butter, melted and cooled
  • 1 tsp. vanilla extract
  • 1 tbsp. anise seed, lightly crushed
  • 1 3/4 c. flour, all-purpose
  • 2 tsp. baking powder

Instructions

  • Grease the plates of the pizzelle iron generously with butter or coconut oil. Preheat the pizzelle iron according to the manufacturer’s directions.
  • Set up a cooling rack close to where you are baking the pizzelles.
  • In a large mixing bowl, beat the eggs and sugar together until light and fluffy. I use a wire whisk and beat it by hand.
  • Add butter, vanilla, and beat well.
  • Lightly crush anise seed with a mortar and pestle.
  • Add to the lightly crushed seed to the batter.
  • Sift flour and baking powder and add to egg mixture.
  • Mix until just blended. Don’t overwork the batter.
  • Batter will be stiff. If it is too runny it won’t spread properly in the iron.
  • Drop the batter by the spoonful into the centre of each circle on the pizzelle iron.
  • If the teaspoon of batter is off centre, the pizzelle doesn’t fill the design completely.
  • Close the pizzelle iron over the batter and let it cook until the steam stops.
  • Once the steam stops and the pizzelles are baked remove them from the iron.

Recipe Card powered byGrandma's Holiday Cookie Recipes - Traditional Pizzelles (3)

Grandma's Holiday Cookie Recipes - Traditional Pizzelles (4)

Yield: About 30 Pizzelles

Ingredients:

3 eggs

3/4 c. sugar

1/2 c. butter, melted and cooled

1 tsp. vanilla extract

1 tbsp. anise seed, lightly crushed

1 3/4 c. all-purpose flour

2 tsp. baking powder

Grandma's Holiday Cookie Recipes - Traditional Pizzelles (5)

Method:

Grease the plates of the pizzelle iron generously with butter or coconut oil. Preheat the pizzelle iron according to the manufacturer’s directions.

(While my pizzelle iron has a nonstick surface, if I was buying one today, I’d definitely get one with a normal metal surface, to avoid the toxins associated with nonstick cookware, like this one.)

Set up a cooling rack close to where you are baking the pizzelles. One you start cooking them you need to work fast.

Grandma's Holiday Cookie Recipes - Traditional Pizzelles (6)

In a large mixing bowl, beat the eggs and sugar together until light and fluffy. I use a wire whisk and beat it by hand. It’s not a difficult batter to work with by hand.

Add butter, vanilla, and beat well. Lightly crush anise seed with a mortar and pestle. Add to the lightly crushed seed to the batter.

Grandma's Holiday Cookie Recipes - Traditional Pizzelles (7)

Sift flour and baking powder and add to egg mixture. Mix until just blended. Don’t overwork the batter. Batter will be stiff. If it is too runny it won’t spread properly in the iron.

Drop the batter by the spoonful into the centre of each circle on the pizzelle iron. My pizzelle iron uses 1 heaping tsp. of batter per pizzelle. Follow the directions with your own pizzelle iron.

Grandma's Holiday Cookie Recipes - Traditional Pizzelles (8)

If the teaspoon of batter is off centre, the pizzelle doesn’t fill the design completely. It takes a bit of practice to place the dough in exactly the right spot on your iron to fill the design without any overflow. It’s worth the extra effort to get to know your own pizzelle iron so that you know exactly where to place the batter.

Close the pizzelle iron over the batter and let it cook until the steam stops. Once the steam stops and the pizzelles are baked remove them from the iron.

Grandma's Holiday Cookie Recipes - Traditional Pizzelles (9)

How long should you cook pizzelles?

Most pizzelle irons will evenly brown your pizzelles in 30 seconds to 2 minutes. Once the steam stops, though, the pizzelle may be pale, golden brown. If you plan to shape the pizzelle, remove them from the iron at this stage. They will be more pliable and less likely to crack when you roll them.

If you plan to serve them as flat wafers, the darker pizzelle has a more intense caramelized flavour.

Grandma's Holiday Cookie Recipes - Traditional Pizzelles (10)

If you want to roll them into cones or cut them into wedges do that immediately when they come off the pizzelle iron. They are soft and pliable then. As they cool they will crisp up.

Place them on the cooling rack.

When they are cool enough to handle, I pull off the outer edges that are outside the design. This is optional. I save the crumbs for toppings for other cakes and desserts.

Grandma's Holiday Cookie Recipes - Traditional Pizzelles (11)

How to serve pizzelles

Serve pizzelles plain, with a dusting of icing sugar, or dip them in melted chocolate.

More Holiday Cookie Recipes

Traditional Scotch Shortbread

Chocolate Mint Pizzelles

Rose scented Pizzelles

Grandma’s tips for baking better cookies

Disclaimer:

I received free product fromImperial Sugar,Dixie CrystalsandBob’s Red Millas part ofThe Sweetest Season Cookie Exchange.As always, all opinions and recipe are my own. Thanksfor supporting the brands that support Joybilee Farm. As always, this post contains affiliate links.

Grandma's Holiday Cookie Recipes - Traditional Pizzelles (2025)

FAQs

What is the original flavor of pizzelles? ›

Although Anise (Black licorice) is the “traditional” flavor of the pizzelle, modern options include vanilla, peppermint, anisette, lemon and chocolate but there are countless recipes and flavor combinations for this humble Italian cookie.

Why are my pizzelles not crispy? ›

Pizzelles should be crunchy! They're a thin, light, crispy cookie. If your pizelles are soft, it means they have absorbed moisture from the air or they weren't cooked enough.

What does pizzelle mean in Italian? ›

A Crispy History

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

How do you store pizzelles so they stay crisp? ›

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They're best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

Should I spray my pizzelle maker? ›

Oil - it could very well be that modern pizzelle makers are so "nonstick" that you do not need to use any cooking spray. Am noting here that when you research recipes, you may encounter a debate about whether or not to use oil or butter. For years our family uses a light spray of cooking oil as needed - it's just fine.

Can you use butter instead of margarine for pizzelles? ›

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter.

Should I grease pizzelle maker? ›

Heat your pizzelle maker, grease it with a little olive oil and add a generous spoon of your batter. Remove the excess batter with a fork (and remember like Nonna to always clean the stove when you finish!).

How can I crisp up my pizzelles in the oven? ›

Let cookies remain in warm oven for an hour or longer to dry out. This should help return some of the crispiness to the pizzelles.

Why are my pizzelles sticking to the pizzelle maker? ›

A: Did you coat the pizzele maker with oil before starting to make a batch? That's the first thing you must do each time. Put a little oil on it, wipe up the excess and heat it up!

What is the most popular Italian cookie? ›

Biscotti: Perhaps one of the most famous Italian cookies, biscotti are crispy, twice-baked treats that are perfect for dipping in coffee or wine. Traditionally flavored with almonds and fragrant anise, these long-lasting cookies are a staple in every Italian household.

How do Italians eat pizzelle? ›

They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies. It is also common to sandwich two pizzelle with cannoli cream (ricotta blended with sugar) or hazelnut spread.

Is a waffle maker the same as a pizzelle maker? ›

Unlike waffles, the stamp in pizzelle is more decorative than functional. And, unlike waffle cone makers, pizzelle irons are outfitted with thicker plates, meaning the appliance is versatile enough to make a variety of different treats.

What is the best container to store pizzelles in? ›

*Tip: Make sure you fully cool your pizzelles and do not cover for several hours as they will get mushy and soft – you want them to stay crispy! That's why I love my metal tin or glass containers – they keep them nice and fresh!

How to fix soft pizzelles? ›

They will be REALLY soft and flexible when they come off the iron. This is normal and they firm up as they cool. But to get them really crisp, you need to let them hang out and dry out in a warm oven. Your pizzelle usually come off the iron with extra bits attached that overflowed each pizzelle shape.

How many flavors of pizzelles are there? ›

We Offer Over 90 Flavors!

Our specialty gourmet sweet treats are both petite in size and have a unique soft, flaky texture. Our pizzelle cookies are elegantly packaged allowing you to customize for any occasion.

What is the Norwegian version of pizzelle? ›

Krumkake is a Norwegian waffle cookie, like an Italian Pizzelle, made with a flat press that is rolled into a cone shape.

What is the ancient Roman Crustulum? ›

The closest relative of the pizzelle on record is the ancient Roman crustulum, a flatbread cooked in a pancake pan and on top of a craticula… which is reminiscent of a barbecue grate cooker. Similar variations go by the name ferratelle in the Lazio region and cancelle in Molise too.

What do pizzelles taste like? ›

Pizzelle are not just made like waffle cones—they taste like them too! Some pizelle contain anise and have a distinct licorice taste, but these simply taste like a thin, crispy buttery cookie perfumed with delicious almond extract.

What is the oldest cookie ever made? ›

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico” in the village of Colcullo in the Italian region of Abruzzo.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Van Hayes

Last Updated:

Views: 6488

Rating: 4.6 / 5 (46 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Van Hayes

Birthday: 1994-06-07

Address: 2004 Kling Rapid, New Destiny, MT 64658-2367

Phone: +512425013758

Job: National Farming Director

Hobby: Reading, Polo, Genealogy, amateur radio, Scouting, Stand-up comedy, Cryptography

Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.