Classic Italian Pizzelle Cookies

If you’ve been around my blog for a while, you know holiday baking runs deep in my Italian roots. I’ve been cooking for over 40 years, and many of the skills I use today were passed down to me from my Nonna. Every December, we’d bake tray after tray of my favorite Christmas cookies together.

We didn’t make pizzelle back then, but the kitchen smelled like butter and sugar and tradition. These crisp, delicate Italian Pizzelle Cookies are a great option to round out any cookie tray or gift box during the holiday season. With the help of a pizzelle press, they’re surprisingly simple to make, even if it’s your first time.

If you love experimenting with flavor, I’ve also shared a few pizzelle variations you might like next time you’re baking. Chocolate Pizzelles have a richer twist, and my Lemon Pizzelle Cookies are fresh and bright. They’re all made using the same base method with just a few tweaks.

Ingredient Notes

See recipe card for quantities.

Extra-virgin olive oil gives this classic pizzelle recipe a smooth texture and deep flavor. If you’ve only used vegetable oil in the past, this small change makes a difference. It also helps get those crispy cookies!

Kosher salt is my go-to for baking because it doesn’t have the added chemicals that can give cookies a metallic taste.

Step by Step Instructions

Step 1: Whisk the eggs and sugar until the mixture is light and a bit frothy.

Step 2: Stir in the melted butter, olive oil, and vanilla extract until smooth.

Step 3: In a medium bowl, whisk the flour, baking powder, and kosher salt.

Step 4: Add the dry ingredients to the egg mixture and combine.

Step 5: Drop 1 tablespoon of batter on the pizzelle iron and cook for 1 to 2 minutes. 

Step 6: Remove each cookie and transfer to a cooling rack.

Storage and Make Ahead

Storage: Once the pizzelles are completely cool, store them in an airtight container lined with wax paper. This helps them stay crisp for up to two weeks.

Freezing: Place cooled cookies in layers separated by wax paper in a zip-top bag. Freeze for up to two months. Let them come to room temperature uncovered to stay crisp.

Make Ahead: You can make the pizzelle dough a day ahead. Cover it tightly with plastic wrap and refrigerate. Let it come to room temperature before using.

Italian Waffle Cookies (Pizzelle)

Tina Frank

Crisp, delicate Italian waffle cookies made with a simple vanilla batter and cooked in a pizzelle press. Perfect for Christmas time or gift boxes.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine Italian

Servings 30

Calories 75 kcal

Equipment

• Pizzelle Maker

Ingredients

  

1x2x3x

• 3 large eggs room temperature
• ¾ cup granulated sugar
• ¼ cup unsalted butter melted and cooled
• ¼ cup extra-virgin olive oil
• 2 teaspoons pure vanilla extract
• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ⅛ teaspoon kosher salt
• Powdered sugar for dusting (optional)

Instructions

 

• Plug in your pizzelle maker so it’s hot and ready when your batter is done.
• In a large bowl, whisk together the ¾ cup of granulated sugar and 3 large eggs until the mixture looks pale and a bit frothy.
• Stir in ¼ cup of melted butter,¼ cup of extra-virgin olive oil, and 2 teaspoons of pure vanilla extract. Mix until everything is smooth and combined.
• In a separate bowl, whisk together the 1 ¼ cups of flour,2 teaspoons of baking powder, and ⅛ teaspoon of kosher salt. Slowly add the dry mixture to the wet ingredients, folding gently until just combined. The batter should be thick, not runny.
• Lightly grease the hot pizzelle plates with a brush or a quick spritz of baking spray.
• Drop about 1 tablespoon of batter into the center of each mold. Close the lid and cook for 1 to 2 minutes, depending on your machine and the desired level of doneness.
• Carefully lift the pizzelle off the iron using a silicone spatula or fork, and transfer it to a wire rack. Let them cool completely before stacking or storing.
• If desired, dust the cooled pizzelles with powdered sugar just before serving.

Notes

• Start with room-temperature eggs for better mixing. The batter should be thick but not stiff, so don’t overmix.
• Use about a tablespoon of batter for each cookie. Too much batter will spill out of the sides of your pizzelle iron.
• If you want to shape them into cannoli shells or edible bowls, do so while the cookies are still warm using a wooden dowel.
• Store them in a single layer on wax paper to maintain that crisp texture.
• A pizzelle maker is necessary for this recipe. You can find them fairly inexpensively at your local department store.
• Don't forget cooking spray! Especially if your special iron isn't non-stick.

Nutrition

Calories: 75kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 20mgSodium: 45mgPotassium: 13mgFiber: 0.1gSugar: 5gVitamin A: 71IUCalcium: 19mgIron: 0.4mg

Tried this recipe?Let us know how it was!

Love desserts?

Looking for other recipes like this? Try these:

More Delicious Recipes

These are some of my favorites: