Grandma Santelli's recipe for Italian Pizzelle Cookies are a light, crisp, slightly sweet Italian cookie made with a special waffle iron. These are one of my family's favorite Christmas Cookies.
It wouldn't be Christmas without these cookies on our dessert table or in our cookie gift boxes. If you're looking for something new to try this holiday season, try my grandmother's classic recipe below. Get in the kitchen and start creating memories with your family!
Today I'm sharing with you my Grandmother's recipe for Classic Italian Pizzelle Cookies.
When I was a little girl, my grandmother would send us a box filled with the most delicious and beautiful cookies. This box always arrived about a week before Christmas. Grandma always included a huge metal container filled with her pizzelle cookies.
Pizzelle cookies are a traditional Italian treat that is often served during the holidays. The cookies are made with a special iron that imprints a design onto the cookie. Pizzelles can be simple or elaborate, and they are often flavored with anise or lemon. For many people, pizzelle cookies are a cherished holiday tradition.
What I love most about pizzelles is their versatility. You can make them in a variety of flavors, including chocolate, vanilla, and even pumpkin spice. No matter what your holiday preference is, there's sure to be a pizzelle cookie that will tantalize your taste buds.
Table of Contents
What is a Pizzelle Cookie?
Pizzelles are not only delicious, but they also have a long history. The cookies date back to the Middle Ages, when they were made with flour, water and salt. Today, the dough is typically made with eggs, butter and sugar.
PIzzelle Cookies are thin, crispy, waffle-type cookies made by pouring batter between the two plates of a special electric iron. They're a very common cookie in an Italian household and are often served for special occasions, such as weddings.
It's not uncommon to find a variety of pizzelle cookies on the sweets table at a wedding or bridal shower. We served them for my daughter's bridal shower luncheon.
Whether you eat them plain or topped with chocolate or fruit, pizzelle cookies are a delicious way to celebrate the holidays.
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What is a Pizzelle Iron?
These cookies are closely associated with family; in fact, pizzelle irons have been fashioned with the pattern of a family’s crest. I don't have a family crest pizzelle iron...but how fun would that be?
One year, as my mother was opening the box of goodies, at the very bottom of the box was a brand new pizzelle iron with a note informing my mother that she would now be making pizzelles for her own family and my mother began making pizzelles the next year and has been making them every since.
There's nothing like the smell of freshly baked cookies during the holidays. For me, that smell always conjures up memories of my mother, my sister and I baking Christmas cookies. Every year, we would spend hours in the kitchen baking different recipes.
When the cookies were baked Mom would set them out on a crystal tray in the dining room to serve to friends who would stop over to wish us a Merry Christmas.
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Butter
- Flour
- Sugar
- Eggs
- Baking Powder
- Anise Extract or Anise Seeds - you could use pure vanilla extract, but my grandmother and my mother always used either anise extract or anise seeds. Only use one flavoring. Do not combine the anise extract with the anise seeds.
Step-by-Step Instructions
Step 1 | Prepare the Batter
- In the bowl with an electric mixer, blend the melted and cooled butter and sugar together.
- Add the eggs and the anise flavoring (or vanilla extract, or anise seeds.)
- In a separate bowl, combine the baking powder with the flour.
- Slowly incorporate the dry ingredients with the wet ingredients.
Step 2 | Baking Instructions
- Preheat the pizzelle iron.
- Once it is hot, brush the iron with melted butter or spray with non-stick cooking spray.
- Add about a tablespoon of batter to the center of the iron. You do not want to fill it like you would a traditional breakfast waffle iron.
- Close the iron lid. Most pizzelle makers come with a sensor that lets you know when the baking is finished.
- Remove the baked pizzelles from the iron using either a small spatula or a fork.
Step 3 | Cooling Tips
- Lay the pizzelle cookies out on a piece of parchment paper or waxed paper as you take them off the iron.
- Allow them to cool completely before stacking and storing in an air-tight container.
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Storage Tips
- These cookies store very well in an airtight container for a few weeks.
- Keep them in a cool, dark area of your kitchen. My mother always stored them on our enclosed back porch that was not heated.
- You can package these cookies and send them in the mail to family. They make great gifts.
Recipe FAQ
Pizzelle comes from the Italian word for flat and round. Just like the word pizza.
Italian Pizzelle Cookies - A Holiday Tradition
Grandma Santelli's recipe for Pizzelle Cookies are a light, crisp, slightly sweet Italian cookie made with a special waffle iron.
Ingredients
- ½ cup butter; melted and cooled
- ⅔ cups white sugar
- 3 eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon anise extract or anise seeds
Instructions
- In the bowl with an electric mixer, blend the melted and cooled butter and sugar together.
- Add the eggs and the anise flavoring or anise seeds.
- In a separate bowl, combine the baking powder with the flour.
- Slowly incorporate the dry ingredients with the wet ingredients.
- Preheat the pizzelle iron.
- Once it is hot, brush the iron with melted butter or spray with non-stick cooking spray.
- Add about a tablespoon of batter to the center of the iron. You do not want to fill it like you would a traditional breakfast waffle iron.
- Close the iron lid. Most pizzelle makers come with a sensor that lets you know when the baking is finished.
- Remove the baked pizzelles from the iron using either a small spatula or a fork.
Notes
Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 62Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 36mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 1g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2013 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Marcelle says
Don't forget to "crush" your anise a bit with a pestle and mortar before adding. 🙂 (4th of at least 5 generations making them in our family).
Lois says
That's a great idea! Thanks for visiting.
Elizabeth Santini says
These are crispy, buttery pizzelles. I prefer my Mom's recipe which are thicker...
6 eggs
3.5 C flour
1 C sugar
2 tbsp anise seeds (more if you wish)
1 C vegetable oil (I use canola)
4 tsp baking powder
Beat eggs with sugar on low to medium mixer setting. Add anise & oil, beat well. Add 1/2 c flour and spoon baking powder on top of flour, beat on low. Mix in remaining flour only until no streaks remain.
Drop by tbsp onto heated pizzelle iron lightly coated with oil or cooking spray. Bake according to iron directions...enjoy!
Lois says
Thank you for sharing your Mom's recipe! I might try it one day!
Elizabeth says
You are welcome, if you do please let me know what you think. Merry Christmas 🌲
Lois says
Thanks!
Cheryl says
My husbands family is Italian and has made these for years. If you don’t like anise ( which tastes like licorice) substitute vanilla, or go half and half. ( we prefer vanilla)
To the lady whose Grandma made hers thicker, try more flour in the dough.
Angela Duncan says
I remember my nonna’s pizzelles being thick and soft. She used a cast iron stove top iron. I haven’t been able to find any recipe that results in this thick, soft cookie. Can anyone help!
Lois says
I've never had one like your Nonna's! They sound reallly delicious. This recipe is definitely a thin, crispy cookie.
Lisa says
My Italian grandma made those, too, but she called them galettes. They were not the same thing as pizzelle. And the iron she had was specially made by an Italian man that lived in the area. It looks a lot like a rectangular waffle iron that had to be heated on the stove.
Lois says
That iron sounds interesting! Thanks for visiting.
Ralphie says
My best friend in high school was Italian, at Christmas time they'd make their pizzelles with a stove top iron as well. And very important, it's one Hail Mary per side when cooking! LOL!
Lissa says
My Grandma's recipe for a similar iron that I inherited from her is: cup of butter, cup of cream, 2.5 cups sugar, tsp vanilla, tsp salt, 3 eggs, 5 cups flour. CHILL. Depending on the iron and how thin you press it and how brown you cook it, the thick and soft can vary. I hope this helps!
Pam says
I have been baking these cookies since 1989, but I’ve enjoyed them long before that! I had a huge pizzelle fail this holiday season. I moved to a fairly high elevation (7500) and I guess that caused the batter to behave so differently. It looked correct but as soon as the batter hit the iron it “disintegrated” and burned onto the iron. Do you have any advise to share about attempting these again in high altitude, I’ve got to figure something out 😩. Thanks for any assistance you can offer!
Lois says
I'm so sorry. I don't know anything about baking or cooking in high altitudes. 🙁 I wish I could help you.
Linda Allen says
Moving from sea level to 6500 ft 20 years ago I have learned to adjust recipes.
For my Mom’s favorite Pizzelle recipe I add about a tablespoon and a half more flour and a tiny bit more baking powder and this seems to do the trick for me.
I make mine with amaretto (instead of anise) and bits of pecans. Delicious!
Lois says
thanks for the helpful tips!
Dorothy Boucher says
I love eating these, so delicious! and Thank you for sharing your recipe here with us.
@tisonlyme143
Lois says
Thank you for visiting and your comment!
Linda Sue says
In a matter of about 30 seconds, you can have Pizzelle cookies which are delicately delicious with or without powdered sugar. Love my pizzelle maker.
Linda Sue says
In a matter of about 30 seconds, you can have Pizzelle cookies which are delicately delicious with or without powdered sugar. Love my pizzelle maker.
mickeydownunder says
G'day Lois, I LOVE your pizzelle iron, true!
I WISH I could get one here too!
Cheers! Joanne
Laurie Alves says
Lois! How Fabulous! A Tender Touching Piece! I love passed on traditions!! Thank you so much for sharing this with us!!! A Wonderful Holiday Season to you!!
Mary says
I make these all the time and everyone just loves them. Being Italian myself as well as my husband we grew up with these..Have never seen a recipe posted for these even though mine is very old and calls for melting the butter it's pretty much the same. I make chocolate also and dust lightly with powered sugar 🙂
Sandhya Ramakrishnan says
These look adorable! One more gadget for me to buy 🙂
Sarah Bates says
These look amazing Lois! One of my favorite cookies for sure. I want a Pizzelle maker now!
Emily Thompson says
These are seriously one of my favorite kind of cookies. My mother in law makes them... yum!! Thanks for the taste of home and for being part of my Crafty Christmas series! Emily