Rating: 4.5 stars 4.6
176 Ratings
  • 5 star values: 134
  • 4 star values: 30
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 3

This pizzelle recipe calls for a batter-like dough and is baked on a special iron made for forming and cooking these Italian waffle cookies. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.

Recipe Summary

15 mins
35 mins
50 mins
2 dozen


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat eggs and sugar in a large bowl until thick. Stir in melted butter and vanilla. Sift together flour and baking powder, and blend into the batter until smooth.

  • Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds or until steam is no longer coming out of the iron. Carefully remove cookie from the iron and repeat with remaining batter.

  • Cool completely before storing in an airtight container.

For Chocolate Pizzelle:

To try the chocolate version, increase the sugar by another 1/4 cup. Then add 1/4 cup cocoa powder sifted together in the flour-baking powder mixture with an extra 1/4 teaspoon baking powder as well. I find that for the chocolate mixture, the iron must be well oiled to start, and brushed with more as needed.

Nutrition Facts

102 calories; protein 1.8g; carbohydrates 13.4g; fat 4.5g; cholesterol 33.4mg; sodium 76.9mg. Full Nutrition