I could always count on finding these authentic Italian cookies in Grandma's freezer, and her house always smelled yummy! They're great dipped in milk. Grandpa was a blacksmith and actually made their waffle iron, which I still have, although I use my modern electric pizzelle maker when making these.


Recipe Summary

45 mins
1 hr
15 mins
6 dozen


Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.

  • Preheat a pizzelle cooking iron according to manufacturer's instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.

Cook's Notes:

I add 1 teaspoon LorAnn Princess Cake and Cookie flavor to the batter, but this is optional.

For a flavor alternative, try Lemon-Poppy Seed: omit anise oil; instead add 1 to 2 teaspoons lemon oil (or extract), zest from 1 lemon, and 1 tablespoon poppy seeds.

Pizzelles freeze well. Place into stacks of a dozen, then place 2 dozen into a gallon-sized plastic zip-top bag. Note, however, cookies are fragile and will break if crushed so be sure you have plenty of freezer space!

Nutrition Facts

90 calories; protein 1.4g; carbohydrates 13.6g; fat 3.4g; cholesterol 18.9mg; sodium 62.4mg. Full Nutrition