Have you ever wondered what a pizzelle is? Or maybe you’ve been in a store and saw these snowflake looking Italian wafer cookies and wondered what they are? In this post, I’ll provide our homemade traditional recipe as well as explain what is needed to make these awesome cookies!
Pizzelles are Italian, and they are often referred to as Italian cookies, Italian snowflake cookies, or Italian waffle cookies. I grew up having these every Christmas! These cookies also great to use in any Italian food gift baskets for friends and family, but be careful, they WILL ask you to make them again each year!
Most recipes are almost identical to each other, the biggest difference in ingredients I’ve found are either baking soda vs baking powder (our Italian family recipe uses neither), and the use of either anise or vanilla.
Pizzelles are crispy and thin, but not paper wafer thin. They are usually enjoyed during Christmas and the holidays.
An Original Italian Pizzelle Recipe
This is one dessert that I remember my mother making every year. The recipe is from my Italian grandmother and it made its way into our family recipe box. A few years ago I was visiting my parents and made a xerox copy of her recipe which I’m sharing with you today.
However, I will admit I’ve made a few adjustments to make it a little less “not-healthy”. What that means is I’d be lying if I said these were healthy, but they are not as un-healthy as the original!
This recipe makes approximately 18 pizzelles.
Using a Pizzelle Maker
You’ll need a pizzelle maker. Don’t worry there are lots of pizzelle makers on Amazon. Many double as pancake or tortilla presses so you’re not stuck with buying a piece of kitchenware that only gets used once a year for a single purpose.
Here’s photo of the one we use.
It uses non-stick tephlon so there is no need to keep oiling it down during presses. I’m not a fan of tephlon, but in this case I make an exception.
The plates are easy to clean, they pop out and can be run through the dishwasher.
Tips for How to Make Italian Pizzelles
As mentioned, use a pizzelle maker. Secondly, I love, yes LOVE my dough scooper. They are available in different sizes and you never get your hands or fingers sticky whatsoever.
They work just like an ice cream scooper and they are will save you time and make the process very pleasant! Here’s a picture I took for you so you can see what I’m talking about!
How far in Advance Can you Make Pizzelles?
Pizzelles are just like any other cookie. So I’d say no more than a week really. However, when you make them in advance, do not coat them with the confectioners sugar until the day of serving.
Also do not coat the pizzelles when they are warm. Otherwise the sugar may just melt/blend into the cookie.
Can Pizzelles Be Frozen?
Yes, you can freeze pizzelles. I tested this myself so I could speak from experience, and they were fine.
I do not freeze mine typically, but if you do, just remember what I said about the sugar above, and make sure you allow enough time for these beautiful Italian cookies to get to room temp before applying the sugar and serving. You could also freeze them after putting the sugar on them.
Let me know what you think if you try the recipe and if you agree these are the best Italian pizzelles ever!
If you enjoyed this recipe, you might also enjoy:
- Italian Almond Biscotti Recipe
- Anginetti Cookies
- How to use a Pizzelle Maker for Cannolis
- How to Make an Amazing Italian Lemon Cake
Best Italian Pizzelle Cookies Recipes
- 3 eggs
- 3/4 Cup sugar
- 1/4 Cup olive oil
- 1/4 Cup butter melted and cooled
- 1 1/2 Cup flour
- pinch salt
- 3 tsp anise extract or you can use Vanilla extract
- confectioners sugar for coating
- Mix all the wet ingredients in a large bowl until well blended (eggs, extract, oil and butter). I used a handheld blender with the mixing attachment.
- Mix the dry ingredients in a smaller bowl (flour and salt). You'll notice I don't use baking powder or soda. Many recipes do, but we never have.
- Add the dry ingredients into the wet ingredients and mix until smooth. It should resemble a wet cookie dough texture
- Ladle a small amount into each pizzelle imprint/plate
- Lower the lid and let cook until the pizzelle wafer is light but not too brown
- Place on a cookie rack to cool.
- Pour the confectioners sugar onto a plate
- When the pizzelles are cool, dip the pizzelle in the confectioners sugar on both sides to fully coat. Tap off excess sugar.
- Place in a container or plastic ziplock back to store. Or simply keep piled on a plate for everyone to enjoy right away!