Authentic Italian Pizzelle Cookies

These Nonna-approved addictive cookies are thin, crispy, and made with just a few pantry ingredients and a pizzelle maker. One bite and you’ll understand why these are a beloved family tradition for generations.

An Italian Christmas Cookie

I want to preface this by stating I am not a licorice fan at all BUT I LOVE Nonna’s Pizzelle Cookies. The reason is all because of one specific ingredient. Made with just a handful of simple pantry ingredients, yet they deliver that irresistible thin, crispy texture everyone loves.

Whether you’re baking for Christmas, Easter, or a cozy weekend treat, pizzelles are a holiday must-make cookie. In just minutes, you’ll have a batch of delicate, golden cookies that you’ll be hard-pressed to eat just one. One bite of these easy-to-make cookies and you’ll understand why this timeless recipe deserves a place in your holiday baking tradition.

They don’t tell you that when you marry into an Italian family (where there are no daughters), there are specific recipes you have to know how to make the Authentic Italian way. This is one of those recipes.

I had been making these cookies for years for my customers before marrying Mr. Fantabulous, but I wasn’t a big fan of them because I’m not a licorice fan. It wasn’t until I was in the family that I learned about Nonna’s Pizzelles and what set hers apart. My recipe, while similar to hers, never tasted like the family recipe. It was a simple ingredient that turned me into someone who truly loves and appreciates these cookies.

Classic Pizzelle Cookie Ingredients

Now this recipe is specific to two things:

• You need to use Anise Seed and not extract (see FAQs for more details)
• You need to use a Pizzelle Maker

• Dry Ingredients: flour, sugar, baking powder, kosher salt
• Eggs
• Melted, Unsalted Butter
• Anise Seeds

Chef Lori’s Choice for Anise Seed

One of the biggest reasons why these cookies are such a HUGE success and why so many anise/licorice haters love THIS recipe is because of the use of Anise seed over extract.

Why Nonna used anise seed:

1. Better Flavor Profile: The seeds offer a milder, less intense licorice taste. This subtle hint of anise kisses the cookies rather than anise extract, which easily overpowers the delicate cookies.
2. Authentic Flavor: This is what gives pizzelles and biscotti their nonna-approved authentic flavor.
3. Textural Element: Seeds provide a slight texture, slightly bursting with flavor.

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How to Make Pizzelle Cookies

When you make these, make sure your eggs are at room temperature, and your melted butter is no longer hot.

1. While the pizzelle maker is preheating, add the sugar and eggs to a bowl. Beat the eggs into the sugar until the mixture is light in color and the sugar is fully dissolved (about ~2 minutes).
2. Pour in the melted butter and mix until combined. To a separate bowl, add the flour, kosher salt, baking powder, and anise seeds, whisk to combine.
3. Add the flour mixture to the wet ingredients, then fold with a spatula to combine. You want to be gentle here, as you do not want to build up gluten.

4. To your preheated Pizzelle Maker, take a paper towel that has some light oil on it (canola or vegetable oil) and CAREFULLY wipe the pizzelle shapes to prevent sticking.
5. Using a Tablespoon or medium cookie scoop (I found using the small cookie scoop was too small), add a heaping 1 Tablespoon of mixture to the center of the pizzelle maker. Close the lid, but do not press it down. It’ll fall naturally as it “cooks”.

6. Bake until lightly golden brown (~30 seconds to 1 minute). Using a non-stick spatula or a small offset spatula, remove the pizzelle to a cooling rack and repeat. *I did not have to wipe down my pizzelle maker with more oil. Allow them to cool completely before storing.

Do not stack the warm pizzelles on top of each other, as they will turn soggy. Only stack them once they are completely cool and hard.

Italian Pizzelle Cookies FAQs

• Can I substitute Anise Extract? Yes, BUT use it sparingly; at most 1 teaspoon. But, to be fully transparent, I hated the extract in these cookies. It’s just not the same.
• Do I need a Pizzelle Maker? Yes. There is no other substitute. They are relatively inexpensive, and you can use this recipe (omit the anise seeds) and make mini waffle cones in the summer! So it’s not a seasonal usage item.
• Can I use other flavoring? Of course. You can use vanilla or almond extract.
• Why are my pizzells soft instead of crispy? Make sure you’re not adding too much batter to the pan. Also, when you remove them, do not stack them on top of other pizzelles. Put them directly on the cooling rack to cool completely before storing.
• Can I roll these into shapes? Yes. I would omit the anise and then shape it into cones, cannoli shells, or bowls while they are still warm and pliable.

Why You’ll Love This Recipe

This classic pizzelle recipe is one you’ll come back to year after year as it’s simple, authentic, and irresistible. From holiday baking to everyday treats, Nonna’s authentic pizzelles are genuinely the best bite of the holidays!

• SIMPLE & BUDGET-FRIENDLY: made with just a handful of budget-friendly pantry ingredients
• QUICK & EASY: ready in minutes, making this perfect for busy days and holiday baking
• PERFECT FOR THE HOLIDAYS: must-have for your cookie trays and stores well for weeks.
• CUSTOMIZABLE: swap the anise for vanilla, almond, or citrus zest
• VERSATILE: can be rolled into cones or shaped while warm
• NOSTALGIC: creates that nostalgic Italian bakery aroma everyone loves

How to Store Pizzelle Cookies

I store these in cookie tins. You want to avoid an airtight container, as it will get soft/soggy.

Italian Pizzelle Substitutions

• Anise Seed: swap in vanilla bean paste or almond extract
• Citrus Zest: omit the anise seed and add in orange or lemon zest

Authentic Italian Pizzelle Cookies Recipe

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Passed down from Nonna’s kitchen, these addictive cookies are thin, crispy, and made with just a few pantry ingredients and a pizzelle maker. One bite and you’ll understand why these are a beloved family tradition for generations.

• Author: Lori
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: ~36 cookies
• Category: cookies, italian cookies, waffle cones, holiday cookies, christmas cookies, cookie exchange
• Method: pizzelle maker
• Cuisine: cookies, italian cookies, waffle cones, holiday cookies, christmas cookies, cookie exchange

Ingredients

• 1 cup sugar
• 4 large eggs, room temp
• 1 cup (16 Tablespoons) butter, unsalted, melted and cooled
• 2 cups AP flour
• 1 1/2 Tablespoons Anise Seed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt

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Instructions

1. While the pizzelle maker is preheating, add the sugar and eggs to a bowl. Beat the eggs into the sugar until the mixture is light in color and the sugar is fully dissolved (about ~2 minutes).
2. Pour in the melted butter and mix until combined. To a separate bowl, add the flour, kosher salt, baking powder, and anise seeds, whisk to combine.
3. Add the flour mixture to the wet ingredients, then fold with a spatula to combine. You want to be gentle here, as you do not want to build up gluten.
4. To your preheated Pizzelle Maker, take a paper towel that has some light oil on it (canola or vegetable oil) and CAREFULLY wipe the pizzelle shapes to prevent sticking.
5. Using a Tablespoon or medium cookie scoop (I found using the small cookie scoop was too small), add a heaping 1 Tablespoon of mixture to the center of the pizzelle maker. Close the lid, but do not press it down. It’ll fall naturally as it “cooks”.
6. Bake until lightly golden brown (~30 seconds to 1 minute). Using a non-stick spatula or a small offset spatula, remove the pizzelle to a cooling rack and repeat. Do NOT stack the warm pizzelles on top of each other. *I did not have to wipe down my pizzelle maker with more oil. Allow them to cool completely before storing.

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