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Italian Pizzelle Cookies

    As a fan of food that combines crunch and sweetness, you’re in for a treat with these pizzelle cookies. These thin, waffle-like cookies have a rich history, numerous serving options, and a mouthwatering versatility. You will come back for more.

    History of the small pizelle cookies

    These Italian delights have roots that stretch back to the 8th century, tracing their origins to the South of Italy, to regions like Abruzzo and Molise. Traditionally, these cookies were made during festive occasions and celebrations.

    They were a showcasing of intricate designs on an iron mold. The name “pizzelle” itself stems from the Italian word “pizze,” meaning “round” and “flat.”

    How do I eat Pizelle Cookies?

    The charm of pizzelle lies in the various ways you can serve them. Mostly just enjoyed as a standalone treat, pizzelle can be turned into the star of your dessert table.


    Roll them, still warm from the pizelle iron, into delicate cones to create cannoli-like, or even taco-like shells. Fill these with cream, ice creams or fruits.

    Alternatively, stack a few pizzelle cookies with layers of whipped cream and berries for an elegant dessert tower. They’re also perfect toppings to ice cream or gelato, adding a satisfying crunch to every spoonful.

    Taste variations

    While the traditional Italian anise flavoring remains a favorite, pizzelle cookies are incredibly versatile when it comes to flavors. For the ones who are not in for the anise taste, just add a different twist to your batch.

    Try vanilla extract as in our recipe, almond extract, or even a hint of citrus zest. For a chocolaty indulgence, mix cocoa powder into the batter.



    To ensure the crunchy waffle-cookies maintain their texture, store them in an airtight container at room temperature. Placing a piece of parchment paper between layers prevents sticking.

    With proper storage, pizzelle can maintain their deliciousness for up to a couple of weeks.

    Also check out the other christmas cookies, Christmas Italian Macarons, or Easy Christmas Panettone.

    5 from 1 vote

    Italian crunchy Pizzelle Cookies

    The cute little Christmas cookies will make your heart and soul happy. These crunchy Italian waffle cookies are baked in no time.
    Total Time 40 minutes
    Course Cookies
    Cuisine Italian
    Servings 36 cookies
    Calories 102 kcal


    • 2 cups Flour
    • 1 cup Sugar
    • ¾ cup butter melted
    • 1 Tbls vanilla extract or almond extract
    • 1 pinch of salt
    • 4 eggs
    • powdered sugar for dusting


    • Preheat your Pizzelle iron as directed.
    • Combine all ingredients until batter is smooth. It should be a runny batter.
    • Drop a heaping tablespoon of batter onto the rear half iron and close. Bake for about 30 seconds and then carefully remove and cool on a wire rack.
    • Once cooled, dust the cookies with some powered sugar.


    Sometimes, the cookie batter will ooze out the side, and sometimes you’ll get a thinner, “lacey” design. Don’t worry, the first cookies will most likely end up imperfect, but you will get the best amount of batter for your Pizelle iron.
    If you end up with not so desirable cookies, just break them up over some ice cream.
    They also make a great ice cream cone substitution or taco like shells for our Ice Cream Tacos.


    Serving: 1cookies | Calories: 102kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 38mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 145IU | Calcium: 5mg | Iron: 0.4mg

    Nutrition information isn’t always accurate.

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    Author: Susan Queck

    image credit: Barber

    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

    27 thoughts on “Italian Pizzelle Cookies”

    1. Oh my the memories you've brought back. I used to help my Grandma make these at Christmas time. They are so, so yummy. Makes me want to run out and get a Pitzelle press.

    2. I've never heard of these cookies or this type of cookie maker before! They look fantastic and sound really yummy. I'm going to be looking out for a Pizelle press now!

    3. My husband loves pizzelles – his 'Nano' used to make them 🙂 I’m stopping by from The DIY Dreamer to say hello. I hope you’ll come visit me at

    4. Karyn,
      Your Pizzelle Cookies are just beautiful, save me a couple. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

    5. These are one of my favorite cookies. My grandmother used to send us dozens of them every Christmas until one year she sent my mother her own press. Thank you for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!

    6. I was thinking maybe I could use a huge cookie sheet & press them with my wired grid cooling racks to get the shape desired. I'll give it a shot anyway.

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