The Best Italian Pizzelle Cookies

(1 vote)
3 minutes
December 20, 2023
Carole JonesJump to Recipe

Italian Pizzelle cookies are the FIRST Christmas cookie I make every year. Both because they are my favorite and because they have a very long shelf-life when they are stored correctly. They are perfectly sweet, thin, and crisp with just a hint of anise. You can certainly make them with a different flavoring like vanilla, lemon, or almond.

Italian Pizzelle Cookies

These cookies = Christmas for our family. The smell. The flavor. The fun pattern in the cookies. Everything about them reminds me of being a child, sitting on a rickety old stool in my mom’s kitchen making them two at a time.

Italian Pizzelle Cookies

Equipment Needed for Italian Pizzelle Cookies

You will need a pizzelle iron to make these beauties….or have an Italian grandma like me who passed hers down to me. It is older than I am and every Christmas I worry if it will still turn on when I plug it in 🙂

Also, a stand mixer or hand electric mixer is really important because you need to beat the eggs for 10 minutes. Not to say you couldn’t do that by hand, but you are a beast if you do!

The best Italian Pizzelle Cookies

If anise isn’t your thing, you can easily make these with vanilla, lemon, or almond flavoring instead. The only difference will be the flavor. Changing to a different extract will not affect the texture of the cookie at all.

While it may seem a bit odd to beat the eggs for so long, but doing so helps create a light, crisp cookie so don’t skip out on that step!

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Italian Pizzelle Cookies

Italian Pizzelles

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5 from 1 review

These classic Italian pizzelle cookies use anise to flavor them and make the perfect Christmas cookie!

  • Total Time: 30 minutes
  • Yield: 60 cookies 1x


  • 6 eggs
  • 1 1/2 C sugar
  • 1 C melted butter
  • 2 T anise flavoring
  • 3 3/4 C flour
  • 4 tsp baking powder


  1. In the bowl of your mixer, fitted with the whisk attachment, beat the eggs on high for 10 minutes.
  2. Gradually add the sugar and beat well. Add the anise, baking powder and melted butter. Beat. Switch to your paddle attachment and add flour. Mix until combined.
  3. Heat your pizzelle iron until hot.
  4. Using a level 1 1/2″ scoop, place batter onto iron, close the iron and cook until done, about 1 minute. Remove and place on a flat surface to cool.


Feel free to use vanilla in place of the anise flavoring if you want a different flavor.

  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Baked
  • Cuisine: Italian


  • Serving Size: 1 cookie
  • Calories: 82
  • Sugar: 5 g
  • Sodium: 8 mg
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 27 mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


Bonnie the Beautiful
14 years ago

I love Pizzelles! It’s not the same without leaving some for Santa!

Corn Flake Cookies - My Kitchen Escapades
9 years ago

[…] and the slight almond flavor really is outstanding.  My favorite is still my Grandmother’s Italian pizzelles, but these are a close second for me.  These also have a great shelf life, which makes them […]

Sandy Covello
3 years ago

I have tried many recipes for Pizzelles and these are the best. I added a tablespoon of anise seed to original recipe and grated peel of two lemons to lemon Pizzelles. The ten minute minute egg beating gives you time to wash dishes. I made so many I wore out my scoop. Delicious!!

3 years ago

I am thrilled to hear it Sandy! And I love your additions to the flavors as well 🙂

Theresa Cummins
2 years ago

What is the best way to store these so they last for a couple of weeks?

2 years ago

Hi Theresa! I make a few stacks of them and then double wrap them in plastic wrap.

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