Last updated on May 27th, 2025
Table of contents
Pizzelle Italian Cookies are a thin, crispy Italian butter cookie flavored with anise and made in a custom cookie press. They are a classic Italian waffle cookie typically made around Christmas. They are perfect stacked up in a cellophane bag and tied with a ribbon making a perfect homemade gift.
Ingredients to make Pizzelle Italian Cookies
Wet Ingredients
- butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
- sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
- eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods
- vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol.
- Anise Seed comes from the anise plant, and is known to have a flavor similar to black licorice.
Dry Ingredients
- All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
- Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
Baker’s Tips
- Do not chill the finished dough after it is mixed. It should have the consistency like a cookie dough, not thin like a pancake batter which is what you might think you need when using a cookie press. It is important to let the batter rest at least 15 minutes to hydrate the flour and incorporate the anise flavor. You can also scoop out the dough ahead and place the cookie balls in the refrigerator until use.
- Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.
TO MAKE GLUTEN-FREE
Here are some tips for gluten free baking
- Use a premium gluten-free flour blend.
- Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
- Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
- Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
- Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in a freezer-safe container for up to 6 months. After pulling the container from the freezer, bring to room temperature before opening the lid.
TO MAKE VEGAN/DAIRY FREE
- Swap out the butter with unsalted vegan butter sticks.
- To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
Equipment
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Related Recipes
Pizzelle Cookies
Classic Pizzelle Cookies are a thin, crispy Italian cookie flavored with anise and made in a custom cookie press.
Ingredients
Method
PREP
- Whisk together dry ingredients.
- Lightly spray pizzelle maker with oil and turn on to heat up.
COOKIE BATTER
- Cream butter and sugar until fluffy and light in color. Add eggs, vanilla, and anise oil and mix together.
- Add in dry ingredients and mix together until batter just comes together. Let batter rest in bowl 15 minutes.
BAKE
- Scoop batter into the spoon that came with your pizzelle iron (about 1 T.). Roll into a ball and place into the pizzelle iron.
- Bake for about 30-45 seconds depending on your pizzelle iron model until there is no more steam coming out. Place on cooling rack until they crisp up.
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