Italian Pizzelle Cookies are classic thin, crisp waffle shaped cookies. My mother's recipe for pizzelle has subtle lemon and vanilla flavors. Make a batch of these easy to make cookies with just a few simple ingredients in no time with a pizzelle iron.

This post contains affiliate links. I don't know anyone who doesn't love pizzelle. These thin, crisp waffle cookies are a must on any Italian cookie platter.
Have you ever seen an Italian cookie tray, whether it's at a wedding, baptism, first communion or other family gathering without pizzelle? I don't think it's possible!

Classic pizzelle are flavored with anise extract or oil. However I'm partial to my mother's pizzelle recipe subtley flavored with lemon zest and vanilla.
What does pizzelle mean?
The word pizzelle is obviously derived from the word pizza and means small, round and flat.
Can pizzelle be made without a pizzelle maker?
Unfortunately not. And in case you were wondering, a waffle maker can not be substituted! The grooves in a waffle maker are deeper in order to make thick and fluffy waffles that we all enjoy. A pizzelle maker is designed to make thin, delicate pizzelle.
The good news is that pizzelle makers are really not very expensive. Here's one for you to check out that most resembles the model I have. Please note that I may earn a commission at absolutely no extra cost to you!)
Trust me when I say it is really worthwhile to purchase one since you will be sure to make pizzelle on a regular basis. And that is because they are really so easy to make in very little time.
Or, you can simply borrow your mother's or nonna's pizzelle maker!
To serve:
Pizzelle are delicious eaten immediately dusted with powdered sugar or as is along with a cup of coffee or tea. That is once they have cooled of course!
But one of my favorite ways to enjoy pizzelle are rolled into a tube just like cannoli and filled with a sweet ricotta cream. Just like cannoli but easier, faster and no frying required! You can check out my recipe for pizzelle cannoli here.
Pizzelle shaped into a bowl are perfect for serving filled with ice cream. When you remove the pizzelle from the iron, immediately mold them around the bottom of a small bowl. This must be done quickly before the pizzelle cool and become crisp.
Now let's get to this easy recipe!
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Here's what you'll need to make this easy recipe:
- Eggs
- Sugar
- Vegetable oil: other alternatives include canola oil or melted butter
- Lemon zest: from 1 lemon
- Vanilla extract: I always use pure vanilla extract
- All-purpose flour
- Baking powder
Prepare the batter:
In a large bowl whisk eggs and sugar until frothy. Add vegetable oil, lemon zest, vanilla extract and whisk to combine
Add flour and baking powder and whisk until smooth. The batter will be quite thick. Cook the pizzelle:
Heat your pizzelle maker according to the manufacturers instructions. My pizzelle has a non-stick surface and therefore does not require greasing.
If you have an old traditional iron pizzelle maker, I would suggest you grease it with cooking spray or lightly brushing the surface with oil or melted butter.
Place a tablespoonful of batter in the center of each pizzelle mold. Close the lid and cook for about 1 minutes or until lightly golden in color. Use the tip of a butter knife to carefully detach the pizzelle. Transfer to a cooling rack to cool completely. Do not pile pizzelle on top of one another or the steam they release while hot will prevent them from becoming crisp.
Dust with powdered sugar before serving or enjoy as is.
Storage
Pizzelle will stay crisp stored in an airtight container and they keep for weeks. These are the perfect make ahead cookies for the holidays since they keep for a long time!
Can pizzelle be frozen?
Definitely! Place in an airtight container and freeze for up to 3 months. They defrost very quickly at room temperature.
Substitutions and Variations:
- For a little extra flavor try adding 2-3 tbsp. of Anisette liqueur just like my mom often does!
- Replace the lemon zest with up to 1 teaspoon of anise extract for that classic pizzelle flavor.
If you try out this recipe let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Here are more classic Italian cookie recipes for you to check out!
- Classic Almond Biscotti with Variations
- Easy Pignoli Cookies
- Chocolate Pizzelle
- Soft and Chewy Lemon Almond Cookies
- Easy Anise Biscotti Recipe
- Cuccidati - Sicilian Fig Cookies
- 3-Ingredient Hazelnut Cookies
- Biscotti di San Martino
- Genovesi Ericine - Sicilian Pastry Recipe
- Biscotti Regina
- Italian Nut and Jam Rolled Cookies
- Italian Lemon Glazed Cookies
- Chewy Amaretti Cookies
- Italian Orange Juice Cookies
- Italian Breakfast Cookies
- Raspberry Almond Thumbprint Cookies
Ingredients
- 3 large eggs
- ½ cup granulated sugar
- ½ cup vegetable oil
- lemon zest from 1 lemon
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- powdered sugar for serving
Instructions
Prepare the batter
- In a large bowl whisk eggs and sugar until frothy. Add vegetable oil, lemon zest, vanilla extract and whisk to combine.
- Add flour and baking powder and whisk until smooth. The batter will be quite thick.
Cook the pizzelle
- Heat your pizzelle maker according to the manufacturers instructions. My pizzelle has a non-stick surface and therefore does not require greasing. If yours is iron, I would suggest greasing it with cooking spray or lightly brushing the surface with oil or melted butter.
- Place a tablespoonful of batter in the center of each pizzelle mold. Close the lid and cook for about 1 minutes or until lightly golden in color. Use the tip of a butter knife to carefully detach the pizzelle.
- Transfer to a cooling rack to cool completely. Do not pile pizzelle on top of one another or the steam they release while hot will prevent them from becoming crisp.
- Dust with powdered sugar before serving or enjoy as is.
Notes
How to store pizzelle:
Pizzelle will stay crisp stored in an airtight container and they keep for weeks. These are the perfect make ahead cookies for the holidays since they keep for a long time!Can pizzelle be frozen?
Definitely! Place in an airtight container and freeze for up to 3 months. They defrost very quickly at room temperature.Pizzelle Variations:
- For a little extra flavor try adding 2-3 tbsp. of Anisette liqueur just like my mom often does!
- Replace the lemon zest with up to 1 teaspoon of anise extract for that classic pizzelle flavor.
Nutrition
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Suellen
I took over making pizzelles after my Italian father in law could no longer make them. I just used this recipe and it’s my favorite. The lemon zest adds that extra special subtle flavor. I did use melted butter instead of oil. I will be using this recipe from now on!
Nadia
Hi Sue Ellen, thank you for sharing with me. I'm so glad to hear that you enjoyed them. And I'm sure they must be just as tasty with butter instead of oil. Enjoy!
Randy
Nadia I love getting your post, and used several of your recipes. Just wanted you to know this emal randy@toledobendexpress.com will no longer be active. Please make note of my new email below so I can continue to enjoy your posts
rltomlinson1959@gmail.com
Nadia
Hi Randy, will do that. But please let me know if it doesn't work. Thanks!
Anna Bucciarelli
Long before I finally purchased an electric pizzelle mold, when I first married so long ago (1958), I was given a long handled mold by my husband's aunt that when filled with batter was held over the flame of my gas stove top. By the end of the pizzelle making, my arms were sore, even to the next few days. As a bride, I wondered if the cookies were worth the effort! But I continued making them for holidays as a good Italian wife would for my Abruseze)SP?) husband, until I could afford the electric mold. Life was then so much easier and I made them for more than just holidays, until this very day. Your recipe is true - I do vary the flavor essences occasionally but they always elicit gratitude and are devoured rapidly by my grands these days. I have given my daughter and grand daughter each their own electric molds, which they devoutly use with my (your) recipe. Thank you Nadia, for once again bringing us traditional recipes. Keep up the good and important work.
Nadia
Hello Anna, I have seen those old long handed iron molds. In fact I wish I had one, but for sure the modern electric pizzelle makers are so much easier to use and you can make a batch of pizzelle in no time! I think it's wonderful that you gifted one to your daughter and grand daughter, keep those old traditions alive! Thanks again for your lovely comment Anna, all the best!