How To Make Pizzelles


Pizzelles are a classic Italian treat, so they’re super easy to find at most grocery stores, and certainly at any Italian market. But unless you’ve got a great market that does a ton of volume (Yay for Alesci’s) you don’t know how long that package has been sitting on the shelf.

I held off on making my own pizzelles for a long time, afraid they’d take too much practice to get them right. It turns out, but the third or fourth pair I was on a roll. Have you ever had a pizzelle hot from the press, with a little powdered sugar? Mmmmmmmmm.

Yes, you’ll need a pizzelle press to do these. Borrow one from a friend if you can. Otherwise, check out garage sales and thrift stores, you see them all the time.


6 eggs
2 tablespoons vanilla
1 cup melted butter (2 sticks)
1½ cups sugar
4 teaspoons baking powder
3½ cups all-purpose flour, sifted
— Optional —

1-2 tablespoons unsweetened cocoa powder


This is another one of those “Gee, is that all there is to it?” recipes. In a large bowl, beat together the eggs. Not so much they start to fluff up like meringue, just mix them.

Beat in the vanilla and the melted butter.

Make sure the butter isn’t too hot. You don’t want to cook the eggs.

Now beat in the sugar and the baking powder.

Once everything except the flour is nice and smooth, start beating in the flour a quarter-cup at a time.

Don’t try to just dump it all in and beat it. You’ll make a mess, and the texture won’t be right anyway. If anyone cares about the science behind that, I’ll see if I can get Jenni to explain.

Once the last of the flour is in, beat it just until it’s incorporated, then stop. If you over-beat it, you’ll develop the gluten in the flour and make the pizzelles tough and chewy, instead of light and crispy.


I wasn’t sure if I needed to oil the press or not. But I could see some residue, so I assumed I would. After the press was hot, I brushed the top and bottom with olive pomace oil.

Turns out I didn’t need it. Now I know. So now you know.

Anyway, put a dab of dough about 1½-2 inches just slightly toward the hinge side of the press and close it. If you got the exact right amount, you should have a tiny bit of dough squeeze out around the edges as it cooks. Trim that off with a knife.

Cook for a minute or two, until the top is just starting to brown. Then carefully lift them out with a fork, or a narrow spatula.

You’re going to have to practice with your press to see exactly how long to cook them. You can see in that last picture that we had two presses going.

The round one I’m focusing on cooked much faster. I also like that I could trim the edges (at least halfway around) while they were cooking. The square one made it impossible to trim them until you took them out, and by that time I was working on the next batch.

You can see that some of them have big edges hanging off. We had to trim those very carefully, trying not to break the whole pizzelle.

Even without the overhang, the “perfect” edge still had that fluted shape. I prefer the clean round edge of the other press.

Optional chocolate

If you want to do chocolate, just add the cocoa powder after the last addition of flour.

Since we were trying these for the first time we only did one tablespoon per batch. They had a nice color and a subtle flavor. Next time we’ll go with two tablespoons.

The plain vanilla ones, on the other hand, were perfect.

And that’s it.




  • 6 eggs
  • 2 tablespoons vanilla
  • 1 cup melted butter
  • 1½ cups sugar
  • 4 teaspoons baking powder
  • 3½ cups all-purpose flour, sifted
  • -- Optional --
  • 1-2 tablespoons unsweetened cocoa powder


In a large bowl, beat together the eggs, vanilla, butter, sugar and baking powder. Add the flour a quarter-cup at a time, beating after each addition just until it is incorporated.

Heat the pizzelle press. Drop scoops of dough 1½-2 inches across into the center of the press and close it. Trim off any excess that squeezes out while cooking.

Cook for a minute or two (depending on your press) until the surface is just starting to brown. Lift out with a fork or a thin spatula. Serve warm, or allow to cool before wrapping in an airtight bag and freezing.


  1. Beautiful. I personally like it with the bits of overhang. That way they “prove” that they are home made!
    BTW, when I make sugar cookies & want chocolate ones, I will use 1/4 cup of cocoa powder in place of the same amount of flour. They have a great flavor.

  2. Stephanie, I probably should have replaced some of the flour, as you suggest. We were taking a guess at how much cocoa to use, and we could have gone with more. The flavor was only mildly chocolatey, but still good. We were worried that adding too much would change the texture and they wouldn’t cook up properly. We’ll be trying again.

  3. Where did you get your press? I love those cookies but I definitely don’t want to add a press to my already overwhelmed kitchen. Unless it was super cheap. :)

  4. Cheap, are you kidding me? Both presses were borrowed. It doesn’t get cheaper than that. 😀

  5. Kimberley says:

    Those look positively delicious! Pizzelles are great but I am in the ‘don’t know how long they’ve been sitting there’ boat. I will definitely be keeping my eyes open around flea markets for a pizelle maker :)

  6. I’ve never actually heard on Pizzelles before. Maybe its the region of Italy I live in, but I’ve never heard of them or seen them… but by the looks of things, I’ve been MISSING OUT! Something similar that they make in my region (that if you want Traditional Italian are an important addition) are Tigelle. Tigelle are almost like biscuits and mini sandwich breads together. You use them as edible utensils for salumi (like Salame, Mortadella, Prosciutto, Ciccioli ect…) or for sweet stuff (like Ricotta and Jam, Nutella and Mascarpone, Baked Apples and Philadelphia…).

    😀 Now I need to go to the open market and see if my kitchen ‘stuff’ supplier has the equipment for these cookies.

  7. Our church makes them every year and sells them and wont share their recipe. They are so good but this last year the quality was pretty bad. The bag I got mine in was full of dog hair and dead bug wings. It kind of turned my stomach so I am going to try some of my own. My MIL has a press and has been bugging me to make them. Thanks for sharing the recipe.

  8. sharon Gamble says:

    My mother every year for christmas make Pizzelles and my sister is making them now to so now I am go to start this recipe is great just take your time making them enjoy its fun

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