Authentic Pizzelle | Kitchen Confidante | Italian Waffle Cookie Recipe

Authentic Pizzelle

Authentic pizzelle is not too hard to make when you have a pizzelle maker. This pizzelles recipe has a hint of anise but you can customize the flavor how you wish!

Authentic Pizzelle | Kitchen Confidante | Italian Waffle Cookie Recipe
Authentic Pizzelle

Authentic pizzelle is not too hard to make when you have a pizzelle maker. This pizzelles recipe has a hint of anise but you can customize the flavor how you wish!

Authentic Pizzelle | Kitchen Confidante | Italian Waffle Cookie Recipe

I unearthed a treasure a few weeks ago.

A small piece of paper, ruled yellow notepaper, with a corner bent, and in blue ink, my mother’s writing. It was the piece of paper I wish I had nearly a year ago, when I first shared my memories of pizzelle. She had spent time with our dear Italian neighbor, observing her make these delicate cookies, her little nuggets of excitement scribbled alongside method and ingredients. “The first batch will surely be bad, but then the following will be wonderful.” “The kids love them.”

Authentic Pizzelle | Kitchen Confidante | Italian Waffle Cookie Recipe | Pizzelle MakerAuthentic Pizzelle | Kitchen Confidante | Italian Waffle Cookie Recipe | Batter

The recipe in my first post, while fairly similar, was not precisely what I had remembered. It had satisfied the craving, but this recipe has a few nuances that make it the cookies from my childhood…a bit crisper and with the hint of anise. I hope you enjoy it!

Authentic Pizzelle | Kitchen Confidante | Italian Waffle Cookie Recipe

I use this Cucina Pro Nonstick Pizzelle Maker.

Disclosure: There are affiliate links in this post.


Italian waffle cookies are a classic treat and so easy to make!
Course Dessert
Cuisine Italian
Keyword cookies, pizzelle
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 112kcal


  • 3 large eggs well beaten
  • 3/4 cup granulated sugar
  • 3/4 cup unsalted butter melted
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla
  • 1 teaspoon anise extract


  • In a large bowl, add and beat the ingredients in the order listed, beating well after each addition. 
  • Drop by rounded spoonfuls onto the center of the preheated pizzelle maker, about 2 tablespoons. It takes a little practice, but sometimes you have to drop the batter just a bit higher than the center, to allow for the waffle press. 
  • Close the lid and cook until the steaming stops, about 60 seconds. 
  • Remove the cookie with a fork and place on a cooling rack to dry.


Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 8mg | Potassium: 34mg | Sugar: 6g | Vitamin A: 4.1% | Calcium: 1.3% | Iron: 2.6%
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


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  1. Betty Ann @Mango_Queen

    What a pretty portrait of a pizzelle! Old family recipes are the best, especially when they’re from mom. What a heartwarming memory ~ thanks for sharing this, Liren. Happy New Year!

    • liren

      Happy New Year, Betty Ann! So true, it’s always the family recipes that mean the most, I know you understand how happy I was to find her recipe after all these years :)

    • liren

      Thank you, Dixya! I hope you have a chance to try them one day, they are very special!

  2. Cassie | Bake Your Day

    My family has made a thicker version of these – the French cookie – for years. They are my absolute favorite. This took me right back to my childhood!

    • liren

      That sounds lovely, Cassie! I wonder if the iron is the same or does it have deeper grooves?

  3. Jen Laceda | Tartine and Apron Strings

    Ahhh…what lovely pizzelle maker! I probably won’t ever get a pizzelle maker in my life, but there’s no harm in admiring your beautiful work! Love how the pizzelle look like lace or lattice work. So very cute! My kids will definitely love these. Too bad they won’t find me making them…hahaha…

  4. Holly

    The batter looks absolutely decadent. I wonder if it’s the amount of eggs that gives it such a texture?

    • liren

      Great question, Holly. The eggs do make the batter so silky, but I think the texture comes from the butter!


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  6. Claudia

    Hello. Just came across this recipe and hope to make some this week. How do you store them once they are done? In an air tight container? Will that soften them? Thanks.

    • Liren Baker

      Hi Claudia! I’ve learned that storing them after they cool in aluminum foil is the preferred method – other airtight containers end up leaving the pizzelle soft. Hope that helps!

  7. Nicole Fresa

    Lovely pizzelles and pictures!! Could you tell me which pizzelle maker you used to create the pizzelles?

  8. Vickie Nelson

    Lovely! I’m about to begin the tradition of making pizzelles. Another person asked, and I was also wondering which iron/maker you use? Do you like it and would you suggest it. Thanks so very much.

  9. Kathy

    I just ordered my pizzell iron and it’s the same one you have. It’s due to arrive tomorrow so I will be using your recipe. I’m excited to make my first batch!!!

    • Liren Baker

      So exciting, Kathy! I made a new version of pizzelle just this past weekend — stay tuned, you’ll have another one to try after your first batch!

  10. Susu genedy

    Why it is crispy the day is making the second day and days after soft

    • Liren Baker

      Sometimes the way you store the pizzelle makes a big difference. If by chance, you are storing the cookies when they are still a little warm, the moisture can make them soggy. I would make sure they are completely cool – perhaps even let them rest overnight on a wire rack – then store in aluminum foil. I hope this helps!

  11. Chrissy

    How are you today? I just cannot seem to find the recipe from the link. It takes me to way fair and no recipe in sight. Help
    Thank you and have a great evening.

    • Liren Baker

      Hi Chrissy, thanks for letting me know that the link no longer works. I’ve added the recipe to the post – hope you enjoy the pizzelles!

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