This post may contain affiliate links. Please read our disclosure policy.
These Vanilla and Chocolate Pizzelles are a classic Italian cookie and one of my favorite Christmas cookies! They’re thin, crisp and so easy to make!
This recipe and photos have been updated since they were original post on 12/15/2014
Pizzelle cookies have been a Christmas cookie tradition in our family for as long as I can remember. Both my mom and grandma had pizzelle irons and would make them every December, sometimes more than once. After my grandma passed away I got her pizzelle iron and I continue the tradition of making a batch every year.
Growing up we would usually make either vanilla or almond flavored pizzelles. We typically didn’t make the traditional anise (black licorice) flavor because frankly, none of us are fans of the flavor.
When I received my grandma’s pizzelle iron there was a an old recipe card in it that also included a chocolate version. Well, I couldn’t resist trying it and that’s how I landed on this recipe for vanilla and chocolate pizzelles that I’m sharing with you today!
What is a Pizzelle Cookie?
Pizzelle cookies are traditional Italian waffle cookies. The dough is a simple combination of melted butter, sugar, eggs, flour and baking powder. The flavoring you add to pizzelles is endless, but anise, vanilla and chocolate are more traditional.
The thickness of pizzelles is also a personal preference. I tend to like mine thin and crisp, so I press down a little heavier on the iron. The only special equipment you need to make pizzelle cookies is the iron itself. You can find them online or at specialty cooking stores.
Ingredients For Vanilla and Chocolate Pizzelles
- unsalted butter
- eggs
- sugar
- flour
- baking powder
- unsweetened cocoa powder
- vanilla
How to Make Vanilla and Chocolate Pizzelles
To make the cookie dough you can use a stand mixer, hand mixer or use a whisk and rubber spatula.
Start by preheating the pizzelle iron and melting the butter in the microwave. Next, whisk together the dry ingredients in a bowl. If you’re using a stand mixer, beat the eggs together with the paddle attachment until they’re completely broken up and combined. Slowly pour in the sugar and continue to beat for a couple minutes.
Add in the vanilla and slowly stream in the butter with the mixer on low so you don’t cook the eggs. Likewise, if you’re doing it by hand, whisk constantly as you pour in the butter. Pour the dry ingredients in with the wet and beat on low until combined or fold together with a rubber spatula until combined. If you’re making the chocolate version the only difference will be whisking the cocoa powder in with the flour mixture.
Use a medium cookie scoop (2 teaspoons) and place the dough in the center of the molds on the pizzelle iron. Press the lid down and let them bake for about 30-45 seconds. Just like making pancakes, you will likely have to toss the first couple cookies that you make. Use a spatula or knife to remove them from the iron and then put them on a wire rack to cool.
Pizzelle Flavor Variations
- Almond extract, about 1/2 – 3/4 teaspoon
- Anise extract, about 1 – 1/2 teaspoons
- Lemon, using lemon zest, extract or both
- Orange, using orange zest, extract or both
- Red velvet pizzelles
- Churro pizzelles
How to Serve Pizzelles
Obviously you can eat pizzelles as is, but here are some other options for serving them.
- Turn them into mock cannolis. When they’re hot off the pizzelle iron, wrap them around a wooden dowel or something similar until they hold their shape. Once cool, fill them with your favorite cannoli filling recipe.
- Take a softened scoop of your favorite ice cream and press it in between two cookies to make an ice cream sandwich.
- Sprinkle them with powdered sugar.
- Dip or drizzle them with melted chocolate. Before the chocolate hardens sprinkle with chopped nuts, sprinkles or mini chocolate chips.
- Roll them into a waffle cone and fill with ice cream.
Vanilla and Chocolate Pizzelles
Ingredients
Vanilla Pizzelles
- 1 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 3 eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 tablespoon vanilla extract
Chocolate Pizzelles
- 1 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 3 eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat the pizzelle press according to manufacturers instructions. In a bowl whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer or using a hand held mixer beat the eggs for about a minute. Gradually pour in the sugar, beating until smooth. Add in the vanilla and with the mixer on, slowly pour in the melted butter.
- Beat on medium speed for another minute and then add in the dry ingredients. Beat just until combined, scraping down the sides of the bowl as needed.
- Once the pizzelle press is hot use a 2 teaspoon size cookie scoop and drop the dough in the center of the cookie grid. Close the lid and lock or press down gently depending on your pizzelle press. Bake for about 30-45 seconds then remove the cookies onto a wire cooling rack. Continue the process until all of the dough is gone.
- For the chocolate pizzelles the process is the same except that you will whisk the cocoa powder in with the flour, salt and baking powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Christmas Cookies
I made these last night and they came out pretty good. The batter is just a tad bit thicker than I would like and weren’t spreading quite all the way out. The next time for the chocolate ones I will use a good quality dutch processed rather than natural cocoa so they have a richer looking chocolate color.
Has anyone tried to make these with gluten free flour? I loved these before I was GF!
I don’t have Pastry Flour so I will have to use APF. Exactly how many cups of it do I need?
Hi Maria. If you don’t have pastry flour simply sub an it with an equal amount of all purpose flour. You’ll need a total of 1 3/4 cups flour.
Absolutely beautiful cookies! I have never made pizzelles, but these look amazing. I definitely need to try lemon pizzelles too!
Thanks Ashley! Lemon is so good, plus an excuse to make them in spring and summer!
I have a soft spot for pizzelles. My grandma would make them every year when we were kids. She gifted me her pizzelle maker a couple of years ago and it sat in the back of my cabinet unused. She passed away almost exactly a year ago so I finally dusted it off and decided it was time carry on the tradition this year in her honor. While she never made chocolate ones, I’m totally intrigued to try those out now after seeing yours!
This is so sweet Gina! I too make the pizzelles every year in memory of my grandma, Christmas isn’t Christmas without them. The chocolate version is a nice twist on the original version!
i LOVE Pizzelles! These look amazing!
Thanks Lauren! :-)
They are beautiful! It may be time to get a pizzelle maker!
Thanks Sarah! They are so much fun to make!
I’ve always wanted to be brave enough to make Pizzelle cookies! Yours turned out so beautiful!
Thanks Melissa! They are so easy to make, you need to give it a try!