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Spiced Italian Pizzelle Cookies

Spiced Italian Pizzelle Cookies

Growing up, making pizzelle was one of our favorite Christmas traditions. Not only were they some of our favorite cookies, but the amount of time it took (and the amount of cookies we would make) meant lots of good old-fashioned fun in the kitchen! We'd hand these out to neighbors and friends around the holidays. Now, we make them for Easter and family trips too (they're too good to enjoy just once a year!). For this recipe we added warming Golden Milk, Chinese Five Spice, and our dazzling new Sugar & Spice collection for a refreshing twist.

Time: 1 hour
Yield: 2.5 dozen cookies


3 large eggs
¾ cup of sugar
1 stick of butter (½ cup), melted and cooled
2 tsp good vanilla extract (not imitation!)
1 ¾ cups AP flour (can substitute for 1:1 Gluten Free flour for gluten free version)
2 tsp baking powder

*For Golden Milk Pizzelle, add 2 Tbsp of the Golden Milk blend. Sift with your flour and baking powder. 

*For Chinese Five Spice Pizzelle, add 1 heaping Tbsp of Chinese Five Spice blend with the sifted flour and baking powder.

*For Cardamon Sugar or Lemon Lavender Pizzelle, exchange ¼ cup of the sugar for the flavoured sugar of your choice. Cardamom and Lemon Lavender were our two favorites!

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golden milk
Golden Milk



For the pizzelle dough:

  1. Melt butter and set aside. 
  2. Beat eggs and sugar until light yellow and fluffy, about 2-3 minutes. 
  3. Add cooled melted butter and vanilla, beat together until blended. 
  4. Sift together 1 cup of flour and the baking powder, then combine with wet ingredients. 
  5. Fold together until just combined, then add remaining flour and fold again until just incorporated. Be careful not to overmix!

To make the pizzelle:

  1. Heat your pizzelle iron. For a typical 2-cookie iron, place about 1 Tbsp of dough into the center of each pattern (If your iron is brand new, you may want to spray it with a cooking spray to keep from sticking. Once you have made enough cookies however, the iron should stay greased enough by the cookies themselves). Keep closed for about 1-1.5 mins, until your cookie is a light golden brown. 
  2. Remove and cool. Continue with the rest of your batter. Cookies will be pliable when hot and harden after cooling (you can shape them into ice cream cones, cannoli shells, or waffle bowls when warm). 
  3. If some of your batter spreads outside the pattern, you can easily break it off after the cookie has cooled. (Pro tip: those little bits are great for an ice cream topping!)

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golden milk
Golden Milk



  • Can vouch – they’re SO delish!

    Spicewalla Fam on
  • These sound so good! Buying a pizzelle maker right now!

    Maddy on

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