This website uses affiliate links that may earn commission from purchases. This is at no additional cost to you.
Day 9 of Cookiemas 2025.
I followed a recipe from Keeping It Simple and it turned out so good! The only thing I might caution is that I was only able to get about 12-14 Pizzelles with the Pizzelle Iron I have instead of the 25 listed on her recipe.
The Pizzelle Iron I bought is worth over $100. It’s the reason it took me so long to make Pizzelles, but I finally got it because lots of people who make Pizzelles frequently.
A viewer said they loved the anise-flavored ones, and if you don’t know the flavor of anise, it’s kind of like black licorice.
DON’T WORRY we’re not putting a lot – when you put only a little bit in the batter, the vanilla bean flavor stands out and the anise flavor rounds it out, giving you a Pizzelle with well-rounded flavor.
It took me a few tries to get the perfect amount of batter to scoop in that fits the mold perfectly without too much running off the edges.
This was ridiculously easy to make, just set a timer for 1 1/2 to 2 minutes to make sure you don’t burn them!
This is a very good, very hot iron so set a timer to make sure you don’t burn your Pizzelles! I set mine for 2 minutes
Step-by-step Photos:
On her website, Melissa from Keeping It Simple has better step-by-step progress photos so if you’re going to follow her recipe, make sure to check them out!
Since I film mine, it isn’t too much more effort to show progress photos.
I mixed all the ingredients to end up with a batter like the one on the right.
Then I just scooped some batter into the iron and let it rip!
I think they came out so tasty. Very high reward for not that much effort!
Recipe
Go to Keeping It Simple to get the recipe.
Tools & Equipment
Electric Pizzelle Iron
This is the iron I used to make the Pizzelles.
Cookie Scooper (Vollrath #30 – 1 ounce)
The black Vollratch #30 has 1 ounce capacity. It is the perfect size for the Pizzelle iron I used.
Cookiemas Recipes
This was Day 9 of Cookiemas! Here’s the other days:
- Caramel Cuts. Really just brown sugar blondies. Very soft and tasty from Doug’s childhood
- Anzac Biscuits. An Australian oat cookie with coconut. I actually had to make this again at the request of my mom.
- Vaniljekranse. Danish Butter Cookies. Like the ones you find in the tins.
- Sagu Keju. Tapioca and Cheese Cookies. Very powdery and cheesy.
- Roccoco. An Italian spice cookie. Full of holiday flavors.
- Korekomki. A Bulgarian ballerina cookie that is like pie crust covered with vanilla sugar.
- Mbatata. African cookies made with sweetpotatoes and raisins.
- Pradobranci. Balkan macarons but easier than macarons.