Italian Pizzelle Cookie

Italian pizzelle cookie
Italian Pizzelle cookie

This Italian Pizzelle cookie in Switzerland is called by many names such as the Bretzeli, Brätzeli, Brezel, Brätzel, Bratzel

The Pizzelle cookie is a definite Italian cultural symbol. It’s said that these cookies were first mentioned in historic archives from the 8th Century. Historically, families used their own family crests for the designs on the cookie irons. They are said to have originated from the Abruzzo region. They are featured today (after 13 centuries) in many of the local towns festivals & traditional celebrations. Pretty good sign that a thin, light waverly cookie can withstand the test of time for so many centuries. It is a sure sign that the recipes and irons have been passed down generation after generation.

With that information, it’s safe to assume that more than likely, it was the little children who kept this cookie alive. All kids, even the “picky” ones, love this cookie. It’s delightfully easy to make. Realizing the key to the cookie dough is melting, then cooling the butter and keeping your eggs at room temperature for about 30 minutes. The other realization I made is the amount of dough you put in the iron. Use only a spoon full in the center of each symbol, then the lid locks down until it’s cooked. I like my pizzelle’s on the light side, while others prefer it darker. My kids definitely like powder sugar on top.


Whatever your preference, keep this tradition alive, and after you try this recipe, pass it along.  
Course Dessert
Cuisine Italian
Keyword Cookies
Prep Time 40 minutes
Cook Time 1 minute
Total Time 41 minutes
Servings 50 cookies


  • 3 medium eggs room temp. for 30 min.
  • 3/4 cup sugar
  • 1/2 cup butter melted and cooled
  • 1 tsp vanilla or other spice such as anise
  • 2 tsp baking powder
  • 1 3/4 cup flour


  • melt your butter, and put it aside to cool
  • crack your eggs, then let them adapt to room temperature for about 30 minutes
  • measure out your sugar, and add the eggs together and mix until well combined. 
  • pour in the butter, and add dry ingredients (sift if necessary the flour and b-powder together).  Combine and mix until cookie dough consistency is reached. 
  • plug in the iron, and begin to spoon small teaspoon size of dough, and put in the center of the design.  Press down and lock lid, and cook for desired color.  For light about 15 seconds.
    In Switzerland search for Brezeleisen, we use the one from Trisa Electronics
  • sprinkle with powder sugar and serve. 
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