Filled Pizzelle Cookies (Italian Holiday Treat)

Every family has those recipes that instantly bring back memories of holiday gatherings, and for me, pizzelles are one of those treasures. Crisp, delicate, and beautifully patterned, pizzelles are a traditional Italian cookie made on a special iron. While many people serve them flat, I grew up rolling them while hot and filling them with a sweet, creamy frosting. They were always the first treat to disappear from the cookie tray!

This recipe makes about 90 pizzelles, so it’s perfect for Christmas baking marathons, wedding trays, or even just a rainy-day kitchen project when you want to fill your house with the smell of vanilla and butter.

Why You’ll Love This Recipe

Unique twist – Rolled and filled instead of flat, these pizzelles stand out.
Holiday favorite – Perfect for Christmas trays, showers, or weddings.
Big batch – Makes 90 cookies to share.
Crisp + creamy – The light crunch pairs beautifully with the fluffy filling.
Customizable – Try different extracts or filling flavors.

Ingredients

For the Pizzelle Shells:

6 eggs
1/2 pound margarine or butter (melted and cooled)
1 1/2 cups sugar
2 cups flour
1 teaspoon vanilla

For the Filling:

1 pound + 2 cups powdered sugar
1 cup shortening
Pinch of salt
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup milk

Tip: You can tint the filling with food coloring to match holidays or special occasions—pastel for Easter, red and green for Christmas, or even team colors for game day!

Step-by-Step Instructions

Step 1: Make the Batter

In a large bowl, beat together eggs, sugar, melted butter, and vanilla until well blended. Add flour and mix until smooth. Let batter rest for 15 minutes.

Step 2: Cook the Pizzelles

Heat pizzelle iron. Drop about 1 teaspoon of batter onto the center of the iron. Close and cook until golden (about 30–60 seconds, depending on your iron).

Step 3: Roll While Hot

Quickly remove each pizzelle and roll around a dowel or wooden spoon handle while still hot and pliable. Allow to cool and harden in the rolled shape.

Step 4: Make the Filling

In a large bowl, beat powdered sugar, shortening, salt, vanilla, almond extract, and milk until smooth and fluffy.

Step 5: Fill the Pizzelles

Pipe or spoon filling into both ends of each cooled pizzelle roll.

Expert Tips & Troubleshooting

Work quickly: Pizzelles must be rolled immediately after coming off the iron.
Too crisp to roll? Return the pizzelle to the hot iron for a few seconds to soften.
Want extra crunch? Dust shells with powdered sugar before filling.
Making ahead: Store shells in an airtight container and fill just before serving to keep them crisp.

Variations & Serving Ideas

Chocolate pizzelles: Swap 1/4 cup flour for cocoa powder.
Anise flavor: Replace vanilla with anise extract for a traditional Italian twist.
Nutella filling: Use Nutella or chocolate hazelnut spread instead of frosting.
Cannoli-style: Fill with ricotta cream and mini chocolate chips.
Holiday platter: Mix colors in the filling for a festive cookie tray.

Storage & Make-Ahead Notes

Store filled pizzelles in the refrigerator for up to 3 days.
Store unfilled shells in an airtight container up to 2 weeks.
Freeze unfilled pizzelles up to 2 months; thaw and fill before serving.

FAQs

Do I need a special iron for pizzelles?
Yes, a pizzelle iron is required to create the thin, patterned cookies.

Can I use butter instead of margarine?
Absolutely—real butter gives a richer flavor.

Why do I have to roll them hot?
Pizzelles harden quickly as they cool. Rolling immediately gives them their signature shape.

Can I make them flat instead?
Yes—just skip the rolling step and serve them as classic pizzelles.

Conclusion

These filled pizzelle cookies are a labor of love, but oh, are they worth it! Crisp shells with creamy filling make them a show-stopping addition to any holiday tray. Have you ever tried making pizzelles? Let me know your favorite variation in the comments, and don’t forget to 📌 save this recipe to Pinterest for later!