These cookies are a favorite from my childhood. Like Kimberley West’s grandfather, my own grandpa was born in Switzerland. He brought this recipe — along with a special cooking device — to the United States when he moved here as a young teenager.

I no longer own the special cooking device — we called it a cooking iron — because it was unwieldy and had to be combined with a gas cooktop. Instead, these cookies can be made in a modern pizzelle maker.

Grandpa's Swiss Cookies

Lynn Franklin
Made in a pizzelle maker, these cookies are a bit thicker than pizzelles. But they're crunchy and with a buttery flavor that will satisfy any picky eater. This recipe was originally intended as holiday cookies (they keep really well), but the recipe can be cut in half so you can enjoy any time of the year.
Course Dessert
Cuisine Swiss


  • pizzelle maker


  • 1 pound butter
  • 2 cups sugar
  • 6 eggs
  • 6 cups flour
  • 2 teaspoons baking powder
  • 4 grated lemon rinds
  • 1 teaspoon vanilla
  • 1/4 cup rum


  • Cream butter with electric mixer. Add sugar and cream until fluffy.
  • Add eggs and cream until mixed.
  • In separate bowl, combine flour and baking powder.
  • Add flour mixture, grated lemon rinds, vanilla and rum to butter/sugar/egg mixture and mix until combined.
  • Cover and refrigerate over night.
  • When ready to bake, preheat pizzelle maker.
  • Add small amounts of batter to pizzelle maker. Quantity will depend on how large your pizzelle maker is. Start with 1/4 cup of batter. If the batter oozes from sides of pizzelle maker, you've added too much. If it doesn't completely fill pizzelle maker, you've added too little.
  • Bake cookies until golden. Remove to plate or wire rack to cook. Repeat with rest of dough.
  • Like all pizzelle type cookies, these take a lot of time to bake in those makers. But they are worth the time!
Keyword cookies, tea time