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    Home | Recipes | Cookie Recipes

    Lemon Pizzelle Recipe

    Published: Sep 3, 2019 · Modified: Sep 19, 2023 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    tight shot of a golden brown lemon pizzelle cookie

    This lemon pizzelle recipe is a citrus variation of the classic pizzelle recipe and a delicious addition to your Christmas cookie recipe box.  Thin and crisp, pizzelles are a classic Italian cookie and are a favorite to take to holiday cookie exchanges.  

    3 stacks of lemon pizzelle cookies on a cooling rack

    These cookies are a variation of my chocolate pizzelle recipe as well as the classic anise pizzelle recipe. I would advise storing the anise cookies away from your other cookies. The aroma of the cooking cookies reminds me of summers gone by and lemonade popsicles and running through sprinklers.

    Here is why this recipe is amazing:

    • My grandmother would make these for us each Christmas and there is a bit of nostalgia for me with this recipe.
    • A delicious variation of anise pizzels with out the licorish flavoring.
    • Easy step by step photo insturctions will give you the formula for success.

    Ingredients need:

    • eggs
    • sugar
    • butter, melted and cooled
    • flour
    • Lemon Zest
    • baking powder
    • pinch of salt

    How to make this recipe:

    lemon pizzelle cookies of different doneness on the cooking rack

    How to make lemon pizzelle batter

    1. Melt butter and allow to cool.
    2. In a mixing bowl with the paddle attachment, beat eggs and sugar until light yellow. 2-3 minutes on medium high speed. pizzelle eggs and sugar in a mixing bowl showing yellow color
    3. Add melted butter, lemon zest to the batter and stir until combined. 
    4. In a separate bowl, sift together the flour, salt and the baking powder.
    5. Fold the dry ingredients into the wet ingredients until just blended. Do not over mix.

    How to cook the pizzells:

    1. Heat the pizzelle iron according to the manufacture instructions. showing where to place the pizzelle batter for optimal pressing
    2. Place 1 heaping tablespoon of batter into the center, back portion of the pizzelle press. cooked pizzelle cookies in the cookie iron
    3. Close the lid and bake for 40-50 seconds or until light golden in color. 
    4. Remove from the iron with a chop stick and cool on a cooling rack.
    5. Repeat with the remaining batter. 

    Frequently asked questions, answers and tips:

    Top tips:

    Break off the excess edges to clean up the cookies
    Allow the cookies to cool completely and air our for several hours after cooing.
    Make pizzelles in the winter when the humidity is lower.

    How do you clean a pizzelle iron?

    Wipe a pizzelle iron clean with a damp cloth, and then dry the iron. Remove any burnt-on dough with a brush or other non-metal implement. If your model of iron has removable cooking plates, follow manufacture instructions for cleaning. DO NOT SUBMERGE AN ELECTRIC PIZZELLE IRON IN WATER. 

    Why do my pizzelle not taste the best straight out of the iron?

    Pizzelles need to 'mature' or 'bloom' over time. The flavors mature over time. Make pizzelles at the beginning of cookie season and you will be able to enjoy them more and more as time goes on. 

    How do you keep Pizzelles fresh?

    When you want pizzelles to be fresh without freezing them, first wrap them in foil in bundles of up to 6, and place the cookie bundles in a cookie or metal tins. Just like grandma had. 

    Can you freeze Pizzelles?

    The key to freezing pizzelle cookies is to make sure they are completely cool. Then, wrap them in groups of six, or less, in plastic wrap and store in airtight containers. Freeze for up to three months. They will thaw very quickly.

    How do I make my Pizzelles crisp again?

    If the humidity gets to the pizzelles, making them soft, they can be made fresh again by placing the pizzelles on a cookie sheet and bake them for just under two minutes in an oven preheated to 350. The dry heat of the oven will pull some of the moisture in the pizzelles, keeping them crisp and freshen them up.

    More cookie recipes:

    • Hershey kiss cookie
    • Chocolate Pizzelle Cookies
    • Almond Biscotti Recipe
    • Scotcheroos recipe
    • Gluten-free Christmas cookies
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    stack of 5 lemon pizzelle cookies on a cooling rack

    Lemon Pizzelle Recipe

    Sarah Mock
    These lemon pizzelles will be a delicious addition to your Christmas cookie recipe box.  Learn about the secret to perfect pizzelle cookies.
    4.59 from 90 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 10 minutes mins
    Cook time for the recipeCook Time 1 minute min
    total time to prep and cook the recipe.Total Time 11 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Cookie Recipes
    Cuisine Italian
    Makes 20 cookies
    Per Serving 122 kcal

    HELPFUL KITCHEN TOOLS

    Cooling Racks
    Medium scoop

    Ingredients
     

    • 3 large eggs
    • ¾ cup sugar
    • ½ cup butter (melted and cooled (1 stick))
    • 1 ¾ cup flour
    • 2 teaspoons baking powder
    • zest of 1 lemon
    • pinch of salt

    Instructions
     

    How to make lemon pizzelle batter:

    • Melt butter and allow to cool.
    • In a mixing bowl with the paddle attachment, beat eggs and sugar until light yellow. 2-3 minutes on medium high speed. 
    • Add melted butter, lemon zest to the batter and stir until combined. 
    • In a separate bowl, sift together the flour, salt and the baking powder.
    • Fold the dry ingredients into the wet ingredients until just blended. Do not over mix.

    How to cook lemon pizzelle cookies:

    • Heat the pizzelle iron according to the manufacture instructions.
    • Place 1 heaping tablespoon of batter into the center, back portion of the pizzelle press. 
    • Close the lid and bake for 40-50 seconds or until light golden in color.
    • Remove from the iron with a chop stick and cool on a cooling rack.
    • Repeat with the remaining batter. 

    Notes

    What is the secret to keeping the perfect pizzelle crispy?

    1. As soon as the pizzelle come out of the pizzelle iron, lay them flat on a cooling rack.
    2. Do not stack the cookies because the steam will make them to lose their crispiness. 
    3. Pizzelles need to breathe. Once all the pizzelle are cooked and cooled, allow them to air dry for a few hours. 

    Nutrition

    Serving: 1Calories: 122kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 40mgSodium: 103mgSugar: 8g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

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    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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      Recipe Rating




    1. Amelia (Amy)

      August 09, 2021 at 7:18 am

      Dear Sarah Moch , I’ve made these a million times , but I’m a 91 year old Italian and most often used anise , and others but not lemon . I will surely make some lemon , sounds awesome . Just want to mention that I often let the pizzelle get soft so family could enjoy an ice cream sandwich without the cookie crumbling while eating it . They asked me and it works great . Thank you for sharing your recipe . Sincerely , Amelia

    2. Sarah Mock

      July 19, 2021 at 11:02 am

      If you have Pampered Chef scoops (hello bridal shower gifts from the '90's!) I use the small scoop but I don't scrape it. I just scoop and dump. Play with it and see what works for you. You will get into a rhythm and find what works for you.

    3. aurora young

      July 18, 2021 at 2:09 pm

      I have been trying to make these but don't seem to have it right yet. When you say heaping tablespoon of dough are you using a regular dinner tablespoon or a measuring spoon tablespoon? Mother-in-law made the pizzells all the time but I don't have her recipe now that she is gone. Help me please!!!!

    4. Portia

      June 20, 2021 at 8:56 am

      5 stars

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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