This Lemon Pizzelle Recipe is one of my favorite all time Christmas cookies and it will become yours too!
Thin and crispy, super light, I love serving these cookies over the holidays and gifting to family and friends.
Table of Contents
Why you'll love this recipe
These are a classic Italian cookie with its origins in the regions of Abruzzo, Lazio and Molise. There, the most traditional flavor is anise. This lemon pizzelle recipe is a variation on the classic without the liquorice flavor.
There is a beautiful tradition in Italy of family pizzelle irons having their own special designs. Maybe made especially for a bride and groom as a wedding gift and handed down from generation to generation.
You'll love how quick and easy these pizzells are to make. The batter is mixed by hand and comes together in just minutes. And cooking them on the pizzelle iron is just the easiest task.
Yes, you will need a pizzelle iron to make this lemon pizzelle recipe but you won't regret it. Mine is from Italy but there are many versions available with different designs. There are also a stovetop variation.
I make these delicious pizzells for gifts, parties and anytime I need a sweet treat that's not going to take too much time. My Gingerbread Pizzelle have been a hit at Christmas and Chocolate Pizzelle are welcomed year round! While an electric pizzelle iron is a single use appliance I have also made Norwegian krumkake with it with great results.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
- Eggs - I like to use large, free range eggs that have lovely yellow yolks.
- Sugar - My preference is superfine sugar but regular white sugar is fine.
- Oil - I always use light olive oil. Be sure to use an oil you like the taste of and check that it is fresh. You could also substitute melted, cooled butter or vegetable oil but either way the pizzells won't last as long.
- Lemon Zest - Finely grated lemon zest contains all the flavorful oils. If you don't have a lemon on hand, use ½ teaspoon of lemon oil or extract. You may even prefer it if you like a dominant lemon flavor.
- All Purpose Flour - Regular flour is all the is required.
- Salt - Just a pinch to bring out the flavor of the lemon.
- Powdered Sugar - I like to dust my lemon pizzelle with powdered sugar but it's not necessary nor traditional.
You may wonder why there is no baking powder in this recipe. This is the traditional recipe for pizzelle from Abruzzo. I have tested this recipe with and without baking powder and found no difference. However if you wish you can add 2 teaspoons of baking powder along with the flour.
Making these lemon pizzelle couldn't be easier! You don't need an electric mixer to prepare the batter - just a bowl and a whisk.
- Preheat the pizzelle iron according to manufacture's instructions.
- In a bowl using a hand whisk, combine the eggs, sugar, light olive oil and lemon zest. Whisk until thoroughly combined.
- Gently whisk in the flour and salt. The batter should be a thick cake batter consistency which falls easily from a spoon. It shouldn't be thin enough to pour off a spoon. If necessary, incorporate a little more flour.
- Place a heaped tablespoon (the amount of batter will depend on the size of your iron - you may need to experiment with quantity of batter) on the hot pizzelle iron. Don't place it quite in the centre - the batter should be a little towards the back because as you close the iron it will push the batter towards the front.
- Close the lid and bake for 30 seconds/1 minute depending on the size of your iron. The cookie should be light golden. Some spots will be lighter and some will be darker.
- Remove carefully with a silcone spatula and cool completely on a wire rack.
Tips for Success and FAQ's
Firstly, it's really important to preheat the pizzelle iron thoroughly. This will prevent sticking. Non-stick pizzelle irons don't cause too much trouble. I like to use a light film of oil rubbed onto the plates of the iron before heating. Like a wok a good pizzelle iron becomes "seasoned" after several uses)
Set aside a little bit of time. Don't rush. These pizzelle cookies are made individually but they do cook quickly. Stay close to the pizzelle iron, keeping an eye on the cookies so that they don't burn.
Expect that the first couple may not work out. These are the cook's treat!
Don't make this lemon pizzelle recipe on a humid day. This may cause the pizzells to be soft and not crispy.
Once baked, remove from the pizzelle iron and cool completely on a wire rack. Don't stack cookies on top of each other until completely cooled. If the weather is very humid or rainy, this may cause lemon pizzelle to be soft.
The batter is not thick like a cookie nor is it as thin as pouring cream. It is spoonable. Use my measurements to ensure perfect results.
Possibly the pizzelle maker has not be heated sufficiently. Set the batter aside and allow the iron to come fully to temperature. Also lightly oil the pizzelle maker removing any excess with kitchen paper towel.
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- 3 eggs
- ⅔ cup (130 grams) superfine (castor) sugar superfine
- ½ cup (120ml) light tasting olive oil see "ingredients" section above
- zest of 1 lemon finely grated see notes for variations
- 1½ cups (188 grams) all purpose (plain) flour more if needed to achieve correct consistency
- pinch salt
- powdered sugar for dusting
- Preheat pizzelle iron according to manufacture's instructions.
- In a medium bowl lightly whisk together eggs, sugar, olive oil and lemon zest until combined. Stir in flour and salt.
- The batter should be a thick cake batter consistency which falls easily from a spoon. It shouldn't be thin enough to pour off a spoon. If necessary, incorporate a little more flour.
- Cook pizzelle according to instruction supplied with your pizzelle iron.
- Allow to cool and dust with powdered sugar if desired. Store in airtight container.
- Orange Pizzelle - Substitute orange zest for lemon zest.
Nutritional Estimate Per Serving
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.