Lemon Pizzelle Recipe - A Red Spatula (2024)

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This Lemon Pizzelle Recipe is a twist on the classic pizzelle recipe that everyone loves. They are thin, crispy, and perfectly delicious. Let me show you just how simple these cookies are to make.

Pizzelle are a cookie that originated in central Italy, but these days are enjoyed all around the world! They are really beautiful cookies. They are a dessert that is sure to impress. They are a light cookie. So many cookies are really heavy and it feels like you have overindulged after eating them, not these! They are perfect for snacking.

I also love making these into pizzelle cookie cups. Fill them with your favorite fresh fruits and you are good to go!

Lemon Pizzelle Recipe - A Red Spatula (1)


  • Large Eggs- Room temperature
  • Granulated Sugar- you can also use brown sugar, but I like to use granulated.
  • Butter- what would a good cookie be without it! You can use vegetable oil, but the flavor will not be the same!
  • Lemon Zest- this is where you will get the most lemon flavor in these cookies. I used regular lemons, but Meyer lemons are really good too! I have seen recipes that use ½ teaspoon lemon oil, you can do this if you want, but I think the zest is enough. It would be the same thing for pure lemon extract if you want to use it, add in ½ teaspoon.I prefer just the zest as it keep the flavor mild and just a hint of lemon. I feel like the oil and extracts make the flavoring a little too much.
  • Whole Wheat Pastry Flour- if you have been following me for any amount of time, you know I like to use whole grains in all my dishes. I like whole wheat pastry flour for cookies as it is a lower protein flour and keeps the cookies tender.
  • All-Purpose Flour- I like to use a blend of whole wheat and all-purpose.
  • Vanilla- Just a touch.
  • Baking Powder- This will give the cookies their rise.
  • Salt- just a touch
  • Powdered Sugar- if you like to dust them with it after.

How To Make Lemon Pizzelle Cookies

  1. Blend your flour, salt, and baking powder together in a small bowl.
  2. The butter in this recipe is melted, so melt butter in a separate bowl before you get started as well.
  3. In another bowl, add your eggs, and with a whisk, hand mixer, or stand mixer. Beat eggs on medium speed for about 2 minutes until they are light and fluffy.
  4. Add in the sugar and mix for another 30 seconds on medium speed.
  5. Next in is the melted butter, lemon zest, and vanilla. Mix to combine.
  6. Last is the dry ingredients. Mix these at low speed so you don't throw the ingredients everywhere.
  7. Now, I like to let my batter sit for 30-45 minutes at room temperature to let all the ingredients hydrate. So, cover in plastic wrap and set aside.
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  • Heat your electric pizzelle maker, then drop batter into the hot iron. I like to use this medium portion scoop. It is about the perfect size for mine. This will depend on the size of your pizzelle maker of course. So you may need to adjust depending on the size.
  • Depending on your iron, this should take between 20 seconds to 1 minute. You want them to be golden brown.
  • Remove with a fork and let the hot cookies cool on a flat surface.
  • Finish cooking the rest of the batch of pizzelles. Once they are cooled, you can stack them. They will cool quickly.

Pizzelle Iron

The pizzelle iron is a special iron. I ordered mine from Amazon, and it was pretty inexpensive. I paid about $25 for it about 3 years ago.

It is an electric pizzelle iron. The original irons were made of cast iron and were heated over the fire or cooktop. We are going with the modern version here.

It still works great and seems like it will have a long life.

I think it is a great iron to have on hand. I don't make pizzelle year-round, but they are so fun to have for the holidays.

How To Serve

Most people will sprinkle their pizzelle with powdered sugar after they have cooled slightly. I think this is such a pretty way to serve them.

When the cookies are still hot, you can also carefully shape them to form bowls, cones, or even cannoli shapes. Just remember, the shells are hot, so work quickly.

These Italian waffle cookies also make a really pretty addition to your bowl of ice cream.

You can also top these with vanilla pastry cream.

While these are usually considered a holiday cookie, I also really like to make them in the summer seasons, shape them into bowls and fill them with fresh fruit.

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Flavor variations

Classic pizzelles are made with anise extract or anise oil. I left it out for this variation.

You can also use almond extract, which is a great flavor for pizzelle.

This recipe is also really good if you change the lemon zest out to orange zest. Both are a bright cheery flavor to be enjoyed during the winter months. The same would be true for any citrus. There are other options that would make various flavors of pizzelle.

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Lemon Pizzelle Recipe - A Red Spatula (14)

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4.19 from 11 votes

Lemon Pizzelle Recipe

These beautiful Italian waffle cookies are perfect for a holiday cookie or even just an everyday simple cookie to make.

Course Dessert

Cuisine Italian

Keyword lemon, pizzelle

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting 1 hour hour 1 minute minute

Total Time 20 minutes minutes

Servings 18

Author Amy Sandidge


  • 3 eggs
  • ¾ cup granulated sugar
  • ½ cup butter, melted
  • 2 teaspoons lemon or orange zest
  • 1 teaspoon vanilla
  • 1 ⅓ cup flour
  • ¼ cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt


  • Heat your pizzelle iron. Mine took almost 10 minutes, so get this started while you are making the batter.

  • Mix flours, baking powder, and salt in a small bowl and set aside.

  • Zest your lemons.

  • Beat eggs until light and fluffy. Add sugar, lemon zest, and vanilla, and continue to beat. Next is the melted butter. Last up is the flour mixture. flour this in carefully to not over mix.

  • Let the batter sit for an hour to hydrate the ingredients.

  • If the iron is heated, drop by the tablespoon onto the griddle. Close and let cook. Check it occasionally to see if it is cooked to the desired color.

  • It will take about 20 seconds to 1 minute, depending on your iron.

  • You can eat these just like they are, or dusted with flour. They are also good with lemon curd, berries, ice cream, whip cream, etc.



  • It only takes a small amount of batter per pizzelle. I find that a small cookie scoop holds the perfect amount and ensures all the cookies are the same size.
  • This is the pizzelle maker I use and has worked well.
  • As I mentioned earlier, this dish works with many different fruits: berries, kiwi, plums, peaches, bananas, grapes, and more. Just imagine your favorite fruit salad in cups this delicate and crispy! You can also leave out the orange zest and use almond extract instead of vanilla if it complements your fruit better.
  • I wanted a shallower cup, so I used a wider glass for draping the pizzelle. Using a narrower glass will create a deeper cup. No need to worry about making sure the pizzelles are perfectly straight on the cups. Just make sure they’re still hot when you start draping them.
  • Want to make these fruit cups a little more decadent and rich? You can add the lemon curd, vanilla custard, or something like this Creamy Lemon Marscapone Fruit Dip in the bottom before filling with fruit. You can also top the fruit with whipped cream, ice cream, or even a drizzle of melted chocolate.
  • Cookies
  • Whole Wheat Pastry Flour

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Reader Interactions

Did you make this recipe? Let me know!

Lemon Pizzelle Recipe - A Red Spatula (2024)


Is pizzelle batter supposed to be thick? ›

Pizzelle batter is very thick and sticky, so it can be hard to transfer off of a spoon onto a waffle maker. Instead, pipe the batter in a swirl with a large open tip (Wilton 1A) so it fills the whole section when pressed.

Why are my pizzelles not crispy? ›

Pizzelles should be crunchy! They're a thin, light, crispy cookie. If your pizelles are soft, it means they have absorbed moisture from the air or they weren't cooked enough.

What can I use instead of a pizzelle iron? ›

Oven Baked Pizzelles (no pizzelle maker required!)

These oven-baked pizzelles are just as tasty as traditional pizzelles and you only need a cookie press and oven to make them.

How do you keep Pizzelle cookies crisp? ›

The best way to keep pizzelle cookies nice and crisp is to make sure they are cooled completely before storing or stacking. They're best stored wrapped in aluminum foil but you can also use plastic bags, containers, or cookie tins once cooled.

What should the consistency of pizzelle dough be? ›

You should end up with a fairly thick pancake-like batter. Some online recipes seem to produce more of a thick batter. You could add a bit more flour if you want that kind of consistency - though I have no experience with how that cooks up. Note that the pizzelle maker I have is about 30 years old.

Is butter or margarine better for pizzelles? ›

As far as the fat used in pizzelle, some recipes will call for oil, others margarine, lard or Crisco. But having tried other fats, I always return to unsalted butter. They crisp up nicely, don't have an oily aftertaste, and cook to perfection in their special pizzelle press.

What does pizzelle mean in italian? ›

A Crispy History

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

Do you grease a pizzelle iron? ›

Heat your pizzelle maker, grease it with a little olive oil and add a generous spoon of your batter. Remove the excess batter with a fork (and remember like Nonna to always clean the stove when you finish!). Lay the cooked pizzelle on the table as they will dry faster.

Why are my pizzelles sticking to the pizzelle maker? ›

A: Did you coat the pizzele maker with oil before starting to make a batch? That's the first thing you must do each time. Put a little oil on it, wipe up the excess and heat it up!

Who makes the best pizzelles? ›

Our Top Pick: CucinaPro Pizzelle Baker

This CucinaPro delivers standout features, including a nonstick surface that helps the cookies to lift from the grid with ease and extra-thick baking plates for even heat distribution. For the pizzelle traditionalist, it's also available in a polished stainless steel interior.

What brand is the best for pizzelle maker? ›

Our Top Picks
  • What's in Meggan's Kitchen: Cuisinart WM-PZ10 Pizzelle Press – $46.99 at Walmart.
  • Also Great: Nordic Ware Krumkake Iron – $62 at Amazon.
  • Best for Mini Pizzelle: CucinaPro Piccolo Mini Pizzelle Baker – $44.95 at Amazon.
  • Best Petite Pizzelle Maker: Dash Mini Pizzelle Maker – $9.99 at Target.
Oct 31, 2023

Can you use a waffle maker for pizzelle? ›

Unless you're using a non-stick waffle iron, grease it with butter or, as my Nonna used to do, the fat from sliced prosciutto. Put 2 tablespoons of batter in the iron (depending on how big your waffle iron is), close the lid and cook until golden. Turn the iron it over halfway through to ensure even cooking.

What is the best container for pizzelles? ›

*Tip: Make sure you fully cool your pizzelles and do not cover for several hours as they will get mushy and soft – you want them to stay crispy! That's why I love my metal tin or glass containers – they keep them nice and fresh!

How do you use an old pizzelle iron? ›

The original pizzelle irons would have had long handles and would have been heated over a hearth prior to use. A dough mixed with flour, sugar and eggs would be mixed and spooned onto the hot iron face and then held tightly together over the fire until the pizzelle was formed, golden brown and crispy.

What is the best container to keep cookies crispy? ›

Glass containers are good for storing crispy cookies. Do not store in plastic bags but use a covered container. Refrigerating cookies will help keep them crisp. If you freeze cookies they will be crispy if you eat them frozen.

Why are my pizzelles thick and thick? ›

The Pizzelles will harden as they cool on a wire rack, but If your pizzelles aren't thin and crispy when baked, you are probably either using too much pizzelle batter, or your pizzelle dough itself may be too thick. Try thinning it out with a bit of water or milk. Then put just enough dough to cover the pattern.

How thick is batter meant to be? ›

Cuisine and batters

The ideal batter for fried foods is to be thick enough to adhere to the food, but not so thick as to become heavy. Batters made with wheat flour thicken with every second that passes after mixing because of the development of gluten.

Why is my batter too thick? ›

It might be meant to be thick or you missed something or put too much of a dry ingredient in. You could just add a little water or milk to loosen it up. You could just bake it see what comes out. If it is very dense try soaking it with a bit of syrup.

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