Every holiday season, I think back to baking with my Nonna. We never made lemon pizzelles together, but our cookie trays were always filled with traditional Italian cookies. These light and crisp Lemon Pizzelle Cookies are my own addition to that tradition...bright with citrus and perfect for gifting. With over 40 years of cooking experience and a deep love for classic recipes, I can confidently say this one belongs on your holiday baking list.
Want more classic Italian cookie recipes? Don’t miss my Chocolate Pizzelle, or try something a little nutty and crunchy like my Italian Sesame Cookies. They’re all wonderful, whether enjoyed with a cup of espresso or tucked into a tin for gifting.
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Ingredient Notes
See recipe card for quantities.
Lemon Zest: I use fresh Meyer lemon zest when I can find them. Their floral citrus flavor adds a gentle sweetness that plays so well in these lemon pizzelle cookies. Regular lemons work beautifully too.
Olive Oil: I prefer using a blend of unsalted butter and extra virgin olive oil in this recipe. It gives the cookies a classic texture. Crispy on the outside, slightly tender in the middle. You can absolutely stick with all butter if you want a more traditional Italian cookie flavor.
Step by Step Instructions
Step 1: Whisk together the dry ingredients.
Step 2: Rub lemon zest into the granulated sugar using your fingertips.
Step 3: Add eggs to the sugar and zest mixture and beat until smooth and thickened.
Step 4: Stir in the melted butter, olive oil, lemon extract, and vanilla extract.
Step 5: Gently fold the dry ingredients into the egg mixture until the batter is thick and well-blended.
Step 6: Lightly grease the pizzelle iron. Drop a heaping tablespoon of batter in the center and close the lid. Cook for 1-2 minutes then place hot cookies on the cooling rack.
Storage and Make Ahead
Storage: Once cooled, store your lemon pizzelle in an airtight container at room temperature. They’ll stay crisp for up to one week.
Freezing: You can freeze baked pizzelle in a freezer-safe container with parchment between the layers. They keep well for up to 2 months.
Make-Ahead: The batter can be made a few hours in advance and kept covered in the refrigerator. Let it sit out for 20 to 30 minutes before scooping so it’s easier to work with.
Crispy Lemon Pizzelle
Ingredients
- 1¾ cups all‑purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- 2 tablespoons fresh lemon zest from about 2 lemons
- 3 large eggs room temperature
- ¼ cup unsalted butter melted and cooled
- ¼ cup extra‑virgin olive oil or more butter if you prefer
- 2 teaspoons pure lemon extract
- 1 teaspoon pure vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- First, plug in your pizzelle maker so it’s nice and hot when you’re ready.
- In a medium bowl, whisk 1 ¾ cups of flour, 2 teaspoons of baking powder, and ⅛ teaspoon of kosher salt.
- In a bowl, rub 2 tablespoons of lemon zest into the sugar. This awakens the bright citrus aroma. Add 3 eggs and mix until the batter is smooth and starts to thicken.
- Stir in the ¼ cup of melted butter, ¼ cup of olive oil, 2 teaspoons of lemon extract, and 1 teaspoon of pure vanilla extract until well combined.
- Gently fold the dry mix into the wet ingredients, just until no streaks remain. The batter should feel thick, like cake batter, not runny.
- Lightly grease the pizzelle iron. Drop about 1 tablespoon (or a heaping scoop) of batter onto the center of the iron. Close it and cook for 1 to 2 minutes, until the hissing stops and the edges look golden.
- Use a silicone spatula to lift the pizzelle onto a wire rack. Let them cool completely to crisp up, don’t stack them too soon!
- Once cooled, give your cookies a light dusting of powdered sugar if you're feeling fancy.
Notes
Nutrition
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Madhu
Lemon pizzelles sound like the perfect bright addition to the holiday cookie tray.
Eva
Oh! What a fun twist. Definitely trying these!