Easy Lemon Pizzelle (Italian Waffle Cookies)

At my last Christmas cookie swap, I had a friendly debate on whether or not these qualify as "cookies". Then I got to thinking, "What makes a cookie- a cookie"? Frankly, if it's delicious, sweet, portable, and I can eat it with my hands, it's a cookie!

Pizzelle are similar to waffles in that you prepare a batter, add your flavoring and drop it onto a special iron, known as a pizzelle maker. The batter comes together quickly, requires no resting time, and is pretty foolproof.

These Italian lemon pizzelle are not the traditional almond flavor, but I just love the brightness of the citrus. With one easy swap, you can make the more traditional flavors, but I promise the lemon will have you hooked.

• Easy to make
• No-bake
• Stores well
• Light and crispy
• You can customize the flavors
• Cookies can be eaten plain, or used to make ice cream sandwiches!
• Festive choice for a cookie swap
• Perfect for Easter, Christmas, or Mother's Day

Pizzelle are traditional Italian waffle cookies that are thin and crisp. The word "pizzelle" comes from the Italian word "pizze," meaning round and flat. They are typically made using a special iron or press with decorative patterns.

The batter for pizzelle usually consists of flour, eggs, sugar, and butter or vegetable oil. While recipes using traditional flavors such as anise, almond or vanilla have been passed down through generations, trendy flavors such as pumpkin or chocolate are becoming more popular.

Here is what you will need to make Italian lemon pizzelle.

• Flour- All-purpose. I like to sift the flour after measuring it to keep the batter light.
• Baking powder- Gives them a slight rise.
• Sugar- White granulated sugar for sweetness.
• Eggs- Large eggs.
• Vanilla- Just a touch, you want the lemon to shine. Can also use lemon extract.
• Butter- Unsalted and melted.
• Lemon zest or lemon oil- You will use the zest of 2 whole lemons!
• Powdered sugar for dusting

See the recipe card for quantities.

Ok, there's one catch. You will need a pizzelle maker. There is really no way around this. This is the one I use, and I've had it for years.

You will also need some mixing bowls, a whisk, a sifter or fine mesh sieve, and a cookie scoop.

After your first few cookies, you will get the feel for the batter and your particular pizzelle maker. Don't worry if they are not perfectly round (like the example in step 7), they will still taste delicious!

In a medium bowl, sift together the flour and baking powder.

In a another bowl, whisk the eggs and sugar for about 30 seconds until the mixture is a pale yellow. Add the vanilla.

Pour the egg mixture into the flour mixture. Stir to combine. The batter will be dry.

Add the melted butter to the flour/egg mixture in two additions, stirring between each one until just combined.

Add the lemon zest and stir to combine- do not overmix.

Drop the batter by heaping tablespoons (or use a cookie scoop) onto the center of the patterns.

Close the lid and cook as per manufacturer's directions, or until lightly golden brown- about 3 minutes.

Lay the cooked waffles on a flat surface and allow to cool. Dust with powdered sugar.

1. The batter will be thick and appear gummy. This is completely normal.
2. Follow the manufacturer's directions for heating your pizzelle maker. I cook mine between a 3 and 4 on my particular model.
3. Don't crowd the pizzelle maker. Use a cookie scoop to drop the batter right in the middle. I use a #60 cookie scoop, which holds 1 tbsp+⅓ teaspoon of batter, or 0.54 ounces. If you don't have a cookie scoop, drop a heaping tablespoon of batter instead.
4. Your pizzelle are ready when they are lightly browned. They will still be soft when you remove them from the iron. They will harden after a few minutes.
5. Make sure your pizzelle are completely cool before adding the powdered sugar or the sugar will melt.

Omit the lemon zest and try some of these different extracts or spices.

• Anise- Stick to the traditional by adding anise extract or ground anise seeds for a mild licorice-like taste.
• Almond- Use almond extract.
• Vanilla- Classic and a crowd-pleaser.
• Cinnamon- Add a pinch of ground cinnamon to the batter for a warm and comforting taste.
• Pumpkin Spice- Add pumpkin puree and warm spices like cinnamon, nutmeg, and cloves for a seasonal variation.
• Espresso- Mix in instant espresso powder or finely ground coffee for a coffee-infused variation.
• Lemon-lavender- These flavors work so well together, like in these shortbread cookies. To make lemon-lavender pizzelles, keep the lemon zest, and add 2 teaspoons of culinary lavender for a unique twist.

We love to eat them with powdered sugar, plus they look so pretty with a light dusting. You can also eat them plain, or try some of these fun ideas!

1. Dipped in chocolate: Melt white or dark chocolate and dip one end of the lemon pizzelles into the chocolate. Allow them to cool and set before serving.
2. Sandwich with jam: Create sandwich cookies by spreading a layer of lemon curd, or jam between two pizzelles.
3. Fresh berries: Arrange lemon pizzelles on a plate and serve them alongside fresh berries like strawberries, blueberries, or raspberries.
4. Ice cream sandwiches: Make ice cream sandwiches by placing a scoop of vanilla ice cream between two lemon pizzelles. Try it with my no-churn pistachio ice cream!
5. Accompanying tea or coffee: Lemon pizzelles make an excellent accompaniment to tea or coffee.

Pizzelle can be stored in an airtight container at room temperature for up to 2 weeks. Make sure they have a good seal or the pizzelle may become soft.

You should defer to the manufacturer's directions for your particular model. I do give mine a quick coat with non-stick cooking spray, but I find I only need it after pre-heating. I do not apply each time.

Try some of these popular recipes.

Italian Lemon Drop Cookies

Easy Italian Pignoli Cookies

Italian Bread Pudding with Panettone

Panettone French Toast

🍳Did you make this recipe? I would love to hear about it! Please leave a recipe rating with comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.