Lemon Pizzelle
These delicious lemon pizzelle are traditional Italian cookies with a distinctive shape and pattern. The cookies are lemon-flavored, delicate and a little crisp.
Servings: 22 (4-inch) cookies
Equipment
- Cookie Scoop 1½-Tablespoon
Ingredients
- ½ Cup salted butter
- 2/3 Cup granulated sugar
- 2 lemons large, zested
- 1½ Cups all-purpose flour spooned and leveled
- 2 Teaspoons baking powder
- 1 Teaspoon lemon extract
- 3 eggs
- powdered sugar for dusting, optional
Instructions
- Melt the butter in a microwave-safe bowl and set it aside to cool slightly.
- In a separate large bowl, add the sugar and lemon zest, and use your fingers to rub the zest into the sugar until it is fragrant.
- Whisk in the flour and baking powder, then use a wooden spoon or silicone spatula to mix in the melted butter and lemon extract.
- Use the whisk again to beat in the eggs until the batter is wet and still has small lumps.
- Heat the pizzelle iron and spray each side with cooking spray.
- Drop 1½ level tablespoons of batter onto the iron, close it, and cook the pizzelle for 40 to 45 seconds, or as long as the manual suggests. You want the pizzelle to be a light golden color.
- Use a spatula to carefully remove each pizzelle from the iron and rest them flat on a cooling rack until they reach room temperature, or shape them as desired while they are still warm.
- Repeat the last 2 steps until you have used all the remaining batter.
- Sift powdered sugar over the pizzelle if liked, and then serve at room temperature.
Notes
Spread the lemon flavor: Rubbing the lemon zest into the sugar helps the lemon flavor spread throughout the pizzelle.
Pizzelle iron perfection: Consult your pizzelle iron manual for directions on greasing and the best cooking time for the pizzelle. You want them to be a light golden color, but some of the pizzelle may have some dark brown spots if you leave them too long. It doesn’t affect the flavor, just the texture.
Uniform sized cookies: Using a different amount of batter for each pizzelle might result in a different number of pizzelle. I used a 1½ tablespoon cookie scoop to get them all the same and ended up with 22 cookies.
Pizzelle iron perfection: Consult your pizzelle iron manual for directions on greasing and the best cooking time for the pizzelle. You want them to be a light golden color, but some of the pizzelle may have some dark brown spots if you leave them too long. It doesn’t affect the flavor, just the texture.
Uniform sized cookies: Using a different amount of batter for each pizzelle might result in a different number of pizzelle. I used a 1½ tablespoon cookie scoop to get them all the same and ended up with 22 cookies.
Nutrition
Calories: 103kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 81mg | Potassium: 32mg | Fiber: 1g | Sugar: 6g | Vitamin A: 163IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
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