This post is sponsored in conjunction with SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the SpringSweetsWeek recipes. All opinions are mine alone.
What You’ll Need
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6 eggs
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1/2 pound butter
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1 1/2 cups sugar
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3 1/2 cups flour
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4 teaspoons baking powder
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2 tablespoons lemon extract (I used Adams Lemon Extract)
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Optional: yellow food coloring, blueberry preserves, lemon buttercream (see recipe card)
How to Make Them
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Preheat your pizzelle iron according to the manufacturer’s instructions.
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Spoon the batter onto the iron; adjust cooking time depending on your iron and how dark you like your cookies.
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Let cookies cool completely before adding optional fillings.
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For sandwiches, spread one pizzelle with preserves, pipe buttercream on another, and top with the first cookie. Eat the same day to prevent sogginess.
How should I store leftover pizzelles?
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Store plain cookies in an airtight container at room temperature for a few days. Filled sandwiches are best eaten the same day.
Lemon Pizzelles

Ingredients
- 6 eggs
- 1/2 pound butter
- 1 1/2 cups sugar
- 2 tablespoons Adams Lemon Extract
- 3 1/2 cups flour
- 4 teaspoons baking powder
- Adams yellow food coloring (optional)
- Blueberry preserves (optional)
- Lemon buttercream (optional)
- 1/2c butter, softened
- 4 1/2c confectioner's sugar
- 1 1/2 teaspoons Adams Lemon Extract
- 5 to 6 tablespoons milk
Instructions
- Beat eggs, adding sugar gradually. Beat until smooth.
- Add cooled, melted butter and lemon extract.
- Sift flour and baking powder, add to egg mixture. Mix until smooth.
- The batter will be sticky, but can be dropped onto iron by spoonful. Cook according to your pizzelle iron's instructions.
- For the buttercream:
- In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, lemon extract and enough milk to achieve desired consistency.
- If desired, spread one pizzelle with blueberry preserves, pipe lemon buttercream frosting on another and sandwich them together.
Tuesday #SpringSweetsWeek Recipes
- 6-Ingedient Mango-Coconut Bundt Cake by Palatable Pastime
- Blood Orange Cinnamon Rolls by Simply Inspired Meals
- Blueberry Flavored Coffee Ice Cream by Jen Around the World
- Blueberry Flower Tarts by Blogghetti
- Brownie Batter Mocha Bundt Cake by Sweet Beginnings
- Coffee Caramel Sauce by Karen's Kitchen Stories
- Deep Chocolate Mint Snack Cake by A Day in the Life on the Farm
- Greek Yogurt Tangerine Cake by Shockingly Delicious
- Lemon Pizzelles by Jolene's Recipe Journal
- Pecan Scones by A Kitchen Hoor's Adventures
- Pink Champagne Cupcakes by Cookaholic Wife
- Strawberry Pie Bars by Hezzi-D's Books and Cooks
- Strawberry Pudding by Cindy's Recipes and Writings
- Vegan Orange Poppyseed Bundt Cake with Strawberry Icing by The Baking Fairy








I love making pizzelles and now I can do lemon! YUM
ReplyDeleteI have never made pizzelles. I have no iron. But this recipe is making me want to get another dang kitchen gadget.
ReplyDeleteVery easy just plan to have room to put them all once you start it goes very fast. Good luck!
DeleteI love pizzelles and would love to have lemon ones! SO awesome!
ReplyDeleteThese are absolutely gorgeous! I have never made pizzelles before but after seeing this recipe, I've just got to try them!
ReplyDeleteI can't wait to try these. I will say that I will be opting for the icing and preserves! :)
ReplyDeleteLemon sounds like a great pizzelles flavor choice!
ReplyDeleteNow you are tempting me to get a pizzelle iron! These are so gorgeous.
ReplyDeleteI'm so jealous of the pizzelle maker. I just haven't been able to convince myself I need it, but this recipe is some pretty good convincing.
ReplyDeleteThe one she suggested is great i use all the time
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