Lemon Burst Cookie from scratch - crinkled cookies packed with citrus flavor! Made 100% from scratch!
As you can see, I decided to bake my way through Winter. No day goes by without my mixing bowls in use. That's how I deal with this gray and cold season. But in just two weeks (!!!) it will officially be Spring! And I'm trying to get ready for it. The only thing I actually like about Winter is the citrus fruit. An abundance of it everywhere.
LEMON BURST COOKIES FROM SCRATCH
I spotted lemons on sale and couldn't help myself. I had plans for them, you see. 🙂 Like these Lemon Burst Cookies. I had them on my to-bake list for a while now. Most of the recipes that I have found use cake mix and I honestly don't remember the last time I had that in my pantry. So they have been pushed to the bottom of the list over and over. Until I found the recipe with actual flour and eggs.
HOW TO MAKE LEMON BURST COOKIES FROM SCRATCH?
- Start by preheating the oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mat. Set aside.
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In a medium mixing bowl, whisk together dry ingredients (flour and baking powder). Add zest and whisk it in. In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy.
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Add eggs, one at a time and mix well. Add vanilla or lemon extract. Mix again. With a mixer on low speed, mix in dry ingredients only until just combined. Roll the dough into balls and roll in powdered sugar. Place on baking sheet, leaving 2 inches of space between them
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- Bake for 12 to 14 minutes, or until puffed and bottoms just golden brown. Cool on sheet for 2 minutes, then transfer onto a cooling rack
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LEMON BURST COOKIES FROM SCRATCH RECIPE:
Lemon Burst Cookies
Ingredients
- 1 ¾ c all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon lemon zest
- 8 tablespoon unsalted butter room temperature
- 1 c granulated sugar
- 2 large eggs room temperature
- ¾ teaspoon vanilla extract see note
- 2 drops lemon extract
- ½ c powdered sugar for rolling
Instructions
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper or silicone baking mat. Set aside.
- In a medium mixing bowl, whisk together dry ingredients (flour and baking powder). Add zest and whisk it in.
- In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time and mix well. Add vanilla or lemon extract. Mix again.
- With mixer on low speed, mix in dry ingredients only until just combined.
- Roll the dough into balls and roll in powdered sugar. Place on baking sheet, leaving 2 inches of space between them.
- Bake for 12 to 14 minutes, or until puffed and bottoms just golden brown.
- Cool on sheet for 2 minutes, then transfer onto a cooling rack.
Gaye says
Can I make these ahead of time and freeze them?
MJ says
Do these freeze well ?
LeeAnn B. says
I noticed that the dough was very sticky. I added more flour. This is my first time making this recipe. The lemon flavor is very robust. Love that flavor.
Margaret says
Easy cookie to make, lots of lemon flavor. I used a cookie scoop, dropped into bowl of powdered sugar and rolled. Added to my favorites.
Anna says
I am so glad you love the cookies, Margaret! Thank you!
Janet says
Don't understand what you mean by 2 drops of lemon extract? Can I just use 3/4 tspn. of lemon extract instead of the 3/4 tspn. of vanilla extract? What do you think? Thank you!! Can't wait to try these!!!
Billie says
I have made these a million times. This last time I was out of lemon extract. So I took 2 lemons, zested both and incorporated it into the flour mixture. I then hand squeezed and strained the lemon juice out of both lemons into the sugar/butter mixture. I thinly chopped and grinded up about a 1/4 a lemon worth of “guts” (minus the seeds) and added it to the mixture. Rolled and pressed into a good amount of powdered sugar.
The cookies came out great. No need for any extract. They were very lemonly favorful.
Cookie Medeiros says
Aloha,
I made these to give for Christmas. I didn't have any lemon extract so used the zest of one large lemon as well as the juice. The only other change I made was I added shredded coconut to the powdered sugar and they came out wonderful! Crispy on the edges and chewy on the inside.
Mahalo for sharing!! Happy holidays from Maui!