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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. Abundance of it everywhere.
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.
So today I am sharing with you a recipe for cookies packed with citrus flavor and bright and sunny in looks. Exactly what we need to get through the next few weeks. After that, Spring has no choice but get to work and get stuff blooming!
Lemon Burst Cookies that are packed with fresh citrus flavor. Original recipe from the Cooking Channel
Ingredients
- 1 3/4 c all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp lemon zest
- 8 Tbsp (1 stick) unsalted butter, room temperature
- 1 c granulated sugar
- 2 large eggs, room temperature
- 3/4 tsp vanilla extract (see note)
- 2 drops lemon extract
- 1/2 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 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.
Notes
I skipped the vanilla extract and used lemon extract instead.
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xoxo,
Anna
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