Lemon Burst Cookies {from scratch}

PinExt Lemon Burst Cookies {from scratch}

lemon cookies 1 Lemon Burst Cookies {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. Abundance of it everywhere.

I spotted lemons on sale and couldn’t help myself. I had plans for them, you see. icon smile Lemon Burst Cookies {from scratch} Like these Lemon Burst Cookies.

lemon cookies 2 Lemon Burst Cookies {from scratch}

 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! icon smile Lemon Burst Cookies {from scratch}

lemon cookies 3 Lemon Burst Cookies {from scratch}

Lemon Burst Cookies {from scratch}

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Yield: about 2 dozen cookies

Lemon Burst Cookies that are packed with fresh citrus flavor. Original recipe from the Cooking Channel

Ingredients

  1. 1 3/4 c all-purpose flour
  2. 1 1/2 tsp baking powder
  3. 1 tsp lemon zest
  4. 8 Tbsp (1 stick) unsalted butter, room temperature
  5. 1 c granulated sugar
  6. 2 large eggs, room temperature
  7. 3/4 tsp vanilla extract (see note)
  8. 2 drops lemon extract
  9. 1/2 c powdered sugar (for rolling)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line baking sheet with parchment paper or silicone baking mat. Set aside.
  3. In a medium mixing bowl, whisk together dry ingredients (flour and baking powder). Add zest and whisk it in.
  4. In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy.
  5. Add eggs, one at a time and mix well.
  6. Add vanilla or lemon extract. Mix again.
  7. With mixer on low speed, mix in dry only until just combined.
  8. Roll the dough into balls and roll in powdered sugar.
  9. Place on baking sheet, leaving 2 inches of space between them.
  10. Bake for 12 to 14 minutes, or until puffed and bottoms just golden brown.
  11. 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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lemon cookies 11 Lemon Burst Cookies {from scratch}

~~~~~~~~~~~~~~

xoxo,

Anna

Thanks for reading and please keep in touch. Subscribe to Crunchy Creamy Sweet and follow me on  Twitter, Facebook and Pinterest.

pixel Lemon Burst Cookies {from scratch}
PinExt Lemon Burst Cookies {from scratch}


  • http://www.averiecooks.com/ Averie Cooks

    GReat job on the from-scratch cookies. I love their crinkly tops!

    • CrunchyCreamySw

      Thanks, Averie!

  • http://www.facebook.com/MarlaMeridith Marla Meridith

    deeeeelightful lookin cookies!

    • CrunchyCreamySw

      Thanks, Marla :)

  • http://twitter.com/thejoyofcaking The Joy of Caking

    Anna, these cookies do remind me of spring. Maybe it’s the lemon, or maybe it’s their pretty color – either way I’m in! I usually bake my way through life but I’ve been changing my eating habits and the two don’t seem compliment each other – lol!

    • CrunchyCreamySw

      lol I still hope you get to make these. They are super scrumptious!

  • Mary Lynn

    The perfect Spring cookie…After waking up to 7 inches of snow yesterday, this is just what we needed..

    • CrunchyCreamySw

      Oh no! 7inches…. I am so done with snow for this year… LMK if you happen to make these cookies, Mary Lynn! It’s my way of spreading the sunshine :) Thanks!

  • http://www.bakeyourday.net/ Cassie | Bake Your Day

    These look wonderful, Anna! I’m a big fan of lemon desserts.

    • CrunchyCreamySw

      Me too! Thanks, Cassie!

  • http://twitter.com/SallysBakeBlog Sally

    These are gorgeous Anna! Seriously, a wonderful job! I am so happy to see that they are completely from scratch too. They are a must make. Pinning them. I love their pretty crinkled tops :)

    • CrunchyCreamySw

      Aww, thanks, Sally :) And thank you for pinning!

  • http://twitter.com/Diethood Kate Pet

    I’m with you – Winter is only good for one thing…Citrus!
    Your cookies look amazing…that crinkle is making my mouth water a bit.

    • CrunchyCreamySw

      Thanks, Kate!

  • http://twitter.com/sprinkledwflour Sprinkled with Flour

    These cookies look so good! I love lemon, I think it’s one of my favorite dessert flavors, so that makes these cookies a winner in my book. :)

    • CrunchyCreamySw

      Yay! Thank you, Amber!

  • http://www.wearenotmartha.com wearenotmartha

    These are SO pretty! I can seriously almost taste them from the photos :)

    Sues

    • CrunchyCreamySw

      lol Mission accomplished then :) Thanks, Sues!

  • Tina S

    I’m anxious to try this recipe. I love baking cookies and have tried a couple of lemon cookie drop and bar recipes, but they never seem to actually taste lemony. Your lemon cookie recipe is the first I’ve seen using lemon extract so I’m curious to see how these turn out. Thank you for the recipe.

    Pinterest introduced me to you and I look forward to viewing your other recipes. :)

    • CrunchyCreamySw

      Hi Tina! So happy to have you here! I love using lemon extract in recipes I can’t use lemon juice. Along with the zest it makes the cookies really balanced in flavor. You can tell these are lemon cookies:) And the fragrance that will fill your kitchen – oh my! LOVE it! Thank you so much for stopping by!

      • Tina @ Tina’s Chic

        Anna, I made your lemon cookies the other day and they came out as wonderful as I expected! Thank you so much for inspiring me to try something outside of my chocolate love. I’ll be posting my experience on my website on Sunday! http://tinaschic.com

        Thanks again!

        • CrunchyCreamySw

          Yay! So happy you liked them, Tina! Thank you so much for letting me know! Looking forward to your post. :)

  • Nicole @ Youngbrokeandhungry

    Your pictures make me want to grab a cookie through the computer screen! And the bright lemon flavor has me wishing it was summer already. Great recipe!

    • CrunchyCreamySw

      Oh how I wish I could share these right through the screen!! :) Thanks, Nicole!

  • CrunchyCreamySw

    Oooh, key lime cooler cookies sound fabulous! Need to check them out :) I used lemon extract to add even more lemon flavor since I couldn’t add the juice. I hope you get to try these! Thanks so much, Marcie!

    • marcie @ flavor the moments

      I finally tried these this weekend and posted them today. They were amazing!

      • CharInCincy

        Marcie, would you send me your recipe for the “key lime pie” version? Today I made the “Cherry” Burst cookies… they are FAB!~

  • http://twitter.com/Tutti_Dolci Tutti Dolci

    I love lemon anything, beautiful cookies!

    • CrunchyCreamySw

      Thank you, Laura!

  • http://twitter.com/piesandplots Laura Dembowski

    Those are so pretty! Love that you made them from scratch. I can’t remember the last time I bought cake mix either. I too love winter citrus, but I’ll take warm weather and stone fruit over it any day.

    • CrunchyCreamySw

      Oh me too! Thanks, Laura!

  • http://justforfoodies.blogspot.com/ Colette

    I needed a good scratch recipe for these. Thanks, Anna!

    • CrunchyCreamySw

      LMK if you give it a try! Thanks, Colette!

  • http://blueberrykitchen.wordpress.com/ Rosie @ Blueberry Kitchen

    Ah yum, your cookies look delicious!

    • CrunchyCreamySw

      Thanks, Rosie!

  • CrazyforCrust

    These are gorgeous! What a great recipe. :)

    • CrunchyCreamySw

      Thanks, Dorothy!

  • Pingback: Lemon Bundt Cake | Crunchy Creamy Sweet

  • Jennie @themessybakerblog

    1. I love cookies. 2. I love lemons. 3. Seriously, winter needs to move on; it has been here long enough. 4. Yum!

    • CrunchyCreamySw

      3. YES!! :) Thanks, Jennie!

  • http://www.unegaminedanslacuisine.com/ Valerie

    Anna, the only reason I never made lemon burst cookies was the cake mix – thank you for finding (and trying!) a recipe that’s made 100% from scratch! These cookies look like edible versions of spring!

    • CrunchyCreamySw

      Same here! I hope you will get a chance to try these, Valerie! Thank you!

  • http://www.facebook.com/thompson.lindaa Linda A. Thompson Ditch

    These remind me of chocolate crackle cookies. My stepson loves all lemon treats…can’t wait to make these for him!

    • CrunchyCreamySw

      Yay! Let me know how he likes them! Thanks so much, Linda!

  • curryandcomfort

    Lemon is one of my favorite flavors in baking… these would definitely be bursting happily in my mouth. :)

    • CrunchyCreamySw

      :) Thanks, Ramona!

  • http://twitter.com/TheSpicedLife Laura T

    I SO agree about wanting a scratch recipe and OMG these look divine. Pinning now!

    • CrunchyCreamySw

      Yay! Thanks Laura! And thank you for pinning!

  • http://twitter.com/bestofthislife Emily Smith

    These are just lovely, lemons in baking are divine :)

    • CrunchyCreamySw

      Yes, they are! :) Thank you, Emily!

  • Megan

    What if I don’t have lemon extract but a WHOLE bunch of lemons?

    • CrunchyCreamySw

      Hi Megan! In that case I would try to increase the lemon zest to 1 1/2 tsp. I do not recommend substituting lemon juice for the extract. Hope this helps! Thank you!

  • Suzanne

    Oh how I love lemon and these cookies look wonderful, a must try recipes!

    • CrunchyCreamySw

      Thank you, Suzanne! Let me know if you make them!

  • Shannon

    just made these today and they did not turn out like the photos… the batter tasted really good :) cookies are cooling but are very flat. could this be because i didnt soften the butter properly? or because my… never mind. i mixed up baking soda and powder! cannot believe i did that! oh well. guess i try again tomorrow!

  • bethany dearden

    Thanks so much for posting this! I have been searching for one what doesn’t call for cake mix, I don’t have that on hand ever, either. These look delicious, can’t wait to try them!

    • CrunchyCreamySw

      Thanks so much, Bethany! Let me know how they go!

  • Barb

    I have an almost exact same recipe. I love it, but I really wanted something that was knock your socks off lemony. So, I made lemon curd (in the microwave) and sandwiched two cookies with it in between. Oh my, they were lemony!

    • CrunchyCreamySw

      I love it! And lemon curd in microwave? I need the recipe!! Thank you, Barb!

  • CrunchyCreamySw

    Hi Maddie! I have not tried using lemon juice instead. To substitute for the extract you would have to add quite a bit of it, which means adding more liquid to the batter and that will affect the final result. You can try adding lemon zest instead. Let me know how it goes! Thanks!

  • Kasia Kent

    I used fresh lemon juice AND lemon extract. Cookies came out much better. They were MUCH less sticky to roll. I tested out your recipe over the weekend, but wanted the cookies more lemony so that’s when I added fresh lemon juice. I used 1/2 lemon for that. And I also used the zest of 1 1/2 lemons. Thanks for sharing this fantastic recipe. My new favorite!

    • CrunchyCreamySw

      Yay! That sounds fantastic! I am so glad you had a success with lemon juice. Thanks for letting me know, Kasia!

      • CharInCincy

        I was wondering about adding lemon juice as well.

  • Karman

    If anyone is interested, each cookie is 111 calories following the recipe above.

  • Angela

    The texture is great and the cookies look exactly like the photo. could i
    use the basic recipe and vary it by adding chocolate chips or almond slivers instead of the lemon?

    • CrunchyCreamySw

      Hi Angela! Thank you so much for trying the recipe! I am not sure how adding chocolate chips would change it but slivered almonds should be fine. Let me know how it turns out!

  • CharInCincy

    I am trying these today, I can’t wait to taste them!~

    • CrunchyCreamySw

      Yay! Let me know how it goes! Thank you, Char!

  • CharInCincy

    Anna, I made my Lemon Burst cookies with the extra lemon zest. They are SO PERFECT!~ I can’t decide if they are better with coffee or tea. Thank you!~

    • CrunchyCreamySw

      YAY!! I am so happy! Thank you so much for coming back and letting me know, Char!

  • CrunchyCreamySw

    Hi Char! I haven’t tried using maraschino cherries. I would recommend chopping them before adding to the batter and also drain them well too. Any extract should work well. Let me know how they turn out! Thanks!

    • CharInCincy

      Will do! I will be trying these out tonight, I will let you know.

  • CharInCincy

    The “Cherry” Burst version are FABULOUS… I added 2 teaspoons of finely chopped, and WELL drained maraschino cherries and used cherry extract instead of lemon and vanilla extract.

    • CrunchyCreamySw

      Oh my, that’s fabulous! I will have to try them! Thank you for letting me know!!

  • CrunchyCreamySw

    Hi CMK! Yes, you can use essential oil but like you said, they are very potent so I recommend using a drop or two. Let me know how it goes! Thank you!

  • Shelly

    Is it possible to use self-rising flour and lemon juice in this recipe? I’m low on a few ingredients, but these look soooo good.

    • CrunchyCreamySw

      Hi Shelly! I have not tried this recipe with these changes but I think using self-rising flour should work. Just skip the baking powder in the recipe above. I recommend the lemon extract as it will give it a lot of lemon flavor without added moisture like lemon juice would. You can always increase the amount of zest instead! Hope this helps! Let me know how it goes! Thank you!

      • Shelly

        Since I didn’t have any lemons on hand, I used lemon juice (1 1/2 tsp) instead of the vanilla. They turned out very fluffy, but had more of a shortbread flavor than a lemony one. Also, the powdered sugar just melted into the cookie when I baked them. I think I’ll try the lemon extract and zest next time, but they turned out very good! …Minus the powdered sugar melting, anyway.

  • darthfoofie

    I just made these after seeing the recipe on Pinterest. They are so good!

  • MarbellaSD

    I made these today and they are great! Like another poster mine weren’t as pretty, as they didn’t crinkle as much and the powdered sugar melted into them even though I coated them liberally. I used a splash of lemon juice as well as the zest and extract so had to add a bit more flour as the dough was still sticky. My lemon extract (McCormack) must not be as strong, as I wish I’d used more and I definitely used more than 2 drops (mine doesn’t come in a dropper bottle). An easy and refreshing recipe. Next time I’ll use more zest, as others suggest.

  • http://northernadventure.weebly.com Colleen

    I used 2 drops of lemon oil, the juice of 1 lemon, the zest of 1 lemon and ½ tsp vanilla bean paste and refrigerated the dough for 20 minutes. Phenominal results!

    • CrunchyCreamySw

      Yay! That’s fantastic, Colleen! Thank you so much for letting me know!