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.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crunchycreamysweet.com/2013/03/07/lemon-burst-cookies-from-scratch/
 Lemon Burst Cookies {from scratch}

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.


82 thoughts on “Lemon Burst Cookies {from scratch}

  1. 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!

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

    • 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!

  3. 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 :)

  4. 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.

  5. 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. :)

    • 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!

      • 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!

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

  6. 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!

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

  7. 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!

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

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

  8. 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.

  9. Pingback: Lemon Bundt Cake | Crunchy Creamy Sweet

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

  11. 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!

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

    • 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!

  13. 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!

  14. 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!

  15. 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!

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

  16. 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!

  17. 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!

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

  18. 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?

    • 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!

  19. 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!~

  20. 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!

  21. 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.

  22. 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!

  23. 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.

    • 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!

      • 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.

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

  25. 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.

  26. 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!

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

Comments are closed.