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.
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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
- 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
Related Recipes:
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.
Colleen says
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 says
Yay! That's fantastic, Colleen! Thank you so much for letting me know!
MarbellaSD says
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.
darthfoofie says
I just made these after seeing the recipe on Pinterest. They are so good!
Shelly says
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 says
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 says
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.
CrunchyCreamySw says
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!
CharInCincy says
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 says
Oh my, that's fabulous! I will have to try them! Thank you for letting me know!!
CrunchyCreamySw says
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 says
Will do! I will be trying these out tonight, I will let you know.
CharInCincy says
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 says
YAY!! I am so happy! Thank you so much for coming back and letting me know, Char!
CharInCincy says
I am trying these today, I can't wait to taste them!~
CrunchyCreamySw says
Yay! Let me know how it goes! Thank you, Char!
Angela says
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 says
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!
Karman says
If anyone is interested, each cookie is 111 calories following the recipe above.
Kasia Kent says
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 says
Yay! That sounds fantastic! I am so glad you had a success with lemon juice. Thanks for letting me know, Kasia!
CharInCincy says
I was wondering about adding lemon juice as well.
CrunchyCreamySw says
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!
Barb says
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 says
I love it! And lemon curd in microwave? I need the recipe!! Thank you, Barb!
bethany dearden says
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 says
Thanks so much, Bethany! Let me know how they go!
Shannon says
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!