Lemon Burst Cookies
There’s something about lemons that can just perk you right up. That sunny yellow color can make a cloudy day seem bright. That fresh, citrus flavor in almost any dish can pick you up when you’re feeling down. It must be nice to be a lemon! 😀 That’s probably why I love using fresh lemon juice and zest so much! These Lemon Burst Cookies are appropriately titled, because they’re bursting with lemon flavor. They’re crisp on the outside, chewy on the inside, just the way I like my cookies. The powdered sugar exterior adds a sweetness to that lemony zing that just makes it pop. These cookies have plenty of pop and spring-like flair. Just the sight of them makes me happy! They might as well have a smiley face on them. 🙂
I saw these cookies on the blog Crunchy Creamy Sweet months ago and I really don’t know how it’s taken me so long to make them. I took them to a party this past weekend where Mexican food was being served. I knew I needed something citrusy, so it was time to make these Lemon Burst Cookies at last! The photos on Crunchy Creamy Sweet made these cookies look stunning, and they completely lived up to the hype flavor-wise, as well. Everyone at the party loved them. I’d be hard pressed to find anyone that wouldn’t like these cookies. 😉
Next time you need some cheering up, or you want something with a fabulous citrus kick, you’ve got to try these Lemon Burst Cookies. They’re simple, elegant, and pack a flavorful punch. You just can’t go wrong with these! 😉
- 1¾ cups all purpose flour
- 1½ teaspoons baking powder
- pinch of salt
- 1 stick of unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 eggs
- 1 tablespoon fresh lemon juice
- ½ teaspoon pure vanilla
- ⅓ cup powdered sugar, for rolling
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter, sugar, and lemon zest together until light and fluffy, about 2 minutes. Add the eggs, lemon juice, and vanilla, and beat just until incorporated. Add the dry ingredients to the bowl, and beat on low speed just until combined. Do not over beat. The dough will be sticky, so chill it for about 30 minutes.
- Once the dough has chilled, preheat the oven to 350 degrees. Line two large baking sheets with parchment paper. Using a cookie scoop or tablespoon, form the dough into a ball as much as possible, and roll it in the powdered sugar, covering it completely. Place the balls of dough on the cookie sheets spacing them 2" inches apart. Bake one sheet at a time on the middle rack of the oven for 12-14 minutes, or until the middle is completely set. Cool on a wire rack. Cookies can be stored in an air tight container at room temperature.