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.
Have I mentioend that lemons are the way into my heart? These cookies just scream springtime and sound SO tasty!
I’ll remember that about lemons, Kelly! These are literally spring all wrapped up in a cookie!
Your cookies look so delicious and perfectly lemony! I would love to eat one of these!
The more lemony the better in my book! Thanks, Rosie!
I’m guessing one bite of these cookies could burst anyone into a better mood!
You’re right! Imagine what a whole cookie would do!
I just made something so so similar! And we loved them too : ) I agree – the bright sunny flavor just makes me happy
You can certainly never go wrong with lemon!
I have subscribed but cant work out how to get previous recipes.
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May I ask you- I’m from Europe – Belgium. What is the weight ofI stick butter used in this recipe? I’d love to make them this weekend – would you might if I’ll post your recipe on my blog POVVI? Thank you very much.
Zuzana
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Hi, I tried your recipe few times already, with quite different results each time. Still figuring out what culd that be. I am highly supecting my oven and baking pans.
But one thing is not clear to me, how do you make the cookies to spread so nicely and evenly? The best ones I made were too flat on the sides, even though they were perfect in the middle. Any idea what could be wrong? Thank you very much!
Hi, Tereza. I’m sorry to hear your having consistency issues. First off, I always bake cookies on the middle rack of the oven, and I use insulated baking sheets. I might also recommend purchasing an oven thermometer, which you place in the oven and see if the temperature is really what it’s supposed to be. Next, the chilling of the dough is super important or the cookies will spread more if the dough is room temperature. Make sure the dough is rolled into an even ball and you could even try flattening the top slightly. I hope some of these tips will help! 🙂
Hi, these look wonderful. How long will they keep in an airtight container at room temperature. I’d like to make them about 4 days before serving them. Timing is difficult any closer to the event. Thanks:)
I think cookies typically will keep well for a week at least, so 4 days before should work perfectly! I hope you enjoy them. 🙂
Wow, thanks for getting back to me so quickly! I made them and they are delicious and so easy to make! I am curious, do you think I could add more lemon juice without throwing the recipe off? I have a Meyer Lemon tree that is loaded and am trying to find easy ways (other than lemonade:)) to use them. My family loves a really intense lemon flavor so if I could tweak the recipe to increase it that would be great. Thanks again so much for your help:) p.s. I might need to find time to make another batch, I’m not sure these will still be around in 4 days:) So good!!
They are really good, aren’t they? I think adding more lemon flavor is worth a shot…maybe another tablespoon, or add more lemon zest, which wouldn’t affect the recipe. Lemon glaze is always an option too? 🙂 Let me know what happens!
CAN YOU FREEZE THESE COOKIES?
The powdered sugar coating wouldn’t hold up to freezing very well. Aside from that, they can definitely be frozen.