Lemon Burst Cookies

A few years ago my cousin Michael and his wife Tina gave out homemade Lemon Burst Cookies as favors for their wedding. Since then, these cookies have been made for a few family parties and they are always a hit. They are so delicious and are the perfect cookie for the spring and summer months. If you like lemon-flavored desserts, give this recipe a try!

I like to use fresh lemon juice instead of lemon extract so I added that to the original recipe. I used a small cookie scoop and got exactly 40 cookies out of 1 recipe. These are so good!

Lemon Burst Cookies

 

2¼ cups all-purpose flour

1½ teaspoons baking powder

Zest from 1½ lemons

8 Tablespoons (1 stick) unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

½ teaspoon lemon extract or 1-2 Tablespoons of fresh lemon juice

½ cup powdered sugar (for rolling)

 

Preheat oven to 350°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 and lemon extract or lemon juice. Mix again.

 

With mixer on low speed, mix in dry 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 are just golden brown.

 

Cool on sheet for 2 minutes, then transfer onto a cooling rack.

 

Makes about 40 cookies.

Cookies made by my sister Regina

Cookies made by Tina

Photos by JoJo