Lemon Burst Cookies from Scratch are soft, crinkled lemon cookies filled with bright citrus flavor and made completely from scratch.
When the weather is cold and gray, baking is one of the best ways to bring a little brightness into the kitchen. These Lemon Burst Cookies are exactly the kind of treat that makes a quiet afternoon feel warmer. They are sweet, soft, lightly crisp around the edges, and covered in a snowy coating of powdered sugar that cracks beautifully as the cookies bake.
The best part is the fresh lemon flavor. Winter may be chilly, but it brings plenty of citrus, and these cookies make the most of it. Lemon zest adds a fresh, fragrant taste, while a small amount of lemon extract can make the flavor even more vibrant. If you love lemon desserts, this simple homemade cookie recipe is a lovely choice for spring, holidays, cookie trays, or any time you want something cheerful and sweet.
LEMON BURST COOKIES FROM SCRATCH
Many lemon crinkle cookie recipes use cake mix, but this version is made from basic baking ingredients: flour, baking powder, butter, sugar, eggs, lemon zest, and extract. The result is a classic from-scratch lemon cookie with a tender texture and a bright citrus finish. You do not need a boxed mix to get that pretty crinkled top or soft center.
The dough comes together easily in a stand mixer. First, the butter and sugar are creamed until light and fluffy. This step helps create a soft cookie with a delicate crumb. The eggs are added one at a time, followed by vanilla or lemon extract. The dry ingredients are mixed in gently, just until combined, so the cookies stay tender instead of tough.
Before baking, the dough is rolled into balls and coated generously in powdered sugar. As the cookies puff in the oven, the sugar coating separates into the signature crinkle pattern. The bottoms should be just lightly golden, while the tops remain soft and pale with those lovely cracks.
HOW TO MAKE LEMON BURST COOKIES FROM SCRATCH?
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
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In a medium mixing bowl, whisk together the flour and baking powder. Add the lemon zest and whisk again so the citrus flavor is evenly distributed through the dry ingredients.
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In a large mixing bowl, cream the room-temperature butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in vanilla extract or lemon extract, depending on the flavor you prefer.
- With the mixer on low speed, add the dry ingredients and mix only until the dough comes together. Roll the dough into balls, coat each one in powdered sugar, and arrange them on the baking sheet with about 2 inches of space between each cookie.
- Bake for 12 to 14 minutes, or until the cookies are puffed and the bottoms are just lightly golden. Let them cool on the baking sheet for 2 minutes, then transfer them to a cooling rack.
Related Recipes:
Coconut Crinkle Cookies
Red Velvet Crinkle Cookies
Chocolate Crinkle Cookies
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
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Preheat the oven to 350 degrees F.
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Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
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In a medium mixing bowl, whisk together the flour and baking powder. Add the lemon zest and whisk until evenly combined.
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In the bowl of a stand mixer, cream the butter and granulated sugar until light and fluffy.
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Add the eggs one at a time, mixing well after each addition. Add vanilla extract or lemon extract and mix again.
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With the mixer on low speed, add the dry ingredients and mix only until combined.
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Roll the dough into balls, then roll each ball in powdered sugar. Place them on the prepared baking sheet, leaving 2 inches of space between each cookie.
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Bake for 12 to 14 minutes, or until the cookies are puffed and the bottoms are just golden brown.
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Cool the cookies on the baking sheet for 2 minutes, then transfer them to a cooling rack.
Notes
Nutrition
| Carbohydrates: 35g
| Protein: 2g
| Fat: 8g
| Sugar: 21g