Lemon Burst Cookies

May 17, 2012

lemon cookies

May just screams lemon to me. Some people feel like citrus is a good Holiday/Christmas time flavor. I just don’t get that. I am more of a Spring/Summer citrus gal. Last month I made some Lemon Poppy Seed Muffins and last week I shared a recipe for some incredible Lemon Bars. This week I wanted to do a Lemon Cookie. And wow, did this create quite the kitchen episode.

Originally I had chosen a Lemon Cookie recipe by Cooks Illustrated. It was more of a shortbread, prepared with cold butter pulsed together with the dry ingredients and egg in the food processer. Then dough is then rolled into a cylinder and chilled in the refrigerator. From there it is a slice and bake situation. SO I went through the motions and fully baked these cookies and set them out to cool. As they were cooling on the counter I ran out to the store to do a quick errand. When I returned, there was nothing left but crumbs. My sister-in-law who I have recently begun living with has a dog. This dog ate ALL of my cookies. Obviously, I am not used to having dogs around and didn’t even think my leaving without wrapping up the cookies through… but WOW, was I upset. I didn’t even get to taste one!

lemon cookies

Since I was so determined to share a Lemon Cookies recipe with you, I decided to turn to a quicker, simpler recipe that had caught my eye in the past- Lemon Burst Cookies. A verrrrry easy recipe that can be assembled and in the oven within 5 minutes. It was exactly what I needed to solve my dilemma because I wasn’t about to go through the steps of making shortbread again.

lemon cookies

These Lemon Cookies are made from a boxed cake mix using the basic “box cake mix made cookie formula”- 1 box cake mix + 2 eggs + 1/3 cup vegetable oil = cookies. You can do this with ANY boxed cake mix. The only difference with the recipe is that is packs 4 levels of lemon flavor- the cake mix, lemon zest, lemon juice, and lemon extract. That’s why they are called Lemon Burst Cookies! They are just exploding with lemon flavor. However, using the extra 2 Tb of juice produces a slightly cakier cookie. If you want a chewy cookie, just omit the juice. And you have a few options for adorning these. You can roll the dough balls in confectionary sugar and bake them like that, creating a crackled appearance when finished. OR you can bake them straight from the batter and then glaze them. I chose this option since I found the dough to be incredibly sticky. But honestly, you can skip either option, leaving them plain and they would still be delicious.

Lemon Burst Cookies
Serves: 18
  • 1 (18.25-ounce) package lemon cake mix
  • 2 eggs
  • ⅓ cup vegetable oil
  • Zest of 2 lemons
  • 2 Tb lemon juice
  • ½ tsp lemon extract
  • ⅓ cup confectioner’s sugar
  • Glaze (optional):
  • 1½ cups confectionary sugar
  • 1 oz cream cheese, softened
  • 2 Tb lemon juice
  1. Preheat oven to 375°F. Line baking sheet with parchment paper or silicone baking mat.
  2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.
  3. Place confectioner’s sugar in a bowl.
  4. Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.
  5. Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
  6. For Optional Glaze: Mix all ingredients together in small bowl until well combined. Frost cookies.

Adapted from Brown Eyed Baker


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