LEMON BURST COOKIES FROM SCRATCH

lemon burst cookies from scratch image

Provided by @MakeItYours

Number Of Ingredients 9

1 3/4 c all-purpose flour
1 1/2 tsp baking powder
1 tsp lemon zest
8 Tbsp (1 stick) unsalted butter, room temperature
1 c granulated sugar
2 large eggs, room temperature
3/4 tsp vanilla extract (see note)
2 drops lemon extract
1/2 c powdered sugar (for rolling)

Steps:

Preheat oven to 350 degrees 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 or lemon extract. 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 just golden brown.
Cool on sheet for 2 minutes, then transfer onto a cooling rack.
Notes
I skipped the vanilla extract and used lemon extract instead.