Zesty Lemon Burst Cookies
These Zesty Lemon Burst Cookies are a bright, cheerful twist on classic cookies, made easy with lemon cake mix and a splash of extract. With their crinkly powdered sugar tops and soft interiors, they bring all the sunshine flavor in under 30 minutes. A must-try for citrus lovers!
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Cooling Time 15 minutes mins
Total Time 33 minutes mins
- 1 box 15.25 oz lemon cake mix
- 2 large eggs
- 1 tsp lemon extract
- 1/3 cup vegetable oil
- Zest of 1 lemon optional but recommended
- 1/2 cup powdered sugar for rolling
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large bowl, mix together the lemon cake mix, eggs, vegetable oil, lemon extract, and lemon zest (if using) until fully combined. The dough will be soft and sticky.
Chill the dough for 15 minutes (optional, but helps with easier rolling).
Place powdered sugar into a small bowl. Using a teaspoon or small cookie scoop, scoop dough and roll into balls.
Roll each ball in the powdered sugar until completely coated, then place them 2 inches apart on the prepared baking sheets.
Bake for 7-9 minutes or until the edges are set and bottoms are lightly golden. Do not overbake.
Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
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Add white chocolate chips or chopped candied lemon peel for extra flavor.
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For a stronger lemon flavor, add an extra 1/2 teaspoon of extract.
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These cookies freeze well—both the dough and the baked cookies.
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Letting the dough chill helps reduce stickiness and makes rolling easier.