Lemon Burst Cookies


If you like lemon, you will LOVE these cookies. And if you love quick recipes that you mix together in one bowl with one spoon and have out of the oven in less than 20 minutes, then definitely keep reading. This is definitely one of the easiest recipes I have ever encountered. You may have seen a version of this recipe before – a cookie recipe based on a box cake mix. I have seen variations floating around the Internet for a couple of years now, but this is the first time I gave them a try. I was admittedly a little hesitant because I do try to make everything from scratch, but sometimes it doesn’t hurt to have a quick shortcut in your back pocket for those days when you need to throw something together in a hurry. This is a delicious solution for those kind of days.


Taking a bite into these cookies and you truly get a “burst” of lemon. The lemon cake mix is augmented with lemon zest, lemon juice and lemon extract. If you wanted to spice things up a bit, you could also substitute limoncello for the lemon juice in the recipe. Mmmm… The cookies, not surprisingly, have a soft and cakey texture. Rolling them in powdered sugar provides a perfect balance to the tartness of the lemon. I think they would be a wonderful addition to a brunch spread, great for a wedding or baby shower, and a great complement to afternoon tea.


More Lemon-y Goodness:
Lemon-Limoncello Cupcakes
Lemon Meringue Pie

Lemon Burst Cookies

Yield: About 24 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


1 (18.25-ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
ยฝ teaspoon lemon extract
1/3 cup confectioner's sugar


1. Preheat oven to 375 degrees 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.


122 Responses to “Lemon Burst Cookies”

  1. ~Jenny on October 12, 2009 at 10:22 pm

    These are so good! I’ve had a recipe for the chocolate version using cake mix and I decided to mix it up and try the lemon cake mix and man they were the perfect blend of sweet and tart.
    Your pics are beautiful!!


  2. christina on October 12, 2009 at 11:13 pm

    I’ve seen these! I’m like you in that I get into that thinking where everything is better made from scratch, but it doesn’t hurt on the days when you want something, and it really doesn’t taste horribly, either. So pretty, too!


  3. Amy I. on October 12, 2009 at 11:51 pm

    Ohh I’m so glad you liked these! I had the same reaction to using a boxed mix, but when augmented with the extra lemon, it definitely brightens up the flavor and makes it taste more “real.” Yours came out beautifully, I love the powdered sugar crust.


  4. Kristy on October 12, 2009 at 11:52 pm

    OMG those look so good! I love a great lemon cookie!


  5. Tracey on October 13, 2009 at 12:07 am

    I absolutely love lemon so I’m definitely intrigued! I’ll have to try and remember to pick up a lemon cake mix when I’m at the store so I can try these out!


  6. The Cookbook Apprentice on October 13, 2009 at 1:45 am

    Wow, these look and sound delicious! I just love anything lemon and can’t wait to try them!


  7. Alicia on October 13, 2009 at 2:38 am

    They really look like they are bursting with lemon flavour – what an interesting and easy looking recipe – just my type ๐Ÿ™‚


  8. shelly (cookies and cups) on October 13, 2009 at 8:21 am

    These are so pretty!


  9. Carrie on October 13, 2009 at 8:34 am

    These look crazy good!


  10. sherri on October 13, 2009 at 8:52 am

    Yum! I love a quick cookie recipe when I’m in a pinch.


  11. Andrea@WellnessNotes on October 13, 2009 at 8:56 am

    I love lemon. These look and sound wonderful!


  12. Kelly Dee on October 13, 2009 at 9:39 am

    Wow that’s so neat to use cake mix! I bet you could use any kind of cake mix and just substitute the extract/juice.

    I need to make me some Cherry Chip ones!


  13. Alta on October 13, 2009 at 9:52 am

    These look lovely!


  14. Maria on October 13, 2009 at 10:02 am

    I have seen these before, they look so pretty! I usually don’t use mixes, but I just might for these:)


  15. Vegetable Matter on October 13, 2009 at 10:13 am

    I love lemon, and these look perfectly cheerful for the rainy, gloomy weather we’ve had lately.


  16. Mardi @eatlivetravelwrite on October 13, 2009 at 11:05 am

    My mum used to bake these when I was little!


  17. Eliana on October 13, 2009 at 11:36 am

    Lemon is one of my favorite flavors and I love being able to take store bought cake mix and make it my own.


  18. stephchows on October 13, 2009 at 11:40 am

    oh totally fun!! they are SO YELLOW!! hehe, they sound delicious to me! And I love any recipe that you can make in one bowl!


  19. Martha on October 13, 2009 at 11:48 am

    Cake mixes can really come in handy when you want home baked cookies in a hurry. And with all the natural, organic, and gluten free cake mix options, they are becoming better for you all the time. Your lemon cookies look luscious.


  20. Chris on October 13, 2009 at 12:20 pm

    These look great!


  21. kokotaru on October 13, 2009 at 12:36 pm

    Hi there, I love your cookies and I really want to try making them. I just wonder that I don’t have a ready cake mix package, can I do with the normal cake flour plus baking powder / baking soda/ salt and can you suggest the proportion? Thanks a lot ๐Ÿ™‚


  22. Lucy on October 13, 2009 at 2:30 pm

    What an amazing colour these cookies have! I love the idea of using the cake mix as a base, especially when you get such delicious looking results ๐Ÿ™‚


  23. Cookin' Canuck on October 13, 2009 at 3:49 pm

    Those are some beautiful cookies! The insides look wonderfully cake-like and moist.


  24. Danielle on October 13, 2009 at 4:15 pm

    I have a friend who loves lemon. I’ll have to send her your way for this recipe ๐Ÿ™‚


  25. Pam on October 13, 2009 at 8:08 pm

    Oh how pretty…what a burst of sunshine!


  26. Michelle on October 13, 2009 at 9:21 pm

    Hi Kokotaru,

    I think you could probably take a butter or sugar cookie recipe and add the lemon zest, juice and extract to it for a lemon cookie. I would probably use the same amounts as are listed in this recipe and then scale up depending on how the first batch comes out and how strong you like your lemon baked goods. I hope that helps!


  27. Soma on October 13, 2009 at 10:34 pm

    sounds like lemon burst & looks like sun burst. Just the look of it uplifted my mood.


  28. lululu on October 13, 2009 at 11:55 pm

    wow, lemon cake mix, lemon zest, lemon juice, lemon extract, i could feel the lemon fragrance here!


  29. Danielle on October 14, 2009 at 12:43 am

    I don’t bake much but wow! do I love these cookies!!! Thanks for sharing it. See ya around Foodbuzz.


  30. Miranda on October 14, 2009 at 6:56 am

    You are such a talented women! Lovely pictures and fantastic recipe. Thank you so much for sharing.


  31. Mel @ bouchonfor2.com on October 14, 2009 at 7:14 am

    Those look wonderful, like a burst of sunshine ๐Ÿ™‚ How simple too!


  32. V on October 14, 2009 at 9:28 am

    I made those last night and they are so moist and lemony. I was worried because the batter was a bit on the runny side, but it turned out perfect. Yum


  33. bridget {bake at 350} on October 14, 2009 at 11:55 am

    I’ve been wanting to try a recipe like this…your cookies look so beautiful!!!


  34. Miriam/The winter guest on October 14, 2009 at 1:20 pm

    Stunning pics!


  35. Ashley on October 14, 2009 at 8:54 pm

    Ooo yum these look awesome! I’ve made chocolate crackles before which look just like this but obviously are dark brown/black.


  36. Amber on October 16, 2009 at 8:36 pm

    I have seen these “crinkle” type cookies made with chocolate and with strawberry cake mix but never with lemon. These definitely sound delicious.


  37. Pret a Gourmet on October 22, 2009 at 9:50 pm

    These cookies are great! I just made a batch for a breast cancer fund raiser bake sale. I used a white “french vanilla” cake mix, sub 2 tsp vanilla extract instead of the lemon and a couple of drops of red food color. This might be the fastest, easiest cookie recipe ever! Everyone loved them. Thanks for posting it!


  38. Michelle on October 23, 2009 at 2:18 pm

    Pret a Gourmet – Thanks for stopping back with a review. Your vanilla version sounds fabulous! And for such a great cause! Glad to hear they were a hit ๐Ÿ™‚


  39. Books And Bakes on October 27, 2009 at 4:14 pm

    Michelle, these look superb, like little explosions of lemon. Fantastic!

    Rosie of Books And Bakes


  40. Erin on October 28, 2009 at 5:08 pm

    I love your blog!!! I make a version of these that only calls for 4 oz cool whip, 1 egg and a box of cake mix (any flavor). Lemon cake mix is probably my favorite, and I like to add some lemon zest to the dough to amp up the lemon. I’ve made DOZENS of variations, including spice cake mix with finely chopped candied ginger mixed in. Everyone loves my semi-homemade cookies and can never believe it when I tell them how easy they are!


  41. Jessica on November 4, 2009 at 9:47 am

    WOW!! Do you think I can try these with oranges/satsumas? They’re an abundance in my backyard!


  42. Mama B on November 7, 2009 at 1:52 pm

    I’ll admit, these do look good. I’ve never made cake mix cookies. Like you, I prefer to make things from scratch. But I love lemon and I love simple cookies, so I think I need to give these a try.


  43. Michelle on November 9, 2009 at 6:38 pm

    Hi Jessica – You could definitely substitute orange in this recipe; I hope you enjoy them! Let me know how they turn out!


  44. Hiratana on November 19, 2009 at 2:36 pm

    I must say that I really love your recipes! In fact I have already done some of them to my friends and they just loved them ! I really wanted to do the lemon burst cookies too but unfortunetly where I live they don’t have lemon cake mix(there was only chocolate and tiramisu :(). I was wondering if you could tell me what I could replace it with? pleaseee ^^


  45. Michelle on November 22, 2009 at 11:55 pm

    Hi Hiratana,

    Thank you for the comment; Iโ€™m so thrilled to hear that you enjoy my site! As far as the cookies go, the formulation for the recipe is built on the cookie mix, but you could certainly try it with the chocolate mix and make chocolate cookies, adding in some chocolate chips. And tiramisu cookies sound like they would be divine!


  46. Aimee on December 27, 2009 at 6:50 am

    I made these over Christmas and they were a huge hit…as a matter of fact, they were the favorite! I can’t believe how refreshing and light they are…the lemon zest and juice (I used freshly squeezed) made for a truly amazing cookie. thanks for sharing!


  47. Cari Snell on January 1, 2010 at 1:35 pm

    Hi Michelle!

    We’ve featured your lemon burst cookies these week on http://www.canigettherecipe.com as we discussed and do they ever look fabulous! Thanks again!!!


  48. Hot Polka Dot on March 4, 2010 at 12:22 pm

    I love love love lemon and these cookies look adorable. Thanks!


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  50. Lori on June 18, 2010 at 10:35 am

    I baked these up last night! They have a perfect texture, and taste great! Thanks!


  51. Amanda on July 14, 2010 at 5:00 pm

    These are great – I made them for a BBQ and everyone loved them. Thanks!


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  55. Paula on October 13, 2010 at 2:42 pm

    These just popped up as I was looking at today’s post, and anything lemon catches my eye! My mom used to make them (minus the tweaking) back when the recipe made its debut on the back of Duncan Hines cake mix boxes. I was sent many batches of these little lemon delights back in my college days in the seventies – Mom thought it was so clever to use the cake mix for cookies! Will make these and travel down memory lane and think of my Mom, thanks so much for the memory.


    • Michelle on October 18th, 2010 at 10:25 pm

      Aw, what a great memory, thank you for sharing Paula! Enjoy the cookies!


  56. tcmaryf on October 15, 2010 at 3:31 pm

    I would usually say, “If it’s not chocolate, why bother,” but in this case it’s lemon. After chocolate, I love lemon anything,sweets, meats, soup, anything. This is a great simple, company’s halfway throught the door recipe. Thnx


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  58. Sue S. on December 13, 2010 at 8:21 pm

    I whipped up a batch of these for my daughter to take to a cookie exchange party. She was driving in that same day and didn’t have time to bake the cookies herself. These cookies were a HUGE hit at the cookie party, everyone LOVED them! The dough is pretty soft, so I chilled them for a couple of hours before I made balls and rolled them in the powdered sugar. They are just so pretty and the texture is perfect!


  59. Molly on December 21, 2010 at 1:08 pm

    So I am really interested in trying these beautiful cookies but I just tried making their chocolate counterpart last night–forming the cookies was such a disaster! I gave up after awhile and ate the rest of the dough by myself. They wound up delicious but the batter is too thin for me to form clean rounds which I can roll in the powdered sugar. Any tips on how to form them to be as pretty as yours?


    • Sue S. on December 21st, 2010 at 1:40 pm

      Molly, I’ve made these a few times now, and I found that I HAVE to chill the dough. Because I was in such a rush, my dough only got a couple of hours chill time, but I returned the unformed dough to the fridge in between reloading the cookie sheets.

      If you’re in a rush, put the cookie dough/batter in a freezer safe dish, stash it in the freezer for about 30 minutes and work from the outside of the dish towards the inside and return the dough to the freezer in between.

      Good luck, I hope this helps you a bit. These cookies are definitely worth the wait.


      • Molly on December 21st, 2010 at 3:33 pm

        Thank you so much! I chilled these in the freezer for about an hour and they rolled relatively cleanly and i now have beautiful lemon cookies. Wonderful suggestions/blog in general! ๐Ÿ™‚


        • Sue S. on December 21st, 2010 at 3:45 pm

          Happy to help, just my own personal experiences. ๐Ÿ™‚


  60. Samantha on December 28, 2010 at 2:54 pm

    These were delicious! I made them for Christmas this year and everyone loved them!


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  62. Rachel on March 18, 2011 at 9:30 pm

    Do you think it would work to add blueberries to batter, or would that mess with the consistency? I’m trying to find some form of lemon/blueberry cookies for a friend’s bday present, and this recipe looks gorgeous.

    LOVE the blog!


    • Michelle on March 21st, 2011 at 12:07 am

      Hi Rachel, I would use dried blueberries; fresh ones would add too much moisture to the cookies. Sounds delicious!


      • Sue S. on March 21st, 2011 at 12:29 am

        Dried blueberries are a GREAT idea!



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  64. Amber on May 12, 2011 at 5:38 pm

    Hi Michelle,

    Maybe I missed it but I was wondering if you could tell me about how many cookies this recipe makes?


    • Michelle on May 16th, 2011 at 1:13 pm

      Hi Amber, This makes about 30 cookies.


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  66. Samantha on June 12, 2011 at 8:40 pm

    These are by far one of the best tasting cookies ever! Everyone I make them for falls head over heels for them! I was wondering if you have ever made them with lime juice/zest instead of the lemon for lemon lime cookies? It sounded good to me!


    • Michelle on June 12th, 2011 at 8:41 pm

      Hi Samantha, I’ve never done the lime thing, but if you love lime go for it, I’m sure it would be great!


      • Samantha on June 15th, 2011 at 6:20 pm

        I am making these with the lime addition tonight! I will let you know how they turn out!


  67. Samantha on June 16, 2011 at 3:12 am

    I made these with the addition of lime zest and lime juice and they came out pretty good. I think I added too much lime but they were still tasty.


  68. Patti on August 13, 2011 at 4:55 pm

    Wanted to try this lemon cookie first before making them for a housewarming party in a week or so – they were superb. I did have to add 2 T. of all purpose flour to the dough prior to rolling it in the powdered sugar. I live in an area with high elevation and always seem to have to add a tad more flour – worked perfectly without messing with the lemony flavor. Also had to add 5 extra minutes to bake time. Wasn’t until after I made them that I saw the hint about getting the dough really cold first – never thought of that. But wanted those who live up in the mtns. to know that an extra couple tablespoons of flour will help bind it to make balls. Think I rolled mine in a little more powdered sugar as they came out more white than yours appeared to be in the photo. Great pictures by the way – very tempting. Love your blog. I’ll have to try the chocolate flavored ones- husband will LOVE those I’m sure. Thanks!


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  72. Stephanie on November 29, 2011 at 1:42 pm

    I only had strawberry cake mix on hand when I tried this recipe and it was incredible, Just like strawberry lemonade. Thank you for introducing me to one of my favorite cookie recipes!!


  73. Jordynn on December 8, 2011 at 9:32 am

    I’m making these for a cookie exchange; how many cookies come out of one batch? Thank you!


    • Michelle on December 8th, 2011 at 11:40 am

      Hi Jordynn, This recipe makes about 30 cookies. Enjoy!


  74. Marketa on December 16, 2011 at 5:39 am

    Looks really beautiful. However… cake mix???? Seriously?!
    I want to see what I’m putting into my food, not just have box of that and this mixed up.


    • Amber on December 19th, 2011 at 5:13 am

      Hi Marketa,
      I didn’t want to use a cake mix either so this is what I did and they turned out great so I thought I’d share. Just mix all of the dry ingredients (except the powdered sugar) first and then continue her original recipe. Use the following ingredients instead of the ones listed in her recipe.
      1/2 cups sugar

      3 cups cake flour

      1 1/2 tsp baking powder

      2 eggs

      1/3 cup vegetable oil

      1 Tablespoon softened butter

      Zest of 3 lemons

      3 Tablespoons lemon juice

      1 tsp vanilla extract

      1/3 cup confectionerโ€™s sugar


  75. where can i buy meyer lemons in ca on January 21, 2012 at 1:38 am

    Just what I was looking for. I can’t wait to try these lemon burst cookies. A zillion thank yous for this recipe.

    I was wondering if anyone knows if it makes any difference whether I use Eureka lemons or Meyer lemons or Lisbon lemons? Any opinions on that? Where I live we don’t have easy access to fresh lemons but I can get them if I go online and just google ‘buy lemons online’ and am amazed at what I can order directly from growers. The nice thing about that is that if you order direct from the orchards, the growers pick them right off the trees and ship them direct โ€” a tip I learned from my cousin in North Dakota. This way I get fresh lemons picked from the tree without all the time sitting in cartons, trucks and warehouses.



    • Amber on January 21st, 2012 at 3:03 am

      Eureka lemons are the ones you most commonly find in grocery stores. Libson lemons are also commonly found in supermarkets but have a higher acidic level then Eureka lemons and are a bit more bitter, but juicy. Meyer lemons are not as common and have the least acidic level and are generally more sweet. When I made this recipe I used Eureka lemons and I thought the recipe turned out great, but I’m sure that Libson lemons would be good as well considering all of the sugar to help ease any bitterness, and Meyer lemons would probably also be good as well if you’re looking for a very sweet lemon cookie ๐Ÿ™‚


    • Jan on April 17th, 2012 at 6:54 pm

      We can get Meyer lemons in our local Costco store here.


  76. Jenn on February 20, 2012 at 1:37 am

    So love the lemon best, but a yummy different extras..Pillsbury came out with pink lemonade cake mix, so I used that instead for cake mix and it was so yummy and just an extra kick of flavor!


  77. Debbie R on March 19, 2012 at 6:55 pm

    Just discovered your web site ! So glad I did. I made the lemon cookies yesterday and they were awesome ! Looked just like your picture. I think I will make them for our potluck at Church, they will be perfect for that. Otherwise I would sit and eat them all myself !! So far I am loving your site !


  78. Melissa J. on March 23, 2012 at 7:43 pm

    Definitely cute, please add to recipe a note that chilling the dough is necessary… makes it much easier….


  79. Michelle on April 3, 2012 at 8:55 pm

    I just made these for dinner! I love how quick they were. I did not have the lemon extract so I just added a bit more juice and zest. We are going to have to make these for Easter- I love the flavor and they remind me of chocolate krinkles ๐Ÿ™‚
    I did not chill the batter, but they were easier to roll the second batch as the batter set up some.


  80. Jan on April 6, 2012 at 2:48 pm

    I just happened on your site. Lovely lemon cookie photos. I’m going to try them out for Easter. Question: Can you substitute lemon extract for Limoncello in baking recipes? Or, vice versa? If so, what amounts so you substitute? I’m making a lemon meringue pie for Easter which calls for 1 1/2 T Lemincello, along with lemon juice and zest. Could I use lemon extract for the Lemincello? I could not locate any lemincello today to use.


    • Michelle on April 6th, 2012 at 8:16 pm

      Hi Jan, Lemon extract is much more potent than Limoncello, which has a pretty mild and subtle flavor. You can use the extract as a substitute, but use way less. I would probably do 1/2 teaspoon extract.


      • Jan on April 7th, 2012 at 2:33 am

        Thanks Michelle. Which one would give the best lemon burst for a lemon pie? Any preference??


        • Michelle on April 9th, 2012 at 1:08 pm

          You’ll get more flavor from the lemon extract; it just depends on how strong you want the flavor to be.


  81. ann on April 10, 2012 at 5:55 pm

    Hi, I was wondering if you could substitute applesauce for the oil to make this a bit healthier? If so, how much applesauce? Thanks for a great recipe!


    • Michelle on April 10th, 2012 at 9:24 pm

      Hi Ann, I have seen success with that substitution and think it would be okay. You would substitute a 1:1 ratio (so, a 1/3 cup of applesauce).


  82. Kay on April 26, 2012 at 12:09 am

    I just made these and they came out great. I halved the recipe and didn’t need to chill the dough (I live in Atlanta). It was a bit sticky but not too terrible once the dough was in the powdered sugar. Oh and I added half a $.25 box of lemon heads that I crushed up. I also used a Meyer lemon but will use a reg one next time. Thanks for the recipe!


  83. Ada Ortega on April 30, 2012 at 1:11 pm

    I cannot wait to make these cookies


  84. Emily on July 5, 2012 at 5:24 pm

    These are my boyfriend’s favorite!


  85. Pingback: Lemon Burst Cookies | eat. snack. love!

  86. Julie on December 24, 2012 at 12:36 am

    Made these for the first time yesterday and took them to a Christmas brunch and they received RAVE reviews! They are such a refreshing break from the overwhelming amount of chocolate this time of year – although I do enjoy my fair share of chocolate ๐Ÿ˜‰ Thank you so much for such an easy and oh-so-tasty recipe!


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  89. Sarah on June 21, 2013 at 10:06 pm

    These are super pretty๏ผ I loooove the lemon burst cookies!! I get the allusion that they are healthy:-) These look really delicious! I had featured U in tne post of Top 7 Charming Cookies with Pretty Appearance and Palatable Flavor on AllFreshRecipes. Except ur more fantastic Eats!


  90. Marilee on August 26, 2013 at 10:55 am

    The lemon burst cookie was great. So I decided to experiment . Used dark chocolate cake mix and instead of lemon, I used 2 tablespoon Kailua . After mixing, I put in frig for 10 mins and then added 1/3 cup walnuts. Have the best brownie cookie ever. Hubby loved them. Yummy. I am going to try red velvet cake mix next.


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  92. Janis Bowman on December 7, 2013 at 9:19 pm

    I have made these as per recipe given. Baked them at 7 mins and they are truly wonderful. Did not ice them as they are already very sweet.
    Now I want to know how to store them for a long time (6 months).
    I would appreciate reply asap. Have to bake now for my friends in another country so they have their Christmas cookies in about 6 months. I also will be using these for this Christmas here at home.
    Many thanks for sharing this recipe and I certainly will be baking allot of these in the future as my family loves lemon and i have access to many lemon trees.
    Thanks again.


    • Michelle on December 9th, 2013 at 12:29 pm

      Hi Janis, I usually recommend freezing cookies for only 2 months, at the longest. I have never frozen them for 6 months, and not sure how fresh they would be. You definitely need to freeze them, but I can’t guarantee how they will be after that long in the freezer.


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  94. Marjolein from the Netherlands on July 9, 2014 at 1:43 pm

    I made these cookies today. Got lots of compliments from everybody. Great recipe! Thank you for sharing!


  95. Helen on August 14, 2014 at 6:55 pm

    I would like to make these cookies, but I dont have lemon extract. Can I use more lemon juice or zest instead?


    • Michelle on August 15th, 2014 at 9:29 am

      Hi Helen, Lemon zest has a bit more of a punch, so I would go that route. Enjoy!


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  99. Susan on August 6, 2015 at 4:25 pm

    I just saw this recipe and it sounds great – has anyone tried making these with the addition of poppy seeds?


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  101. Heidelind on October 12, 2015 at 5:22 pm

    Wow! These have a really intense lemon flower ( which is fine by me!) Super easy to make. I had to put the dough in the fridge for a bit to be able to roll the balls, but no big deal.


  102. Sheryl on April 14, 2016 at 1:14 am

    Tried to buy an 18.25 oz. cake mix, but the box sizes are now smaller. Do I need to adjust the quantities of the other ingredients? Thanks!


    • Michelle on April 20th, 2016 at 4:32 pm

      Hi Sheryl, Yes, if the box size is smaller, you’ll want to adjust the other ingredients by the same ratio.


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