Lemon Burst Cookies (Lemon Sugar Crinkle Cookies)

Light, fluffy, lemony. . .these Lemon Burst Cookies are absolutely perfect because they hit all of the spots!

Sometimes you just need a light cookie, one with an inside so tender, so fluffy, that it melts in your mouth.

But you’re looking for something a little bit different than a traditional sugar cookie or a snickerdoodle.

I was in that very frame of mind. . .

. . .when I came up with this recipe.

I started with the basics: sugar, eggs, and shortening. We established in an earlier post that using shortening in place of butter yields a lighter, fluffier cookie, and that’s exactly what I wanted this to be.

I wanted Lemon. And White Chocolate.

In other words, I wanted a little tart, a little sweet. So, I tossed in the zest of one lemon, as well as the juice from that same lemon. No extract for these cookies. Nothing artificial. I needed this lemon flavoring to be just right.

As for the white chocolate I decided to shave down some almond bark. I could’ve used white chocolate chips for a crunchier effect (and might do that next time) but for today, I decided not to go chunky. I wanted a hint of white chocolate, nothing more.

How Did This Project Turn Out?

Y’all, first of all. . .my kitchen smelled yummy! Second, I was so tempted by these that I actually sent a text to my daughter and said, “Come get them!” I was afraid I’d eat them all! (And hey, that’s never a good idea!)

If you’re in the mood for a quick, light, lemony cookie with a hint of white chocolate, you’ve come to the right place. These are so easy you could whip them up in your sleep! (And I pretty much did!)

Let’s get baking!

Here’s what you’ll need to make my Lemon Burst Cookies:

• shortening
• eggs
• sugar
• lemon zest
• the juice of one lemon
• flour
• cream of tartar
• soda
• salt
• white chocolate chips (or shaved white chocolate almond bark)

Now what?

Here’s how you’re going to whip together my Lemon Burst Cookies.

(You’ll be astounded at how fast they are!)

Mix shortening until light and fluffy.

Slowly incorporate sugar and eggs, beating until smooth.

Add zest and juice.

In a separate bowl mix together the dry ingredients and add to wet ingredients.

Form into balls using scoop. Roll in sugar.

Place 2 inches apart on parchment paper-lined cookie sheet.

Bake for 10 minutes at 375.

I’m telling you guys, the juice and zest make this cookie so special and that tiny bit of white chocolate? It’s the perfect counter-balance!

If you’re looking for another light/fluffy cookie, consider my Mexican Wedding cookies. They’re delicious!

But if you’re in the mood for something chunky? Well, nothing but my Chunky Oatmeal Craisin Cookies will do!

While you’re looking for yummy options, check out Full Plate Thursday at Miz Helen’s!

Hey, y’all! After you make these sweet cookies, please leave a message and tell me your thoughts. I can’t wait to see what you think about the Lemon Burst flavor!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.