Lemon Star Bursting Cookies

Lemon Star Bursting Cookies

8 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 40 m
mariann01
Recipe by  mariann01

“A melt in your mouth, lemony surprise!”

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Ingredients

Adjust Servings

Original recipe yields 3 1/2 dozen

Directions

  1. Sift the flour, cornstarch, and salt in a bowl. In a larger bowl, beat 1/2 cup confectioners' sugar with butter using an electric mixer until the mixture is creamy and free of lumps. Beat in the lemon extract, then mix in the flour mixture to make a smooth dough. Chill the dough for 1 hour.
  2. Preheat oven to 300 degrees F (150 degrees C). Mix 1 cup of confectioners' sugar with the lemonade drink mix in a plastic zipper bag. Close the zipper, and shake the bag to blend.
  3. Scoop up about 1 1/2 teaspoon of dough per cookie, and roll into balls. Place the cookies onto ungreased baking sheets.
  4. Bake in the preheated oven until the cookies are set, about 20 minutes. Remove from oven, and let cool on sheets for 2 minutes.
  5. Drop the warm cookies into the bag of lemon sugar, about 5 or 6 at a time, and shake to coat with the mixture. Shake off excess sugar, and allow the cookies to finish cooling on wire racks. When cool, shake them in the lemon sugar one more time.

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Reviews (8)

Rate This Recipe
Patty Cakes
9

Patty Cakes

These cookies were easy and oh so delicate. There is No way to shake the coating on at the end of the baking time, Way to fragile, so I used a sieve to add the sugar mixture. It was just enough to make them more lemony. I made them in orange flavor as well. I was taking these to a birthday party at the park and was very concerned they would crumble when someone picked them up, they held together and were being fought over by the 5 Yo birthday girls Mom and her sister. The party food was spicy Mexican food and the cookies were a Cool addition. Very good flavor. These would be really nice for a little girls tea party. These cookies spread like Crazy, even keeping the dough/cookie sheet in the fridge and using half butter half shortening. Thank You Mariann01

Marianne
7

Marianne

Two things are true: I love lemon, and I often tweak a recipe. I thought these were going to be a little bland when I tasted the dough, so I added a good 1/2 teaspoon of lemon zest. I have a lot of powdered sugar/Koolaid mix left. I got to thinking about that and figured that how do you cut in half that small of a package of Kool-Aid--and what would I do with the rest--so I will just save it for another batch. The Kool-Aid gives a sharp taste on the tongue, and at first I wasn't sure if I liked that. I'll see how that holds up as the cookies set more. By the way, the size of the Kool-Aid package is now .23 oz! The cooking time is right on target, but I will make the cookies smaller next time (I used the smallest cookie scoop) so I'll watch the time. I got 36 cookies from this batch. I would definitely make these again.

birdluv4ever
2

birdluv4ever

Very good, but my friend and I added about 1 1/2 teaspoon of lemon extract on accedent and as a suprise for our family members... it sure was!! Also, the 3 stars was because it was very crumbly and fell apart easily, but the taste was yummy. This was the first recipe I have made on this site, and it was simple. The only other mistake was that we accedently put the confectioner's sugar and butter into the same bowl as the powder mix. It still turned out great but would probably make more carefully. :) Hope this helps!

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Nutrition

Amount Per Serving (42 total)

  • Calories
  • 63 cal
  • 3%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 8 g
  • 3%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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