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Honey Lemon Cookies Recipe

Honey Lemon Cookies Recipe photo by Taste of Home

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Grated lemon peel in the batter and on the icing of these soft cake-like cookies gives them their fresh citrus flavor. The recipe makes about three dozen of the tender treats. —Betty Thompson, La Porte, Texas

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Honey Lemon Cookies Recipe

Prep: 15 min. Bake: 10 min.

Yield: 18 Servings

15 10 25

Ingredients

7 tablespoons butter, softened
1/2 cup sugar
1 egg
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup honey
1/4 cup plain yogurt
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
ICING:
1 cup confectioners' sugar
2 tablespoons lemon juice
2 teaspoons grated lemon peel

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt. Combine honey, yogurt, lemon peel and lemon extract. Add dry ingredients to creamed mixture alternately with honey mixture, mixing well after each addition.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks.
In a small bowl, combine the confectioners' sugar and lemon juice until smooth. Brush over the warm cookies; sprinkle with lemon peel. Yield: about 3 dozen.

Nutritional Facts 1 serving (2 each) equals 157 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 138 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.

Originally published as Honey Lemon Cookies in Quick Cooking January/February 2005, p59

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Honey Lemon Cookies

Honey Lemon Cookies

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Reviewed on Mar. 29, 2013 by cherylbl

Really good cookie to make if you are tired of chocolate chip or sugar cookies. These are tangy and soft and really fresh tasting. My husband and I loved them but my kids (under 10) were not fans. Made them a few weeks ago and am making them for Easter... a great spring/summer cookie!

Reviewed on Mar. 26, 2013 by JennTats

I doubled this recipe to take to a family get together. They taste good before you bake them and after you bake them! I have to agree they taste good with or without frosting. I didn't need to change a thing about this recipe and I will be making them again.

Reviewed on Jun. 25, 2012 by SassyLacey

I have made these delicious cookies several times. I subsitute lemon juice and lemon extract for the grated lemon peel for I do not like it. Just do not top my cookies with it. I add sprinkles sometimes and the grandchildren love it. I add red food coloring to the icing for Christmas and Valentine's Day and Green for Christmas and St. Patrick's Day. Soooo delicious. I always have request for the recipe when I serve or share them. Easy to make and looks like you have slaved in kitchen all day when you decorate or add food colors.

Reviewed on Aug. 20, 2011 by EGumm

This is probably not the best review since I made so many changes based on what I had available in my kitchen. I only had strawberry yogurt in my fridge, so I decided to make them honey-strawberry instead of honey-lemon. Instead of lemon extract I used vanilla. These cookies, without the icing, are really great if you're a fan of just barely sweet sweets. The yogurt makes them similar to very chewy shortbread. I would definitely make these again and actually keep to the original ingredients. I think it's great that they work with or without icing.