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Honey Lemon Cookies

 Honey Lemon Cookies
Pat Habiger of Spearville, Kansas brought home a blue ribbon from the state fair with these delightful cookies flavored with lemon peel and rolled in a wheat germ coating.
16 ServingsPrep: 20 min. + chilling Bake: 15 min.


  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1 egg
  • 1 teaspoon grated lemon peel
  • 2-1/4 cups all-purpose flour
  • 1/2 cup toasted wheat germ, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • In a bowl, cream butter and sugar. Beat in the honey, egg and lemon
  • peel. Combine the flour, 1/4 cup wheat germ, baking powder and salt;
  • gradually add to creamed mixture. Cover and refrigerate for 1 hour
  • or until easy to handle.
  • Roll dough into 1-in. balls; roll in remaining wheat germ. Place 2
  • in. apart on baking sheets coated with cooking spray. Bake at
  • 350° for 11-12 minutes or until lightly browned. Remove to wire
  • racks to cool. Store in a resealable plastic bag. Yield: about 4
  • dozen.
Nutritional Facts: One serving (3 cookies) equals 172 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 95 mg sodium, 30 g carbohydrate, 1 g fiber,

2 of 2

Honey Lemon Cookies (continued)

Nutritional Facts: 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.