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Iced Honey Lemon Cookies

 Iced Honey Lemon Cookies
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
18 ServingsPrep: 15 min. Bake: 10 min.


  • 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 McCormick® Pure Lemon Extract
  • ICING:
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel


  • 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

2 of 2

Iced Honey Lemon Cookies (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.