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Iced Honey Lemon Cookies Recipe

Iced Honey Lemon Cookies Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 10 min. YIELD:18 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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

2 each: 157 calories, 5g fat (3g saturated fat), 24mg cholesterol, 138mg sodium, 27g carbohydrate (17g sugars, trace fiber), 2g protein

Reviews for Iced Honey Lemon Cookies

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MY REVIEW
Reviewed Jun. 24, 2015

"Yummy! I suggest diluting the lemon juice with water when making the icing since the lemon flavor is a little overpowering. They were very soft and moist!"

MY REVIEW
Reviewed Dec. 24, 2013

"Husband gave them 10 out of 5 stars. He said it was delicious and it's a keeper."

MY REVIEW
Reviewed Jul. 30, 2013

"Made these today. Great lemon flavor!"

MY REVIEW
Reviewed Mar. 29, 2013

"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!"

MY REVIEW
Reviewed Mar. 26, 2013

"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."

MY REVIEW
Reviewed Jun. 25, 2012

"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."

MY REVIEW
Reviewed Aug. 20, 2011

"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."

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Wine Pairings

Sweet White Wine

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