Icebox Honey Cookies
My Grandma Wruble always had a batch of these cookies in the cookie jar and another roll in the refrigerator ready to slice and bake. Their honey and lemon flavor is delicious! —Kristi Gleason, Flower Mound, Texas
Ingredients
- 1-1/2 cups shortening
- 2 cups packed brown sugar
- 2 large eggs, room temperature
- 1/2 cup honey
- 1 teaspoon lemon extract
- 4-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Reviews
Love this recipe! I love the old fashioned recipes from our family members. I like to call them heritage recipes, because, to me, they are part of our heritage. An easy way to change the flavor profile of this cookie is to change the flavor of honey used, eg: wildflower, orange blossom, gallberry, etc.
THERE IS WAY TOO MUCH SALT IN THIS RECIPE! :-( After making one batch, I cut out that teaspoon of salt from the recipe and that did decrease that horrible extra salty taste. Also, I added a teaspoon each of allspice and cardamom, and the next time I make it I will add some powdered ginger too. Then it will be a nice spice cookie, but I want to warn you that there is way too much salt in this recipe, and if you have any medical problems, please don't add that extra teaspoon of salt because you already have enough sodium in both the baking soda and baking powder.
These cookies are great ?? What I did was bake some the next morning after mixing the dough and the flavors had not yet blended together. So I froze the dough for a week and the flavors blended so well. There awesome ??
Addendum to review just submitted. I also used 3/4 c. Canola and 3/4c applesauce which worked beautifully
THANK YOU. Incredibly good, and my new favorite cookie; I'll make it again and again. However, I struggled with slicing the dough. After chilling in the refrigerator for hours, it was still too soft to slice easily and resulted in my having to shape each cookie on the sheet (which isn't the end of the world). I made a few cookies and then put the rolls in the freezer overnight; this morning they've hardened up nicely and will likely be easier to slice. I'm wondering if anyone has rolled teaspoon-sized balls and flattened them and if so how that worked for them. The flavor is so wonderful; these are quite addictive. I baked them 14 minutes because I like a crispier cookie. (PS, try as I may, I couldn't not get my browser to cooperate with me in assigning 5 stars to my review.)
I baked and then froze these to add to my Christmas plates that I give to neighbors and friends. I did add some lemon zest, as one poster had done. I really liked the flavor of the cookie, then again it depends on the flavor of honey used. I used a raw, locally produced honey. The dough worked up well, not sticky. I got just over 5 dozen cookies and will make again. I like the convenience of an icebox cookie to be able to bake up in a hurry for fresh baked treats.
Almost addictive, a real time saver
I baked these for a cookie Christmas plates to give as gifts. The lemon and cinnamon flavor is subtle, but the honey flavor was distinct. The dough is very soft, even when frozen. Of course, my cookies did not look like the picture as they spread. Also, the honey I used was dark, which made them a darker cookie. They were good, but will not be a favorite of mine.
Love them. Just like Gramme's cookies! Good with hot coffee or tea preferred with tea
Yum! These cookies are so soft and taste so good! I love the little hint of cinnamon both in the baking process and in taste. I added about 2 tsp. of lemon zest and 3 tblsp. Of fresh lemon juice as well as the tsp. of lemon extract only because I really love all things lemon! The dough was light & fluffy. I suppose if you wanted a more dense cookie you could add a bit more flour but I don't think they need it. This recipe is going into my best loved lemon recipe. Thank you for these great icebox cookies!