Best Honey Lemon Cookies Recipes

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ICED HONEY LEMON COOKIES



Iced Honey Lemon Cookies image

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

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 dozen.

Number Of Ingredients 14

7 tablespoons butter, softened
1/2 cup sugar
1 large egg, room temperature
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 zest
1/2 teaspoon lemon extract
ICING:
1 cup confectioners' sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • 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 zest 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.

Nutrition Facts : Calories 157 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 138mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

CHEWY HONEY LEMON COOKIES



Chewy Honey Lemon Cookies image

Make and share this Chewy Honey Lemon Cookies recipe from Food.com.

Provided by MARIA MAC

Categories     Drop Cookies

Time 18m

Yield 24 cookies

Number Of Ingredients 9

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 cup honey
1/3 cup butter or 1/3 cup margarine, softened
1/4 cup granulated sugar
1 tablespoon finely grated lemon peel
1 egg
1 cup powdered sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°F
  • In a small bowl, combine flour and baking soda. Beat honey, butter, sugar and lemon peel with an electric mixer, in a large bowl, until creamy. Add egg substitute and beat until smooth. Reduce speed to low and gradually stir in flour mixture until blended.
  • Drop dough by rounded teaspooons 2 inches apart on nonstick or lightly greased cookie sheets. Bake for 7 to 8 minutes or until lightly browned. Cool completely on wire racks.
  • While cookies cool, blend powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
  • Makes 24 cookies.

MELT IN YOUR MOUTH HONEY LEMON MERRY CHRISTMAS COOKIES



Melt In Your Mouth Honey Lemon Merry Christmas Cookies image

These are a Christmas family tradition at our house and they don't last long. Even better (more moist and very sweet) the second and third day if kept in an air tight container.

Provided by Rory

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 30

Number Of Ingredients 7

⅓ cup white sugar
1 egg
⅔ cup honey
1 teaspoon lemon extract
2 ¾ cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Mix sugar, egg, honey, and lemon in a medium bowl with mixer. Sift together and stir in flour, soda, and salt. Chill dough for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out 1/4 inch dough and cut shapes using flour to roll and cut. Place on greased cookie sheets. Bake for 8-10 minutes. Do not let cookies get brown. Follow by icing with a butter cream icing. DELICIOUS!!!

Nutrition Facts : Calories 76 calories, Carbohydrate 17.2 g, Cholesterol 6.2 mg, Fat 0.3 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 122.3 mg, Sugar 8.5 g

ICED HONEY LEMON COOKIES



Iced Honey Lemon Cookies image

These cookies are so soft and the citrus flavor is so unique. I hope you love these tender cookies as much as my family does! A perfect summer afternoon treat with your lemonade!

Provided by Dine Dish

Categories     Drop Cookies

Time 27m

Yield 3 dozen

Number Of Ingredients 13

7 tablespoons butter, softened
1/2 cup sugar
1 large 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 freshly grated lemon zest
1/2 teaspoon lemon extract
1 cup confectioners' sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • In a small mixing bowl, cream butter and sugar together; beat in egg.
  • In a separate bowl, combine flour, baking powder and salt.
  • In another separate bowl, combine honey, yogurt, lemon peel and lemon extract.
  • Alternate between adding the dry ingredients and the honey mixture to the creamed mixture; mix until well blended.
  • Drop by tablespoonfuls, 2-inches apart onto greased baking sheets.
  • Bake at 350° for 10-12 minutes or until a light golden color; remove to wire racks.
  • For the icing, in a small bowl combine the confectioners' sugar and lemon juice until smooth.
  • Brush over the warm cookies and sprinkle with the grated lemon peel.

Nutrition Facts : Calories 945.2, Fat 30, SaturatedFat 18.1, Cholesterol 144.4, Sodium 735.8, Carbohydrate 162.6, Fiber 2.4, Sugar 105, Protein 10.8

CHEWY LEMON HONEY COOKIES



CHEWY LEMON HONEY COOKIES image

Yield 42 cookies

Number Of Ingredients 10

2 C all purpose flour
1-1/2 t baking soda
1/3 C margarine, softened
1/2 C honey
1/4 C sugar
1 T grated lemon peel
1/4 C egg beaters
Lemon Glaze-optional
1 C confectioners sugar
2 T lemon juice

Steps:

  • In sm bowl, combine flour and baking soda; set aside. In lg bowl,beat margarine, honey, sugar, and lemon peel until light and fluffy. Beat in egg beaters. Gradually stir in flour mixture until blended. Drop dough onto lightly greased baking sheets; bake at 350 for 7-8 min or until lightly browned. Remove from baking sheets; cool completely on wire racks. Frost with lemon glaze if desired. Store cookies in airtight container for up to one week. GLAZE-in sm bowl, whisk together 1 C confectioners sugar and 2 T lemon juice until smooth.

ICEBOX LEMON, HONEY COOKIES



Icebox Lemon, Honey Cookies image

My grown children expect these to be in the cookie jar, my grandchildren go straight to the jar looking for them. I keep my cookie jar supplied, as well as another roll in the refrigerator ready to slice and bake as needed! Their lemon and honey flavor with a hint of cinnamon is out of this world! I hope you and your family enjoy them as much as ours have over many years!! Enjoy!

Provided by Wren Ridgeway @Wren_Ridgeway

Categories     Cookies

Number Of Ingredients 10

1 1/2 cup(s) shortening
2 cup(s) brown sugar, firmly packed
2 - eggs
1/2 cup(s) honey
1 teaspoon(s) lemon extract
4 1/2 cup(s) all purpose flour
2 teaspoon(s) baking soda
2 teaspoon(s) baking powder
1 teaspoon(s) salt
1 teaspoon(s) ground cinnamon

Steps:

  • In a large bowl cream shortening and brown sugar until light and fluffy. Add eggs, one at the time, beating well after each addition. Beat in the honey and extract. Combine all remaining ingredients; gradually add to creamed mixture and mix well.
  • Shape into two 12 inch rolls; wrap each in plastic wrap. Refrigerate for 2 hrs. Or until firm.
  • After dough is firm unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 325* for 12-14 minutes or until golden brown. Remove to wire racks to cool. Enjoy!!

HONEY LEMON COOKIES



Honey Lemon Cookies image

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.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 9

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

Steps:

  • In a bowl, cream butter and sugar. Beat in the honey, egg and lemon zest. 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.

Nutrition Facts : Calories 172 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 95mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 3g protein.

MELT IN YOUR MOUTH HONEY LEMON MERRY CHRISTMAS COOKIES



Melt In Your Mouth Honey Lemon Merry Christmas Cookies image

"These are a Christmas family tradition at our house and they don't last long. Even better (more moist and very sweet) the second and third day if kept in an air tight container."

Provided by @MakeItYours

Number Of Ingredients 7

1/3 cup white sugar
1 egg
2/3 cup honey
1 teaspoon lemon extract
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Mix sugar, egg, honey, and lemon in a medium bowl with mixer. Sift together and stir in flour, soda, and salt. Chill dough for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out 1/4 inch dough and cut shapes using flour to roll and cut. Place on greased cookie sheets. Bake for 8-10 minutes. Do not let cookies get brown. Follow by icing with a butter cream icing. DELICIOUS!!!

BETTY CROCKER LEMON-HONEY CHRISTMAS COOKIES



BETTY CROCKER LEMON-HONEY CHRISTMAS COOKIES image

Categories     Cookies     Dessert     Bake     Christmas

Yield 5 dozen

Number Of Ingredients 13

COOKIE DOUGH:
1/3 cup vegetable shortening
1/2 cup sugar
1 egg
2/3 cup honey
1 teaspoon lemon extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
MILK FROSTING:
1 cup powdered (confectioners') sugar
1/2 teaspoon lemon extract
1 to 1 1/2 tablespoons milk Food coloring of your choice

Steps:

  • In a large bowl, cream vegetable shortening, sugar, egg, honey, and lemon extract until light and fluffy. Sift in flour, baking soda, and salt; stir until well blended. Refrigerate dough at least 1 hour or overnight. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. On a lightly floured board, roll dough to 1/4-inch thick; cut into desired shapes with cookie cutters. Place 1 inch apart onto prepared cookie sheets. Bake 8 to 10 minutes or until edges are light brown. Remove from oven and cool on wire racks. When cool, frost with Milk-Frosting and decorate as desired. For milk frosting, combine powdered sugar, lemon extract and enough milk to make frosting easy to spread in a small bowl. Tint, if desired, with a few drops of food coloring.

LEMON-HONEY DROP COOKIES



Lemon-Honey Drop Cookies image

Obtained online. https://ravienomnoms.wordpress.com/2011/05/23/lemon-honey-drop-cookies/

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 14

1/2 cup(s) granulated sugar
7 tablespoon(s) butter, softened
2 teaspoon(s) grated lemon rind
1/3 cup(s) honey
1/2 teaspoon(s) lemon extract
1 large egg
1 3/4 cup(s) all purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/4 cup(s) vanilla fat-free yogurt
- cooking spray
1 cup(s) powdered sugar
2 tablespoon(s) fresh lemon juice
2 teaspoon(s) grated lemon rind

Steps:

  • Preheat oven to 350º. Line 2 baking sheets with parchment paper and lightly spray with cooking spray. Beat sugar, butter, and lemon rind in a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well blended. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, and salt. Stir with a whisk to combine.
  • Add flour mixture to sugar mixture alternating with yogurt, beginning and ending with the flour. Drop level tablespoons 2″ apart on baking sheets. Bake for about 12 minutes or until lightly browned.
  • While the cookies are baking combine powdered sugar and lemon juice, stir with a whisk. You can either brush or drizzle the glaze over the cookies while they are hot. Yes, while they are hot. Then sprinkle them with the lemon rind evenly. Remove the cookies from the pans and let cool on wire racks.

HONEY LEMON COOKIES



Honey Lemon Cookies image

I came across this cookie recipe and thought I would give it a try. I don't think I have made cookies with wheat germ before.

Provided by virginia duncan @duncan2929

Categories     Cookies

Number Of Ingredients 9

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

Steps:

  • In a mixing 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 refridgerate for 1 hour or until easy to handle.
  • Roll dough into 1-in. balls; roll in remaining wheat germ. Place 2in. 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.

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