Best 4 Chewy Honey Lemon Cookies Recipes

CHEWY LEMON SNOWDROP COOKIES

Steps:

• Combine the lemon zest and sugar in the bowl of a stand mixer. Using your hands, rub the zest into the sugar for a minute or so until the mixture is very fragrant.
• Add the butter. Using the paddle attachment, cream together the butter and lemon sugar, stopping to scrape the sides of the bowl as necessary.
• Add the lemon juice, honey, vanilla extract, and lemon extract and beat until combined. The mixture may look curdled because of the lemon juice.
• Add the flour, baking soda, and sea salt, and beat until the dough comes together and begins to form a ball. Chill the dough in the refrigerator for at least 30 minutes.
• Preheat the oven to 350°F.
• Form the dough into balls about an inch and a half in diameter and place them two inches apart on a cool, ungreased cookie sheet.
• Bake in the preheated oven for 8-10 minutes, or until the bottoms are light golden brown.
• Let the cookies cool on the baking sheet for a couple of minutes, then carefully transfer to a rack to cool completely.
• Once the cookies have cooled, toss them in powdered sugar and serve. Store extras in an airtight container.

SOFT AND CHEWY LEMON COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, lemon extract, and beat on medium-high speed until creamed, light, fluffy, and well combined, about 4 minutes.
• Stop, scrape down the sides of the bowl, add the lemon zest, honey, optional food coloring, and beat on medium-high speed until well combined, about 2 minutes. I used 1 teaspoon gel food coloring; add drops or gel to desired shade. One teaspoon gel makes the batter quite yellow but it mellows slightly after adding the dry ingredients.
• Stop, scrape down the sides of the bowl and add the flour, cornstarch, optional salt, and baking soda (keep the baking soda in a nice little mound rather than sprinkling it).
• Add the lemon juice directly on top of the baking soda. It will bubble and foam, which means the baking soda has been activated and this is good; if your soda doesn't bubble it's old and expired. Beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
• Bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake or undersides could become too browned. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
• Optionally, dust with confectioners' sugar. Or, for increased lemon intensity, make the lemon glaze and then sprinkle with additional lemon zest.

ICED HONEY LEMON COOKIES

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.

CHEWY HONEY LEMON COOKIES

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.