Ingredients for Lemon Honey Drop Cookies
- ¾ cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- Lemon Rind
- ½ cup honey
- 2 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Lemon Low Fat Yogurt
- Cooking Spray
- ½ cup powdered sugar
- Fresh Lemon Juice
- Lemon Zest
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How to Make Lemon Honey Drop Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar using an electric mixer until light and fluffy.
- Beat in ½ cup honey, 2 teaspoons lemon extract, and 2 large eggs until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup plain yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets.
- Bake for 12-14 minutes, or until the edges are lightly golden brown.
- While cookies are still warm, prepare the lemon glaze: In a small bowl, whisk together ½ cup powdered sugar and 2 tablespoons lemon juice until smooth.
- Brush the glaze evenly over the hot cookies.
- Sprinkle with 2 teaspoons lemon zest.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
53g
Fat
12g
Carbs
6g
