February 23 – Lemon Honey Cookies

lemon-cookies-ck-223017-xTaking inspiration from our disappointment in not being able to obtain a certain Girl Scout Cookie these days (that’s right Lemonades, we know you’re out there somewhere!), this week’s treat was a light lemon cookie, with the warm taste of honey, and a sweet little glaze on top.




  • 1/2 cup granulated sugar
  • 3 tablespoons butter, softened
  • 4 tablespoons unsweetened applesauce
  • 2 teaspoons grated lemon rind
  • 1/3 cup honey
  • 1/2 teaspoon lemon extract
  • 1 large egg
  • 1 3/4 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup plain fat-free yogurt
  • Cooking spray
  • (1 cup powdered sugar)
  • (2 tablespoons fresh lemon juice)
  • (2 teaspoons grated lemon rind)
  1. Preheat oven to 350°.
  2. Beat first 3 ingredients with 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; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned.
  3. Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire racks.

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