Lemon and honey isn’t just for your tea. These delicious Easy Lemon and Honey Cookies are simple to make, and the perfect sweet treat.
Recipe for Easy Lemon Cookies
I have been making this recipe as part of my Christmas cookie bake routine for a few years now. It’s a refreshing addition to the cookie tray, something light and lemony to brighten up the traditional holiday flavors.
The lemon and honey combination would really be perfect any time of year, though.
These cookies would be great for Easter, or a spring or summertime affair. There is no bad time to make cookies, friends!
How to Make Lemon Cookies
This recipe is easy to make. Combine the wet ingredients in your stand mixer, and then slowy incorporate the dry ingredients.
The dough can be made in advance. I often make all my doughs one day, and then do the baking the next day. Breaking up the work just seems to make it easier.
When the cookies come out of the oven, they will appear slightly undercooked. That’s perfectly normal, and they will firm up more after sitting on the baking sheet for a couple of minutes.
Remove them to a wire cooling rack and allow them to cool completely before the final step: the powdered sugar!
Toss the cooled cookies in a shallow bowl of powdered sugar, completely coating them on all sides.
I always double this recipe and freeze most of them, getting out just a few at a time to when I’m ready to serve them. This helps us savor them and not eat them all in two days!
After you pack them away, they might lose some of that newly-powdered look. Just sift a little fresh confectioners sugar over the top before serving to make them look perfectly pretty!
Can You Freeze Lemon Cookies?
These Lemon and Honey Cookies freeze very well. Layer them in an airtight container between sheets of wax paper.
They’ll keep this way for up to 3 months.
Don’t forget to spruce them up with a little powdered sugar when you defrost and are ready to serve.
Lemon and Honey Cookies Recipe
This recipe is easy to make, and always a hit. I hope you enjoy them!
Check out these other delicious cookie recipes:
- Raspberry Jelly Thumbprint Cookies
- 60 Thumbprint Cookie Recipes
- Chocolate Crinkles Recipe
- 30 Hershey Kiss Cookie Recipes
- 1 stick of butter, softened
- Zest and juice of one lemon
- 1/2 cup of sugar
- 1/4 cup of honey
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- Preheat the oven to 350 degrees Fahrenheit. Note: This dough should be refrigerated for at least 30 minutes before baking, so preheat your oven when your dough is ready to go. You can prep the dough in advance and bake the next day if you'd like.
- Add flour, baking soda, and salt to a medium sized bowl. Mix together with a fork. Set aside.
- In your stand mixer, combine the butter, lemon zest and juice, sugar, honey, and vanilla. Mix for 1 minute. Scrape down sides of bowl, and mix until well-combined. It is normal for the mixture to look a little curdled at this stage.
- Gradually add the flour mixture to the wet ingredients, and mix until well-combined.
- Refrigerate the dough for at least 30 minutes before baking to allow it to firm up. The dough is somewhat sticky, and refrigerating it will make it easier to roll balls of dough without it sticking to your hands.
- When you are ready to bake, make sure the oven is preheated to 350 degrees Fahrenheit. Roll dough into one-inch balls and place on a cool, ungreased baking sheet, about 2 inches apart. Keep your balls small so you have little bite-sized cookies! They do not spread significantly while baking.
- Bake for 6-7 minutes, carefully lifting one or two up with a spatula to look for slight browning on the bottom. They will appear soft and a little underdone, but will firm up once you take them out. Do not overbake.
- Let cookies sit on the baking sheet for 1-2 minutes after coming out of the oven, and then remove to a cooling rack.
- Once completely cooled, add the powdered sugar to a shallow bowl, and toss cookies in the sugar to coat.
This dough can be made up to one day in advance and kept refrigerated until you are ready to bake.
Cookies can be stored in a airtight container on the counter for 5 days, or frozen for 3 months. To freeze, layer cookies in an airtight container between pieces of wax paper. Spruce these cookies up with a fresh sifting of powdered sugar when you defrost them to serve.
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