Ingredients

The following ingredients have 10 Servings
  • 1/2 cup granulated sugar
  • 8 tbsp unsalted butter (room temperature)
  • 1 tbsp lemon zest
  • 2 oz cream cheese (room temperature)
  • 1/3 cup honey
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 3/4 cup all purpose flour (Bob's Red Mill flour is our favorite!)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice (fresh)
  • 1 tbsp lemon zest

Instruction

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
  • Using a mixer, beat the sugar, butter and lemon zest on medium speed until light and fluffy, about 2 minutes. Add the cream cheese and mix just until combined. Add the honey, extracts, and egg, mix until combined.
  • In a medium mixing bowl, whisk together the flour, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing just until combined.
  • Using a standard size cookie scoop (#40 or 1.5 tablespoons) drop the dough onto the prepared baking sheet. Place in the oven and bake for 12-14 minutes or until the edges begin to brown.
  • Remove from the oven and allow to cool on the sheets for 2-3 minutes before transferring to a wire rack to cool completely.
  • When the cookies are completely cool, in a small bowl whisk together the powdered sugar, lemon juice and zest. Dip the tops of the cookies in the glaze, swirl to remove any excess. Allow to sit for 5 minutes to allow the glaze to set.