Whip up a batch of this moist and low calorie cookies flavored with honey and lemon.
Cookies for Mother’s Day?! Oh yes especially when they have honey and lemon in them. These Honey Lemon Cookies are so decadent and moist. I first saw a recipe for them on Cooking Light where the addition of honey particularly intrigued me. I was looking for a different cookie to make with my daughter for Easter and they caught me eye. Moreover, I thought I could make them a little healthier with some whole wheat flour and reduce the fat a little more. Voilá.
The first time my daughter and I made these was for Easter. I had bought some cute edible paper decorations in the shape of little chicks and rabbits. My daughter was owing and ahing over them. What a disaster the decorations were. They had paper on the back that needed to be pulled off, but it would not come off. Eventually we decided to try sprinkles. Quickly we realized it was too late, the icing had dried and we could not get sprinkles to stick to them. I was thinking “Oh no, what a bust”. Then we tasted them. My daughter and I started doing the “happy dance”. Who cares if the decorations did not stick? On the positive side, they were notably good. In fact so good that we kept them to eat rather than sending them to my hubby’s work. It wasn’t a smart decision where the diet was concerned but oh they were so good. Even my hubby was happy to munch on them and he is not a big sweet eater.
As it turns out, it was a happy happenstance. As a result of wanting to share them with you all, we had to make them again. Oh what a hardship that was. These are quick, easy cookies to make and so tasty. They also go perfectly with my Mother’s Day Tea. A light dessert is definitely a nice way to end the meal plus the happy memories of making them with my daughter make them more special. Who could ask for more on Mother’s Day!
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Happy Healthy Eating,
Honey Lemon Cookies
- 1/2 cup sugar
- 4 tbsp unsalted butter softened
- 3 tbsp light butter softened
- 2 tsp grated lemon zest
- 1/3 cup honey
- 1/2 tsp lemon extract
- 1 large egg at room temperature
- 1 1/4 cups unbleached all-purpose flour, 150 grams
- 1/2 cup whole wheat pastry flour 60 grams
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 cup plain 0% fat Greek yogurt
- 1 cup powdered sugar
- 2 tbsp lemon juice
- Sprinkles or Lemon Zest for decoration
Preheat oven to 350º.
In the bowl of a stand mixer, combine sugar, butter and lemon zest. Beat until light and fluffy, about 5 minutes.
Add honey, lemon extract and egg and beat until well combined.
In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder and salt.
Add one-third of the flour and combine well. Then stir in half of the yogurt. Repeat ending with the last third of the flour.
Line two baking sheets with parchment paper or silpats. Drop a level tablespoon of batter onto the cookie sheet leaving a 2 inch border between the cookies.
Bake for about 12 minutes or until cookies are lightly brown.
While cookies are baking, whisk together powdered sugar and lemon juice.
As soon as the cookies come out of the oven, use a pastry brush to paint on the glaze. Sprinkle immediately with sprinkles or lemon zest, if using.
Place cookies directly on the wire rack and cool completely.
I calculated 4 Weight Watcher smart points .
Adapted from Cooking Light Lemon-Honey Drop Cookies
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, light cookie recipes: