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.
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.
Excellent recipe. Cookies are light and cake-like. Used sour cream instead of yogurt with great results. I used a small ice cream scoop and dropped level scoops, so they were puffy and consistent in size. Half the frosting recipe is enough to give each cookie a thin glaze (1/2 cup powdered sugar + 1 tablespoon lemon juice); omitted lemon rind in frosting to keep it smooth. Easy and delicious, would definitely make again.
These are easy and delicious cookies! They have a light lemony flavor and the frosting is great! I also did what others said and mixed the zest into the frosting. I gave them as Christmas gifts. I would definitely make them again.
This is a phenomenal recipie! It's definitely a keeper and one that I will use forever. I don't own any type of mixer, so I did it by hand and it still came out wonderfully. The texture is so soft and delicate and the icing is to die for! It is so delicious and I agree that mixing the lemon rind in the icing and not sprinkling it is a better idea.
I didn't quite make 32 cookies, but that may be because the size wasn't consistant.
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