Lemon-Honey Drop Cookies

  • jknell2 Posted: 12/15/08
    Worthy of a Special Occasion

    A fabulous cookie. I didn't have lemon zest so I replaced half of the regular honey with a lemon honey I found at my local organic store. It was true lemony deliciousness! Oh, and here's a tip! If you eat them upside down, you get the sensation that they are literally melting in your mouth!

  • Kellakella Posted: 12/26/08
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    I make these cookies at Christmas every year. I have made them with extract and also substituting lemon juice for the extract. They always turn out great.

  • sohacomom Posted: 08/15/09
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    Delightful!! These are as beautiful as they are tasty. I would serve this to guests and even make as gifts for the holidays. I used extra zest as I had no lemon extract on hand. Yummy!!!!!

  • Mariannestites Posted: 12/08/08
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    These cookies are delicious. They are very light, and perfect for any time of year. They are simple and elegant, and I plan on making more and giving them as gifts. We didn't have the lemon extract, so I used 1 1/2 tsp. of fresh lemon juice instead. They still tasted wonderful. The cookies were larger then I expected, so I would make the "drops" smaller.

  • skichick Posted: 12/14/09
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    I appreciate the honest reviews and added more lemon to bring out the flavor. A wonderfully refreshing cookie!

  • Purduekel Posted: 12/29/09
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    Excellent! I have made the cookies twice and found that I like to mix the lemon rind in with the glaze as opposed to sprinkling it on top, it dries out quickly if you follow the directions in the recipe. I didn't have lemon extract, so added the same amount of lemon juice and a bit more lemon rind. Cake like texture and very lemony!

  • inafoodcoma Posted: 01/21/09
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    These cookies were amazing even though I didn't have any honey. I substituted 2/3 cup of brown sugar and added a little more yogurt. They spread a lot and are not as puffy as the picture. However, teaspoon size drops onto the sheet seemed to yield good results. Also, do not be afraid to be quite liberal with the lemon.

  • MeMyselfAndPie Posted: 02/20/10
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    Pretty tasty little cookies. I left mine on the pans too long, so the bottoms stuck majorly. And I really should have frosted/sprinkled each cookie one at a time because the frosting dries very quickly. Other than that, they were good. I'd make again. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2009/11/lemon-honey-drop-cookies.html

  • curiousalice Posted: 04/25/10
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    Great! Loved them.

  • tabela Posted: 03/07/11
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    omg - this recipe is SO YUMMY and super easy (i let the butter and sugar cream in the mixer while I was making dinner), The lemon juice and rind make the cookies taste so fresh but not too sweet.

  • TimelyBaker Posted: 12/11/11
    Worthy of a Special Occasion

    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.

  • CookinMama35 Posted: 02/08/12
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    My most favorite cook recipe EVER! These are also my favorite cookies to give to others, I make a batch using lemons and the next batch using oranges....YUM!

  • Catgo6 Posted: 11/28/12
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    These are very good cookies and easy to make! Family loved them!

  • peanut3149 Posted: 12/09/12
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    I've been making this cookie every year since this recipe was published. Excellent flavor: tartness balanced with hint of sweet. The cookie is cake-like but melts in mouth. Delicious.

  • rainblossom82 Posted: 12/29/12
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    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.

  • steponme Posted: 04/06/14
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    Delish; lots of lemony flavor;-).

  • BenitaLee Posted: 03/09/14
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    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.

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