These lemon honey cloud cookies are as light as air! They’re sweet, zesty and completely irresistible.
I don’t know about you, but I’ve been in a cookie mood lately. We been snacking on pumpkin lofthouse cookies and dark chocolate monster cookies all month long and we don’t plan on stopping anytime soon. With Christmas right around the corner, I thought it would be fun to share another cookie recipe that would be perfect for gift giving.
I’m teaming up with Bob’s Red Mill to bring you these lemon honey cloud cookies as part of their United States of Cookies campaign. They’re celebrating the diversity of each state and what makes that state special in cookie form! While Utah may be known for fry sauce, green jello and funeral potatoes, I’m choosing to stick with something extra sweet: honey. These cookies are BURSTING with lemon flavor and of course, honey. They’re soft, puffy and almost cake-like. Here’s how to make them:
Using a mixer (hand or stand), beat the sugar, butter and lemon zest on medium speed until light and fluffy, about 2 minutes. It should be pale and almost white. Add the cream cheese and mix just until combined. Then, 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. P.S. If you haven’t baked with Bob’s Red Mill unbleached white all-purpose flour before, you’ve gotta grab a bag and try it out this holiday season! It’s the same high protein flour that’s used by professional bakers. It produces high, well-textured loaves of bread equally as well as producing light, airy baked goods. We love using it for cookies, cake, bread, biscuits, and even pancakes and pizza crusts- it’s so versatile.
Once the dough is ready, using a standard size cookie scoop (#40 or 1.5 tablespoons) drop the dough onto the prepared baking sheet. It’s important to use a scoop when making cookies, cupcakes or muffins, to get uniform results. Place in the oven and bake for 12-14 minutes or until the edges begin to brown.
Remove the sheet from the oven and allow the cookies to cool on the sheet for 2-3 minutes before transferring them to a wire rack to cool completely. When the cookies are completely cool, whisk together the powdered sugar, lemon juice and zest in a small bowl. Dip the tops of the cookies in the glaze, swirl to remove any excess. Let them sit for 5 minutes to allow the glaze to set/harden.
Bring a little bit of sunshine to your kitchen with these lemon honey cloud cookies. They’re sure to brighten your day!
P.S. Don’t forget to grab a coupon for Bob’s Red Mill products HERE!
Lemon Cloud Cookies Recipe
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Ingredients
- 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 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cup all-purpose flour - Bob's Red Mill flour is our favorite!
- 1 tsp baking powder
- 1/2 tsp salt
For the Glaze
- 1 cup powdered sugar
- 2-3 tbsp lemon juice - fresh
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). 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 until combined. Add the honey, extracts, and egg, and 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 cookie 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, fresh lemon juice, and zest. Dip the tops of the cookies in the lemon glaze, and swirl to remove any excess. Allow to sit for 5 minutes to allow the glaze to set.
NOTES
Nutrition
I was selected for this opportunity as a member of Clever and the content and opinions expressed here are all my own.
I’m making cookie dough to freeze while I’m off work… does anyone know if this can be frozen to be used in about 1 month for Christmas ??
They should freeze fine either as dough (as a whole or as individual cookies) or baked cookies. If you bake them make sure the glaze is completely set and not tacky to the touch before freezing.
Best lemon cookie I have had, makes 2 dozen
That makes me so happy to hear you say that! Thank you so much!
Being from Utah, i also had the idea for cookies with a lot of honey, but you beat me to it. However, you forgot to brush sage on for topping, ha
Do these cookies need to be refrigerated because of the cream cheese? I also need them to stay fresh for several days. Thoughts?
Nope! They can sit out at room temperature. They only lasted two days over here, so I can’t really say how they’d taste after that.
hey girl these look amazing! Yummy!