Lemon Cloud Cookies Recipe
Soft, sweet, and citrusy—these Lemon Cloud Cookies are sunshine in cookie form! Every bite melts in your mouth with the perfect balance of lemon and honey.
Servings: 20 cookies
Calories: 147kcal
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
-These cookies would be delicious with orange extract, juice, or zest too!
STORE these Lemon Cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh. To FREEZE, place them in a single layer on a baking sheet, then transfer them to a freezer-safe container with parchment paper between layers; they will stay good for up to 3 months.
When ready to enjoy, let them thaw at room temperature—no reheating needed, as they taste best soft and fresh. Avoid refrigerating, as it can dry them out.
Nutrition
Serving: 20serving | Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 104mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
