Easy Easter Dessert: Chewy Lemon Honey Cookies
There’s something about Spring and especially Easter time that makes me want to incorporate lemon into everything I’m cooking. As the weather warms up, I find myself craving the light and refreshing taste of citrus. To me there’s nothing more crisp and clean smelling than a freshly cut lemon. I could literally put it in and on anything and everything—and usually do!
The other day I was craving cookies but wanted to try something new and unexpected, so I decided to bake some using, you guessed it— LEMON! I knew I wanted a light cookie but one that was also sturdy enough to have a nice chew to it but I had never made a lemon cookie before so I went straight to one of may favorite chocolate cookie recipes and re-worked it to accommodate my lemony craving. Boy, oh boy, did this cookie turned out to be winner. They were gorgeous right out of the oven but as they cooled, the cookies flattened a bit and cracked slightly on the giving them a simple, rustic elegance. The lemon gives the cookies a bright flavor without being tart or overpowering and the addition of honey are what gives these cookies the perfect amount of chew. In fact, no that I think about it, the texture of these cookies are perfect to use for ice cream sandwiches and would be amazing slathered with some rich and creamy vanilla ice cream. Note to self: make another batch and try this ASAP!
My family loved these so much I’ve decided to make them again for Easter Day as an addition to our already overflowing dessert table and maybe I’ll even sneak in a few ice cream sandwiches as an extra surprise. Why not, it’s the holidays! : ) Happy Holiday, everyone!
Lemon Honey Cookies
Makes 20-24 cookies
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cups unsalted butter, melted and cooled
1 cup granulated sugar, plus 1/2 cup extra for rolling cookie dough in before baking
1 large egg
1/4 cup honey
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1/2 lemon
1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or a silpat liner.
3. In a standing mixer set to medium speed, beat together butter, sugar and egg until smooth. Add in honey, vanilla extract, lemon juice and zest and beat until combined. Switch mixer to low speed and gradually add in flour. Continue to mix until just combined. Do not over mix. Cover mixer bowl in plastic wrap and chill in refrigerator for 1/2-1 hour.
4. Remove dough from refrigerator and roll it into walnut sized balls. Roll balls in remaining granulated sugar and place onto prepared baking sheets about 2 inches apart from each other. Bake for 8-10 minutes or until very lightly golden brown. Cookies will appear puffy and pale in color. Resist the urge to bake them longer. Remove cookies from the oven and allow to cool completely before removing from baking sheets with a thin spatula. Store in an airtight container on your counter for up to 5 days.
Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
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