I’ve made a cookie like this before using my lemon essential oil. Those were better than these in my opinion but these were a very light & fresh tasting cookie.
Lemon Honey Cloud Cookies from Bob’s Red Mill United States of Cookies
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Instructions
- Preheat oven to 350 degrees. 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 just until combined. 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.
- Using a standard size cookie scoop (#40 or 1.5 tablespoons) drop the 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, lemon juice and zest. Dip the tops of the cookies in the glaze, swirl to remove any excess. Allow to sit for 5 minutes to allow the glaze to set.
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