Total Time
Prep 15 mins
Cook 12 mins

Very easy...very light and delicious. I'm mad for all things lemony!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Beat first 3 ingredients with a mixer at medium speed until light and fluffy.
  3. Add honey, extract, and egg; beat until well-blended.
  4. Lightly spoon flour into dry measuring cups; level with a knife.
  5. Combine flour, baking powder, and salt, stirring well with a whisk.
  6. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
  7. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
  8. Bake at 350 degrees for 12 minutes or until lightly browned.
  9. Combine powdered sugar and juice in a small bowl; stir with a whisk.
  10. Brush powdered sugar mixture evenly over hot cookies.
  11. Sprinkle evenly with 2 teaspoons rind.
  12. Remove cookies from pan; cool on wire racks.
Most Helpful

I was trying to create a gluten-free lemon cookie recipe for a baking event this winter. I didn't have time to create one from scratch, so I looked at about 20 recipe and decided this one would convert well. I am so glad I tried it. While I had some conversions to do, it turned out delicious. They are light and fluffy, soft and delicious. They froze quite well, too.

GFJane February 01, 2009