Buttery Honey Cookies with Orange and Lemon Zest

Name: Buttery Honey Cookies with Orange and Lemon Zest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups pastry flour, whole wheat or white, or half whole wheat pastry, half white; 1/2 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 1 cup sugar or splender with 1/2 cup nonfat milk powder and 1/2 teaspoon baking soda; 4 tablespoons butter, unsalted softened, or half canola oil, half butter; 1 large eggs; 1 tablespoon honey; 1 tablespoon lemon zest finely grated; 1 tablespoon orange zest finely grated; 1 teaspoon lemon extract

Servings: persons

1 3/4 cups pastry flour, whole wheat or white, or half whole wheat pastry, half white
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar or splender with 1/2 cup nonfat milk powder and 1/2 teaspoon baking soda
4 tablespoons butter, unsalted softened, or half canola oil, half butter
1 large eggs
1 tablespoon honey
1 tablespoon lemon zest finely grated
1 tablespoon orange zest finely grated
1 teaspoon lemon extract

1
Mix together flour, baking soda, cream of tartar and salt in a small bowl.
2
Whisk sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy.
3
Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended.
4
Gradually add the flour mixture, beating on low speed just until combined.
5
Cover and refrigerate the dough for at least 30 minutes or overnight.
6
Preheat oven to 375F.
7
Line 2 large baking sheets with parchment paper or nonstick baking mats, or coated with cooking spray.
8
Roll the dough into 36 balls (about 2 level teaspoons each) with your hands.
9
Arrange 2 inches apart on the prepared baking sheets.
10
Make about 36 cookies.
11
Bake, one batch at a time, until puffed and beginning to crack, about 7 minutes.
12
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
13
Store in an air-tight container, and they can be frozen well too.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 cups pastry flour, whole wheat or white, or half whole wheat pastry, half white, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt, and more.

Yes, Buttery Honey Cookies with Orange and Lemon Zest falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!