This post was updated on August 25, 2015 to reformat the recipe into a more printer- and mobile-friendly format. I’ve also updated the photos and wanted to remind you that it’s easy to have fresh lemon juice on hand when you keep some on hand in your freezer. Enjoy!
Last year, just before Christmas, I stumbled upon a blog that had posted about The Great Food Blogger Cookie Swap. I thought it sounded like a fun idea and signed up to receive a reminder about it this year. So in October-ish, I got a reminder email to let me know the 2nd Annual Swap was on again!
The idea is simple: You’re matched up with three other food bloggers for whom you bake a dozen cookies each (that’s three dozen total). Then you mail them out and wait for your three dozen cookies to arrive from three DIFFERENT food bloggers. PLUS when we sign up we make a small donation to Cookies for Kids Cancer to help support pediatric cancer research (this is an organization I’ve written about before and was happy to support!)
My husband had been asking me to try this recipe that he discovered for these Lemon Honey Soft cookies from Cooking Light recipe I found online. It was perfect timing because I had also recently gotten a load of Meyer lemons from a neighbor’s tree. Lemon cookies it would be! I modified the recipe just a bit and they turned out so delicious. Made with Greek yogurt, these cookies are super soft and almost biscuit like, like a lemony pillow of sweetness!
I mailed my cookies to these blog owners: The Way to My Family’s Heart, Sister’s Snacktime: Munchies for Two and Icing on the Cake. Target had these cute containers with the snowmen to/from toppers that were a perfect way for me to contain the cookies (in a mailing envelope too).
My son actually helped me make these and enjoyed juicing the lemons and making the zest (optional). These were a cinch to put together and have some terrific lemon flavor! Plus, they look cute too! If you’re a lemon lover like we are, you must give these a try!
- ½ cup granulated sugar
- 7 tablespoons butter, softened
- 2 teaspoons grated lemon rind
- ⅓ cup honey
- ½ teaspoon lemon extract
- 1 large egg
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup plain Greek (or plain) yogurt
- For Drizzle:
- 1 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
- Preheat oven to 350°.
- In large bowl, beat first three ingredients with a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well-blended.
- Combine flour, baking powder, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Drop by level tablespoons two inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned.
- Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over hot cookies. Remove cookies from pan; cool on wire racks.
Frankly, I kind of forgot about the blogger swap after my initial sign-up so imagine my surprise when in November, just before Thanksgiving, a cute little package arrived with some delicious looking cookies. I’m not sure who was more excited—me or my kids. I’m gonna go with them. They were SO curious and wondering why we were getting cookies in the mail! And then couldn’t wait to receive cookies from the rest.
Our first package was some amazing Mexican Hot Chocolate cookies from Cookies And Kiddos. The second dozen were Soft Ginger Molasses Cookies from Not Your Momma’s Cookie. Oh my-delicious! I’m still waiting on my third dozen to arrive. Hopefully our our postal carrier hasn’t gotten wise to the notion of cookies coming in the mail and eat them himself (kidding, of course!)
If you’re a blogger and want to sign up for the Annual Food Bloggers Cookie Swap you can go here to submit your information. Many thanks to Julie & Lindsay at Love And Olive Oil for coordinating this swap!