These are a Christmas family tradition at our house and they don't last long. Even better (more moist and very sweet) the second and third day if kept in an air tight container.

Rory
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix sugar, egg, honey, and lemon in a medium bowl with mixer. Sift together and stir in flour, soda, and salt. Chill dough for 1 hour.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Roll out 1/4 inch dough and cut shapes using flour to roll and cut. Place on greased cookie sheets. Bake for 8-10 minutes. Do not let cookies get brown. Follow by icing with a butter cream icing. DELICIOUS!!!

Nutrition Facts

76 calories; 0.3 g total fat; 6 mg cholesterol; 122 mg sodium. 17.2 g carbohydrates; 1.4 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/21/2008
Don't say yuck until you've made these correctly. This recipe requires shortening- 1/3 c as another reviewer noted. And it must be shortening, not margarine or butter. Also the dough must be chilled for 2 hours (or more- I've made the dough 1 day in advance. I've made these since I was a kid and they are my sons' favorite Christmas cookie. I watch these cookies in the oven- 10-12 minutes is usual depending on your oven-know your oven! I do not frost the cookies, but will put colored sugar on some of them. I agree that the dough is tricky- however, if you chill the dough and have a cold rolling pin and a cold surface (granite/ solid surface), the cookies come out fine- you may also want to roll the dough a little less than 1/4". Do not add too much flour in the rolling process- that makes them hard, too. If you want a more honey-lemony cookie, don't be afraid to increase the honey and/or lemon just a little bit. Read More
(37)

Most helpful critical review

Rating: 1 stars
12/17/2003
YUCK! Tasteless and didn't even help to put a sweet frosting on them. They were hard and tasteless. Very disappointed. Read More
(12)
20 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
12/21/2008
Don't say yuck until you've made these correctly. This recipe requires shortening- 1/3 c as another reviewer noted. And it must be shortening, not margarine or butter. Also the dough must be chilled for 2 hours (or more- I've made the dough 1 day in advance. I've made these since I was a kid and they are my sons' favorite Christmas cookie. I watch these cookies in the oven- 10-12 minutes is usual depending on your oven-know your oven! I do not frost the cookies, but will put colored sugar on some of them. I agree that the dough is tricky- however, if you chill the dough and have a cold rolling pin and a cold surface (granite/ solid surface), the cookies come out fine- you may also want to roll the dough a little less than 1/4". Do not add too much flour in the rolling process- that makes them hard, too. If you want a more honey-lemony cookie, don't be afraid to increase the honey and/or lemon just a little bit. Read More
(37)
Rating: 4 stars
12/21/2008
Don't say yuck until you've made these correctly. This recipe requires shortening- 1/3 c as another reviewer noted. And it must be shortening, not margarine or butter. Also the dough must be chilled for 2 hours (or more- I've made the dough 1 day in advance. I've made these since I was a kid and they are my sons' favorite Christmas cookie. I watch these cookies in the oven- 10-12 minutes is usual depending on your oven-know your oven! I do not frost the cookies, but will put colored sugar on some of them. I agree that the dough is tricky- however, if you chill the dough and have a cold rolling pin and a cold surface (granite/ solid surface), the cookies come out fine- you may also want to roll the dough a little less than 1/4". Do not add too much flour in the rolling process- that makes them hard, too. If you want a more honey-lemony cookie, don't be afraid to increase the honey and/or lemon just a little bit. Read More
(37)
Rating: 5 stars
04/24/2005
Sorry....this recipe also calls for 1/3 Cup shortening. They are great cookies, but very tricky dough. You don't want it too moist or they stick...to dry and they get tough. These are also easily burnt...if they brown at all, then you've waited too long to get them out of the oven. Just slightly golden in color. Rory Read More
(21)
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Rating: 1 stars
12/17/2003
YUCK! Tasteless and didn't even help to put a sweet frosting on them. They were hard and tasteless. Very disappointed. Read More
(12)
Rating: 4 stars
12/15/2010
I made these, but my honey was crystallized, and it changed the entire recipe. The dough was very hard to work with. However, after I kicked myself for that, the flavor, was Very nice! Reminded me a cup of tea. I will try them again, with honey, that pours. Read More
(11)
Rating: 5 stars
02/02/2004
What a great sugar cookie recipe! These cookies are SO incredibly soft and the amazing thing is that there is no butter oil or shortening in them! I made these cookies three times over the holidays because they kept getting devoured-- even by my skeptical teenage brothers and husband. They don't taste just like sugar cookies because of the lemony hint of flavor in them but since they are a nonfat option I will be making these INSTEAD of the traditional sugar cookies every time! Since I don't have children old enough to eat sweets yet when they can eat them this is what they will come to know as "sugar cookies"! Read More
(10)
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Rating: 3 stars
10/28/2004
Make sure you ice or frost these! Very lackluster cookie when plain. Read More
(8)
Rating: 5 stars
03/22/2007
We make these every Christmas and they are a family favorite! Be sure not to overbake them and they are soft & chewy. I use Christmas shaped cutters and decorate them with a confectioner's glaze. Mmmm! Read More
(7)
Rating: 5 stars
12/24/2004
Tharlow said really "lackluster" if not Iced.......I think the recipe was really REALLY tasteless and I feel as though the public needs to be warned. Mine came outta the oven and were hard and well I'll stop there. Overall if you want something to dunk and dunk and dunk again in your tea or coffee- Make 'em otherwise step away from the recipe people just step away........ Read More
(7)
Rating: 3 stars
12/05/2003
A nice cookie but I'm going to futz with the ingredient amounts a little. And you definitely need flour on hand to roll out the dough. Also in my oven the directed temperature baked them much faster than 8-10 minutes. In fact to avoid them getting brown as the recipe directions instruct I had to take them out in only 5 minutes. Maybe it was the thickness at which I cut the cookies but I liked the height to which they poofed so I'm going to use the same again. All in all a pleasant cookie good with coffee or tea but a lot of work.... Read More
(7)