Lemon Cookies


  • 1/2 c butter
  • 3/4 c cane sugar
  • 1 large egg or 1/4 c eggbeaters
  • 1 T lemon extract
  • 2 T lemon zest
  • 1 T honey
  • 2 c whole wheat pastry flour or gluten free flour
  • 2 t cornstarch
  • pinch salt, optional and to taste
  • 1 t baking soda
  • 2 T lemon juice


  1. Combine the butter, sugar, egg, lemon extract, and beat on medium-high speed until creamed.
  2. Add the lemon zest & honey and mix.
  3. Add the flour, cornstarch and salt. Make a well and add the baking soda. Add the lemon juice directly to the baking soda.
  4. Refrigerate the dough for at least 3 hours, then scoop small mounds of dough onto a cookie sheet and flatten them with your fingers or the bottom of a cup.
  5. Bake at 350 degrees for about 10 minutes.2015-04-29 08.19.11

The original recipe can be found here.