Honey Lemon Cloud Cookies

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These honey lemon cloud cookies are as light as air! They’re sweet, zesty and completely irresistible.


  • ½ c. granulated sugar
  • 8 tbsp. (1 stick) unsalted butter, room temperature
  • 1 tbsp. lemon zest
  • 2 oz. original cream cheese, room temperature
  • ⅓ cup honey
  • ½ tsp. vanilla extract
  • 1 egg
  • 1¾ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 2 teaspoons fresh lemon juice
  • For the glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
  2. Using a mixer, beat the sugar, butter and lemon zest on medium speed until light and fluffy, about 2 minutes. Add the cream cheese and mix just until combined. Add the honey, extracts, and egg, mix until combined.
  3. In a medium mixing bowl, whisk together the flour, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing just until combined.
  4. Using a standard size cookie scoop (#40 or 1.5 tablespoons) drop the dough onto the prepared baking sheet. Place in the oven and bake for 12-14 minutes or until the edges begin to brown.
  5. Remove from the oven and allow to cool on the sheets for 2-3 minutes before transferring to a wire rack to cool completely.
  6. When the cookies are completely cool, in a small bowl whisk together the powdered sugar, lemon juice and zest. Dip the tops of the cookies in the glaze, swirl to remove any excess. Allow to sit for 5 minutes to allow the glaze to set. Yield 20 cookies