Lemon with a touch of Honey Cookies

5 from 1 vote

The lemon peel adds texture to the cookies, and the mascarpone adds tenderness to the cookies.

Prep Time10

Total Bake Time36

Chill2

Total Time2 46

Course: Cookies

Cuisine: American

Servings: cookies

Calories: 128kcal

In a bowl, zest 2 lemons and set aside. In another bowl, juice both lemons. The picture above shows how deep to zest; you don't want the white to show. Weigh or measure the sugar and set it aside. Next, weigh or measure the flour, baking powder, and salt, running a whisk through to blend.
Using a stand or handheld mixer, add the sugar and room-temperature butter to the mixer bowl and blend for 2 to 3 minutes. Add the honey, lemon zest, and lemon juice, and mix for a minute. I crack one of the eggs into a small bowl to ensure I do not get any eggshells with the egg. I add one egg at a time, incorporating it into the cookie batter before adding the 2nd egg. Add the mascarpone and blend thoroughly. It only takes about a minute.
Take the mixer bowl off the stand and fold the flour mixture a third at a time into the wet cookie batter. Finally, add the diced lemon peel. Make sure all the flour is incorporated before loosely covering and refrigerating for 2 hours.
Preheat oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, I scoop 12 mounds onto a pan. Bake for 12-14 minutes (start checking after 12). If the tops still look shiny, they are not quite done yet. After taking the cookies out of the oven, I leave them on the pan for about a minute before moving them to a cooling rack.