Lemon with a touch of Honey Cookies
The lemon peel adds texture to the cookies, and the mascarpone adds tenderness to the cookies.
Prep Time10 minutes mins
Total Bake Time36 minutes mins
Chill2 hours hrs
Total Time2 hours hrs 46 minutes mins
Course: Cookies
Cuisine: American
Servings: 24 cookies
Calories: 128kcal
- ½ cup (113.5 g) Butter unsalted room temperature
- 1 ½ cups (300 g) Sugar white
- 3 Tablespoon (3 Tablespoon) Lemon juice
- 2 Tablespoon (2 Tablespoon) Lemon zest
- 1 teaspoon (1 teaspoon) Honey
- 2 (2) Eggs room temperature
- 8 ounces (8 ounces) Mascarpone
- 2 ½ cups (312.5 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- ½ cup (48 g) Candied diced lemon peel
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.
Calories: 128kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 80mg | Potassium: 17mg | Fiber: 1g | Sugar: 7g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg