Photo of Lemon-honey cookies by WW

Lemon-honey cookies

Total Time
39 min
15 min
24 min
Ensure the start to a sweet Jewish New Year with these honey-glazed cookies for Rosh Hashanah—it’s traditional to have honey to symbolize hope for a sweet new year. The addition of lemon zest and juice gives them a delicious complementary flavor. These cookies are brushed with honey and sprinkled with powdered sugar, so they will stick together if stacked. If you must stack them, place parchment between the layers to limit it as much as possible. Be sure to transfer the cookies to a wire rack so that air can circulate around each one, cooling them quickly and preventing overcooking.



½ cup(s)


¾ cup(s)

Lemon zest

1 tsp

Baking powder

1 tsp

Baking soda

¼ tsp

Egg whites

2 large

Fat free skim milk


Fresh lemon juice

1 Tbsp

All-purpose flour

1¾ cup(s)


2 Tbsp

Powdered sugar (confectioner's)

3 Tbsp


  1. Preheat oven to 350°F.
  2. In a large mixing bowl, beat margarine with an electric mixer on medium-high speed for 30 seconds. Add sugar, zest, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Add egg whites, milk, and lemon juice; beat until combined. Beat in as much of the flour as you can with the mixer and then stir in remaining flour by hand.
  3. Drop dough by rounded teaspoonfuls, 2 inches apart, onto 2 ungreased cookie sheets. Bake until edges are lightly browned, about 12 minutes. Transfer cookies to a wire rack and let cool. Repeat with remaining cookie dough.
  4. Brush tops of each cookie with a touch of honey just before serving and then sprinkle with powdered sugar; stack in a single layer to prevent sticking. Yields 2 cookies per serving.