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“Found this gem in Cooking Light magazine. This makes a nice cookie for a Christmas tray, an Easter basket or a summer picnic basket. The flavors are unique and light and you won't want to miss out on the icing as that takes the cookie over the top. Feel free to swap the orange juice and orange rind out with lemon for another great treat. I've done it both ways but my family loves the orange ones better as it is just a bit unique.”
32 cookies

Ingredients Nutrition


  1. Preheat oven to 350°F Prepare baking sheets by coating with non-stick spray.
  2. Beat together sugar, butter and orange rind with a mixer at medium speed until light and fluffy.
  3. Add honey, orange extract, egg and beat until well blended.
  4. In a separate bowl, combine the flour, baking powder, and salt, stirring well with a whisk.
  5. Add flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour mixture.
  6. Drop by level tablespoons (or medium cookie scoop) onto the prepared baking sheets.
  7. Bake at 350F for 12 minutes or until lightly browned. Put on a wire rack but don't let cool completely before icing.
  8. For icing - combine powdered sugar and juice in a small bowl, stir with a whisk. Brush icing evenly over warm cookies. Sprinkle with bits of the grated orange rind. Cool completely on wire racks before storing.

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