Lemon Oatmeal Sugar Cookies Recipe
Lemon Oatmeal Sugar Cookies Recipe photo by Taste of Home
Next Recipe

Lemon Oatmeal Sugar Cookies Recipe

Read Reviews
4 9 10
Publisher Photo
This is an especially fun recipe to make with kids because they can roll the dough into balls and flatten them on the baking sheets. The lemon and oatmeal add a nice twist to traditional sugar cookies. —Susan Marshall, Colorado Springs, Colorado
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:72 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES: 72 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons grated lemon peel
  • 3 tablespoons lemon juice
  • 2-3/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Additional sugar


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon peel and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape.
  2. Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment paper-lined baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed.
  3. Bake 6-8 minutes or until edges are light brown. Remove from pans to wire racks to cool. Yield: 6 dozen.
Originally published as Lemon Oatmeal Sugar Cookies in Cookies & Candies Bookazine 2014, p45

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Oatmeal Sugar Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
LBurkey User ID: 3719865 260830
Reviewed Feb. 5, 2017

"These cookies had a good flavor, but were thin. They stuck to the cookie sheet, even after spraying it. The cookies were also hard. I love lemon anything, but I probably won't make these cookies again."

1218libby User ID: 7874671 235366
Reviewed Oct. 21, 2015

"never thought of oatmeal in a lemon cookie, but these were really good."

PrincessPidgy User ID: 7851256 230255
Reviewed Jul. 27, 2015

"These cookies are absolutely delicious and light! I grated an entire lemon, so that gave me more than the 2t, and I juiced one lemon, which came out to be 4 T. The only thing I did notice was that for a non-stick cookie sheet (even with parchment paper) at 375, I had to bake these cookies for almost 14 minutes to get the edges a little bit golden. I used the "raw" sugar for the sugar topping. These are a definite keeper! My family LOVES these. I used a rounded teaspoon, so I'm guessing my cookies were a little bit smaller, but this recipe only yielded 5 dozen."

Heavens_IL User ID: 58504 227157
Reviewed May. 30, 2015

"I was very disappointed in these. They turned out so hard and unappetizing. I ended up crushing them in the food processor with some butter and made a pie crust so they wouldn't be wasted. I will delete this recipe from my recipe box."

redcow User ID: 47124 226110
Reviewed May. 9, 2015 Edited May. 10, 2015

"I made these cookies for the first time today. I very much like the flavor. One post said lemon flavor was lacking. I always use real lemon zest. As far as I am concerned the store bought lemon zest is worthless. I always keep real zest on hand frozen in my freezer. Maybe that had something to do with the lack of lemon flavor. I experimented with baking these cookies. The first tray, I rolled the balls, then flattened them with a fork then sprinkled on some crystal sugar before baking. I never was a fan on the pressing with a glass dipping in sugar method. This tray was OK. What I liked the most were my next 2 trays of cookies. I rolled the balls then rolled the balls in a mixture of regular sugar and crystal sugar, like what you might do for a molasses cookie. I did not flatten these cookies. These were my favorite. I cookies baked nicely and were slightly rounded, but done in the center. Rolling in the sugar added a nice touch. I got 4 dozen cookies from the recipe. One improvement to the recipe should be more flour. I even added extra flour as I was mixing the dough and I chilled the dough for 6 hours. My dough was rather sticky. I will make this recipe again using the balls rolled in the sugar technique."

jud--dee User ID: 7527327 225936
Reviewed May. 5, 2015

"Absolutely delicious....mine were soft ...I did cook them for 8 minutes and they were great. I think you do really need to take them off the baking pan and put on wire racks right away too. They are already half gone in 1 day ....everyone loved them...definitely a keeper!!"

Dottie 63 User ID: 5691979 225914
Reviewed May. 5, 2015 Edited May. 19, 2015

"I was very disappointed! I used 3 tsp of lemon rind (instead of 2) and there was VERY LITTLE lemon flavor. I only got slightly more than half of the 6 dozen the recipe claimed - maybe she meant tsp sized balls rather than Tbsp?? I expected a softer cookie than the normal sugar cookie since there was oatmeal in them, but not downright chewy. IF I ever try this recipe again, I would probably use lemon extract to give better flavor, use tsp sized balls of dough, and maybe even cook longer - I extended the 6-8 minute baking time to 9-10 minutes. Sorry Susan - your cookies are not a hit with me. OH, and the dough stuck to the glass - even with the sugar - almost every time.

I have to amend my review - the people I made them for (all women) DID like the cookies."

Mozambique User ID: 5192841 225741
Reviewed May. 1, 2015

"These are really delicious with the perfect lemon to sweet ratio. I followed the recipe exactly. It was easy and I had everything on hand that the recipe called for. It is very important to watch them carefully. My first batch went 8 minutes and was a little overdone, though still good. I removed the second batch in exactly 7 minutes, and even though they looked like they should go longer, it turned out they were PERFECT! I did the flattening with the sugared glass and that worked great, producing such uniform cookies that they almost looked like they came from a professional bakery. I love this recipe and can recommend it even for a project with children as it is so easy."

jjnails88 User ID: 8261415 225681
Reviewed Apr. 30, 2015

"Excellent recipe!!! Nice refreshing cookie for this time of year. Do not skip the flattening/sugar part of this recipe. It's what makes it nice and crisp. I've been a big fan of TOH for a long time. There recipes allways deliver....."

Loading Image