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

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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.

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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....."

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