Lemon Oatmeal Sugar Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 2 teaspoons grated lemon zest
- 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
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest 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.
- Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-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.
- Bake until edges are light brown, 6-8 minutes. Remove from pans to wire racks to cool.
Nutrition Facts1 cookie: 68 calories, 3g fat (2g saturated fat), 12mg cholesterol, 44mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Jan 24, 2020
My new sugar cookie with changes. My oven runs hot so baked at 350. Did not refrigerate just used med cookie scoop rolled in sugar and only flattened down half way. Baked for 9 minutes. Very good!! Next time will try with oranges. I wish I could submit pics of the cookies.
Jan 23, 2020
I followed the recipe exactly, except I added 1 tsp Penzeys lemon extract because there was not enough lemon flavor to the dough. I also chilled the dough overnight before baking, so it took longer to bake (for those reviewers who said it took significantly longer in the oven). Still, these were a disappointment - the recipe sounds so good, but there's nothing exciting here. I wouldn't make again.
Jan 16, 2019
CORRECTION: I dipped the dough in Turbinado sugar and then flattened with a glass. Outstanding!!
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.
Oct 21, 2015
never thought of oatmeal in a lemon cookie, but these were really good.
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.
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.
May 9, 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.
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!!
May 5, 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.