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This I've had this Oatmeal Sugar Cookie recipes for years, and I have
no idea where it originally came from. The elusive lemon flavor makes these
cookies the ideal accompaniment to an evening dessert, such as fresh fruit, ice
cream, or sorbet.
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Oatmeal-Lemon Sugar Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Oatmeal,
Molded Cookies
Yields:
2 1/2 dozen
Prep time: 20 min
Cook time: 12 min
Total time: 1 hr
Ingredients:
1 cup all-purpose
flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/3 cups granulated
sugar, divided
1 teaspoon lemon extract
Grated lemon zest(rind) from 1 lemon
1 1/2 cups old-fashioned rolled oats (oatmeal), uncooked
Preparation:
Preheat oven to 350
degrees F. Line a baking sheet with parchment paper; set
aside.
In a medium bowl, whisk together the flour,
baking soda, and salt.
Using a large mixer on low speed, beat the
butter and 1 cup sugar until creamy and light in color, approximately 4 to 5
minutes, scraping down the sides and bottom of the bowl as necessary. Increase
speed to medium and add the lemon extract and lemon zest; beat until
blended. Reduce speed to low and slowly add the flour mixture until blended. Add
the oatmeal and beat until blended.
Using a tablespoon measure, scoop out some
cookie dough an roll it between your hands to form a ball (if
the dough sticks to your hands, keep a bowl of cold water nearby and
occasionally dip your hands in, shaking off the excess water). Place the
cookie balls 2 1/2-inch apart on the baking sheet.
Place the reserved 1/3 cup sugar in a small
bowl. In another small bowl, fill it with cold water.
Lightly dip the bottom of a flat glass first in
the water and then dip the glass in the sugar. Lightly flatten each cookies with
the coated glass, refreshing the glass with every couple of cookies.
Bake until the tops are just golden,
approximately 12 minutes. Remove from oven and let the cookies cool slightly on
the baking sheet before transferring to a rack to completely cool. Repeat with
the remaining cookie dough.
Makes about 2 1/2 dozen cookies.
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