Oatmeal Lemon Sugar Cookies are delicious. I have had this recipe on my cookie list forever and I have no idea where it came from. Everyone loves traditional sugar cookies, but this variation with lemon really notches up the cookie on the yum scale.
These are a crisp sugar cookie with a fresh burst of lemon from the lemon zest. These oatmeal Lemon sugar cookies also have a chewy side from the oatmeal. They are an ideal dessert and will go well with fresh fruit, ice cream, or sorbet. These cookies are also perfect for a coffee break. Bake up a batch and invite a few friends over to try them or add them to your Christmas baking list. They are a great addition to your holiday buffet table.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1 cup flour (all-purpose)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/3 cups sugar (granulated)
- 1 teaspoon lemon extract
- Grated lemon zest (rind) from 1 lemon
- 1 1/2 cups old-fashioned rolled oats (oatmeal), uncooked
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
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In a medium bowl, whisk together the flour, baking soda, and salt.
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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.
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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.
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Place the reserved 1/3 cup sugar in a small bowl. In another small bowl, fill it with cold water.
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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.
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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.
One Response to “Oatmeal Lemon Sugar Cookie Recipe”
Sue G.
Hi. This is one of my favorite cookies. I cut it out of the L.A. times I think around 1972 for my 7 year old daughter who was in brownies who is now 54 and I’ve made these ever since. They go over big. I used to write out the recipe for requests so many times that I first made up 20 copies then 40. Last time I printed out 100 a couple of times and I think I have 1 left. Its by far one of the best. Im making a couple batches next weekend for church. So good to see this recipe being out there.