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.
Oatmeal Lemon Sugar Cookies Recipe:
Oatmeal Lemon Sugar Cookie Recipe
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
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.