Introduction

Lemon oatmeal cookies offer a delightful balance of zesty citrus and hearty oats in every bite. These soft, flavorful cookies are perfect for a refreshing twist on a classic treat.

Lemon Oatmeal Cookies Recipe - Recipe Image

Ingredients

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 for coating

Instructions

Step 1: In a large bowl, cream the softened butter and sugar together until light and fluffy, about five to seven minutes.
Step 2: Beat in the eggs, grated lemon zest, and lemon juice until well combined.
Step 3: In a separate bowl, whisk together the flour, quick-cooking oats, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, beating until fully incorporated.
Step 5: Cover the dough and refrigerate for about two hours or until firm enough to shape.
Step 6: Preheat your oven to 375°F (190°C) and line large baking sheets with parchment paper.
Step 7: Shape level tablespoons of dough into balls and place them 2 inches apart on the baking sheets.
Step 8: Coat the bottom of a glass with cooking spray, then dip the glass bottom into granulated sugar.
Step 9: Press each cookie ball flat with the sugared bottom of the glass to coat the cookie in sugar; recoat the glass as needed.
Step 10: Bake for six to eight minutes or until the edges are lightly browned.
Step 11: Remove the cookies from the oven and transfer them to wire racks to cool completely.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract along with the lemon zest and juice.
Try substituting rolled oats if you prefer a chewier texture, but slightly increase the flour to maintain dough consistency.
Chill the dough longer if it feels too soft to shape easily.
Sprinkle a bit of coarse sugar on top before baking for extra crunch.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm gently in a low oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, you can substitute old-fashioned oats, but the texture will be chewier and less tender. You may want to adjust the flour slightly to keep the dough manageable.

Why do I need to refrigerate the dough before baking?

Chilling the dough firms it up, making it easier to shape and helps prevent the cookies from spreading too much during baking, resulting in a better texture and shape.

Lemon Oatmeal Cookies Recipe

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★★★★★

4.5 from 103 reviews

These Lemon Oatmeal Cookies combine the zesty brightness of fresh lemon zest and juice with the hearty texture of quick-cooking oats. Soft, chewy, and lightly sweetened, these cookies offer a delightful twist on traditional oatmeal cookies, perfect for a refreshing treat any time of the day.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 2 hours 28 minutes
Yield: About 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

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

For Coating

Additional granulated sugar for coating
Cooking spray for glass bottom

Instructions

Make the cookie dough: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which should take about five to seven minutes. Then, beat in the eggs, grated lemon zest, and lemon juice until fully incorporated. In a separate bowl, whisk together the all-purpose flour, quick-cooking oats, baking powder, and salt. Gradually mix the dry ingredients into the creamed mixture until just combined. Cover the dough and refrigerate it for at least two hours or until firm enough to shape.
Shape the cookies: Preheat your oven to 375°F (190°C) and line large baking sheets with parchment paper. Using a spoon, scoop level tablespoons of cookie dough and form them into balls. Place these dough balls about 2 inches apart on the prepared baking sheets. Lightly spray the bottom of a glass with cooking spray, then dip it into granulated sugar. Press each cookie ball gently with the sugared bottom of the glass to flatten them and coat their tops in sugar, redipping the glass in sugar as needed.
Bake the cookies: Place the baking sheets in the preheated oven and bake the cookies for 6 to 8 minutes, or until the edges begin to turn lightly golden brown. Be careful not to overbake to maintain a soft, chewy texture. Once baked, remove the cookies from the oven and transfer them to wire racks to cool completely before serving.

Notes

Refrigerating the dough is important to make it firm enough to handle and helps prevent excessive spreading while baking.
Use fresh lemon zest and juice for the best bright citrus flavor.
If quick-cooking oats are unavailable, you can pulse old-fashioned oats in a food processor briefly to achieve a similar texture.
Pressing the cookies with a sugared glass creates a beautiful, sweet crust and a flat shape for even baking.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Keywords: lemon oatmeal cookies, lemon zest cookies, lemon cookies, oatmeal dessert, soft cookies, citrus cookies