These bright and cheerful lemon oatmeal cookies offer a delightful twist on the classic oatmeal cookie, combining the wholesome heartiness of old-fashioned oats with the fresh, zesty flavor of lemon. The buttery dough is infused with both lemon extract and fresh lemon zest, creating a cookie that’s equally at home on a spring brunch table or tucked into a lunchbox year-round. With their delicate crumb and subtle citrus notes, these cookies strike a perfect balance between comforting and refreshing.
What makes these cookies particularly special is their simplicity and the lovely textural contrast they deliver. The sparkling sugar coating adds a gentle sweetness and pleasant crunch to each bite, while the oats provide a satisfying chew. Whether you’re an experienced baker or just starting out, this straightforward recipe comes together easily with pantry staples and yields about two and a half dozen cookies—plenty to share with family and friends, or to keep all to yourself.
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1⅓ cups granulated sugar, divided
- 1 teaspoon lemon extract
- Zest of 1 medium lemon
- 1½ cups old-fashioned oats (uncooked)
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the butter and 1 cup of the sugar on low speed until creamy and light in color, about 4–5 minutes. Scrape down the sides of the bowl as needed.
- Increase the speed to medium and add the lemon extract and lemon zest. Beat until well combined.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
- Add the oats and mix until evenly distributed throughout the dough.
- Using a tablespoon, scoop portions of dough and roll into balls. If the dough sticks, lightly dampen your hands with cold water and shake off excess.
- Place the dough balls 2½ inches apart on the prepared baking sheet.
- Place the remaining ⅓ cup sugar in a small bowl. Fill a second small bowl with water.
- Lightly dip the bottom of a flat glass into the water, then into the sugar. Gently press each cookie to flatten slightly, re-dipping the glass every 1–2 cookies.
- Bake for about 12 minutes, or until the tops are just lightly golden.
- Allow the cookies to cool and firm up slightly on the baking sheet before transferring to a wire rack to cool completely.
Yield
- Makes approximately 2½ dozen cookies
Based on recipe found on yourhomebasedmom.com