Lemon Oatmeal Cookies

Lemon oatmeal cookies are perfect for afternoon snacks on warm summer days or to bring a little sunshine to the table on gray, dreary ones. The cookies have a sweet, citrusy flavor and a tantalizing blend of textures: lightly chewy in the center and browned, crisp edges. A granulated sugar coating gives the baked cookies crunch and a sparkly finish.

This is one of our most impressive cookie recipes: Not because oatmeal lemon cookies are fancy, but they’re always a crowd-pleaser, whether served at a potluck, bake sale or backyard cookout. Plan on stocking your cookie jar with these treats again and again.

Ingredients for Lemon Oatmeal Cookies

• Butter: Soften butter quickly with a kitchen tool like a rolling pin or a box grater.
• Lemon zest: Pick up one or two fresh lemons and grate the flavorful peel with a Microplane or citrus zester.
• Lemon juice: After zesting the lemons, squeeze them for fresh lemon juice. You can also use this hack: Juice the lemons in a food processor!
• Sugar: Granulated is the best type of sugar to sweeten the dough. The cookies also get a coating of sugar before baking to create a crunchy surface.
• Eggs: Always bake with room-temperature eggs for the most consistent results.
• Oats: The recipe calls for quick-cooking oats, but old-fashioned oats will also work to give the cookies a chewy texture.
• Flour: Go with all-purpose flour for these cookies. Here’s how to store flour to keep it fresh. (Hint: Ditch the paper bag.)
• Baking powder: A blend of baking soda and cream of tartar, baking powder gives the baked oatmeal lemon cookies the best texture.
• Salt: A small amount of salt added to the dough improves the overall flavor of the cookies.

Directions

Step 1: Make the cookie dough

In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the eggs, lemon zest and lemon juice.

In a separate bowl, whisk together the flour, oats, baking powder and salt.

Then, gradually beat the dry mixture into the creamed mixture.

Cover and refrigerate the cookie dough for two hours or until it’s firm enough to shape.

Step 2: Shape the cookies

Preheat the oven to 375°F and line large baking sheets with parchment. Shape level tablespoons of dough into balls and place them 2 inches apart on the baking sheets. Coat the bottom of a glass with cooking spray, then dip the bottom in granulated sugar. Press the cookie balls with the bottom of the glass to flatten them and coat them with sugar; redip the glass in sugar as needed.

Step 3: Bake the cookies

Bake the cookies for six to eight minutes or until the edges are lightly browned. Move the cookies to wire racks to cool.

Lemon Oatmeal Cookie Variations

• Glaze the tops: Instead of the granulated sugar coating, drizzle or dip the cooled cookies in a simple confectioners’ sugar glaze; add lemon zest to the glaze too!
• Make lemony sandwich cookies: Make a cream cheese frosting or buttercream frosting and add lemon juice and zest for some citrusy zip. Spread about a tablespoon onto the back of a lemon oatmeal cookie, and sandwich the filling with a second cookie.
• Add freeze-dried fruit: Crush freeze-dried raspberries or strawberries and fold them into the dough to add fruity flavor without adding excess moisture.

How to Store Lemon Oatmeal Cookies

Before storing the oatmeal lemon cookies, allow them to cool completely. Then, transfer the cookies to an airtight container or resealable food storage bag and store them at room temperature. Here are more tips for storing cookies, including what to do if you need to store more than one type.

How long do lemon oatmeal cookies last?

When the lemon oatmeal cookies are kept in a tightly sealed container and stored away from heat and light, they’ll last up to 10 days.

Can you freeze lemon oatmeal cookies?

Yes, these cookies freeze very well. Stack the cooled cookies in a freezer-proof container with pieces of waxed paper between layers. Store the cookies in the freezer for up to three months. To thaw them, move the cookies to the fridge to defrost for a few hours or overnight.

Can you make lemon oatmeal cookie dough in advance?

You can make lemon oatmeal cookie dough in advance, and it’s a great way to save time on busy days. Store the dough in the fridge for up to two days. Roll the dough into logs first and wrap them tightly. Then, slice the dough into rounds, press them in sugar and bake. To store the dough in the freezer, roll it into logs and wrap the logs tightly. Freeze them for up to three months. Move the dough to the fridge to thaw the day before you want to make the cookies.

Lemon Oatmeal Cookie Tips

Why did my lemon oatmeal cookies spread too much?

Chilling the dough long enough will prevent lemon oatmeal cookies from spreading too much. The dough should be refrigerated for at least two hours; better yet, plan ahead so the dough can chill even longer or overnight. Another way to fix a cookie dough that spreads too much is to fold in some extra flour or oats to give the dough more structure.

Can lemon oatmeal cookies be gluten-free?

To make gluten-free lemon oatmeal cookies, omit the all-purpose flour and substitute a gluten-free baking mix. These gluten-free flour blends are some of the best.