At first, I wasn’t really sure how these Lemon Oatmeal Cookies were going to turn out, but – on the heels of my Easy Iced Lemon Cake Mix Cookies – I was still on a lemon kick and wanted to try something a little different.
Luckily, these were a hit.
They’re a bit thick, but soft and deliciously lemony.
You also only really need one lemon to make them, but I threw a few more into the photos since I had them on hand.
If you like lemon and oatmeal, these are a must.
Plus, if you don’t really like icing {I could practically live off of icing} you could still eat them without it. I like how the icing adds a tart sweetness to an otherwise mellow cookie.
The icing can be stirred together in two minutes while the cookies are cooling.
Just don’t put those lemon seeds into the icing. :)
You could flatten the cookies more, I suppose, but I liked the thickness of them.
It makes them softer.
And the powdered sugar on the bottom of the glass that you use to flatten the dough adds a nice, subtle sweetness.
Again, if you didn’t want the extra lemon flavor in the icing, you could just top the cookies with a sprinkle of powdered sugar right before serving.
I like the icing, though, for a few reasons. Aside from the nice flavor, it also make the cookies ready-to-eat right out of the bag or tub that you keep them in.
Which is especially nice if you’re bringing them to a pot luck or something similar.
And, really, they’d be wonderful at a brunch event.
Lemon Oatmeal Cookies
Ingredients:
1 cup (2 sticks) butter, softened
1/2 cup sugar
1 cup flour
1 ½ cups old fashioned rolled oats
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/8 cup powdered sugar (for dusting)
Icing:
1 cup powdered sugar
1 tablespoon fresh-squeezed lemon juice
3 to 5 teaspoons water
Beat the butter and sugar until creamy. Add the flour, oats, egg, lemon zest, and vanilla and mix well. Chill for 30 minutes.
Preheat oven to 350°F (180°C). Put the 1/8 cup powdered sugar in a small dish.
Shape dough into 1-inch balls and place on ungreased cookie sheet. Flatten the cookies by dipping the bottom of a drinking glass in the powdered sugar and pressing the glass down on the dough.
Bake cookies for 11 to 13 minutes or until the edges begin to turn golden brown.
Cool for one minute on the cookie sheet, then transfer to a wire rack to cool completely.
Combine the powdered sugar, lemon juice, and 2 teaspoons of water in a small bowl. Stir with a fork, adding a half-teaspoon of water at a time until you reach your desired consistency. It should drip slowly but smoothly from the fork.
Drizzle the icing over the cooled cookies and allow it to set. Store covered. Makes about 2 dozen.
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Click to print the free PDF version of the recipe:
And if you like lemon, be sure to check out these recipes and crafts:
Happy Baking!
Roaming Rosie 