These cookies have a little bit of everything. A nice light lemon flavor, a tad bit of oatmeal and the soft chewiness of a sugar cookie. While they are perfect for the warmer months ahead, they would also be a nice addition to your holiday cookie baking. Since I wasn’t sure how they were going to taste, I halved the recipe and ended up baking only 24 cookies. Big mistake! These cookies were such a hit I should have baked the full amount. But just in case you don’t need 48 cookies, you can easily halve the recipe below.
Lemon Oatmeal Sugar Cookies
Ingredients:
1 cup butter, at room temperature
2 cups sugar
2 large eggs, at room temperature
2 teaspoons grated lemon zest
3 tablespoons lemon juice
2 3/4 cups flour
1 cup quick-cooking oats*
2 teaspoons baking powder
1/4 teaspoon salt
Additional sugar to roll the cookies
*Can also use old-fashion oats
Directions:
Preheat the oven to 350 F. Lines two cookie sheets with parchment paper.
In a medium bowl whisk together the flour, oats, baking powder and salt and set aside.
In a large bowl, using a handheld mixer on medium speed cream together the butter and sugar until light and fluffy. Beat in the eggs, lemon zest and lemon juice. Gradually add in the flour mixture.
Pour additional sugar into a small bowl. Use a cookie scoop to scoop the dough and then roll in the sugar and then place on the prepared cookie sheets. Using the bottom of a glass flatten the cookie about halfway down.
Bake in the preheated oven for 10-12 minutes, or until the edges are beginning to brown. Transfer to a wire rack to cool.
Recipe slightly modified from Taste of Home
Bead Yarn & Spatula 