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Lemon Oatmeal Sugar Cookies

This is an especially fun recipe to make with kids because they can roll the dough into balls and flatten them on the baking sheets. The lemon and oatmeal add a nice twist to traditional sugar cookies. —Susan Marshall, Colorado Springs, Colorado
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    6 dozen


  • 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


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape.
  • Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-lined baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed.
  • Bake until edges are light brown, 6-8 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 68 calories, 3g fat (2g saturated fat), 12mg cholesterol, 44mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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  • Lori
    Jan 23, 2021

    These are absolutely delicious! Just the right amount of lemon. If you don't like lemon desserts these are not the cookie for you. I followed the recipe with only a few minor changes. My oven cooks hot so reduced the temperature but cooked them longer. I used turbinado sugar when pressing them with a glass. These will be .ade again and again

  • Cathy
    Jan 19, 2021

    Couldn’t taste any of the lemon flavors, kind of dry, definitely won’t make again.

  • JMartinelli13
    Aug 23, 2020

    We loved these! I used a cookie scoop, rolled the balls in raw sugar, put them on the sheets and then flattened them. Going to try them with orange next!

  • knollbrookcook
    Jun 13, 2020

    These were really good. I made them with real lemon juice and real zest. I refrigerated the dough and then rolled it into balls and flattened them with my hand. Then I put them in sugar. I used parchment paper as the recipe says and they came off the pan perfectly. They had just the right amount of lemon flavour. They are a plainer cookie for sure but sometimes you just want something plain to go with a cup of herbal tea!!!

  • Cindy
    Apr 13, 2020

    I followed the recipe. I dipped my glass in water, then sugar before pressing as that adds a crispness. The taste wasn't out of this world enough for the fidling needed. Don't think I'll bother making again. Hubby is either loving them or desperate as they are almost gone.

  • PaangoMN
    Jan 28, 2020

    Love these cookies; nice alternative to regular oatmeal or choc chip cookies. Made 60 cookies using my 1” cookie scoop. I added about 1/2 tsp poppy seeds to mixture. Used zest from two lemons. One lemon gave a smidge over 3 tablespoons lemon juice. So added 1/8 cup extra flour. Rolled 1” balls in raw turbinado sugar and pressed to 1/4 thickness using bottom of glass. They didn’t stick to cup when the dough was chilled. Dough that came chilled from fridge baked best; they did not spread out. Baked 11 minutes on parchment.. Cookies usually don’t brown on parchment paper so I did not leave them past 11 minutes. Outside was crunchy and inside just a tad soft but fully baked. I rolled 1” dough balls in raw turbans sugar then pressed cookies with bottom of glass cup to about 1/4” thick. I kept dough in fridge to keep chilled while batches were baking....except for last batch. The dough got too warm so stuck to glass while pressing and they spread out into thin cookies while baking. So for this recipe, keep dough chilled for best results Unless you like thin crispy cookies. Then enjoy with a cup of tea!

  • Sharon
    Jan 24, 2020

    My new sugar cookie with changes. My oven runs hot so baked at 350. Did not refrigerate just used med cookie scoop rolled in sugar and only flattened down half way. Baked for 9 minutes. Very good!! Next time will try with oranges. I wish I could submit pics of the cookies.

  • Jillie
    Jan 23, 2020

    I followed the recipe exactly, except I added 1 tsp Penzeys lemon extract because there was not enough lemon flavor to the dough. I also chilled the dough overnight before baking, so it took longer to bake (for those reviewers who said it took significantly longer in the oven). Still, these were a disappointment - the recipe sounds so good, but there's nothing exciting here. I wouldn't make again.

  • Maryanne
    Jan 16, 2019

    CORRECTION: I dipped the dough in Turbinado sugar and then flattened with a glass. Outstanding!!

  • LBurkey
    Feb 5, 2017

    These cookies had a good flavor, but were thin. They stuck to the cookie sheet, even after spraying it. The cookies were also hard. I love lemon anything, but I probably won't make these cookies again.