Lemon Oatmeal Sugar Cookies
Total TimePrep: 30 min. + chilling Bake: 10 min./batch
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
Couldn’t taste any of the lemon flavors, kind of dry, definitely won’t make again.
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!
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!!!
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.
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!
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.
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.
CORRECTION: I dipped the dough in Turbinado sugar and then flattened with a glass. Outstanding!!
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.