Dessert

Lemon Oatmeal Cookies Recipe

Bymia larkspur January 15, 2026January 15, 2026

Introduction

These Lemon Oatmeal Cookies combine bright citrus flavor with hearty oats for a delightful treat. Soft yet slightly crisp, they make a perfect snack or dessert that’s easy to bake at home.

The image shows many round, flat cookies spread out on white parchment paper. The cookies are light golden in color with a slightly rough texture and small cracks on their tops. They vary slightly in size but generally look soft and chewy. The surface under the parchment paper has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons grated lemon zest
3 tablespoons lemon juice
2¾ cups all-purpose flour
1 cup quick-cooking oats
2 teaspoons baking powder
¼ teaspoon salt
Additional sugar for coating

Instructions

Step 1: In a large bowl, cream the softened butter and sugar together until light and fluffy, about five to seven minutes.
Step 2: Beat in the eggs, grated lemon zest, and lemon juice until well combined.
Step 3: In a separate bowl, whisk together the flour, oats, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the butter mixture, beating until fully incorporated.
Step 5: Cover the dough and refrigerate for two hours or until it is firm enough to shape.
Step 6: Preheat your oven to 375°F (190°C) and line large baking sheets with parchment paper.
Step 7: Shape the chilled dough into level tablespoons and place the balls 2 inches apart on the baking sheets.
Step 8: Coat the bottom of a glass with cooking spray, then dip it into granulated sugar. Press each cookie ball flat with the sugared bottom of the glass, coating the tops with sugar. Redip the glass in sugar as needed.
Step 9: Bake for 6 to 8 minutes until the edges are lightly browned.
Step 10: Transfer the cookies to a wire rack to cool completely before serving.

Tips & Variations

For extra lemon flavor, add more zest or a teaspoon of lemon extract to the dough.
Try using rolled oats instead of quick-cooking oats for a chewier texture.
Dip the finished cookies in melted white chocolate for a sweet glaze.
If you prefer a softer cookie, reduce the baking time by 1-2 minutes.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze in a sealed bag for up to three months. Reheat frozen cookies briefly in a warm oven to restore softness.