Description
Delight in these refreshing Iced Lemon Oatmeal Cookies, featuring zesty lemon sugar-infused oats and a smooth lemon glaze. These soft and slightly chewy cookies combine bright citrus flavors with wholesome oats, perfect for a sunny afternoon treat or a lovely dessert.
Ingredients
Cookie Dough
- 1 1/3 cup granulated sugar
- Zest of one lemon
- 1 cup salted butter, softened
- 1/4 teaspoon lemon extract (optional)
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups old fashioned oats
Lemon Icing
- 2 cups powdered sugar
- 1-2 tablespoons fresh lemon juice (more as needed)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Lemon Sugar: In a small bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release the lemon oils, enhancing the lemon flavor intensively.
- Cream Butter and Lemon Sugar: Using an electric stand mixer, cream together the softened butter and lemon-infused sugar until light and fluffy. If desired, add 1/4 teaspoon lemon extract to boost the lemon aroma and flavor.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, baking soda, salt, and oats until a cohesive dough forms. The oats provide texture and wholesome flavor.
- Scoop and Bake Cookies: Using a tablespoon, scoop dough balls onto the prepared baking sheet, spacing about 12 cookies per sheet. Bake for 12-14 minutes, or until the edges turn golden brown. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- Prepare Lemon Icing: In a shallow bowl, whisk together the powdered sugar and fresh lemon juice starting with 1 tablespoon. Add more juice gradually until the consistency resembles white glue — thick but spreadable. Avoid making icing too runny.
- Ice the Cookies: Gently dab the top of each cooled cookie into the lemon icing, ensuring a thin layer of glaze. Allow the icing to set completely before stacking or serving.
Notes
- For a stronger lemon aroma, you may add the 1/4 teaspoon lemon extract, but it is optional.
- The icing consistency is critical; start thick and add juice slowly to avoid runny glaze.
- Cooling the cookies slightly on the baking sheet prevents breakage when transferring to the rack.
- Store iced cookies in an airtight container at room temperature for up to 3 days.
- Old fashioned oats work best to provide texture; quick oats can be substituted but will yield a softer bite.
