Lemon Oatmeal Sugar Cookies

lemon oatmeal sugar cookies
Photo Credit
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 dozen cookies
Category
Cookies and Bars
Course
Desserts
Sources
The OFA Recipes for Every Season

These delicate, thin, crispy Lemon Oatmeal Sugar Cookies are bursting with fresh citrus flavor. Sugar cookies are always a favorite, and the addition of lemon raises them to a higher (and tastier) level. The oatmeal is an unusual twist, but it really works.

Ingredients
2-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
2 eggs
2 teaspoons lemon zest
3 tablespoons lemon juice
1 cup old-fashioned oats

Instructions

  1. In a bowl, sift together flour, baking powder, and salt.
  2. In a separate bowl, use an electric mixer to beat butter and sugar. Add eggs and beat well. Beat in lemon zest and juice. Gradually add flour mixture, then stir in oats. Chill dough for at least 2 hours.
  3. Preheat oven to 375°F. Grease baking sheets or line with parchment.
  4. Drop dough by rounded tablespoons on baking sheets, allowing room for cookies to spread. Using a flat-bottomed glass or custard cup that has been greased and dipped into sugar, flatten each ball to a 1/4-inch thickness (dip the glass into sugar each time).
  5. Bake for 8 to 10 minutes, or until lightly browned around the edges. 

 

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Peggy</span> Sun, 03/29/2026 - 16:11
What type of gluten-free flour would you recommend to make these cookies gluten-free? My daughter has celiac disease.
<a title="View user profile." href="/author/jennifer-keating">Jennifer Keating</a> Mon, 03/30/2026 - 09:45
Any measure-for-measure GF flour would work well.
<span>Cb</span> Tue, 03/24/2026 - 11:16
Can I use quick-cooking oats?
<a title="View user profile." href="/author/jennifer-keating">Jennifer Keating</a> Tue, 03/24/2026 - 14:15
No, you will need to use the old-fashioned "slow cooking" oats.
<span>Ftw</span> Wed, 04/23/2025 - 20:24
Will someone share the nutritional info on these cookies.
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 04/25/2025 - 10:13

Hi, FTw. If you search online for a "recipe nutrition calculator" you will be able to get the information for any recipe you like.

 <span>Paula Modin</span> Fri, 09/10/2021 - 15:31
Love to see your recipes-rarely use them, I hate to 'download' stuff.... if you would make them easy to just print or have printable OR even concise within the site, I'm sure far more would get used....
<span>Leslie</span> Tue, 11/30/2021 - 06:55
There is a way to print easily. The plus button on the left has many options and one of them is print
<span>Leslie</span> Tue, 11/30/2021 - 06:56
I mean the plus button on the right, sorry
<span>Mary</span> Sat, 09/04/2021 - 15:58
These simple cookies are delicious, and I will make them again. I used ground up steel cut oats (essentially coarse oat flour) in place of the quick oats. I also rolled the unchilled dough between sheets of plastic wrap and froze it for about an hour- then cut the cookies using a round cutter.