Lemon Iced Oatmeal Cookies

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Recipe Intro From lisathompson

These bright, lemon iced oatmeal cookies are a new favorite in my family. The easy lemony cookie dough comes together in about 10 minutes and is studded with rolled oats and brown sugar that add to the chewy texture. Dip each cookie in lemon icing and allow it to set for a cookie that is the perfect mix of nostalgia and novelty. 

Recipe Description

We're kicking off a new series over on Instagram that features a Cookie of the Month. I wanted to create a fresh new spin on the iced oatmeal cookies I grew up eating, and I am an absolute lemon fanatic at this time of year. The cookie dough is very simple and quick, and while it is not absolutely essential to chill the dough before baking, I find that it keeps the cookies from spreading too much in the oven. You can skip the chilling time if you are in a hurry, but keep the baking time to about 9-10 minutes for room-temperature dough. Give the cookies a scoot with a bowl or round cookie cutter while they are still hot from the oven to help increase the craggy, cratered surface that adds to the texture and improves the look once dipped in the lemon icing. 

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  • Ingredient Notes
  • Test Kitchen Notes
  • FAQs
  • Recipe Card

Ingredient Notes

  • Lemons

    Lemons are the star of these cookies. Rub the lemon zest into the sugar to infuse the dough with the fragrant essential oils. 

  • Sugar


    Granulated sugar and light brown sugar give these cookies structure and depth of flavor.

  • Oats

    Hearty rolled oats add a unique chew to these cookies. Quick-cooking oats will work in a pinch.

  • Leaveners

    A combination of baking powder and baking soda is used to provide lift to the cookie dough while baking, but a relatively short bake time prevents the center of the cookies from setting, causing the cookies to collapse when pulled from the oven and create a crackle effect.


     

  • Powdered Sugar

    I use organic powdered sugar in all of my baking because the thickening agent is tapioca, versus cornstarch in conventional powdered sugar. Cornstarch requires heat to activate the starch, while tapioca starch just needs to be combined with liquid.

Test Kitchen Notes

  • Don’t over-bake!

    These cookies need to be slightly underbaked so they maintain their signature chewy texture when cooled completely.  

  • Icing the Cookies

    Try dipping the tops of the cookies into the lemon icing just slightly. This is the best way to create a crackly-top finish. If you push the cookies too far into the icing it tends to flood the whole surface of the cookies (they will still be delicious).

  • Learning How to “Scoot”

    This fun baking trick helps reshape cookies into perfect circles and creates a rippled texture. You can use a metal or glass bowl or a round cookie cutter that is just slightly bigger than the baked cookies. Place the bowl or cookie cutter over each cookie and move your hand in a quick, circular motion. (You can see how I do this in the video attached to this recipe!)

FAQs

Are iced oatmeal cookies healthy to eat?

What happens if you use regular oats instead of quick oats in cookies?

Prep time: 10mins (plus 45 minutes chilling time)
Cook time: 25mins
Serves or Makes: 16 cookies

Recipe Card

ingredients

For the Cookie Dough

  • 1 1/2 sticks (12 tablespoons) softened unsalted butter
  • 2 zested and juiced lemons
  • 3/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 room temperature large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder

ingredients

For the Lemon Icing

  • 1 1/2 cups sifted powdered sugar
  • (from 1 1/2 lemons) Reserved lemon juice
  • 1 1/2 teaspoons vanilla bean paste or extract
  • for garnish (optional) Lemon zest

Method

  • Step 1

    Add the lemon zest, granulated sugar, and light brown sugar to a large bowl and rub together between your fingers. This releases the essential oils from the zest to infuse the sugar.

  • Step 2

    Whisk the flour, baking soda, baking powder, salt, and oats in a separate bowl.

  • Step 3

    Add the softened butter to the sugar and cream with an electric mixer on medium-high speed for about 3 minutes.

  • Step 4

    Add the egg, vanilla extract, and 2 tablespoons of the lemon juice and stir until well combined.

  • Step 5

    Add the dry ingredients and mix on low speed until just combined.

  • Step 6

    Scoop the dough with a 2-tablespoon cookie scoop and chill for 45 minutes.

  • Step 7

    Preheat oven to 350F degrees. Line two baking sheets with parchment paper and arrange the oven rack to the center.

  • Step 8

    Arrange six cookie dough balls evenly on each of the prepared baking sheets.

  • Step 9

    Bake cookies for 11-12 minutes until the edges are golden but the centers are not yet set.

  • Step 10

    Remove from the oven and carefully “scoot” each cookie into a perfect circle with a small bowl or round cookie cutter slightly larger than the cookies (see video for a demonstration on how to do this). Bake remaining cookies and let cool completely.

  • Step 11

    Meanwhile, make the lemon icing by combining the powdered sugar, remaining lemon juice, and vanilla paste in a small bowl. Stir until smooth and well combined with a thick but pourable consistency, then set aside covered with a damp kitchen towel until ready to use.

  • Step 12

    Dip the top of each cooled cookie into the icing, letting the excess drip off into the bowl. Garnish each with a little more lemon zest, if desired. Let the icing set completely before serving or storing.