Lemon Oatmeal Cookies Recipes

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LEMON OATMEAL COOKIES

My grandmother always made these cookies for us for Christmas, and now I have inherited that task. I make them throughout the year because I enjoy baking a lot. With rich cream cheese in the dough and the sugary almond topping, a batch doesn't last long at our house!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4-1/2 dozen.

Number Of Ingredients 14



Lemon Oatmeal Cookies image

Steps:

  • In a large bowl, cream the shortening, cream cheese and sugar until light and fluffy. Beat in the egg yolk, lemon peel and extract. Combine the flour, oats and salt; gradually add to creamed mixture and mix well. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Beat egg and egg white; brush over dough. Sprinkle with sugar; top with almonds. , Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.

Nutrition Facts : Calories 83 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup butter-flavored shortening
3 ounces cream cheese, softened
1-1/4 cups sugar
1 large egg yolk
2 teaspoons grated lemon zest
1 teaspoon lemon extract
1-1/3 cups all-purpose flour
1-1/3 cups quick-cooking oats
1/2 teaspoon salt
TOPPING:
1 large egg
1 large egg white
Sugar
1/2 cup sliced almonds

LEMON OATMEAL SUGAR COOKIES

This is an especially fun recipe to make with kids because they can roll the dough into balls and flatten them on the baking sheets. The lemon and oatmeal add a nice twist to traditional sugar cookies. -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 10



Lemon Oatmeal Sugar Cookies image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-lined baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed., Bake until edges are light brown, 6-8 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 68 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 44mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons grated lemon zest
3 tablespoons lemon juice
2-3/4 cups all-purpose flour
1 cup quick-cooking oats
2 teaspoons baking powder
1/4 teaspoon salt
Additional sugar

GINGER-LEMON OATMEAL COOKIES

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 20m

Yield 15 cookies

Number Of Ingredients 14



Ginger-Lemon Oatmeal Cookies image

Steps:

  • Preheat the oven to 375 degrees F.
  • Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
  • In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.

1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon grated fresh ginger
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned oats
1/2 cup chopped pecans

LEMON OATMEAL COOKIES

Make and share this Lemon Oatmeal Cookies recipe from Food.com.

Provided by MARIA MAC

Categories     Dessert

Time 32m

Yield 36 serving(s)

Number Of Ingredients 11



Lemon Oatmeal Cookies image

Steps:

  • Preheat oven to 350°F
  • With an electric mixer, cream the butter and gradually add the sugar, beating at medium speed until well blended. Add the lemon peel, lemon juice, salt and allspice. Beat in the egg, and mix well.
  • Combine the flour, baking soda and cream of tartar. Gradually add to the creamed mixture, beating well. Add the oats, and mix well.
  • Drop dough by rounded teaspoonfuls onto cookie sheets coated with cooking spray. Bake at 350°F for 12 minutes.

1/4 cup butter, softened
3/4 cup sugar
1 tablespoon grated lemon peel
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1 cup uncooked oatmeal (regular or quick-cooking)

LEMON OATMEAL COOKIES

Our lemon tree is exploding with lemons! My recipe calls for fresh lemon rind and juice. If you use packaged lemon zest, you might want to add more than the 2 teaspoons. This cookie is light and crispy, not moist and chewey.

Provided by BakinBaby

Categories     Dessert

Time 25m

Yield 4 dozen cookies, 24 serving(s)

Number Of Ingredients 12



Lemon Oatmeal Cookies image

Steps:

  • Cream butter, shortening, sugar and eggs, mix well, beat in lemon zest, juice and extract.
  • Add flour, baking powder and salt, stir in oatmeal.
  • Chill dough 2-3 hrs (I keep dough for up to 4-5 days and make a few at a time).
  • Roll dough in walnut sized pieces, toss generously in powdered sugar; place 1-2" apart on ungreased cookie sheet, flatten slightly with the bottom of a juice jar.
  • Bake at 350 about 12-15 minute or until browned around the edges. Make sure to let them brown enough so they will be crispy.
  • Cool and serve.

2 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter (soft)
1/2 cup shortening
2 eggs
2 cups sugar
2 teaspoons lemon rind
3/4 teaspoon lemon extract
3 1/2 tablespoons lemon juice
1 1/2 cups oats
1 cup powdered sugar

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