These Iced Lemon Oatmeal Cookies are the sweetest bites of pure Arizona sunshine. Made with lemons picked right off my neighbor’s tree, in fact. A lemon flavored oatmeal cookie? I know, you aren’t too sure. A typical oatmeal cookie is spiced with cinnamon, but if we leave that out, we have a perfectly blank slate. Well more like a sweet, buttery, crisp cookie ready for anything…
And how fun is that crinkled icing on top? The sweet zing of lemon juice in that icing brings these cookies over the top. So delicious! To get the icing to look just so, be intentional about the consistency when mixing the powdered sugar and lemon juice. Once you have it slightly thinner than toothpaste, maybe like Elmer’s glue, gently dab the top of the cookie into the icing. It will be helpful to make the icing in a shallow bowl. And if the icing dries out with time, just refresh it with the tiniest bit (a few drops!) of water and stir.
The lemon flavor in these cookies comes from three sources. We make a lemon sugar by rubbing the zest of a lemon into sugar. All the oils are released from the peel and infuse the sugar. We want max lemon flavor here! Then we add a small amount of lemon extract to the cookie dough. I might try leaving this out next time I make these… The icing is so good and tart, it may not be necessary. And lastly, we make the icing with just powdered sugar and fresh lemon juice.
If you are ready for spring time and need a dose of sunshine, make these Ice Lemon Oatmeal Cookies. I’m sure you will love them so much you’ll want to share them with everyone you know.
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With their perfectly tart lemon icing, these buttery, crisp Iced Lemon Oatmeal Cookies are the sweetest bites of pure Arizona sunshine.
For the Cookies
- 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
For the Icing
- 2 cups powdered sugar
- 1–2 tablespoons fresh lemon juice (more as needed)
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Add granulated sugar to a small bowl, and zest lemon into the sugar. Rub the zest into the sugar with your fingers to release the lemon oils and enhance the lemon flavor.
- In the bowl of an electric stand mixer, cream butter and lemon sugar together. Add lemon extract if desired.
- Add flour, baking soda, salt, and oats and mix until a dough forms.
- Scoop tablespoon sized balls onto the baking sheet (12 per sheet). Bake for 12-14 minutes, or until the edges are just golden. Cool on the baking sheet for three minutes, and then transfer to a cooling rack.
For the Icing
- In a shallow bowl, mix powdered sugar and fresh lemon juice together. Start with one tablespoon, and add more juice until the icing is the consitency of white glue. Error on the side of too thick, as you can always add another drop or two of lemon juice as needed.
- Gently dab the top of the cookies into the icing. Allow to set before stacking.
*If your lemons are nice and tart, you may not needs this… but feel free to add if you want to boost the lemon flavor.
- Serving Size: 1 cookie
- Calories: 123
- Sugar: 13g
- Sodium: 82mg
- Fat: 5.4g
- Saturated Fat: 3.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0.2g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 0.9g
- Cholesterol: 14mg
Keywords: iced lemon oatmeal cookies, lemon cookies, oatmeal cookies, lemon icing, lemon, cookies, spring