Best 6 Lemon Glazed Oatmeal Cookies Recipes

LEMON OATMEAL COOKIES

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.

LEMON GLAZED OATMEAL COOKIES

Steps:

• 1. In a medium bowl, stir together oats, flour, baking soda and salt.
• 2. In a large bowl, beat together butter and shortening with electric mixer until smooth. Add sugar and beat until combined. Add egg, vanilla and almond extracts; beat until well combined. Beat in oat mixture.
• 3. Drop by 3 Tablespoonsful onto ungreased cookie pan; flatten slightly.
• 4. Bake in a preheated 350º oven for 10-12 minutes or until light golden. Cool on pan 5 minutes. Remove from pan and cool completely on cooling rack.
• 5. In a small bowl, whisk together confectioners' sugar, 1 Tbsp. lemon juice and corn syrup. Add additional 1-2 teaspoons lemon juice to adjust glaze to get desired consistency. Drizzle the glaze over cooled cookies.

LEMON OATMEAL SUGAR COOKIES

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.

LEMON OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper and set aside.
• Into a medium bowl, whisk together the flour, baking soda and salt.
• In a stand mixer set on low speed, beat the butter and 1 cup sugar until creamy and light in color, 4 to 5 minutes, scraping down the sides and bottom of the bowl as necessary.
• On medium speed, add the lemon extract and zest and beat until blended.
• Slowly add the flour mixture, beating on low until blended.
• Add the oatmeal and beat until blended
• Using a tablespoon measure, scoop out some dough and roll it between your hands to form a ball (if the dough sticks to your hands, keep a bowl of cold water nearby and occasionally dip your hands in, shaking off the excess)
• Place the cookies, 2 1/2 inches apart on the baking sheet.
• Place the reserved 1/3 cup sugar in a small bowl alongside another small bowl filled with water.
• Lightly dip the bottom of a flat glass in the water and then in sugar.
• Lightly flatten each cookie, refreshing the glass with every one or two cookies.
• Bake until the tops are just golden, about 12 minutes.
• Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely.
• Makes about 2 1/2 dozen cookies

LEMON OATMEAL COOKIES

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.

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.