Lemon Iced Oatmeal Cookies
Serves 22
12 mins prep
14 mins cook
120 mins Chilling Time
146 mins total
Lemon iced oatmeal cookies made with fresh lemons, brown sugar, and golden raisins, then topped with a zingy lemon icing.
Lemon Oatmeal Cookies
ozall purpose flour10.5-11% protein
tspbaking soda
tbspfresh lemon zest*zest of two lemons
ozunsalted European style butter (82% butterfat)softened at room temperature
tspvanilla bean paste or pure vanilla extract
large eggs room temperature
ozgolden raisins finely chopped or blitzed in food processor
Lemon Icing
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Lemon Oatmeal Cookies
In a medium bowl hand whisk together the flour, oats, salt, baking powder, and baking soda. Set aside.
oz all purpose flour
oz old fashioned whole oats
tsp baking soda
tsp fine sea salt
tsp baking powder
In the bowl of a stand mixer, work the granulated sugar and lemon zest together with your hands to release the lemon oils. Let sit for a couple minutes. Add the brown sugar and softened butter. Beat with the paddle attachment, on medium speed to form a smooth paste (1-2 minutes). *Alternative to use a large bowl with electric hand mixer.
oz granulated sugar
tbsp fresh lemon zest
oz light brown sugar
oz unsalted European style butter (82% butterfat)
Mix in the lemon juice and vanilla. Then beat in one egg at a time. Scrape the bottom and sides of the bowl as needed.
tbsp fresh lemon juice
tsp vanilla bean paste or pure vanilla extract
large eggs
Slowly spoon in the flour and oats mixture, with the mixer on medium-low. Just long enough to make a thick cookie dough.
Take a small spatula and scrape any dough from the paddle.
Add in the chopped raisins, mix for a couple of spins to evenly distribute them throughout the cookie dough.
oz golden raisins
Pre-scoop the cookie dough balls using a 3 tablespoon cookie scoop and place them on a parchment paper lined tray or in airtight container. Chill cookie dough in the refrigerator for at least 2 hours or overnight to firm.
Preheat the oven to 350℉ (180℃) and line a rimmed cookie sheet with a silicone mat and a sheet of parchment paper.
These cookies will spread in the oven, so I suggest baking 6 cookies at a time on cooled pans. Pack the chilled dough balls with your hands for a taller mound and then place them 2 inches apart on the prepared cookie sheet.
Bake on the middle rack for 14-15 minutes, rotating tray halfway through baking.
Watch for the edges to be golden brown while the centers still look puffy and soft. Place the pan on a wire rack and allow the cookies to cool on the pan for 5 minutes.
If any of the cookies spread too much or are misshapen, it's an easy fix. While they're still warm place a larger round cookie cutter or cup around the cookie and move it in a circular motion to reshape back into a perfect circle.
The center will sink and the cookies will firm as they cool. Transfer the cookies directly onto a wire rack to cool completely before icing.
Icing the Cookies
Place the sifted confectioners sugar, vanilla, and 2 tablespoons of the lemon juice in a medium shallow bowl. Whisk into a smooth thick icing . Add a touch more lemon juice if needed.
oz confectioners sugar
tsp vanilla extract
tbsp fresh lemon juice
Take a cookie and hold it between your thumb and forefingers. Gently dip just the surface of the cookie into the icing. Lift and let the icing drip off any excess before inverting face up.
How deep you place the cookie will result in how much icing you'll have on top.
Allow icing to dry and set completely before stacking cookies.