Lemon Iced Oatmeal Cookies
These are chewy oatmeal cookies made with lemon zest and finely chopped golden raisins, topped with a simple lemon icing.
Ingredients (~11-12 cookies)
For the Cookies
- 1 cup + 1 tablespoon all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon zest (from ~1 large lemon)
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 1/2 cup golden raisins, finely chopped
For the Lemon Icing
- 3/4 cup confectioners’ sugar, sifted
- 1/4 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Make the Cookie Dough
In a medium bowl, whisk together the all-purpose flour, oats, baking powder, baking soda, and Kosher salt. Set this aside.
In a large bowl (or the bowl of a stand mixer), add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the lemon oils.
Add the packed light brown sugar and the softened butter to the sugar mixture. Using an electric mixer, beat on medium speed for ~1-2 minutes until it forms a smooth paste.
Mix in the lemon juice and vanilla. Add the egg and beat until it’s fully combined, scraping down the bowl as needed.
With the mixer on low, slowly add the flour and oat mixture. Mix only until a thick dough forms and the flour is just combined.
Add the finely chopped raisins and mix for a few seconds to distribute them.
Chill the Dough
Use a 3-tablespoon cookie scoop to portion the dough into balls. Place them on a parchment-lined tray, cover, and chill in the refrigerator for at least 2 hours or overnight.
This dough is soft and must be chilled, otherwise it will spread too much when baking.
Bake the Cookies
Set your oven to 350F. Line a baking sheet with parchment paper.
Place the chilled dough balls ~2 inches apart.
Bake on the middle rack for ~14-15 minutes. The cookies are done when the edges are golden brown, but the centers still look puffy and soft.
Let the cookies cool on the pan for ~5 minutes before moving them to a wire rack. They will firm up as they cool.
Ice the Cookies
Wait until the cookies are completely cool before icing.
In a small, shallow bowl, whisk together the sifted confectioners’ sugar, vanilla, and 1 tablespoon of lemon juice. The icing should be thick but smooth.
Take a cooled cookie and gently dip just the top surface into the icing. Let any excess drip off before turning it right-side up.
Let the icing dry completely before storing the cookies.
Lemon Iced Oatmeal Cookies
Ingredients
For the Cookies
- 1 cup + 1 tablespoon all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon zest from ~1 large lemon
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter 1 stick, softened
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 large egg room temperature
- 1/2 cup golden raisins finely chopped
For the Lemon Icing
- 3/4 cup confectioners' sugar sifted
- 1/4 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Method
- Rub lemon zest into granulated sugar to release oils.
- Beat softened butter, brown sugar, and zest-sugar mixture until smooth.
- Mix in lemon juice, vanilla, and egg until combined.
- Gradually add flour, oats, baking powder, baking soda, and salt. Mix until just combined.
- Fold in chopped raisins.
- Scoop dough into balls and chill for at least 2 hours.
- Preheat oven to 350F.
- Bake chilled dough balls for 14-15 minutes until edges are golden.
- Cool cookies on pan for 5 minutes, then transfer to wire rack.
- Whisk confectioners’ sugar, vanilla, and lemon juice for icing.
- Dip cooled cookie tops in icing, letting excess drip off.
- Let icing dry completely before storing.
