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Lemon Iced Oatmeal Cookies

These are chewy oatmeal cookies made with lemon zest and finely chopped golden raisins, topped with a simple lemon icing.
Prep Time 20 minutes
Cook Time 15 minutes
Chill + Cooling Time 2 hours 30 minutes
Total Time 3 hours 5 minutes

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 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.

Notes

Chilling dough is crucial to prevent spreading. Cookies will firm up as they cool.