Lemon Delights
Lemony sweet and kind of perfect.
I’m not sure you can ever have too much lemon in a dessert, and this recipe proves that. These lemon and oatmeal sugar cookies are wonderfully sweet and kind of perfect when you’re looking for a lighter tasting treat that isn’t loaded down with chocolate or caramel or nuts. And while you might wonder how much lemon flavour you’ll actually get from these simple ingredients, I promise these cookies will deliver. — CFG
Ingredients:
2 cups granulated sugar
1 cup butter, softened
2 large eggs at room temperature
1 lemon, zested
3 tbsp of lemon juice
2 1/2 cups all-purpose flour
1 1/4 cup of rolled oats
2 tsp baking powder
1/4 tsp salt
1/3 cup coarse/decorating sugar (yellow or white)
1 lemon zested
Directions:
Using a stand/hand mixer, cream together 2 cups of granulated sugar and 1 cup of softened butter until it is light and fluffy.
Beat in 2 room temperature eggs, one at a time. Add in the zest of one lemon and 3 tbsp of lemon juice. Blend until smooth.
In a separate mixing bowl blend together 2 1/2 cups of all-purpose flour, 1 1/4 cups of rolled oats, 2 tsp of baking powder, and 1/4 tsp of salt. Slowly add mixed dry ingredients into creamed sugar mixture and blend until fully incorporated.
Cover and refrigerate for ~90 minutes. The cookie batter will be quite firm to handle.
Preheat over to 375°F. Use an ice cream scoop to form cookie dough into balls and place ~2” apart on parchment-lined cookie sheets.
Place 1/3 cup of coarse decorating sugar in small bowl. Spray the bottom of a glass with cooking spray and press the glass into the sugar, then flatten the cookie dough ball with the glass. Repeat the process as necessary until all cookies have been flattened and pressed with sugar.
Bake cookies for ~8-10 minutes or until the edges are lightly browned. Remove cookies from the oven and sprinkle zest of remaining lemon on tops of cookies. Once cookies are cool enough to handle, place on wire racks to cool completely.
Serve and enjoy!
