Lemon Iced Oatmeal Cookies
Lemon iced oatmeal cookies made with fresh lemons, brown sugar, and golden raisins, then topped with a zingy lemon icing.
Servings: 22 cookies
Ingredients
Lemon Oatmeal Cookies
- 266 grams all purpose flour 10.5-11% protein
- 240 grams old fashioned whole oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 50 grams granulated sugar
- 2 tablespoons fresh lemon zest *zest of two lemons
- 275 grams light brown sugar
- 227 grams unsalted European style butter (82% butterfat) softened at room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 2 large eggs room temperature
- 128 grams golden raisins finely chopped or blitzed in food processor
Lemon Icing
- 165 grams confectioners sugar sifted
- ½ teaspoon vanilla extract
- 2 tablespoons fresh lemon juice *more if needed
Instructions
Lemon Oatmeal Cookies
- In a medium bowl hand whisk together the flour, oats, salt, baking powder, and baking soda. Set aside.266 grams all purpose flour, 240 grams old fashioned whole oats, ½ teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoon 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.50 grams granulated sugar, 2 tablespoons fresh lemon zest, 275 grams light brown sugar, 227 grams 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.1 tablespoon fresh lemon juice, 1 teaspoon vanilla bean paste or pure vanilla extract, 2 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.128 grams 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.165 grams confectioners sugar, ½ teaspoon vanilla extract, 2 tablespoons 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.
Notes
Ingredients Used:
*Weighing flour is how I test all my recipes. The measurement I use: 1 cup of flour equals 125 grams. Please note that this amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. *Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
- Flour- Gold Medal Flour, protein of 10.5-11%
- Butter- President Unsalted, European style butter, 82% butterfat
*Weighing flour is how I test all my recipes. The measurement I use: 1 cup of flour equals 125 grams. Please note that this amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. *Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.