Chewy interiors. Crispy edges. Crunchy, lemony sugar topping. These cookies are all that. Big beautiful lemon flavor from fresh zest plus Lemon Sugar. Such a sweet treat!
Time: 1 hr
Makes 2 Dozen CookiesRating
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Loading...| 1 cup butter, softened | |
| 2 cups sugar | |
| 2 large eggs, room temperature | |
| 2 tsp lemon zest | |
| 3 tablespoons lemon juice | |
| 2 tsp Tahitian Cookie Vanilla Extract | |
| 2-3/4 cups all-purpose flour | |
| 1 cup quick-cooking oats | |
| 2 tsp baking powder | |
| 1/4 tsp Baker's Salt | |
| Lemon Sugar |
| 1. | First, grind half of the oats in a blender or food processor until finely ground. Set aside. |
| 2. | In a stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest, lemon juice and Vanilla Extract. In another bowl, whisk flour, ground oats, whole oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape. |
| 3. | Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-lined baking sheets. |
| 4. | Coat bottom of a glass with cooking spray, then dip in Lemon Sugar. Press cookies with bottom of glass to flatten, re-dipping in sugar as needed. Bake until edges are light brown, 6-8 minutes. Remove from pans to wire racks to cool. |
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