Makes: 20–24 cookies (using a 2 Tbsp scoop)

Ingredients

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1 cup (226 g) unsalted butter, softened

1¼ cups (250 g) granulated sugar

1 large egg

1 egg yolk

2 tsp vanilla extract

2 Tbsp fresh lemon juice

Zest of 2 lemons

2½ cups (300 g) all-purpose flour

1½ cups (135 g) old-fashioned oats

1 tsp baking soda

½ tsp baking powder

½ tsp salt

Optional: ¼ tsp almond extract (just enough to enhance the lemon)

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For rolling:

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½ cup granulated sugar

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Optional Lemon Glaze

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1 cup powdered sugar

2–3 Tbsp fresh lemon juice

½ tsp lemon zest

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Instructions

1. Cream butter and sugar for 3–4 minutes until light and fluffy.

2. Beat in the egg and egg yolk, then add vanilla, lemon juice, lemon zest, and almond extract (if using).

3. In a separate bowl, whisk together the flour, oats, baking soda, baking powder, and salt.

4. Mix the dry ingredients into the wet ingredients just until combined.

5. Chill the dough for 30–60 minutes.

6. Scoop with a 2 Tbsp cookie scoop and roll each ball in granulated sugar.

7. Bake at 350°F (175°C) for 10–12 minutes, until the edges are set but the centers still look slightly underdone.

8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

9. Once completely cool, drizzle with the lemon glaze if desired.

Tips

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For extra lemon flavor, rub the lemon zest into the sugar before creaming with the butter.

Old-fashioned oats give a chewier texture. Quick oats work if you prefer a softer cookie.

Don’t overbake—the cookies will continue setting as they cool.

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Variations

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Add ½ cup white chocolate chips for a lemon-cream flavor.

Fold in ½ cup dried blueberries or cranberries.

Sprinkle with coarse sanding sugar before baking for a little sparkle and crunch.

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Based on recipes you’ve liked before, I think you’d especially enjoy these with a thin lemon glaze and coarse sparkling sugar on top after the glaze sets. It gives them a bakery-style finish without making them overly sweet.