Your dough will start to come together and when this happens, add your egg yolk and mix (or pulse if using food processor) until there are no dry spots. I prefer to make my oat flour in a food processor and use my stand mixer for the rest.Īdd in your butter to your dry ingredients and mix until incorporated. You can use your food processor, stand mixer or use a hand mixer. In a bowl, add your oat flour, flour, sugar, salt, baking powder, baking soda, cinnamon, cardamom and nutmeg. It should not be completely smooth, there should be small pieces of pulverized oats. Allow to set before stacking.Make your oat flour by placing oats into food processor or blender and pulse until it is roughly ground. Gently dab the top of the cookies into the icing.Error on the side of too thick, as you can always add another drop or two of lemon juice as needed. Start with one tablespoon, and add more juice until the icing is the consitency of white glue. In a shallow bowl, mix powdered sugar and fresh lemon juice together.Cool on the baking sheet for three minutes, and then transfer to a cooling rack. Bake for 12-14 minutes, or until the edges are just golden. Scoop tablespoon sized balls onto the baking sheet (12 per sheet).Add flour, baking soda, salt, and oats and mix until a dough forms.In the bowl of an electric stand mixer, cream butter and lemon sugar together.Rub the zest into the sugar with your fingers to release the lemon oils and enhance the lemon flavor. Add granulated sugar to a small bowl, and zest lemon into the sugar.
Line a baking sheet with parchment paper. Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter. Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen Can't get enough? I’m sure you will love them so much you’ll want to share them with everyone you know. If you are ready for spring time and need a dose of sunshine, make these Ice Lemon Oatmeal Cookies. And lastly, we make the icing with just powdered sugar and fresh lemon juice. I might try leaving this out next time I make these… The icing is so good and tart, it may not be necessary. We want max lemon flavor here! Then we add a small amount of lemon extract to the cookie dough. All the oils are released from the peel and infuse the sugar. We make a lemon sugar by rubbing the zest of a lemon into sugar. The lemon flavor in these cookies comes from three sources. And if the icing dries out with time, just refresh it with the tiniest bit (a few drops!) of water and stir.
It will be helpful to make the icing in a shallow bowl. Once you have it slightly thinner than toothpaste, maybe like Elmer’s glue, gently dab the top of the cookie into the icing. So delicious! To get the icing to look just so, be intentional about the consistency when mixing the powdered sugar and lemon juice. Well more like a sweet, buttery, crisp cookie ready for anything…Īnd how fun is that crinkled icing on top? The sweet zing of lemon juice in that icing brings these cookies over the top. A typical oatmeal cookie is spiced with cinnamon, but if we leave that out, we have a perfectly blank slate. A lemon flavored oatmeal cookie? I know, you aren’t too sure. Made with lemons picked right off my neighbor’s tree, in fact. These Iced Lemon Oatmeal Cookies are the sweetest bites of pure Arizona sunshine.
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