Lemon Oatmeal Lace Cookies
These wafer-thin oatmeal cookies have a hint of lemon flavor. They are buttery and delicate and melt in your mouth.
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Servings: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 3/4 tbsp baking soda
- 1/4 teaspoon salt
- 1 cup butter - softened at room temperature
- 1-1/3 cup sugar
- 1 tbsp fresh lemon juice
- zest from 1 lemon
- 1-1/2 cups oats
- 1/4 cup sliced almonds and extra for decorating
Instructions
- Preheat oven to 350°.
- Mix flour, baking soda, and salt in a medium-sized bowl and set aside.
- Mix butter, sugar, lemon juice, and lemon zest until smooth and creamy.
- Fold in oatmeal and almonds.
- Cover and refrigerate dough for 1 hour.
- Use a cookie scoop to make evenly-sized round cookies.
- Leave a bit of room between the cookies because they do spread out a bit.
- Top with almonds slices in a flower design if desired.
- Bake for 12-14 minutes.
- Once the cookies come out of the oven, let them sit on the cookie sheet for 15 minutes before moving them to a cooling rack or a plate. The center needs time to set before they are moved.
Notes
How to Freeze Cookies
These cookies are extremely easy to freeze and reheat. I make a large batch, freeze them for up to 4 months, and pull out a few whenever we have a craving for homemade cookies.
- Scoop the cookie dough onto a parchment paper-covered cookie sheet.
- Place them close together but not touching.
- Freeze for 6-8 hours or overnight.
- Transfer them to a ziptop bag, close tightly, and freeze for up to four months.
- To reheat, preheat the oven to 350° and bake for 14 - 16 minutes.
- After baking, they need to sit for 15 minutes on the baking sheet before moving them.
- Be sure to chill the dough for 1 hour before baking.
- Also, be sure to let the cookies sit on the cookies sheet for 15 minutes once they come out of the oven. They are delicate when hot and the centers need to set before moving them.
- Serve the cookies as is or drizzle them with chocolate for a fancier look.