This is an especially fun recipe to make with kids because they can roll the dough into balls and flatten them on the baking sheets. The lemon and oatmeal are a nice addition to traditional sugar cookies.
—SUSAN MARSHALL COLORADO SPRINGS, CO
PREP: 30 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 6 DOZEN
1 cup butter, softened
2 cups sugar
2 large eggs
2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 3/4 cups all-purpose flour
1 cup quick-cooking oats
2 teaspoons baking powder
1/4 teaspoon salt
Additional sugar
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon peel and lemon juice. In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape.
2. Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment paper-lined baking sheets. Coat the bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed.
3. Bake 6-8 minutes or until edges are light brown. Remove from pans to wire racks to cool.