Lemon Oatmeal Cookies

These lemon oatmeal cookies surprised me in the best way. I’ll be honest — I wasn’t sure how well lemon and oats would work together. But one bite and I was hooked. They’re crisp around the edges, lightly chewy in the middle, and packed with a bright, lemony zing that makes them stand out from the usual cookie crowd.

And here’s the kicker: no eggs. Not one. I had to double-check the first time I made them because I thought I missed something. But nope, the dough comes together beautifully — and bakes up into thin, crispy cookies that melt in your mouth.

If you’re looking for a cookie that’s light, citrusy, and not overly sweet, these are it.

Ingredients You’ll Need

1 cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
1 cup butter (I use salted; if you don’t, add another ¼ tsp of salt)
1⅓ cups granulated sugar, divided
1 teaspoon lemon extract (don’t skip this — it gives the cookies their bold lemon flavor)
Zest of 1 medium lemon
1½ cups old-fashioned rolled oats (for texture and chew)

Let’s Make Them!

Start by creaming the butter and 1 cup of sugar in your mixer. It should be pale and fluffy — give it a good 4–5 minutes. This helps create that perfect crisp-meets-chewy texture.

Next, mix in the lemon extract and zest. If your kitchen’s already smelling amazing, you’re doing it right.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined. Then stir in the oats.

Now, here’s a little trick: the dough can be a bit soft, so I like to chill it for 10–15 minutes while I preheat the oven to 350°F. It’s not required, but it helps keep the cookies from overspreading.

Scoop out dough using a tablespoon or small cookie scoop, and roll it into balls. Place them 2½ to 3 inches apart on a parchment-lined baking sheet — they spread quite a bit!

Dip the bottom of a drinking glass in water, then into the reserved ⅓ cup sugar, and gently press each dough ball to flatten it just a bit. Repeat between every cookie or two.

Bake for 12 minutes, or until the edges are just turning golden brown. Let them cool on the tray for a couple of minutes before transferring to a rack.

Quick Tips Before You Start

No eggs. Yep, really. Don’t email me asking if it’s a mistake.
Do a test cookie first. If it spreads too much, add a tablespoon more flour to the dough.
Use a small scoop. These cookies spread big, so smaller dough balls work best.
Refresh your glass in sugar often. That sparkly top is worth the extra second.

Make It Your Own

Want to play around with the recipe? Here are a few fun swaps:

Add white chocolate chips for a sweeter cookie
Swap lemon extract for orange or almond if you want to change the flavor profile
Mix in a few tablespoons of shredded coconut for a tropical vibe
Use Meyer lemons for a milder citrus taste

Storage & Leftovers

Once cooled, store the cookies in an airtight container at room temp for up to 5–6 days. They stay crisp and flavorful.

They also freeze beautifully. Just cool them completely, layer between parchment paper, and freeze in a zip-top bag. Re-crisp in a 300°F oven for a few minutes if desired.

What to Serve With Them

These cookies go perfectly with:

A scoop of raspberry or lemon sorbet
Fresh berries and whipped cream
A hot cup of tea (Earl Grey is a favorite with the lemon!)

Real Talk

What I love most about these cookies is how different they are. They’re light but satisfying, crisp without being dry, and just lemony enough to wake up your tastebuds. And since there are no eggs involved, they come together fast — no need to worry about whether you’ve got any in the fridge.

One Last Tip

Make a double batch. These go quick. I’ve taken them to brunch, packed them in lunchboxes, and gifted them to friends — they’re always a hit.

Lemon Oatmeal Cookies

Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: ~30 minutes
Yield: About 2½ dozen cookies
Tools Needed: Stand mixer or hand mixer, two mixing bowls, zester, cookie scoop, parchment paper, flat-bottom glass

Ingredients

1 cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
1 cup butter (softened)
1⅓ cups granulated sugar (reserve ⅓ cup for pressing)
1 teaspoon lemon extract
Zest of 1 medium lemon
1½ cups old-fashioned oats

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream butter and sugar: In a stand mixer, beat butter and 1 cup sugar for 4–5 minutes until light and fluffy.
Add lemon: Mix in lemon extract and zest until fully blended.
Combine: Gradually mix in the dry ingredients on low speed until just combined.
Add oats: Stir in the oats until fully incorporated.
Form dough balls: Scoop tablespoon-sized portions of dough and roll into balls. Place them 2½ inches apart on your baking sheet.
Sugar press: Dip the bottom of a flat glass into water, then into the reserved ⅓ cup sugar. Gently press each dough ball to flatten slightly.
Bake: Bake for 12 minutes, or until the edges begin to turn golden.
Cool: Let cookies cool on the tray for 2–3 minutes before moving to a wire rack to cool completely.