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Glazed Lemon Vanilla Oatmeal Cookies

Unbelievable, soft oatmeal cookies made with fresh lemon zest for a nice citrus burst. These cookies are topped with delicious lemon vanilla glaze that's made with lemon zest and vanilla bean.
Course Cookies
Cuisine American
Keyword lemon, oatmeal cookies
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 20 -25
Author Lyuba Brooke

Ingredients

  • Cookies:
  • 1 cup unsalted butter room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white granulated sugar
  • 2 eggs room temperature
  • 1 1/4 cup all purpose flour
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 3 cups old fashioned oats
  • Zest from 1 1/2 lemons
  • Glaze:
  • 1 vanilla bean
  • 1 cup powder sugar
  • 2 1/2 Tbsp heavy cream
  • Zest from 1/2 lemon

Instructions

  1. Preheat oven to 350 and line a cookie baking sheet with parchment paper.
  2. Beat butter on medium-high speed until light and fluffy. Add both sugars and beat for another minute.
  3. Add eggs, one at a time, mixing well after each addition. Scrape sides and bottom of the bowl.
  4. Add vanilla extract, flour, baking soda and salt. Mix it in on low speed just until incorporated.
  5. Add oats, while still on low speed, just until incorporated.
  6. Add lemon zest and mix until evenly mixed throughout.
  7. Scoop cookie dough and roll about an inch sized balls. Place cookies on parchment paper, about two inches apart. Press very lightly to flatten cookies just a little bit.
  8. Bake for 9-11 minutes.
  9. While cookies are baking, prepare the glaze. Scrape vanilla bean seeds into heavy cream and mix well. Warm up heavy cream but not too hot. Add powder sugar to a shallow bowl and add lemon zest. Whisk in heavy cream mixture slowly, until all smooth. Drizzle warm cookies.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.