Pucker Up: Lemon Oatmeal Creme CookiesSource Crumb

Pucker Up: Lemon Oatmeal Creme Cookies

Serving 30 people

22 min


  • baking soda ½ tsp baking soda
  • brown sugar 1 cup packed brown sugar
  • butter ¼ cup butter, softened
  • egg 1 egg
  • flour 1¼ cups all-purpose flour
  • fresh nutmeg ½ tsp fresh grated nutmeg
  • icing sugar 2 cups icing sugar
  • lemon juice 1 tbsp lemon juice
  • lemon zest 2 tsp lemon zest
  • old-fashioned oats 1¾ cups old-fashioned oats
  • salt ½ tsp salt
  • vanilla extract 1 tsp vanilla extract
Add to Shoping List
Order Ingredients Now

How to make it

  1. Preheat oven to 375F and line a large baking sheet with parchment paper.In a large bowl, beat together the sugar and butter until combined.
  2. Add the egg and vanilla extract, and beat until smooth and combined. Stir in the oats, flour, baking soda, nutmeg, and salt, and stir until the dough comes together.Using your hands, roll the dough into " balls. Arrange on the prepared baking sheet, spacing 2 inches apart, then flatten slightly with your hand.
  3. Bake the cookies in preheated oven for 5-7 minutes, or until set and lightly golden around the edges.
  4. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool off completely.In a large bowl, beat together the butter, lemon juice and lemon zest. Gradually beat in the icing sugar until you have a fluffy, spreadable frosting. If the frosting is too thick or too runny, add more icing sugar or lemon juice as needed to achieve the right consistency.To assemble the cookies, spread a generous dollop of frosting onto the bottom of a cooled cookie, and top off with a second cookie to make a sandwich. Repeat with the remainig cookies.
  5. Transfer to an airtgiht container and let sit for at least an hour to allow the frosting to set up and soften the cookies, then devour.