Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 2 tsp. grated lemon zest
- 3 Tbsp. lemon juice
- 2 3/4 cups flour
- 1 cup quick-cooking oats
- 2 tsp. baking powder
- 1/4 tsp. salt
- Additional sugar
Directions:
- In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in eggs, lemon zest and lemon juice.
- In another bowl, whisk flour, oats, baking powder and salt; gradually beat into creamed mixture.
- Refrigerate, covered, for 2 hours or until firm enough to shape.
- Preheat oven to 375 F.
- Shape level tablespoons of dough into balls; place 2 inches apart on parchment-lined baking sheets.
- Coat bottom of a glass with cooking spray, and then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed.
- Bake until edges are light brown, 6 to 8 minutes. Remove from pans to wire racks to cool.
