Ingredients
1 cup butter, softened2 cups sugar2 large eggs, room temperature2 teaspoons grated lemon zest3 tablespoons lemon juice2-3/4 cups all-purpose flour1 cup quick-cooking oats2 teaspoons baking powder1/4 teaspoon saltAdditional sugar
Preparation
In a large bowl, cream butter and sugar until light and fluffy. 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, 2 hours or until firm enough to shape.
Preheat oven to 375°. Shape level tablespoons of dough into balls; place 2 in. apart on parchment-lined baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten, redipping in sugar as needed.
Bake until edges are light brown, 6-8 minutes. Remove from pans to wire racks to cool.
