Oatmeal Lemon Sandwich Cookies

by

Drop

POSTED Mon, 29 September 2014

Serves

20

Total Time

53 MINS

Calories

356

Traditional oatmeal cookies sandwiched together with a zesty lemon cream filling - the perfect combination of crunch and cream!

recipe-image

    INGREDIENTS


  • Rolled oats icon
    Rolled oats

    270 g (about 1 ¾ cups)

  • Plain flour icon
    Plain flour

    200 g (about 1 ½ cups)

  • Salt icon
    Salt

    1 teaspoon (about 6 g)

  • Ground cinnamon icon
    Ground cinnamon

    1 teaspoon (about 2.65 g)

  • Bicarbonate of soda icon
    Bicarbonate of soda

    ½ teaspoon (about 2.33 g)

  • Salted butter icon
    Salted butter

    280 g (about 1 ¼ cups)softened

  • Brown sugar icon
    Brown sugar

    200 g (about 1 cups)

  • Granulated sugar icon
    Granulated sugar

    100 g (about ½ cup)

  • Egg icon
    Egg

    1 (about 50 g)

  • Molasses icon
    Molasses

    1 tablespoon (about 21 g)

  • Vanilla extract icon
    Vanilla extract

    2 teaspoons (about 8.8 g)

  • Powdered sugar icon
    Powdered sugar

    360 g (about 3 cups)

  • Heavy cream icon
    Heavy cream

    3 tablespoons (about 45 g)

  • Lemon icon
    Lemon

    1 (about 58 g)zest of

    METHOD


  • 1. Pre-heat oven - 170°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add rolled oats, plain flour, salt, ground cinnamon and bicarbonate of soda to a clean large mixing bowl
  • 4. Whisk briefly and set aside
  • 5. Add salted butter, brown sugar and granulated sugar to a clean stand mixer bowl
  • 6. Cream together
  • 7. Add egg, molasses and vanilla extract to the dough
  • 8. Mix until smooth
  • 9. Transfer dry ingredients to dough gradually while mixing
  • 10. Scoop dough onto baking sheet
  • 11. Bake until golden brown - 10 min, 170°C
  • 12. Add salted butter and powdered sugar to a clean medium bowl
  • 13. Mix until fluffy
  • 14. Add heavy cream to the filling
  • 15. Add lemon to the filling
  • 16. Mix until smooth
  • 17. Assemble cookies

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