Lemon Cowboy Cookies are chewy lemon cookies made with oatmeal, crispy rice cereal, flaked coconut, and diced candied lemon peel. These cookies have chewy centers studded with candied lemon bits and crisp, golden edges.
Have you tried cowboy cookies—sometimes called ranger cookies? They’re hearty cookies packed with oats, crisp rice cereal, coconut and often nuts or chocolate. Originally, these dense, energy-rich cookies were ideal for packing on the trail. The extra ingredients helped sustain riders through long days and gave the cookies satisfying texture and flavor.
This lemon variation is a non-traditional twist, but the bright citrus really works. Lemon extract flavors the dough while diced candied lemon peel adds sweet, chewy pops of lemon in every bite. The combination of crunchy edges and tender centers makes these cookies irresistible.
Let’s talk about ingredients
This recipe doubles down on lemon flavor: lemon extract in the dough plus candied lemon peel folded into the batter. Candied lemon peel can usually be found from specialty suppliers or online. The diced peel provides texture and a concentrated lemon note that complements the oats and coconut.
The recipe uses a combination of butter and vegetable shortening. Butter gives rich flavor, while shortening helps the cookies hold their shape and limits spreading, which is useful here. For best results, don’t substitute both fats at once—using both as written ensures the intended texture and appearance.
Helpful hint: let cookie sheets cool completely between batches. Placing dough on a warm sheet will cause cookies to spread more and bake thinner.
Coconut is flexible: use sweetened, unsweetened, or toasted flaked coconut depending on preference. If you dislike coconut, omit it and increase the oats to 1 cup to maintain the cookie structure and texture.
Lemon Cowboy Cookies
10
12
22
3 1/2 dozen
Amy D
Ingredients
- 1/2 cup butter (softened to room temperature)
- 1/2 cup vegetable shortening
- 2/3 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 teaspoons lemon extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups crisp rice cereal
- 1/2 cup unsweetened flaked coconut*
- 1/2 cup candied diced lemon peel
- 1/2 cup rolled oats
Instructions
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Preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
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In a large bowl, cream together the butter and vegetable shortening. Add the brown sugar and white sugar and beat until light and fluffy. Add the eggs and lemon extract, mixing until fully incorporated.
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In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture and mix until combined, scraping the bowl as needed.
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Fold in the crisp rice cereal, coconut, candied lemon peel, and oats until evenly distributed.
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Roll dough into balls about 1.5 inches in diameter and place on prepared sheets at least 2 inches apart.
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Bake at 350°F for 9–11 minutes, or until the edges begin to turn golden. Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Notes
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