Iced Oatmeal Cookies Recipe

Introduction

Iced oatmeal cookies strike the perfect balance between chewy, hearty oats and a sweet, creamy glaze. This classic cookie recipe is easy to make and perfect for sharing or enjoying with a cup of tea.

Ingredients

• 2 cups (170g) old-fashioned whole rolled oats
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon (15ml) unsulphured or dark molasses
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (180g) sifted confectioners’ sugar*
• 1/4 teaspoon pure vanilla extract
• 1.5 – 2 Tablespoons milk

Instructions

1. Step 1: Pulse the oats in a food processor 10-12 times until you have a mix of chopped oats and oat flour.
2. Step 2: In a medium bowl, whisk together the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Step 3: In a large bowl, beat the butter, brown sugar, and granulated sugar on medium-high speed until creamy, about 2 minutes.
4. Step 4: Add the eggs, molasses, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the bowl as needed.
5. Step 5: Mix the dry ingredients into the wet on low speed until just combined. Dough will be thick and sticky. Cover and chill for at least 45 minutes or up to 4 days. If chilled longer than a few hours, let dough sit at room temperature for 30 minutes before baking.
6. Step 6: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
7. Step 7: Scoop about 1.5 tablespoons dough per cookie and place 3 inches apart on prepared sheets. Bake 11-12 minutes until edges are lightly browned; centers will be soft.
8. Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Step 9: For the icing, combine sifted confectioners’ sugar, vanilla extract, and 1 tablespoon milk in a medium bowl. Whisk lightly with a fork.
10. Step 10: Add just enough milk (about 1 more tablespoon) to make a very thick icing. Lightly dip cookie tops into icing. Let icing set for a few hours before serving or stacking.

Tips & Variations

• Pulse oats to achieve varied texture; don’t over-process into fine flour for best chewiness.
• Use unsulphured molasses for a richer flavor compared to blackstrap molasses.
• For a fun twist, stir in ½ cup raisins or chopped nuts before chilling the dough.

Storage

Store iced cookies covered at room temperature for up to 3 days or in the refrigerator for up to 10 days. Allow cookies to come to room temperature before serving for the best texture. The icing will firm up nicely after a few hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough in an airtight container for up to 3 months. Thaw overnight in the refrigerator before baking.

What if I don’t have molasses?

You can substitute with honey or dark corn syrup, but the flavor will be slightly different. Molasses adds a distinct richness to these cookies.

Iced Oatmeal Cookies Recipe

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4.5 from 57 reviews

Delicious and chewy iced oatmeal cookies with a perfect blend of spices and a thick, sweet icing. These cookies feature a mix of rolled oats and oat flour for varied texture, enhanced with cinnamon and nutmeg, and are topped with a rich vanilla confectioners’ sugar glaze. Ideal for gifting or enjoying with a cup of tea.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups (170g) old-fashioned whole rolled oats
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Wet Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap)
• 2 teaspoons pure vanilla extract

Icing

• 1 and 1/2 cups (180g) sifted confectioners’ sugar
• 1/4 teaspoon pure vanilla extract
• 1.5 – 2 Tablespoons milk

Instructions

1. Pulse the oats: Pulse the old-fashioned oats in a food processor 10-12 times until you get a mix of chopped oats and some oat flour for textural variety.
2. Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
3. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand or stand mixer on medium-high speed until light and creamy, about 2 minutes.
4. Add eggs and flavorings: Beat in the eggs, molasses, and vanilla extract on high speed until fully combined, about 1 minute. Scrape down the bowl as needed and mix again to ensure even incorporation.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The cookie dough will be thick and sticky.
6. Chill the dough: Cover the dough and refrigerate for at least 45 minutes, up to 4 days. If chilled longer than a few hours, allow to sit at room temperature for 30 minutes before scooping as the dough will harden.
7. Preheat the oven and prepare pans: Heat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
8. Scoop and bake cookies: Scoop about 1.5 tablespoons of dough per cookie and place them 3 inches apart on the prepared sheets. Bake for 11-12 minutes until edges are lightly browned but centers remain soft.
9. Cool cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
10. Make the icing: In a medium bowl, whisk sifted confectioners’ sugar with vanilla extract and 1 tablespoon of milk. Add extra milk, a little at a time (about 1 more tablespoon), until you achieve a very thick icing.
11. Ice the cookies: Lightly dip the tops of cooled cookies into the thick icing. Allow icing to set for a few hours; this will make stacking and gifting easy.
12. Storage: Store cookies covered at room temperature for up to 3 days or refrigerate for up to 10 days to maintain freshness.

Notes

• Ensure the butter is softened to room temperature for easier creaming.
• Pulsing the oats provides a great texture contrast in the cookies.
• Use unsulphured or dark molasses for best flavor; avoid blackstrap molasses.
• Let chilled dough warm slightly before scooping if refrigerated longer than a few hours to make handling easier.
• The icing should be very thick—adjust milk incrementally to avoid a runny glaze.
• Cookies are best enjoyed after the icing fully sets, about a few hours.
• Store in an airtight container to preserve softness and flavor.

Keywords: iced oatmeal cookies, oatmeal cookies, cinnamon cookies, spiced cookies, molasses cookies, iced cookies