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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/iced-oatmeal-cookies-recipe/