There’s just something magical about Iced Oatmeal Cookies: the way the sweet vanilla glaze hugs the nooks and crannies of a chewy, lightly spiced oat cookie instantly brings you back to a simpler time. These classic cookies offer the perfect balance of warmth from cinnamon, toastiness from oats, and a sweet, crackly icing that looks as beautiful as it tastes. You truly don’t need a special occasion to bake them, but they always seem to make ordinary moments feel a little more special!
Ingredients You’ll Need
Baking Iced Oatmeal Cookies is delightfully straightforward: every ingredient plays a crucial role, from the earthy oats that bring heartiness to the silky vanilla icing that adds just the right amount of sweetness. Gather everything before you begin, and you’ll be halfway to cookie bliss.
- Old-fashioned rolled oats: Use classic rolled oats for texture; pulsing them slightly gives a tender chew but keeps the homey feel.
- All-purpose flour: This is the sturdy backbone of the cookie, giving just enough structure to hold the oats and keep cookies soft.
- Baking powder: Adds gentle lift for a light, cake-like texture without being too puffy.
- Baking soda: Ensures a perfect spread and gives subtle crispiness to the cookie edges.
- Ground cinnamon: The heartwarming spice that infuses every bite with nostalgia.
- Salt: Just a small amount brightens up all the flavors and tempers the sweetness.
- Unsalted butter, softened: Adds rich flavor and guarantees a melt-in-your-mouth crumb; make sure it’s room temperature for creaming.
- Light brown sugar, packed: Deepens the flavor and creates a moist, chewy texture thanks to its molasses content.
- Granulated sugar: Balances the brown sugar and helps the cookies crisp up just a touch.
- Large egg: Binds the dough together and gives just enough richness.
- Vanilla extract: Essential both in the dough and the icing for true classic cookie flavor.
- Powdered sugar (for icing): Whips up into a perfectly smooth, sweet glaze that hardens beautifully.
- Milk or cream (for icing): Adjusts the consistency of your icing; a little goes a long way for that dreamy drizzle.
- Extra vanilla extract (for icing): Rounds out the glaze with a gentle sweetness and aromatic lift.
How to Make Iced Oatmeal Cookies
Step 1: Prep Your Oven and Baking Sheet
Let’s get started by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures your cookies bake evenly and release easily — no sticking, just perfectly golden bottoms every time.
Step 2: Pulse the Oats
Measure out your old-fashioned rolled oats and give them a quick whirl in a food processor for about 5-10 seconds. You’re not turning them into flour; just a quick pulse to break them up slightly. This gives your Iced Oatmeal Cookies their signature texture: hearty yet tender.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together your pulsed oats, flour, baking powder, baking soda, cinnamon, and salt. Everything gets evenly distributed now, so you don’t find any surprise pockets of spice or leavening later — just pure, consistent oatmeal goodness.
Step 4: Cream the Butter and Sugars
In a large bowl, beat your softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This aerates the dough, creating a cookie with just the right amount of chew. Then, mix in the egg and vanilla extract — don’t forget to scrape the sides of your bowl!
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients into your butter mixture. Stir until everything is just combined — over-mixing can make the cookies tough, and we want every bite to stay soft and delightful.
Step 6: Shape and Bake the Cookies
Scoop out tablespoon-sized balls of dough, place them on your prepared baking sheet about 2 inches apart, and gently flatten each one with your fingers. Bake for 10–12 minutes, just until the edges are lightly golden. If you love a crispier edge, add an extra minute or two!
Step 7: Cool Completely
Allow the cookies to cool on the baking sheet for about 5 minutes (they’ll finish setting), then move them to a wire rack. Resist the urge to ice them until they’ve cooled completely, so the glaze stays bright white on top.
Step 8: Whip Up the Icing
In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until it’s smooth and a little thick — it should slowly ribbon off your spoon. Dip each cooled cookie upside down into the icing, or use a spoon to artistically drizzle it over the tops. Let the icing firm up before diving in!
How to Serve Iced Oatmeal Cookies
Garnishes
While classic Iced Oatmeal Cookies rarely need anything extra, a sprinkle of freshly ground cinnamon or a dusting of nutmeg right on top of the wet icing adds an aromatic spark and a lovely, rustic look. You could even try a light pinch of sea salt for a modern twist!
Side Dishes
Pair these cookies with a cold glass of milk for the ultimate nostalgic treat, or serve alongside a warm mug of coffee, tea, or even chai. If you’re feeling truly decadent, pile them next to a scoop of vanilla ice cream or as part of a cookie platter with fruit and nuts.
Creative Ways to Present
Iced Oatmeal Cookies make gorgeous gifts! Pack them in a clear cellophane bag with a ribbon, layer them in a pastry box, or stack them in a mason jar for an adorable homemade present. At holiday gatherings, arrange them on a tiered tray, or even let kids help dip and decorate the cookies with extra icing styles.
Make Ahead and Storage
Storing Leftovers
To keep your Iced Oatmeal Cookies chewy and fresh, store them in an airtight container at room temperature for up to 5 days. If you live in a humid climate, tuck a small piece of bread into the container to help maintain their ideal texture — the cookies stay soft, not soggy!
Freezing
These cookies freeze beautifully, both iced and un-iced. Layer cooled cookies between sheets of parchment in a freezer-safe container or bag, and freeze for up to 2 months. For best results, freeze the cookies plain and add the icing after thawing.
Reheating
If you prefer your Iced Oatmeal Cookies just-baked warm, pop them in a 300°F oven for about 3-4 minutes, or in the microwave for about 10 seconds. If they’re iced, just be aware the glaze may soften a bit with reheating, but the flavor stays irresistible.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats give Iced Oatmeal Cookies their signature chewy texture, but if you only have quick oats, they’ll still work in a pinch. Just know your cookies may spread a little more and be slightly less hearty.
How do I know when the cookies are done baking?
Watch for the edges to turn lightly golden but the centers should still look a bit soft. They’ll continue cooking a bit on the baking sheet as they cool, resulting in that perfect balance of crispy edges and chewy middles.
Can I add raisins or nuts to the dough?
Absolutely! Raisins, chopped walnuts, or pecans are delicious additions — fold them in right before shaping the dough balls. Just keep it to about 1/2 cup of add-ins so the cookies hold together perfectly.
Is it possible to make these Iced Oatmeal Cookies gluten free?
Yes, you can swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour, and be sure your oats are certified gluten free. The results will be a tad more delicate, but every bit as tasty.
Can I make the icing ahead of time?
You can mix up the icing several hours before you need it. Cover it tightly and store in the refrigerator. If it thickens too much, just stir in a splash of milk until it’s smooth again before icing your Iced Oatmeal Cookies.
Final Thoughts
Whether you’re baking for a crowd, a cozy afternoon snack, or to bring a bit of nostalgia back to your kitchen, these Iced Oatmeal Cookies always deliver. The joy of sharing a batch is only matched by sneaking just one more, still-warm from the oven. So go ahead and give them a try — you’ll fall in love with that first frosted bite!
Print
Iced Oatmeal Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Iced Oatmeal Cookies are a delightful treat with a perfect blend of oats and warm spices, topped with a sweet vanilla icing. They are soft, chewy, and full of comforting flavors.
Ingredients
Cookies:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the icing:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: Pulse the oats in a food processor briefly. In a bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, and salt.
- Make the cookie dough: Cream butter with sugars until fluffy. Add egg and vanilla. Gradually mix in dry ingredients.
- Bake the cookies: Scoop dough onto baking sheet, flatten, and bake for 10–12 minutes.
- Ice the cookies: Mix powdered sugar, milk, and vanilla. Dip or drizzle over cooled cookies.
Notes
- For a crispier texture, bake for an extra 1–2 minutes.
- Add a pinch of nutmeg for extra warmth.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
