If you’ve ever wished oatmeal cookies could be just a little more festive and fun, I’ve got the perfect fix: my Iced Oatmeal Cookies Recipe. These cookies are the perfect balance of chewy oats and warm spices, with a sweet, glossy glaze that brings them over the top. I love serving these when friends stop by because they taste homemade but look like you put in that extra special effort.
What makes this Iced Oatmeal Cookies Recipe so worth your time is how approachable it is—no fancy ingredients, just simple pantry staples coming together for that classic comfort taste. You’ll find they’re a great snack to pack in lunchboxes or to enjoy with an afternoon tea or coffee. Plus, the glaze adds that nostalgic hint of sweetness without being overpowering, which makes every bite so satisfying.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples you likely already have on hand, making it easy to whip up anytime.
- Perfect Texture: The combination of rolled oats pulsed for texture gives these cookies a wonderful chew without being dense.
- Delicious Glaze: The vanilla glaze adds a light sweetness that beautifully balances the spices in the cookie.
- Great for Any Occasion: Whether it’s a casual snack or a treat for guests, these iced oatmeal cookies always impress.
Ingredients You’ll Need
The ingredients in this Iced Oatmeal Cookies Recipe come together to create a warm, cozy flavor profile. I especially love how the spices and oats blend perfectly, and prepping the oats in the food processor gives a delightful contrast in texture that really makes these cookies stand out.
- Old fashioned rolled oats: Pulsing these lightly in a food processor adds both texture and chewiness without being overwhelming.
- All-purpose flour: The base for the dough, I recommend fresh flour for the best dough structure.
- Cornstarch: Helps keep the cookies tender and soft—this little ingredient makes a big difference.
- Baking powder & baking soda: Your leavening agents here for that perfect lift and lightness.
- Salt, cinnamon, and ground nutmeg: The trio of seasonings that give these cookies their warm, classic spice flavor.
- Butter: Use softened butter for easy creaming with sugar and a rich flavor.
- Brown sugar and granulated sugar: Both add sweetness, but brown sugar adds moisture and depth.
- Egg: Binds the dough nicely and adds richness.
- Vanilla extract: The secret ingredient that enhances all the other flavors, both in dough and glaze.
- Powdered sugar (for glaze): Provides that smooth, sweet coating that sets perfectly on these cookies.
- Milk: Just enough to thin the glaze for dipping, I usually use whole milk but any kind works fine.
Variations
I love to mix things up a bit with this Iced Oatmeal Cookies Recipe depending on the season or what we have in the pantry. It’s a super flexible base that you can make your own.
- Add-Ins: My family goes crazy when I toss in some raisins or chopped walnuts for extra texture and flavor.
- Spice it Up: I sometimes add a pinch of ground ginger or cardamom for a festive twist during the holidays.
- Gluten-Free: Swap all-purpose flour for a gluten-free blend and ensure your oats are certified gluten-free if needed.
- Vegan Adaptation: You can replace butter with coconut oil and use a flax egg in place of the real egg to keep it plant-based.
How to Make Iced Oatmeal Cookies Recipe
Step 1: Prepare Your Oats and Dry Ingredients
Start by pulsing the oats in a food processor about 10 to 12 times. I like to keep it a nice mix of ground and whole oats to maintain that chewy texture. Then in a medium bowl, whisk together your oats with flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend of dry ingredients builds the flavor foundation for your cookies.
Step 2: Cream Butter and Sugars, Add Egg and Vanilla
In a large bowl or mixer, cream softened butter with brown and granulated sugar until it’s light and fluffy—this usually takes about 2 minutes on high speed. Then, lower the speed and mix in the egg and vanilla extract until just combined. This step is so satisfying—you’ll see the dough start to come together beautifully.
Step 3: Mix in Dry Ingredients and Chill
Gradually add the dry mix to your wet ingredients, mixing on low just until combined. Don’t overmix here, or the cookies may turn out tough. The dough will be pretty soft, so I recommend chilling it in the fridge for 20 to 30 minutes. Trust me, this makes rolling easier and improves texture as the ingredients rest.
Step 4: Form Cookies and Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Scoop out dough balls with a standard cookie scoop and space them on the sheet. Bake for about 10 to 14 minutes; I like mine on the crisp side, so I usually let them go the full 14 minutes. When you pull them out, let the cookies cool on the baking sheet for 3 minutes before moving them to a wire rack.
Step 5: Make the Glaze and Ice the Cookies
Once the cookies are completely cool, whisk together powdered sugar, vanilla, and milk until smooth. I usually dip just the tops of the cookies into the glaze then swirl them gently to get rid of excess. Let the glaze set for at least 30 minutes before indulging—this gives you that perfect, slightly crisp icing finish.
Pro Tips for Making Iced Oatmeal Cookies Recipe
- Pulse Oats Just Right: I learned that pulsing the oats too finely makes the texture mushy—keep a good mix of ground and whole oats for bite.
- Chill the Dough: Refrigerating the dough prevents spreading, so your cookies stay nicely shaped and easier to handle.
- Bake Until Edges Are Golden: For crispier cookies, watch the edges turn golden, but the centers can remain a bit soft.
- Glaze Consistency Matters: Too thin glaze drips off, too thick won’t spread evenly—add milk gradually until it’s just right for dipping.
How to Serve Iced Oatmeal Cookies Recipe
Garnishes
I like to keep garnishes simple but festive—sometimes a light sprinkle of cinnamon right after glazing adds a warm aroma and extra touch of flavor. For special occasions, a few finely chopped nuts or a drizzle of melted chocolate can really fancy them up.
Side Dishes
I often serve these iced oatmeal cookies with a cozy cup of chai or black tea, but they’re also fantastic alongside a glass of cold milk or even a scoop of vanilla ice cream for dessert.
Creative Ways to Present
For holiday parties or gift-giving, I place stacks of iced oatmeal cookies on decorative plates wrapped with cellophane and tied with rustic twine. Layering with parchment paper in between keeps the glaze intact and makes for a lovely presentation.
Make Ahead and Storage
Storing Leftovers
I usually store leftover iced oatmeal cookies in an airtight container at room temperature for up to 4 days. Keeping them separate with wax paper helps preserve the glaze and prevents sticking.
Freezing
If I want to stash some for later, I freeze the fully baked, cooled cookies (unglazed) on a tray first, then transfer them to a freezer bag. The glaze can be added after thawing for the best shine and texture.
Reheating
I gently warm chilled cookies in a low-temperature oven for a few minutes to bring back that fresh-baked feel. Just avoid heating glazed cookies too long or the icing can soften and lose its snap.
FAQs
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Can I use quick oats instead of rolled oats in this Iced Oatmeal Cookies Recipe?
While quick oats are finer and cook faster, I recommend sticking with old fashioned rolled oats pulsed lightly as directed. This helps maintain the signature chewy texture and prevents the cookies from becoming too dense or mushy.
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How do I store glazed oatmeal cookies without the icing getting sticky?
The best way is to let the glaze set completely before storing. Place parchment paper between stacked cookies inside an airtight container to prevent them from sticking together, and store at room temperature for up to a few days.
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Can I make the glaze dairy-free?
Absolutely! Swap the milk for any plant-based milk like almond or oat milk. Just keep an eye on the consistency and adjust as needed to get the glaze smooth and dippable.
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Why do you recommend chilling the dough before baking?
Chilling helps the dough firm up, which makes it easier to scoop and prevents the cookies from spreading too much during baking. It also helps the flavors meld together better.
Final Thoughts
This Iced Oatmeal Cookies Recipe has become one of my family’s favorites because it strikes such a wonderful balance between comforting and a little bit special. I love how straightforward it is, yet the glaze gives it that extra “wow” factor without fussing over complicated steps. If you’re looking for a cookie recipe that delivers texture, flavor, and a bit of sweetness in every bite, give this one a try—you’ll be so glad you did!
Print
Iced Oatmeal Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously crisp iced oatmeal cookies featuring a perfect blend of oats, warm spices, and a sweet vanilla glaze that sets beautifully on top. These cookies are easy to prepare, baked to golden perfection, and ideal for a cozy snack or dessert.
Ingredients
Cookie
- 1 cup old fashioned rolled oats
- 1 cup all-purpose flour plus 2 tbsp
- 1 tsp cornstarch
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 8 tbsp butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 1/2 tbsp milk
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or baking mats to ensure the cookies don’t stick.
- Process the Oats: Pour the oats into a food processor and pulse about 10-12 times to achieve a mix of ground and whole oats, giving the cookies a delightful texture.
- Mix Dry Ingredients: In a medium bowl, whisk together the processed oats, all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, cream the softened butter with brown sugar, white sugar, and vanilla extract on high speed for about 2 minutes until the mixture is light and fluffy.
- Add Egg and Combine: With the mixer on low speed, add the egg and mix until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined; the dough will be soft.
- Chill the Dough: Refrigerate the dough for 20-30 minutes to make it easier to handle and to let the flavors meld.
- Scoop and Bake: Using a standard cookie scoop, place balls of dough on the prepared baking sheets. Bake in the preheated oven for 10-14 minutes, aiming for a crisp texture by baking the full 14 minutes.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for 3 minutes before transferring them onto a wire rack to cool completely.
- Prepare the Glaze: While the cookies cool, whisk together powdered sugar, vanilla extract, and milk until smooth.
- Glaze the Cookies: Dip the tops of the cooled cookies into the glaze, swirling to remove any excess glaze, then allow them to set for about 30 minutes before serving.
Notes
- For a softer cookie, reduce bake time slightly.
- Refrigerating dough helps prevent spreading during baking.
- You can substitute the milk in the glaze with almond or oat milk for a dairy-free option.
- Store iced cookies in an airtight container at room temperature for up to 3 days.
- Ensure the cookies are completely cool before glazing to prevent the glaze from melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 172
- Sugar: 17g
- Sodium: 114mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 25mg
