I absolutely love sharing this Iced Oatmeal Cookies Recipe because it strikes that perfect balance between classic comfort and a refreshing twist. These cookies are chewy on the inside with a delightful crispness on the edges, thanks to the oats, and the smooth vanilla icing adds just enough sweetness without overpowering the spices. Whenever I’m craving something nostalgic but still a little special, this recipe is my go-to, especially for afternoon tea or a cozy weekend treat.
What makes this Iced Oatmeal Cookies Recipe really shine is how approachable it is. You don’t need to be a baking wizard to pull off bakery-level results at home — I found that using a food processor speeds everything up and ensures the butter gets perfectly mixed in. Plus, the dough can chill while you tidy up or prep other dishes, making it a fantastic choice when you want baking that fits seamlessly into a busy day.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples you probably already have, making it easy to whip up anytime.
- Perfect Texture: Chewy oats with a crisp edge that are absolutely irresistible fresh out of the oven.
- Elegant Icing: The smooth vanilla glaze adds a classy touch without being too sweet.
- Make-Ahead Friendly: The dough can chill well ahead, making it ideal for planning ahead or quick baking sessions.
Ingredients You’ll Need
Everything in this Iced Oatmeal Cookies Recipe works in harmony — the oats bring hearty chewiness, while the warm spices play off the sweet brown sugar beautifully. I recommend using old-fashioned rolled oats for that perfect texture and a good-quality vanilla for the icing to really make the flavors pop.
- Old-fashioned rolled oats: These give the cookies a chewy texture; quick oats won’t hold up as well here.
- Brown sugar: Adds moisture and a rich caramel flavor; I prefer dark brown sugar for deeper taste.
- All-purpose flour: The base of the dough, make sure to spoon and level for accuracy.
- Kosher salt: Balances sweetness and intensifies flavors.
- Baking soda and baking powder: Work together to give the cookies just the right lift and tenderness.
- Ground cinnamon: Brings warmth and complements the oats perfectly.
- Freshly grated nutmeg: A small but mighty addition that brightens the spice mix.
- Cold unsalted butter: Firm cubes help create a tender crumb and flakiness.
- Large egg yolk: Adds richness and works as a binder.
- Large egg white (for icing): Creates that glossy icing that sets beautifully.
- Powdered sugar: Sweetens and thickens the icing smoothly.
- Pure vanilla extract: Essential for that fragrant, mellow sweetness in the glaze.
Variations
I love how versatile this Iced Oatmeal Cookies Recipe is — it’s easy to tweak to fit your mood or pantry. Personally, I’ve tried adding mix-ins like raisins or chopped nuts for a little fun texture, but the original version always feels just right when a simpler cookie craving hits.
- Raisin Upgrade: Adding a handful of raisins gives the cookies a chewy burst of fruity sweetness that my family absolutely adores.
- Nutty Twist: Chopped walnuts or pecans stir in nicely if you want extra crunch; I recommend toasting them lightly first to boost flavor.
- Spice It Up: Add a pinch of ground cloves or ginger for a more complex spice profile that’s perfect in autumn.
- Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend with xanthan gum to keep that chewy texture intact.
How to Make Iced Oatmeal Cookies Recipe
Step 1: Turn Oats Into Flour and Mix the Dough
Begin by pulsing your rolled oats in a food processor until they transform into a flour-like consistency — this is the base for your dough. Next, add brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and pulse briefly just to mix. Toss in the cold butter cubes and pulse until the dough starts to clump and pull away from the sides. Finally, add in the egg yolk and pulse until the dough comes together with no dry spots. This step is crucial; if your butter gets too soft, your dough won’t have the right texture, so keep it chilled until ready to use.
Step 2: Shape, Chill, and Slice
Turn the dough onto a sheet of plastic wrap and shape it into a 10-inch log about 1 1/2 inches thick. Wrap it tightly and chill for at least 3 hours — I sometimes leave mine overnight, which I’ve found really deepens the flavor and makes slicing easier. When chilled, use a sharp, thin knife to slice into rounds just under 1/2 inch thick. Try to make your slices even so the cookies bake uniformly.
Step 3: Bake the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the sliced dough rounds about 2 inches apart on the baking sheets. Bake for 12 minutes or until golden around the edges but still slightly soft in the center — they firm up as they cool, so be careful not to over-bake. Cool them completely on a wire rack before you move onto icing to avoid melting the icing later.
Step 4: Make and Apply the Icing
Mix the egg white, powdered sugar, vanilla extract, and salt using a handheld mixer until thick and smooth. Blend in a teaspoon of water to get the right dipping consistency. One at a time, gently kiss the top of each cooled cookie into the icing — you want the tops lightly coated, not submerged. Let excess icing drip off, then place cookies back on the wire rack to dry completely, about 1 hour. If the icing firms too much as you go, just stir in a few drops of water to loosen it.
Pro Tips for Making Iced Oatmeal Cookies Recipe
- Keep Butter Cold: Using cold butter cubes helps create a tender, flaky dough that holds its shape well.
- Chill Dough Fully: I learned chilling the dough for at least 3 hours prevents spreading and makes slicing much cleaner.
- Thin Knife for Neat Slices: A sharp, thin knife works best so the dough doesn’t crumble or squish when slicing.
- Dip Quickly in Icing: Don’t submerge the entire cookie — a light kiss on top is enough and lets the cookie’s texture shine.
How to Serve Iced Oatmeal Cookies Recipe
Garnishes
I usually enjoy these cookies just plain with the icing as the star, but for a fun touch, I sometimes sprinkle finely chopped nuts or a tiny pinch of cinnamon right after icing before it sets. It adds a little extra color and texture without overwhelming the flavor.
Side Dishes
Pair these cookies with a hot cup of chai tea or a classic latte to complement the warm spices and sweet glaze — it’s a combination my family goes crazy for during the cooler months. They’re also lovely alongside a simple fruit salad for a light afternoon pick-me-up.
Creative Ways to Present
For special occasions, I sometimes stack the iced cookies with a thin layer of cream cheese frosting between two cookies for a festive cookie sandwich. Also, arranging them on a wooden board with fresh berries and mint leaves makes for a beautiful, inviting dessert spread.
Make Ahead and Storage
Storing Leftovers
I store leftover iced oatmeal cookies in an airtight container at room temperature for up to a week — they stay soft and fresh especially if the icing is fully set. Just make sure to layer with parchment paper or wax paper between cookies to keep the icing from sticking.
Freezing
Freezing is a lifesaver! I wrap slices of the chilled dough log in plastic and freeze it before baking. When I want fresh cookies, I slice and bake straight from frozen, adding a couple of extra minutes to the bake time. You can also freeze fully baked and iced cookies, but be gentle unwrapping them to keep the icing intact.
Reheating
I usually enjoy these cookies fresh, but if you want to warm them up, a quick 10-second zap in the microwave softens them up nicely without melting the icing too much. Just be careful not to overheat or the icing might get sticky.
FAQs
-
Can I make this Iced Oatmeal Cookies Recipe without a food processor?
Yes, you can! Instead of grinding the oats in a food processor, you can pulse them in a blender or finely chop them by hand, though this might affect the cookie texture slightly. For mixing, cutting the cold butter into the dry ingredients using a pastry blender or two knives works well. Just be patient to get the dough to clump properly.
-
Is the icing safe to eat with raw egg white?
This recipe uses a raw egg white in the icing, which many find delicious and traditional. If you’re concerned about raw eggs, you can use pasteurized egg whites or an egg white powder substitute to reduce any risk. Alternatively, a simple powdered sugar glaze with milk and vanilla works fine but won’t have quite the same thickness and shine.
-
Can I substitute any ingredients to make the cookies vegan?
For a vegan version, substitute the butter with a plant-based margarine and use a flax or chia egg in place of the egg yolk. The icing will be trickier since it calls for egg white; a vegan glaze made with powdered sugar and plant milk can be a good alternative. Just expect some changes in texture and sweetness.
-
How long do the cookies stay fresh?
Stored in an airtight container at room temperature, these Iced Oatmeal Cookies stay fresh for up to one week. Beyond that, they may start to dry out or the icing can crack, so try to enjoy them sooner for the best experience.
Final Thoughts
This Iced Oatmeal Cookies Recipe has become a staple in my baking repertoire because it’s both comforting and a little elegant with that vanilla glaze. It’s one of those recipes you can confidently bring to a gathering or keep by your side for weekend enjoyment. I genuinely hope when you try it, you’ll love it as much as I do — it’s the kind of cookie that feels like a warm, friendly hug on a plate.
Print
Iced Oatmeal Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 32 minutes
- Yield: 24-30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Iced Oatmeal Cookies are a delightful twist on a classic favorite, combining wholesome rolled oats with warm spices and a sweet, smooth vanilla icing. With a perfectly tender interior and crisp edges, these cookies are chilled, baked, and then lightly dipped in a luscious icing that adds an elegant finish, making them ideal for teatime or festive occasions.
Ingredients
Dough:
- 1 1/2 cups / 150g old-fashioned rolled oats
- 3/4 cup / 170g firmly packed dark or light brown sugar
- 1/2 cup / 64g all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup / 113g cold unsalted butter, cut into cubes
- 1 large egg yolk
Icing:
- 1 large egg white
- 1 1/4 cups / 150g powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Grind Oats and Blend Dough Ingredients: In the bowl of a food processor fitted with a steel S blade, grind the rolled oats into a fine flour. Add the brown sugar, all-purpose flour, kosher salt, baking soda, baking powder, ground cinnamon, and freshly grated nutmeg. Process briefly just to blend the dry ingredients together.
- Incorporate Butter: Toss in the cold, cubed unsalted butter and process until the butter is well incorporated and the dough starts to clump and pull off the sides of the bowl, creating a coarse, crumbly texture.
- Add Egg Yolk: Add the large egg yolk and pulse the food processor until the dough comes together completely, ensuring there are no dry pockets remaining.
- Chill Dough: Line a work surface with a large sheet of plastic wrap. Turn the dough out onto the plastic wrap and shape it into a log approximately 10 inches (25 cm) long and 1 1/2 inches (3.8 cm) in diameter. Wrap tightly in the plastic wrap and chill in the refrigerator until firm, about 3 hours.
- Preheat Oven and Prepare Baking Sheets: Position a rack in the center of the oven and preheat it to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Slice Dough: Using a thin, sharp knife, slice the chilled dough log into about two dozen rounds, each just under 1/2 inch (1.25 cm) thick. Transfer these rounds to the prepared baking sheets, spacing them evenly about 2 inches (5 cm) apart to allow for slight spreading.
- Bake Cookies: Bake the cookies in the preheated oven until golden and firm at the edges but still slightly soft in the centers, about 12 minutes. Remove from the oven and transfer the cookies to a wire rack to cool completely. They will crisp up further as they cool.
- Prepare Icing: In a small bowl, combine the large egg white, powdered sugar, pure vanilla extract, and kosher salt. Using a handheld electric mixer, beat the mixture until smooth and thick. Add 1 teaspoon of water and blend until the icing reaches a smooth, perfect dipping consistency. Add a few more drops of water if necessary to loosen the icing while dipping.
- Ice Cookies: One at a time, gently kiss the tops of the cooled cookies to the surface of the icing, just lightly dipping to coat the top without submerging the entire cookie. Let any excess icing drip off before placing the iced cookie back onto the wire rack.
- Let Icing Set: Allow the icing to dry completely at room temperature for about 1 hour before serving or storing.
- Store Cookies: Store the iced oatmeal cookies in an airtight container for up to 1 week, maintaining freshness and crispness.
Notes
- Store cookies in an airtight container for up to 1 week to maintain freshness.
- Use a food processor to grind oats and blend dough smooth for the best texture.
- The icing uses raw egg white; ensure you use fresh, high-quality eggs or pasteurized egg whites if preferred.
- Chilling the dough is crucial to achieve clean slices and proper texture in the cookies.
- If the icing thickens too much while dipping, add a few drops of water to loosen it back to a perfect consistency.
- Using parchment paper or silicone baking mats prevents sticking and promotes even baking.
- The recipe yields approximately 24 to 30 cookies depending on thickness of slices.
Nutrition
- Serving Size: 1 cookie (based on 30 cookies per batch)
- Calories: 24 kcal
- Sugar: 1 g
- Sodium: 67 mg
- Fat: 1 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
