Iced Oatmeal Cookies Recipe

If you re anything like me, there s something deeply comforting about a cookie that combines chewy oats with a sweet, glossy glaze. This Iced Oatmeal Cookies Recipe hits that perfect spot where a classic oatmeal cookie meets a simple, shiny icing that adds a little extra magic. It s one of those recipes I turn to when I want a treat that’s both nostalgic and a bit fancy-perfect for afternoon tea, cookie swaps, or just a cozy weekend snack.

What I especially love about this Iced Oatmeal Cookies Recipe is how the glaze elevates these humble cookies into something truly special without making the process complicated. The spices and oats bring warmth and texture, while the icing offers that sweet contrast we all crave. Once you try these, you ll see they re worth every little step and incredibly satisfying to share.

this …

Ingredients You’ll Need

The whole magic of this Iced Oatmeal Cookies Recipe comes from simple pantry staples that work like a charm together. Plus, I ll share a few little tips on picking ingredients that bring the best flavor and texture.

• Rolled oats: Lightly pulsed for texture that s chewy, not sandy; avoid instant oats here.
• All-purpose flour: The base for structure in your cookie, nothing fancy needed.
• Baking soda: Helps the cookies rise just enough for softness.
• Cinnamon and nutmeg: Warm spices that bring cozy autumn vibes, but feel free to adjust to your liking.
• Salt: Balances out sweetness and enhances the flavor.
• Unsalted butter: Melted and cooled for easy mixing and rich flavor.
• Brown sugar: Gives moisture and that classic deep sweetness with a hint of molasses.
• Granulated sugar: Adds crunch and sweetness for balance.
• Egg: Binds everything together and adds tenderness.
• Vanilla extract: The little extra flavor boost that ties it all together.
• Powdered sugar: For the sweet, smooth glaze on top.
• Milk: Helps create the perfect glaze consistency.
• Light corn syrup (optional): Adds a lovely sheen without making the glaze too sticky.
• Vanilla or maple extract (optional): A bit of extra flavor in the glaze if you want to jazz it up.

Variations

One of the joys of this Iced Oatmeal Cookies Recipe is how easy it is to make it your own. I love switching up the spices or even trying different glazes-it’s a fun way to keep the cookie game fresh.

• Spice it up: I sometimes add a pinch of ground ginger or cloves for a little holiday warmth.
• Gluten-free: Swap all-purpose flour for a gluten-free blend and make sure oats are certified gluten-free.
• Nutty twist: Adding chopped walnuts or pecans to the dough gives a nice crunch and flavor.
• Maple glaze: Replace vanilla extract in the glaze with maple extract for a lovely twist.

How to Make Iced Oatmeal Cookies Recipe

Step 1: Prepare Your Oats and Dry Ingredients

Start by pulsing your rolled oats in a food processor 4-5 times until they re coarsely ground-not too fine, you still want texture! Then whisk them together with the all-purpose flour, baking soda, cinnamon, nutmeg, and salt in a mixing bowl. This step is crucial because it helps distribute your spices evenly throughout every bite.

Step 2: Mix Wet Ingredients Separately

In another bowl, whisk the melted unsalted butter with brown sugar and granulated sugar until well combined. Then stir in the beaten egg and vanilla extract. Keeping wet and dry ingredients separate until this point ensures everything mixes perfectly without overworking the batter.

Step 3: Combine Dough and Chill

Slowly add the dry mixture into the wet bowl and gently mix with a wooden spoon until just combined. You ll want to avoid overmixing here to keep your cookies tender. If you like thicker cookies, pop the dough into the fridge for 15-20 minutes-trust me, this little pause makes a difference!

Step 4: Shape and Bake

Scoop out about 1 tablespoon of dough per cookie and roll each into a ball. Place them 2 inches apart on parchment-lined baking sheets; if you want thinner cookies, gently press the dough balls down with your fingers before baking. Bake at 350°F for 10-12 minutes, until the edges are set and golden but the centers still look soft-that’s the sweet spot for chewy oatmeal cookies.

Step 5: Cool and Ice Your Cookies

Let the cookies cool completely on a wire rack before you tackle the glaze. Mix powdered sugar with milk, adding just enough to get a smooth but pourable consistency. If you have light corn syrup and vanilla or maple extract handy, toss those in for a shiny, flavorful finish. Dip the tops of your cookies in the glaze, then set them back on parchment with the wire rack and let the icing set before stacking or storing-this step makes a huge difference for presentation and taste.

How to Serve Iced Oatmeal Cookies Recipe

Garnishes

While the glaze itself is usually enough for me, I sometimes sprinkle a tiny pinch of cinnamon on top before the icing sets for an extra pop of flavor. If you re feeling fancy, a little grated orange zest over the glaze adds a fresh, bright touch that pairs beautifully with the warm spices.

Side Dishes

These cookies are fantastic alongside a hot cup of chai tea or coffee, which complements the cinnamon and nutmeg notes perfectly. For a brunch or afternoon snack, pair with a dollop of Greek yogurt mixed with honey and fresh berries for a balanced treat that doesn t feel too indulgent.

Creative Ways to Present

When I bring these to gatherings, I like arranging them on a rustic wooden board with little jars of extra glaze and a variety of nuts or dried fruits for people to customize their bites. Wrapping small stacks with twine and parchment makes for a charming homemade gift, and topping the glaze with edible flowers has been a fun touch for special occasions!

Make Ahead and Storage

Storing Leftovers

I keep leftover iced oatmeal cookies in an airtight container at room temperature for up to 3 days, but honestly, if they last that long at your house! Make sure the glaze is fully set before stacking to avoid sticking.

Freezing

These cookies freeze well if you want to prepare ahead. I usually freeze them without glaze, then thaw and add the icing fresh for best texture. If you re short on time, glazed cookies freeze okay but can get a bit sticky.

Reheating

Leftover cookies warm up beautifully for a few seconds in the microwave or a quick 4-5 minutes in a 300°F oven. If uniced, you can even toast them lightly for that just-baked warmth. I avoid reheating glazed cookies too much to keep the icing intact.

FAQs

Final Thoughts

This Iced Oatmeal Cookies Recipe is one I keep coming back to because it manages to feel special without being fussy. Whether you re baking for yourself, family, or friends, these cookies show a little extra care with that glossy icing, making them all the more memorable. Give them a try-you might find they become a new favorite in your cookie rotation just like they did in mine.

Iced Oatmeal Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 113 reviews

• Author: Lucy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 18 cookies
• Category: Cookies
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Delight in these classic Iced Oatmeal Cookies featuring a delightful blend of warm spices, chewy oats, and a sweet vanilla glaze. Perfectly tender and flavorful, these cookies offer a nostalgic treat that’s easy to make from scratch and ideal for sharing or gifting.

---

Ingredients

Units USM Scale 1x2x3x

Cookie Dough:

• 1 cup rolled oats, lightly pulsed in a food processor
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract

Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon light corn syrup (optional, for a shiny sheen)
• 1/4 teaspoon vanilla or maple extract (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Pulse the Oats: Place 1 cup of rolled oats in a food processor and pulse 4–5 times until coarsely ground to create a better texture in the cookies.
3. Mix Dry Ingredients: In a bowl, whisk together the pulsed oats, 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt until evenly combined.
4. Mix Wet Ingredients: In a separate bowl, whisk the ½ cup melted unsalted butter with ½ cup brown sugar and ¼ cup granulated sugar until smooth. Then, stir in the beaten egg and 1 teaspoon vanilla extract thoroughly.
5. Combine Dough: Add the dry ingredients into the wet mixture and stir gently with a wooden spoon until just combined. Avoid overmixing to keep the cookies tender.
6. Optional Chill: For thicker cookies, chill the cookie dough in the refrigerator for 15–20 minutes.
7. Shape Cookies: Scoop 1 tablespoon of dough per cookie and roll into balls. Place them about 2 inches apart on the prepared baking sheets. For flatter cookies, gently press down the dough balls with your fingers before baking.
8. Bake: Bake in the preheated oven for 10–12 minutes until the edges are set and the tops and edges turn a light golden color.
9. Cool: Transfer the cookies to a wire rack and allow them to cool completely before glazing.
10. Prepare Glaze: In a small bowl, mix 1 cup powdered sugar with 2-3 tablespoons milk until smooth. Add 1 teaspoon light corn syrup and ¼ teaspoon vanilla or maple extract if using, for a glossy finish.
11. Glaze Cookies: Dip the tops of the cooled cookies into the glaze. Place them on a parchment-lined baking sheet with a cooling rack on top to allow excess glaze to drip and set properly.
12. Set Icing: Let the glazed cookies sit until the icing hardens before stacking or serving.

---

Notes

• Pulse oats just enough to coarsely grind them; over-processing can create a flour-like texture.
• Chilling dough is optional but helps achieve thicker, chewier cookies.
• Light corn syrup in the glaze adds shine but can be omitted.
• Use parchment paper to prevent sticking and make cleanup easier.
• Store glazed cookies in an airtight container at room temperature for up to 4 days.

---

Nutrition

• Serving Size: 1 cookie
• Calories: 140 kcal
• Sugar: 12 g
• Sodium: 120 mg
• Fat: 6 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1.5 g
• Protein: 2 g
• Cholesterol: 30 mg