Iced Oatmeal Cookies Recipe

Iced oatmeal cookies are a nostalgic and comforting treat with a delightful combination of chewy oats, warm spices, and sweet, glossy icing on top. These cookies are perfect for any occasion, whether as an afternoon snack or a sweet ending to a meal.

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You’ll Love This Iced Oatmeal Cookies

If you’re a fan of both chewy and frosted cookies, you’ll love these iced oatmeal cookies! The contrast between the tender oats and the crisp icing makes them stand out. They’re a wonderful balance of sweetness and spice with the added benefit of whole oats, making them both delicious and wholesome. These frosted oatmeal cookies are ideal for the fall or winter months, but truly, they’re a year-round favorite.

Ingredients You’ll Need

Old-fashioned oats – 2 cups (ground slightly in a food processor)
All-purpose flour – 1 cup
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Ground cinnamon – 1 teaspoon
Ground nutmeg – 1/2 teaspoon
Salt – 1/2 teaspoon
Unsalted butter – 1/2 cup, softened
Brown sugar – 1/2 cup, packed
Granulated sugar – 1/4 cup
Large egg – 1, at room temperature
Vanilla extract – 1 teaspoon
Milk – 1 tablespoon (for icing)
Powdered sugar – 1 cup (for icing)

Instructions

Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
In a food processor, pulse the oats 2-3 times until they are slightly broken down but still have texture.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg and vanilla extract, beating until well combined.
Slowly incorporate the dry ingredients into the wet ingredients, mixing on low until combined.
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets about 2 inches apart.
Bake for 10-12 minutes, until the edges are golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, make the icing. In a small bowl, whisk together the powdered sugar and milk until smooth.
Once the cookies are completely cool, use a spoon to drizzle the icing over each cookie. Let the icing set for about 20 minutes before serving.

MORE RECIPES: Oreo Cookies Recipe & Oreo Ice Cream Recipe

Serving Suggestions

These iced oatmeal cookies are perfect with a glass of cold milk or a cup of hot coffee. You can also enjoy them as a part of a dessert platter or gift them during the holidays. For a fun twist, try adding raisins or chocolate chips to the dough before baking for a little extra flavor.

How to Store Iced Oatmeal Cookies

To keep your iced oatmeal cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you prefer, you can also refrigerate them for up to a week, or freeze them for up to 3 months. Simply thaw them at room temperature and enjoy!

Additional Tips: Iced Oatmeal Cookies

Substitutions: Feel free to substitute the old-fashioned oats with quick oats if you’re in a pinch, though the texture might differ slightly.
Icing: For a thicker glaze, reduce the milk to 1/2 tablespoon. If you prefer a sweeter cookie, dip the tops of the cookies directly into the icing instead of drizzling.
Troubleshooting: If your cookies are spreading too much, refrigerate the dough for 15-30 minutes before baking to firm it up.