Oatmeal Iced Cookies Recipe

Closeup on a plate of iced oatmeal cookies with one in half.

5 from 5 votes

Oatmeal Iced Cookies are soft and tender in the center with perfectly chewy edges. Their craggy tops and sweet icing make them as beautiful as they are delicious!

Course Dessert

Cuisine American

Keyword homemade oatmeal cookies, oatmeal iced cookies

Prep Time 25

Cook Time 13

Total Time 38

Servings cookies

Calories 163kcal

Author Sue Ringsdorf

Ingredients

Wet ingredients:

1 cup unsalted butter - at room temperature
1 cup dark brown sugar (220 grams) - or use light brown sugar
1/2 cup granulated sugar (100 grams)
2 large eggs - at room temp
1 Tablespoon pure maple syrup
2 teaspoons vanilla extract - I like Watkin's brand

Dry ingredients:

2 cups old fashioned oatmeal (170 grams)
2 ¼ cups all-purpose flour (270 grams)
2 Tablespoons all-purpose flour (15 grams)
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons cinnamon

For the icing:

1 ½ cup powdered sugar (180 grams)
1 teaspoon vanilla extract
1½ Tablespoons milk - or more, to desired consistency

Instructions

Pulse the old fashioned oatmeal. To a food processor, add the old fashioned oatmeal. Pulse for a few seconds or until some of the oatmeal is still in tact but some is crumbs.
Mix the wet Ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars and mix until creamy. Add the eggs, maple syrup, and vanilla – and mix well.
1 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1 cup dark brown sugar (220 grams), 2 large eggs, 1 Tablespoon pure maple syrup, 2 teaspoons vanilla extract
Add dry to wet. Add the dry ingredients – the processed oatmeal, all-purpose flour, baking soda, kosher salt, and cinnamon.
2 cups old fashioned oatmeal (170 grams), 2 ¼ cups all-purpose flour (270 grams), 2 Tablespoons all-purpose flour (15 grams) 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons cinnamon
Roll into balls. Roll the dough into about 32 balls (small – about two tablespoons). The dough may be sticky, so you can chill it for 20 mins or so, or use cold water on your hands to help roll.
Chill cookie balls. Cover the pan of cookie balls and chill in your refrigerator for at least two hours or overnight.
Bake. Place 8 cookie balls (spread evenly apart) on prepared baking sheet and bake in a preheated 350 degree oven for about 10 minutes, or until the cookies are fairly brown on top. You want the cookies to be firm and easy to handle.
Cool. Let the cookies sit on baking sheets for a few minutes before transferring to wire cooling racks. Let cookies cool completely.
Make icing. In a small mixing bowl, make the icing by combining the powdered sugar, vanilla, and milk. Check consistency. It should be thick but stir-able. You may need to adjust ingredients as needed (more powdered sugar to make it thicker, more milk to make it thinner).
1 ½ cup powdered sugar (180 grams), 1 teaspoon vanilla extract, 1½ Tablespoons milk
Dip cookies. Take the completely cooled cookies and dip them in the icing. Don’t push or turn, just dip and pull straight out. The icing should set and make the prettiest little “snowflake” design on top, if dipped properly.
Let icing harden. Keep the cookies on the cooling racks to let the icing harden. It shouldn’t take more than a couple of hours for it to firm. up. Then you can stack and store them.

Notes

If you measure the ingredients properly, these cookies will bake up beautifully. But if you notice the cookies spreading too much, you can remove the pan toward the end of baking time, fix the edges with a spoon, and place back in the oven.
You can sub light brown sugar for the dark brown sugar, if desired. Light brown sugar has less molasses, giving cookies a lighter color and mild caramel flavor, while dark brown sugar has more molasses, creating a richer taste, darker color, and chewier texture.
Store set cookies (after icing hardens) in an airtight counter on your countertop for 4-5 days. Then freeze for best results. You can stack and store or freeze these oatmeal cookies after the icing hardens.

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