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Iced Oatmeal Cookies Recipe

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4.6 from 141 reviews

These Iced Oatmeal Cookies are a nostalgic holiday favorite, combining a soft and chewy oatmeal cookie base with a sweet and creamy vanilla icing. Featuring classic flavors like brown sugar and cinnamon, they offer the perfect balance of crisp edges and tender centers, reminiscent of traditional Christmas cookies. The recipe is straightforward, delivering consistent results that bring warmth and joy to any festive cookie box.

Ingredients

Scale

Oatmeal Cookies:

  • 1 cup unsalted butter, softened at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 teaspoon vanilla extract

Icing:

  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk (any kind)

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and old-fashioned rolled oats until evenly combined.
  2. Mix the Dough: Using a stand mixer or hand mixer, beat the softened unsalted butter with light brown sugar and granulated sugar until creamy and smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually incorporate the dry ingredient mixture into the wet ingredients until a cohesive dough forms. Cover and chill the dough in the refrigerator for at least one hour to firm up.
  3. Scoop the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Use a large cookie scoop (about 3 tablespoons) to portion the dough into evenly sized balls. Place them on the baking sheets about 2-3 inches apart to allow space for spreading.
  4. Bake the Cookies: Bake the dough balls in the preheated oven for 8 to 10 minutes, or until the cookies are set and edges start to brown slightly. If the cookies spread unevenly, gently reshape the edges by swirling a large-rimmed cup around each cookie while still warm. Remove from oven and transfer the cookies to a wire rack to cool completely.
  5. Prepare and Apply Icing: In a shallow bowl, whisk together sifted powdered sugar, vanilla extract, and milk until you reach a thick but dip-able consistency. Once the cookies have fully cooled, dip the tops of each cookie lightly into the icing, leaving some areas uncovered to mimic the classic Archway cookie look. Place the iced cookies back on a parchment-lined tray and allow the icing to set for 15 to 20 minutes before serving or storing.

Notes

  • Chill the cookie dough for at least 1 hour and up to 3 days to enhance flavor and texture.
  • Cool cookies completely before applying icing to prevent melting and running.
  • If icing is too thin, add more powdered sugar to thicken it for better coverage and setting.
  • Use the lightest dip possible when applying icing to create the nostalgic spotted appearance.
  • Sifting powdered sugar before measuring ensures a smooth, lump-free icing.
  • Consider adding a pinch of nutmeg or allspice for a different spiced flavor variation.
  • For a dairy-free version, substitute the milk in the icing with almond milk.
  • Gluten-free all-purpose flour can replace regular flour for a gluten-free option.
  • Adding a tablespoon of molasses to the dough will intensify the cookie’s flavor.

Keywords: iced oatmeal cookies, Christmas cookies, chewy oatmeal cookies, holiday cookies, soft oatmeal cookies with icing, classic cookies, Archway style cookies, cinnamon cookies

Find it online: https://dinewithlily.com/iced-oatmeal-cookies-recipe/