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Iced Oatmeal Cookies Recipe

ByLily
Jump to Recipe· 4.8 from 4 reviews

If you’re on the lookout for a cozy, sweet treat that hits just the right nostalgic note, this Iced Oatmeal Cookies Recipe is exactly what you need. These cookies balance a soft, chewy oatmeal base with the comforting warmth of cinnamon and nutmeg, then get a delightful finishing touch from a glossy, sweet glaze. I love making these when friends drop by unexpectedly or when I need a little pick-me-up that feels homemade and special.

What makes this Iced Oatmeal Cookies Recipe stand out for me is how approachable it is — no fancy ingredients, just pantry staples brought to life with a few simple tricks. Whether you’re packing lunches, preparing for a bake sale, or just craving a classic cookie with a fresh twist, these cookies will bring warmth and smiles without fuss.

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Why This Recipe Works

  • Perfect Texture Balance: The lightly pulsed oats give these cookies a tender chew without being too dense or crumbly.
  • Simple Glaze Magic: The easy-to-make icing adds a shiny, sweet finish that keeps the cookies from feeling dry.
  • Everyday Ingredients: No obscure components here — just things you probably already have, making it super simple to whip up anytime.
  • Customizable Flavors: Spice levels and glaze flavors can easily be adapted to your personal taste, so you really make these your own.
A group of round oatmeal cookies with a rough golden brown base and a smooth white glaze on top are arranged closely on a white marbled surface. The glaze covers each cookie unevenly, dripping slightly over the edges. Scattered oat flakes are visible around the cookies, adding texture to the scene. The lighting highlights the soft texture of the cookies and the shiny, smooth finish of the glaze. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Here’s why this particular mix of ingredients is so spot-on for the Iced Oatmeal Cookies Recipe: the oats give body and texture, the spices add warm, seasonal notes, and the glaze not only adds sweetness but also a beautiful finish that makes the cookies feel extra special.

  • Rolled oats: Lightly pulsing the oats keeps some texture but blends them enough to make the cookies tender and chewy.
  • All-purpose flour: Provides structure to hold the cookies together without being too cakey or heavy.
  • Baking soda: A little leavening to help the cookies spread and get that perfect tender crumb.
  • Cinnamon & Nutmeg: Classic warm spices that give the comforting flavor we all crave in oatmeal cookies.
  • Salt: Balances sweetness and deepens all the other flavors.
  • Unsalted butter: Melted and cooled so it mixes smoothly, giving the cookies richness and helping with chewiness.
  • Brown sugar: Adds moisture and a subtle molasses flavor that pairs perfectly with oats.
  • Granulated sugar: Balances the brown sugar with a touch of crispness in the cookie edges.
  • Egg: Binds ingredients and adds a bit of lift and tenderness to the dough.
  • Vanilla extract: Enhances the overall flavor with its sweet, fragrant warmth.
  • Powdered sugar (Glaze): Creates that classic sweet coating that’s smooth and shiny.
  • Milk: Thins the glaze to the perfect dipping consistency.
  • Light corn syrup (optional): Adds shine and prevents the glaze from crystallizing, though it’s totally optional.
  • Vanilla or maple extract (optional): A little addition to customize your glaze flavor.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Iced Oatmeal Cookies Recipe is how easy it is to tweak. I often play with the spices or try different glaze flavors depending on the season, and trust me, it never gets old. You can really make this cookie your own, whether you want it extra chewy or a little more crisp.

  • Variation: I once added chopped pecans and golden raisins for a little extra crunch and sweetness—it was a hit with the family!
  • Gluten-Free Option: Swap out the flour with a 1:1 gluten-free blend and your cookies will still come out delicious and chewy.
  • Dairy-Free Version: Use coconut oil instead of butter and a plant-based milk for the glaze; I’ve done this for friends and everyone loved it.
  • Spice Twist: Try adding a pinch of ground ginger or cardamom for a more unique, warming flavor.

Step-by-Step: How I Make Iced Oatmeal Cookies Recipe

Step 1: Pulse the Oats

Start by pulsing your rolled oats in a food processor 4 to 5 times, just until they’re coarsely ground. Don’t overdo it—you want some texture left to give the cookies that nice chew, but too much can make the dough too dense. This little step really transforms the cookie crumb.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the pulsed oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This ensures all your spices and leavening are evenly distributed, which is key for consistent flavor in every bite.

Step 3: Combine Wet Ingredients

In a different bowl, whisk melted, cooled butter with both brown and granulated sugars until smooth. Then stir in the beaten egg and vanilla extract. This mix needs to be smooth and well combined to help the cookies bake evenly and stay moist.

Step 4: Bring It All Together

Gently fold the dry ingredients into the wet just until combined using a wooden spoon. You don’t want to overmix here; a little flour streak here and there is totally okay—it means your cookies will be tender.

Step 5: Chill (Optional) & Shape

If you have the time, chill the dough for 15–20 minutes—this helps the cookies keep their shape and makes them thicker. Then scoop about a tablespoon of dough per cookie, roll into balls, and space them about 2 inches apart on parchment-lined baking sheets. Pro tip: if you want flatter cookies, just gently press each dough ball down with your fingertips before baking.

Step 6: Bake to Perfection

Bake at 350°F for 10–12 minutes, until the edges are set and the cookies have a light golden hue on top and around the edges. Keep a close eye—overbaking can dry them out, but underbaking leaves them too soft. Once out, transfer them to a wire rack to cool completely. This cooling step is vital before glazing, so the icing doesn’t melt away.

Step 7: Whip Up & Apply the Glaze

Mix powdered sugar with milk until smooth, adding light corn syrup and a splash of vanilla or maple extract if you like, for that extra shine and flavor. Dip the cooled cookies tops into the glaze, then set them on parchment with a cooling rack underneath to let excess glaze drip off and the icing set completely before stacking or storing.

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Tips from My Kitchen

  • Pulse, Don’t Pulverize: Coarsely ground oats give that ideal chewy texture, so don’t over-process them.
  • Chill for Thicker Cookies: Give the dough a chill if you want chunkier, softer cookies that don’t spread too much.
  • Cool Before Glazing: Make sure cookies are completely cooled before dipping to get that perfect shiny finish without melting the glaze.
  • Watch Your Bake Time: Baking a minute or two too long can make these cookies dry, so start checking early.

How to Serve Iced Oatmeal Cookies Recipe

The image shows a close-up of round cookies arranged in rows on a metal cooling rack. Each cookie has two layers: a soft golden-brown base with a textured, slightly crumbly surface, topped with a smooth white icing that slightly drips over the edges. The cookies are placed on a white marbled surface that can be seen below the rack. The photo has a clean and bright look, focusing on the front cookie with the rest blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with just the glaze, but if I’m feeling fancy, a light dusting of cinnamon or a few finely chopped toasted nuts sprinkled on the glaze before it sets adds great texture and a little extra zing.

Side Dishes

These cookies pair beautifully with a hot cup of coffee or chai tea, making them perfect for afternoon snack time. For a bigger gathering, I sometimes serve them alongside fresh fruit or a scoop of creamy vanilla ice cream—it’s a nice contrast to the warm spices.

Creative Ways to Present

For holiday parties, I love stacking these cookies in a tall glass jar tied with a rustic ribbon, making a charming gift or centerpiece. You can also layer them with parchment between rounds on a pretty platter for casual get-togethers.

Make Ahead and Storage

Storing Leftovers

Once glazed and fully set, store your iced oatmeal cookies in an airtight container at room temperature. I find they stay fresh and soft for up to 4 days, perfect if you want to bake in advance.

Freezing

These cookies freeze wonderfully—just place the unglazed dough balls on a tray, freeze until solid, then transfer to a ziplock bag. When you’re ready, bake them straight from frozen, adding a minute or two to the bake time. You can also freeze baked cookies without icing, then glaze after thawing.

Reheating

If you want to enjoy them warm, pop a cookie in the microwave for about 10 seconds, or warm a few in a 300°F oven for 5 minutes. This brings back that fresh-baked vibe without drying out the glaze.

FAQs

  1. Can I use quick oats instead of rolled oats in this Iced Oatmeal Cookies Recipe?

    While rolled oats are ideal for this recipe to maintain the right texture, you can substitute quick oats if that’s what you have on hand. Just note that quick oats will create a softer, less chewy cookie due to their smaller size and finer texture.

  2. What if I don’t have light corn syrup for the glaze?

    No worries! Corn syrup is optional and mainly added for that glossy finish and to prevent crystallization. Simply leave it out and your glaze will still taste great, though it might be slightly less shiny.

  3. How can I store iced oatmeal cookies longer than a few days?

    To extend shelf life, freeze the baked cookies (preferably unglazed) in an airtight container or freezer bag. When you want to enjoy them, thaw at room temperature and add the glaze fresh for best results.

  4. Can I make these cookies vegan?

    You can! Substitute the butter with a vegan alternative like coconut oil or vegan margarine, replace the egg with a flax egg or applesauce, and use plant-based milk for the glaze. The texture may shift slightly but they’ll still be delicious.

  5. What’s the best way to get the glaze to set nicely?

    Make sure your cookies are completely cooled before glazing, then let them sit at room temperature for at least 30 minutes. Placing them on a cooling rack helps the glaze set evenly without pooling underneath.

Final Thoughts

Iced Oatmeal Cookies Recipe has become one of my go-to crowd-pleasers, partly because they’re so reliable and partly because they bring back all those comforting kitchen vibes. I love sharing these with friends and family because they’re approachable to make and absolutely satisfying to eat. So, if you want a cookie that’s easy, flavorful, and just a little bit special, this recipe will totally win your heart — give it a try and see for yourself!

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Iced Oatmeal Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in these classic Iced Oatmeal Cookies featuring a perfectly chewy texture with warm spices and a sweet, glossy glaze. Made with coarsely ground rolled oats, cinnamon, nutmeg, and a hint of vanilla, these cookies offer a nostalgic treat ideal for any occasion.

Ingredients

Units Scale

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

Instructions

  1. Preheat oven: Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Pulse oats: Place the rolled oats in a food processor and pulse 4–5 times until they are coarsely ground for better texture integration into the cookie dough.
  3. Mix dry ingredients: In a large bowl, whisk together the ground oats, all-purpose flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  4. Combine wet ingredients: In a separate bowl, whisk the melted, cooled unsalted butter with brown sugar and granulated sugar. Stir in the beaten egg and vanilla extract thoroughly.
  5. Form dough: Gradually add the dry ingredients to the wet ingredients, mixing gently with a wooden spoon until just combined to avoid overworking the dough and toughening the cookies.
  6. Optional chilling: Chill the dough for 20 minutes if you prefer thicker cookies, which helps the dough firm up and prevents excessive spreading.
  7. Shape cookies: Scoop 1 tablespoon of dough for each cookie, roll into balls, and place them 2 inches apart on the prepared baking sheets. For flatter cookies, gently press the balls down with your fingers before baking.
  8. Bake cookies: Bake in the preheated oven for 12 minutes or until the edges are set and the tops are lightly golden, indicating the cookie is perfectly baked.
  9. Cool cookies: Transfer the cookies to a wire rack and allow them to cool completely before glazing to avoid melting the icing.
  10. Prepare glaze and ice: Mix powdered sugar, milk, and optional light corn syrup and vanilla or maple extract until smooth. Dip the tops of the cooled cookies into the glaze, then place them on a parchment-lined baking sheet with a cooling rack on top. Let the glaze set fully before stacking or serving.

Notes

  • Coarsely pulsing oats enhances texture—avoid over-processing to maintain chewiness.
  • Chilling the dough is optional but recommended for thicker cookies and better flavor development.
  • Light corn syrup in glaze creates a shiny finish but can be omitted without affecting taste.
  • Use parchment paper or silicone mats to prevent sticking and facilitate easy cleanup.
  • Store glazed cookies in an airtight container at room temperature to keep them fresh up to 3 days.
  • For a maple twist, replace vanilla extract in the glaze with maple extract.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 110 mg
  • Fat: 6 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1.5 g
  • Protein: 2 g
  • Cholesterol: 25 mg

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