Iced Oatmeal Cookies

Iced Oatmeal Cookies Recipe

These iced oatmeal cookies take my favorite oatmeal cookie recipe and add a simple glaze on top! Just about one of the best holiday cookies that rivals any frosted cookies up on the blog! 

Old-fashioned iced oatmeal cookies add a nostalgic sense of warmth to a Christmas dessert board! They might remind you of store bought brands Mother’s or Archway but are 100% better.

Why I Love This Recipe

• Taste and texture. Warm spices, sweet brown sugary goodness, and a buttery texture full of chunky oats.  
• Great for special occasions. There’s nothing wrong with naming a simple iced oatmeal cookie one of the best holiday desserts. Classics are always a favorite!

Find the full printable recipe with specific measurements below.

• Old-fashioned rolled oats: These add a nice classic chewy texture! You won’t get the same from quick oats or instant oats.
• Unsalted butter: Bring it to room temperature early enough so that it is nice and soft by the time you need to cream it.
• Molasses: This is an optional ingredient used to give the iced oatmeal cookies an extra level of flavor. Use dark molasses rather than the more intense blackstrap molasses. 
• All-purpose flour: For amazing texture, be sure to measure the flour accurately using a scale or the spoon and level method.
• Glaze: Switch up the 2 ingredient icing for a 3-ingredient icing. Try cream cheese glaze or easy powdered sugar icing.

• Pulse the oats. First things first, we want textural cookies so we’re pulsing only a cup of the oats until they are broken. The rest we leave whole. We don’t want to turn it into flour so be careful not to pulse it too long.
• Mix the wet ingredients. In the bowl of a stand mixer using the paddle attachment, or a large mixing bowl with an electric mixer, cream the butter, brown sugar, and granulated sugar until pale and smooth. Mix in the eggs, vanilla extract, and molasses until combined. 
• Add the dry ingredients. To the same bowl, add 1/2 of the flour, salt, baking soda, baking powder, and cinnamon. Mix until just combined and then add in the remaining flour, pulsed oats, and the rest of the whole rolled oats to the mixture. 
• Scoop and bake. Use a medium cookie scoop to scoop the dough onto prepared baking sheets. I like to use parchment paper or a silicon mat for this. Bake for 10 minutes in a preheated 350°F oven until the edges are just lightly golden brown. For softer cookies take them out a little early, and for crispier cookies, let them bake a little longer.
• Make the icing. While the cookies are cooling on the wire rack, whisk together the powdered sugar and milk in a bowl. Set it aside until the cookies are completely cooled. Adding the glaze too soon will make it runny.
• Add the glaze. Add about 1 teaspoon of glaze to each cookie and then use a knife or the back of a spoon to spread it on top. Allow it to set until the icing has hardened.

Expert Tips

• Easy cleanup. Icing one cookie at a time and working over parchment paper will help with the cleanup. Whether you’re drizzling the frosting or dipping it right in there, you’ll want something to catch any excess drips. 
• Icing consistency. The thicker your icing, the easier it sets. Adjust the amount of powdered sugar (or milk) if necessary. This gingerbread icing will work too!
• Make ahead. There are a few ways you can do this. One is to make the cookie dough and chill it in the fridge for up to 4 days then bring it to room temperature just before baking.
• Freeze cookie dough: You can also freeze the cookie dough and if you aren’t experienced in how to freeze cookie dough, I’ve got the best tips for you.

Storing

• Store: Keep iced oatmeal cookies covered in an airtight container at room temperature for up to 3 days. If not covered, they will dry out!
• Freeze: Once the icing has set, freeze cookies in an airtight container for up to 3 months.