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Whenever I think of Iced Oatmeal Cookies, I’m transported to a cozy kitchen filled with the comforting smell of cinnamon and vanilla. These cookies hold a special place in my heart—they remind me of afternoons spent baking with loved ones, sneaking a taste of the cookies before they even hit the icing.
This easy recipe is my way of sharing that little piece of joy and nostalgia with you. Whether you’re creating new memories or savoring old ones, these cookies are sure to bring a smile to your face and add a warmth to your home.
A lot of recipes out there call for using a high speed blender or food processor to pulse the oats. Since we are using quick oats vs. old fashioned oats, that extra step is not necessary. So, gather your ingredients together because this oatmeal cookie dough comes together really quick!
EQUIPMENT NEEDED
- Stand mixer (or large mixing bowl with electric hand mixer)
- measuring cups & spoons
- medium cookie scoop
- baking sheet
- oven
- cooling rack
- parchment paper
- medium bowl (shallow)
- whisk
SIMPLE INGREDIENTS
COOKIE DOUGH
- 3/4 c. butter or refined coconut oil (room temperature)
- 1/2 c. granulated sugar
- 1 c. light brown sugar
- 2 eggs, room temperature
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. vanilla extract
- 2 c. quick oats
- 1 1/2 c. all purpose flour
ICING
- 1 1/2 c. powdered sugar
- 4 tbsp. milk (unsweetened almond milk for dairy free)
ICED OATMEAL COOKIE RECIPE
Preheat oven. Start out by preheating your oven to 375 degrees F. Line your baking sheet with parchment paper.
Measure ingredients. Add butter (or coconut oil) to the bowl of a stand mixer followed by the sugars. Using paddle attachment, mix slightly. Add in both eggs. Mix again until smooth.
Note – If you’re using coconut oil, measure it as solid, not melted.
Next add in baking powder, soda, cinnamon, nutmeg, and vanilla. Mix.
Finally, add oats. Mix. Add in flour and mix again until just combined.
Bake cookies. Scoop out dough and drop cookie dough balls about 2 inches apart on your prepared baking sheets. Flatten slightly. Bake for 8 – 10 minutes until edges are just golden brown. This allows for perfect texture of a light crisp to the outsides and a chewy center.
Cookies will come out looking a little puffy. Let them rest on cookie sheet for 3 minutes before transferring to wire rack. Cool cookies completely before frosting.
Frost. Once cookies have cooled completely, whisk together powdered sugar and milk in a shallow bowl until smooth. Dip tops of the cookies into icing. Set cookies aside in a single layer until the icing sets completely before storing them in an airtight container.
CAN THESE COOKIES BE MADE GLUTEN FREE?
Yes! Substitute the all purpose flour for a gluten free 1:1 baking flour like this one. Also, ensure your oats and any other ingredients you are using are gluten free as well.
TIPS FOR SUCCESS
- Ensure your measurements are accurate. Over-measured ingredients or under-measured ingredients can drastically change the outcome of your recipe.
- Thick icing. If you prefer a thicker icing, reduce the amount of milk added.
- For easy cleanup: I like to reuse my parchment paper by taking it off the baking sheet and placing it under my wire rack to catch any excess icing that may drop off cookies as the icing sets. Use both cooled baking sheet and wire rack (with parchment paper under) to allow enough room to set all the iced cookies on.
- Storage. For best results, let icing set completely before transferring iced cookies to an airtight container for storage. This will prevent them from sticking together. If stored properly and out of direct sunlight, cookies should remain fresh for up to 4 days.
A lot of people think of homemade iced oatmeal cookies during the holiday season, but we enjoy them year-round! There’s just something about the mix of hearty oats, warm spices, and that sugary glaze that just feels like a hug from home.
We hope you enjoy these iced cookies as much as we do!
Blessings,
Easy Iced Oatmeal Cookies
Ingredients
COOKIE DOUGH
- 3/4 c. butter or refined coconut oil room temperature
- 1/2 c. granulated sugar
- 1 c. light brown sugar
- 2 eggs room temperature
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. vanilla extract
- 2 c. quick oats
- 1 1/2 c. all purpose flour
ICING
- 1 1/2 c. powdered sugar
- 4 tbsp. milk unsweetened almond milk for dairy free
Instructions
- Preheat oven to 375 degrees F. Line your baking sheet with parchment paper.
- Add butter (or coconut oil) to the bowl of a stand mixer followed by the sugars. Using paddle attachment, mix slightly. Add in both eggs. Mix again until smooth. Note – If you’re using coconut oil, measure it as solid, not melted.
- Add in baking powder, soda, cinnamon, nutmeg, and vanilla. Mix.
- Mix in oats. Then add in flour and mix again until just combined.
- Scoop out dough and drop cookie dough balls about 2 inches apart on your prepared baking sheet. Flatten slightly. Bake for 8 – 10 minutes until edges are just golden brown. This allows for perfect texture of a light crisp to the outsides and a chewy center.
- Cookies will come out looking a little puffy. Let them rest on cookie sheet for 3 minutes before transferring to wire rack. Cool cookies completely before frosting.
- Once cookies have cooled completely, whisk together powdered sugar and milk in a shallow bowl until smooth. Dip tops of the cookies into icing. Set cookies aside in a single layer until the icing sets completely before storing them in an airtight container.
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