Iced Oatmeal Cookies Recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
12 mins
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Chilling Time
3 hrs
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Total Time
3 hrs 32 mins
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Servings
30 cookies
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Calories
24 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Iced Oatmeal Cookies Recipe
Description
The cookie dough starts with grinding old-fashioned oats into a coarse flour, then mixing in sugars, all-purpose flour, baking soda, baking powder, salt, cinnamon, and freshly grated nutmeg to infuse the dough with warm spice notes. Cold unsalted butter cubes are pulsed in until the mixture resembles clumps and the dough begins to form with the addition of an egg yolk.
The dough is shaped into a log about 10 inches long and chilled for several hours to firm up. Slices approximately half an inch thick are cut and baked at 350 degrees Fahrenheit until edges are set and lightly golden. This results in a cookie with a slightly chewy texture and noticeable oat flavor.
Once baked and cooled, an icing is prepared with egg white, powdered sugar, vanilla extract, and a pinch of salt, creating a glossy, sweet topping that balances the warm spiced dough. The combination of oatmeal, spices, and vanilla icing gives a refined but comforting cookie suitable for gifting or casual snacking.
These cookies can be stored in an airtight container for up to one week. Using parchment paper during baking prevents sticking and promotes even cooking. Recommended equipment includes a sharp knife for slicing and a food processor to grind oats and mix dough efficiently.
Ingredients
Dough:
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup dark brown sugar or light brown sugar, firmly packed
- 1/2 cup all-purpose flour spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg freshly grated
- 1/2 cup unsalted butter cut into cubes, cold
- 1 egg large, yolk
Icing:
- 1 egg large, white
- 1 1/4 cups powdered sugar
- 1/4 teaspoon vanilla extract pure
- 1/8 teaspoon kosher salt
Instructions
To Make the Dough:
- In the bowl of a food processor fitted with a steel S blade, grind the oats to a flour. Add the brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and process briefly to blend. Toss in the butter cubes and process until the butter is well incorporated and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets.
- Line a work surface with a large sheet of plastic wrap. Turn out the dough onto the plastic wrap and form it into a log about 10-inches/25cm long and 1 1/2 inches/3.8 in diameter. Wrap the dough tightly. Chill the dough until firm, about 3 hours in the refrigerator.
- Position a rack to the center of the oven and preheat it to 350 degrees F. Line 2 baking sheets with parchment paper. Use a thin, sharp knife to slice the dough log into 2 dozen rounds, each just shy of 1/2-inch/1.25 cm thick. Transfer the rounds, evenly spaced about 2 inches/5cm apart, to the prepared baking sheets. Bake until golden and firm on the edges with a bit of give in the centers, about 12 minutes. Transfer the cookies to a wire rack to cool completely—they will crisp all the way through as they cool.
To Make the Icing:
- In a small bowl, combine the egg white, powdered sugar, vanilla and salt. Mix with a handheld electric mixer until smooth and thick. (Alternatively, you could also do this in a stand-up mixer or in a medium bowl by hand.) Blend in 1 teaspoon of water until smooth. To ice the cookies, working 1 at a time, kiss the tops lightly to the surface of the icing—you want to just show the cookie to the icing, not submerge it.
- Let the excess icing drip off for a moment, and then set the iced cookie on a wire rack. If the icing begins to firm while you’re dipping, loosen it with a few drops of water. Allow the icing to dry completely before serving, about 1 hour.
- Store in an airtight container for up to 1 week.
Notes
- Store baked cookies in an airtight container for up to one week to maintain freshness.
- Use a food processor for grinding oats and efficiently mixing dough ingredients.
- Slice chilled dough log with a thin, sharp knife for even cookies.
- Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 67mg | 3% |
| Potassium | 3mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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