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Iced Oatmeal Cookies Recipe
4.8 from 69 votes

Iced Oatmeal Cookies Recipe

Iced Oatmeal Cookies feature a dough made from ground oats blended with brown sugar, flour, and warm spices, combined with cold butter and egg yolk for a tender and flavorful oatmeal cookie base. The dough is formed into a log, chilled thoroughly, then sliced and baked until golden. A tangy glaze of powdered sugar, egg white, vanilla, and salt is piped or spread on after cooling for a sweet finish with a touch of vanilla.

Prep Time
20 mins
Cook Time
12 mins
Chilling Time
3 hrs
Total Time
3 hrs 32 mins
Servings: 30 cookies
Calories: 24 kcal
Course: Dessert, Baked Goods
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 30 cookies

Amount Per Serving

Calories 24

% 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.