0 from 12 votes
Oatmeal Rolled Sugar Cookies
Old-fashioned family recipe for Oatmeal Rolled Sugar Cookies. These cut-out cookies take a spin on the classic with the addition of chewy oats! Try them frosted or plain with sprinkles. The best Oatmeal Christmas Cookies!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 24 cookies
Calories: 321 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Oatmeal Rolled Sugar Cookies
- 1 cup butter softened (I used unsalted, but either works!)
- 1 cup granulated sugar I used all natural cane sugar, white sugar works fine too!
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 ½ cups all-purpose flour I used organic
- ¾- 1 teaspoon salt increased slightly since I used unsalted butter and I like my oats a tad salty
- 1/2 teaspoon baking powder
- 1 cup whole rolled oats not instant. I used organic.
Buttercream Frosting
- 1 cup butter softened (salted or unsalted)
- 4 cups powdered sugar
- 4-6 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of sea salt
Instructions
- For the CookiesIn the bowl of a stand mixer, beat butter and sugar on medium-high, scraping bowl occasionally, about 2-3 minutes (on the longer side if using pure cane sugar) Should be light and creamy.
- Scrape down sides of bowl, then add eggs, vanilla and almond extract. Mix until combined, about 1 minute.
- With mixer on low or stir, add all purpose flour, salt, baking powder and mix until just combined. Scrape down sides of bowl and stir in the rolled oats. Split dough between two pieces of plastic wrap and shape into disc, wrapping tightly. Place in fridge for at least 2 hours (may be frozen, just thaw in refrigerator before use).
- When ready to bake, preheat oven to 350° F and line cookie sheet with parchment paper.
- On a floured surface, roll out dough to about ¼-inch thick and cut out with cookie cutters. Transfer cookies to baking sheet and bake for 8-12 minutes (for high altitude, I reduced the heat to 325°F and baked 10 minutes). Cookies should be slightly brown at the edges. Cool completely on wire rack, then frost with buttercream and decorate with sprinkles. Or match two cookie shapes and make a sandwich cookie. Also delicious baked plain or with sprinkles alone.
- For the Buttercream FrostingBeat butter using a mixer (stand or hand-held) about 1 minute until light and fluffy. Slowly mix in powdered sugar, 4 tablespoons heavy cream (adding up to 2 tablespoons for spreading consistency), vanilla and sea salt. Beat on low until combined, scrape down sides and increase speed to medium-high, high until light and fluffy. You may add food coloring if desired, but I loved the snow white look of the frosting.
- Makes a healthy amount of frosting, if you have leftovers, keep in fridge and use on another recipe, or frosting may be frozen. Bring to room temp and re-whip before using.
Cup of Yum
Notes
- Cookies may be baked ahead of time, frozen until ready to frost.
- Nutrition information does not include frosting.
- Original Recipe by House of Nash Eats
Nutrition Information
Serving
1cookie
Calories
321kcal
(16%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
308mg
(13%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
532IU
(11%)
Vitamin C
0.01mg
(0%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 321
% Daily Value*
| Serving | 1cookie | |
| Calories | 321kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 308mg | 13% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.