Oatmeal Rolled Sugar Cookies
User Reviews
5
Oatmeal Rolled Sugar Cookies
Description
Oatmeal Rolled Sugar Cookies begin with a classic cookie dough base rich in butter and sugar, enhanced by both vanilla and almond extract for a hint of complexity. Rolled oats folded into the dough add a satisfying chewiness contrasting with the soft crumb of the sugar cookie. The dough requires chilling to firm up, making it easier to roll out thin and cut into clean shapes. Baking at a moderate temperature yields cookies with slightly browned edges and a tender center.
The optional buttercream frosting consists of butter, powdered sugar, heavy cream, vanilla, and a pinch of sea salt, providing a creamy topping that can complement the cookie perfectly. These cookies are suitable for making ahead and freezing, offering storage flexibility. Their slight saltiness balances the sweetness, especially when unsalted butter is used with added salt.
These cookies work well as a sweet snack or dessert and can be decorated for various occasions. Chill the dough adequately before rolling for best handling, and consider adjusting baking times slightly for altitude variations to maintain texture.
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 egg
- 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 rolled oats not instant. I used organic, whole
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.
Notes
- Chill dough at least two hours or freeze before rolling for easier handling.
- Cookies can be frozen baked or unbaked; thaw before frosting if frozen raw.
- Adjust salt in dough if using unsalted butter for balanced flavor.
- Buttercream frosting adds richness and can be customized in sweetness or thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 321 kcal
% 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.
User Reviews
Overall Rating
5
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