Oatmeal Rolled Sugar Cookies
User Reviews
5
Oatmeal Rolled Sugar Cookies
Description
The Oatmeal Rolled Sugar Cookies start with creaming salted butter and granulated sugar before adding eggs and vanilla and almond extracts. Flour, salt, baking powder, and old-fashioned rolled oats are combined and mixed into the wet ingredients, lending a chewy texture. Dough is chilled to firm before being rolled to a quarter-inch thickness for cutting with cookie cutters, then baked to just golden edges for a tender yet sturdy cookie.
The accompanying sugar cookie frosting is rich and smooth, made from creamed butter, powdered sugar, and heavy cream with vanilla and salt to balance sweetness. After cookies cool completely, they are frosted and decorated with sprinkles that add visual appeal and a bit of crunch. The combination of oatmeal texture in the cookie with the creamy frosting delivers a sweet, comforting treat.
Storage advice suggests keeping frosted cookies in an airtight container on the counter for up to four days, with stacking advised only after frosting has set. These cookies freeze well for up to three months, with thawing on the counter recommended before serving. Optionally, cookies can be sandwiched with frosting for added indulgence.
Ingredients
Oatmeal Rolled Sugar Cookies
- 1 cup butter softened (227g, salted
- 1 cup granulated sugar (200g)
- 2 egg large
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour (353g)
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup rolled oats 90g, old-fashioned
Sugar Cookie Frosting
- 1 cup butter softened (227g, salted
- 4 cups powdered sugar (448g)
- 4-6 Tablespoons heavy cream
- 1 teaspoon vanilla extract pure
- Pinch of salt
- Sprinkles for decorating
Instructions
Cookies
- In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and creamy, about 2-3 minutes. Add the eggs, vanilla, and almond extract and mix again, scraping down the sides and bottom of the bowl.
- Add the flour, salt, and baking powder, mixing just until combined. Stir in the rolled oats.
- Transfer the cookie dough to a piece of plastic wrap and shape into a disc with your hands, then wrap tightly and chill for at least 2 hours.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silpat mat.
- Roll out the chilled dough to 1/4-inch thick and cut out with cookie cutters. Transfer to the baking sheet and bake for 10-12 minutes, just until edges are barely starting to turn brown. Cool completely on a wire rack, then frost with buttercream frosting and decorate with sprinkles.
Frosting
- Beat the butter using a hand mixer or the whisk attachment on a stand mixer. Add the powdered sugar, 4 tablespoons of heavy cream, vanilla, and salt and beat on low speed until combined, then increase the speed and beat until light, adding additional cream to get to a frosting consistency. Use food coloring to achieve desired colors, if you choose.
Notes
- Store frosted cookies in an airtight container at room temperature for up to 4 days; allow frosting to set fully before stacking with parchment paper between.
- Cookies freeze well for up to 3 months; thaw at room temperature before serving.
- For a different presentation, sandwich two cookies with frosting for layered treats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 224mg | 9% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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