
0 from 51 votes
Oatmeal Rolled Sugar Cookies
These Oatmeal Rolled Sugar Cookies are an old-fashioned cut-out sugar cookie recipe with a chewy twist thanks to the addition of rolled oats and almond extract. We love them frosted with buttercream frosting and topped with colorful sprinkles!
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 salted butter softened (227g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour (353g)
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup old-fashioned rolled oats (90g)
Sugar Cookie Frosting
- 1 cup salted butter softened (227g)
- 4 cups powdered sugar (448g)
- 4-6 Tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 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.
Cup of Yum
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
- Storage: Keep the frosted cookies on the counter in an airtight container for up to 4 days. If you need to stack the cookies, let the frosting set up for 4 hours, then layer with parchment paper or waxed paper between the layers.
- Freezing: These cookies freeze well for up to 3 months. Let thaw on the counter before enjoying.
- You can sandwich two of these cookies together with the frosting for a delicious sandwich cookie, or just decorate with frosting and sprinkles like in these pictures.
Nutrition Information
Calories
321kcal
(16%)
Carbohydrates
41g
(14%)
Protein
2g
(4%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
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%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 321
% 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.