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Soft oatmeal cookies are topped with a simple vanilla icing in these Iced Oatmeal Cookies. Better than any you can buy at the store and so easy to make!
These Iced Oatmeal Cookies are such an easy and incredibly delicious dessert. When I was little I was obsessed with these cookies and still am as an adult! I knew I had to make these homemade and they turned out amazing. A chewy, cinnamon, sugary cookie dipped in a sweet icing, yum.
Why I Love These Iced Oatmeal Cookies
Here are a few of my favorite things about these cookies.
- The soft, cinnamony cookie. These cookies begin with some of the best qualities from my classic oatmeal cookies. I love how soft these cookies are and the warm flavor from ingredients like cinnamon and molasses.
- The icing! The icing is what sets these apart from other cookies. It’s a simple glaze made with powdered sugar, vanilla, and milk but it hardens to form a yummy icing shell on the cookies.
- Quick & easy. Another thing I love is that these iced oatmeal cookies are quick and easy to make. All you need is a mixer and a bowl. The dough doesn’t need to chill either!
Recipe Ingredients
These cookies are made with oatmeal, cinnamon, molasses, and a handful of pantry staples. Scroll down to the recipe card below for the exact measurements.
- Sugar – These cookies are made with primarily granulated sugar, with just a bit of brown sugar added for flavor and moisture.
- Butter – I recommend unsalted butter to control the final flavor.
- Vanilla extract
- Molasses – Adds the rich sweet flavor to the cookies.
- Egg – You’ll need one egg plus an egg yolk for these cookies.
- Flour
- Cinnamon – Adds the warm flavor to the cookies.
- Baking powder & baking soda – Small amounts of both leavening agents are added since we don’t want these cookies to rise too much in the oven.
- Salt
- Rolled Oats – Avoid instant oats, they won’t have the right texture.
- Powdered sugar – For the icing glaze.
- Milk – Helps to thin the glaze.
How To Make Iced Oatmeal Cookies
Since the dough doesn’t need to chill, these cookies are quick and easy to make. The printable instructions can be found in the recipe card below.
- Prep. Line the baking sheets with parchment paper. Set aside. Preheat the oven to 350F.
- Make the dough. Cream the sugars and butter until smooth. Beat in the vanilla, molasses, egg, and egg yolk. In a separate bowl, combine the dry ingredients. Mix the dry ingredients into the butter mixture. Slowly mix in the oats.
- Bake. Shape the dough into 1 1/2 tablespoon sized balls. Place them 2 inches apart on the baking sheet, lightly pressing each only to about 3/4 of the way thick. Bake for 13-15 minutes. Cool completely on a wire rack.
- Add the icing. Whisk together the powdered sugar, vanilla, and milk until there are no more clumps. Dip the tops of the cooled cookies into the icing, letting some drip back into the bowl. Place on a wire rack until the icing hardens slightly.
Tips & Tricks
Here are a few quick tips for perfecting these iced oatmeal cookies.
- Scrape the bowl. Always make sure to scrape the edges of the bowls as you’re mixing to make sure you get every bit.
- Room temperature butter. Make sure the butter is room temperature so that it creams easily with the sugar. Melted butter will make the cookies spread too much.
- Don’t overbake. These cookies bake quick, since they’re pressed thin. Keep an eye on them to ensure they don’t overbake, though they shouldn’t be underbaked either.
- Cool before icing. Make sure the cookies are completely cool before adding the icing. Otherwise, it will just melt and not set on the top.
Proper Storage
- Fridge. Store iced oatmeal cookies in an airtight container in the fridge for 3-4 days.
- Freezer. It’s best to freeze the cookies before adding the icing. Once cooled, transfer to an airtight container. Freeze for up to 3 months. Let come to room temperature before adding the icing.
Iced Oatmeal Cookies
Soft oatmeal cookies are topped with a simple vanilla icing in these Iced Oatmeal Cookies. Better than any you can buy at the store and so easy to make!
Servings: 16 cookies
Ingredients
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 1/2 stickers unsalted butter room temp
- 2 teaspoon vanilla extract
- 1 Tablespoon molasses
- 1 egg yolk
- 1 egg
- 1 cup flour
- 2 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups old fashioned oats
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons milk
Instructions
- Line 2 large baking sheets with parchment paper and set aside. Preheat the oven to 350°. In a large bowl add the sugar, brown sugar and butter, beat using a hand mixer until the butter is completely smooth and mixed with the sugars.
- Add the 2 tsp of vanilla extract, molasses, egg and egg yolk to the bowl, beat until completely mixed together. In a small bowl add the flour, cinnamon, baking powder, baking soda and salt, stir.
- Add the dry mixture to the wet mixture and beat with the hand mixer until completely mixed together. Slowly add in the oats as you are mixing with the beater. Once it’s very well mixed together, roll the dough into 1 and 1/2 tbsp sized balls.
- Place them on the prepared baking sheets, about 2 inches apart from each other. Lightly press down with your hand or the bottom of a measuring spoon, about 3/4 of the way thick.
- Place in the oven and bake for 13-15 minutes or until a golden brown color. Let the cookies cool completely on a wire rack. Once they are cool make the icing.
- In a medium sized bowl add the powdered sugar, vanilla and milk and stir until there are no more clumps. Take the cooled cookies and dip just the tops of the cookies into the icing, let some of the icing drip off back into the bowl and then place them back on the wire rack until the icing is slightly hardened. Serve and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 200kcal | Carbohydrates: 44g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 23mg | Sodium: 115mg | Potassium: 108mg | Fiber: 2g | Sugar: 29g | Vitamin A: 39IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 1mg
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