Level up your everyday oatmeal cookies with icing on top! Iced oatmeal cookies are a soft, chewy, and buttery sweet treat made with chunks of oats, brown sugar, and a hint of cinnamon. They’re easy to make and even easier to eat!
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Better Than Grandma’s!
What do you get when you take my favorite oatmeal cookie recipe and add a sugary glaze on top? Just about one of the best holiday cookies that certainly rival any of the frosted cookies up on the blog!
Any of them would be the perfect addition to a Christmas dessert board but there’s something nostalgic about old-fashioned iced oatmeal cookies that just brings an extra dose of warmth this time of year.
Iced oatmeal cookies are made with chunks of oats and butter for a buttery, thick and chewy texture and flavored with brown sugar and cinnamon for the ultimate bite. They are then smothered in a simple 2-ingredient icing that sets up nicely making them stackable for gifts, potlucks, or a cookie exchange party.
Why This Recipe Works
- Quick and easy. An entire batch of homemade cookies from scratch made in 1 hour!
- Double the batch. Easily make two or three batches and freeze half for another day!
- Taste and texture. Warm spices, sweet brown sugary goodness, and a buttery texture full of chunky oats.
- Great for special occasions. There’s nothing wrong with naming a simple iced oatmeal cookie one of the best holiday desserts. We always come back to the classic recipes!
Find the full printable recipe with specific measurements below.
- Old-fashioned rolled oats: Love the texture of these oats. You won’t get the same from quick oats or instant oats because they absorb liquid differently.
- Unsalted butter: Bring it to room temperature early enough so that it is nice and soft by the time you need to cream it. We’re using unsalted so we can control the amount added to the dough. Learn tips for how to soften butter quickly.
- Molasses: This is an optional ingredient used to give the iced oatmeal cookies an extra level of flavor. You can also do this with maple syrup if you prefer. If going with molasses, stick with dark molasses rather than the more intense blackstrap molasses.
- All-purpose flour: For amazing texture, be sure to measure the flour accurately using a scale or the spoon and level method which I go through in detail for you. It’s a great tool to have for any baking recipe that uses flour.
There are a lot of ways to get creative with this simple concept! All you need to do is add the icing to any one of the following cookie recipes:
- Oatmeal raisin cookies
- Pumpkin oatmeal cookies
- Oatmeal butterscotch cookies
- Oatmeal chocolate chip cookies
You can even sandwich the ice cream between two cookies and make a version of these oatmeal cream pie cookies!
How to Make Oatmeal Cookies with Icing
- Pulse the oats. First things first, we want textural cookies so we’re pulsing only a cup of the oats until they are broken. The rest we leave whole. We don’t want to turn it into flour so be careful not to pulse it too long.
- Mix the wet ingredients. In the bowl of a stand mixer using the paddle attachment, or a large mixing bowl with an electric mixer, cream the butter, brown sugar, and granulated sugar until pale and smooth. Mix in the eggs, vanilla extract, and molasses until combined.
- Add the dry ingredients. To the same bowl, add 1/2 of the flour, salt, baking soda, baking powder, and cinnamon. Mix until just combined and then add in the remaining flour, pulsed oats, and the rest of the whole rolled oats to the mixture.
- Scoop and bake. Use a medium cookie scoop to scoop the dough onto prepared baking sheets. I like to use parchment paper or a silicon mat for this. Bake for 10 minutes in a preheated 350°F oven until the edges are just lightly golden brown. For softer cookies take them out a little early, and for crispier cookies, let them bake a little longer.
- Make the icing. While the cookies are cooling on the wire rack, whisk together the powdered sugar and milk in a bowl. Set it aside until the cookies are completely cooled. Adding the glaze too soon will make it runny.
- Add the glaze. Add about 1 teaspoon of glaze to each cookie and then use a knife or the back of a spoon to spread it on top. Allow it to set until the icing has hardened. Enjoy!
- Easy cleanup. Icing one cookie at a time and working over parchment paper will help with the cleanup. Whether you’re drizzling the frosting or using the cookie to dip it right in there, you’ll want something to catch any excess drips.
- Instant oats. I know I said they’re not the same (and they’re not) but you can use them if that’s what you have. You’ll still want to pulse them a little bit too!
- Icing consistency. The thicker your icing, the easier it sets. Adjust the amount of powdered sugar (or milk) if necessary. This gingerbread icing will work too!
- Make ahead. There are a few ways you can do this. One is to make the cookie dough and chill it in the fridge for up to 4 days then bring it to room temperature just before baking. You can also freeze the cookie dough and if you aren’t experienced in how to freeze cookie dough, I’ve got the best tips for you.
5 star review
“Icing on top is definitely a hit! My family loves these iced oatmeal cookies. It is so easy, so chewy, and tasty. Must-try!“Sharina
We do! We use it as a binding ingredient. I have never tried any egg substitute such as a flax or chia egg, so I can’t say whether or not they’ll hold up.
No, they aren’t. The oats are gluten-free but we’re still using all-purpose flour for the structure and foundation of the cookie.
Yes! These cookies freeze well. Once they have cooled completely (and the icing has set), transfer them to a freezer bag or freezer-friendly airtight container.
Keep frozen for up to 3 months. You can eat them straight from frozen (trust me, they’re amazing) or you can remove them from the freezer an hour before you’re ready to serve them.
If you like your iced oatmeal cookies warm, microwave them for 10-15 seconds.
Keep iced oatmeal cookies covered in an airtight container at room temperature for up to 3 days. If not covered, they will dry out!
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Iced Oatmeal Cookies
- 2 cups (200 grams) old-fashioned oats , divided
- 1 cup (226 grams) unsalted butter
- 1 cup (200 grams) light brown sugar , packed
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons molasses , optional
- 2 ¼ cups (295 grams) all-purpose flour , divided
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 ½ cups powdered sugar , sifted
- 2-3 Tablespoons milk
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a blender or food processor, pulse 1 cup oats 5 times, or just until the oats are broken.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until pale and smooth. Mix in eggs, vanilla, and molasses, if using, until combined.
- Add 1/2 flour, salt, baking soda, baking powder and cinnamon. Mix just until combined. Then mix in the remaining flour, pulsed oats, and remaining 1 cup oats.
- Use a medium cookie scoop and scoop onto the prepared baking sheets. Bake for 10 minutes, or until the edges are just light golden brown. Take them out a little early for softer cookies and bake a little longer for crispier cookies.
- Let cookies rest on pan for 2 minutes and then transfer to a cooling rack. Allow cookies to cool completely.
- Whisk together the powdered sugar and milk in a bowl. Then add about 1 teaspoon of glaze to each cookie and spread evenly over the top. Allow to set until harden.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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