Description
These Iced Oatmeal Cookies combine the wholesome texture of rolled oats with warm spices and a delicate vanilla icing for a delightful sweet treat. The dough is made in a food processor, chilled for firmness, then sliced and baked to golden perfection. Finished with a thin, glossy icing made from egg white and powdered sugar, these cookies offer a perfect balance of chewy and crisp with a sweet glaze on top.
Ingredients
Units
Scale
Dough:
- 1 1/2 cups / 150g old-fashioned rolled oats
- 3/4 cup / 170g firmly packed dark or light brown sugar
- 1/2 cup / 64g all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup / 113g cold unsalted butter, cut into cubes
- 1 large egg yolk
Icing:
- 1 large egg white
- 1 1/4 cups / 150g powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Make the Dough: In a food processor fitted with a steel S blade, grind the rolled oats into a fine flour. Add brown sugar, all-purpose flour, kosher salt, baking soda, baking powder, ground cinnamon, and freshly grated nutmeg. Pulse briefly to combine. Add the cold unsalted butter cubes and process until the mixture resembles coarse crumbs and begins to clump together. Add the egg yolk and pulse a few more times until the dough forms a cohesive mass with no dry spots.
- Shape and Chill the Dough: Turn the dough out onto a large sheet of plastic wrap. Shape it into a log approximately 10 inches (25 cm) long and 1 1/2 inches (3.8 cm) in diameter. Wrap it tightly with the plastic wrap and refrigerate for about 3 hours until firm.
- Preheat and Prepare Baking Sheets: Place an oven rack in the center and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice and Bake the Cookies: Using a thin, sharp knife, slice the chilled dough log into about two dozen rounds, each just under 1/2 inch (1.25 cm) thick. Arrange the rounds on the prepared baking sheets spaced about 2 inches (5 cm) apart. Bake for approximately 12 minutes until the edges are golden and firm but the centers still have a slight softness. Transfer cookies to wire racks to cool completely; they will firm up as they cool.
- Prepare the Icing: In a small bowl, whisk together egg white, powdered sugar, pure vanilla extract, and kosher salt using a handheld electric mixer until the icing is smooth, thick, and glossy. Add 1 teaspoon of water to loosen the consistency to smooth dipping texture.
- Ice the Cookies: Working one cookie at a time, gently kiss the top of each cookie into the icing without fully submerging it. Allow excess icing to drip off before placing the cookie back on the wire rack. If the icing thickens while dipping, add a few drops of water to loosen it. Let the icing dry completely, about 1 hour, before serving.
- Storage: Store the iced cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
Notes
- Store these cookies in an airtight container for up to 1 week to preserve freshness and texture.
- Equipment needed includes a food processor, sharp paring knife, electric hand mixer, parchment paper, and baking sheets.
- Ensure the dough is well chilled before slicing to maintain shape and texture during baking.
- If the icing hardens while decorating, add a few drops of water to adjust consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6g
- Sodium: 67mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
