Description
Delightfully crisp iced oatmeal cookies featuring a perfect blend of rolled oats, warm spices, and a sweet vanilla glaze. These cookies are easy to make, with a soft dough that chills before baking to perfection and a simple glaze that adds an extra touch of sweetness.
Ingredients
Units
Scale
Cookie
- 1 cup old fashioned rolled oats
- 1 cup all-purpose flour plus 2 tbsp
- 1 tsp cornstarch
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 8 tbsp butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 1/2 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or baking mats to prepare for baking.
- Prepare Oats and Dry Ingredients: Pulse the rolled oats in a food processor about 10-12 times until you achieve a mixture of ground and whole oats. In a medium bowl, whisk together the processed oats, all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, and ground nutmeg until well combined.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream the softened butter, brown sugar, sugar, and vanilla extract on high speed until the mixture is light and fluffy, approximately 2 minutes.
- Add Egg and Dry Ingredients: Reduce mixing speed to low, add the egg, and blend until just incorporated. Gradually add the dry ingredients to the wet mixture, mixing only until combined to avoid overworking the dough.
- Chill Dough: Since the dough is soft, refrigerate it for 20-30 minutes to make it easier to handle and to allow the flavors to meld.
- Shape Cookies: Using a standard cookie scoop, place dough balls evenly spaced on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 10-14 minutes. For crispier cookies, bake for the full 14 minutes.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze: Whisk together powdered sugar, vanilla extract, and milk in a small bowl until smooth.
- Ice Cookies: Once cookies are completely cool, dip the tops into the glaze and swirl to remove excess. Allow glaze to set for about 30 minutes before serving.
Notes
- Chilling the dough before baking helps control spread and makes shaping easier.
- Adjust baking time depending on desired cookie crispiness; less time for chewier cookies.
- You can substitute milk with almond or oat milk for a dairy-free glaze option.
- Store iced cookies in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, consider adding chopped walnuts or pecans to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 172 kcal
- Sugar: 17 g
- Sodium: 114 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 25 mg
