Iced Oatmeal Cookies

Oatmeal cookies with glossy white tops are a staple of the grocery store’s cookie aisle. Those packaged treats are tasty enough in a pinch, but homemade iced oatmeal cookies are irresistible. With slightly chewy edges and soft centers, the cookies are full of cinnamon, molasses and brown sugar flavors.

This iced oatmeal cookies recipe makes an easy pantry dessert with common baking ingredients you probably have on hand right now, like oats, flour, vanilla extract and spices. They couldn’t be simpler: Build the batter, drop it by spoonfuls onto baking sheets, bake the cookies and let them cool. When they’re ready, the two-ingredient glaze goes on top. Once the glaze is dry, these cookies call out for a tall glass of cold milk or a hot cup of tea.

Ingredients for Iced Oatmeal Cookies

• Quick-cooking oats: For the chewiest texture, pick up quick-cooking oats. They’re an easy-to-find, processed variety of old-fashioned oats.
• Butter: If you forget to take it out ahead of time, you can soften butter quickly by slicing or rolling it.
• Brown sugar: The moisture in soft brown sugar helps create a tender ice oatmeal cookie. Light or dark brown sugar is fine; the latter will add more molasses flavor.
• Molasses: Molasses adds sweetness plus old-fashioned flavor to these oatmeal cookies. Unlike the brown sugar, it matters which type of molasses to use for this recipe. Light molasses is a go-to for this type of cookie.
• All-purpose flour: Sift flour before baking to aerate it and prevent lumps from forming in the cookies.
• Vanilla extract: Always use the best vanilla extract you can find when baking. It brings more natural flavor to your baked goods.
• Baking soda: Acidic ingredients like molasses and brown sugar activate baking soda to lighten the cookies’ texture.
• Spices: Cinnamon and nutmeg flavor these oatmeal cookies with icing.
• Salt: A little salt goes into the cookie dough to enhance its overall flavor.
• Milk: You can use whole or 2% milk to make the glaze for the baked cookies.
• Confectioners’ sugar: This type of sugar is ideal for the glaze because it dissolves quickly to create a smooth texture.

Directions

Step 1: Make the cookie dough

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Preheat the oven to 350°F. In a large bowl, cream the butter and brown sugar until they’re light and fluffy, about five to seven minutes. Beat in the molasses and vanilla extract.

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In a separate bowl, mix the oats, flour, baking soda, cinnamon, nutmeg and salt. Gradually add the dry ingredients to the creamed mixture, beating at medium-low speed until they’re combined, about one to two minutes.

Editor’s Tip: Properly creaming butter and sugar creates the desired texture for most baked goods. That’s why it’s important to use softened butter.

Step 2: Bake the cookies

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Drop the dough by tablespoonfuls onto a parchment-lined baking sheet. Bake the cookies until the edges are just set, 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely.

Step 3: Make the glaze

Meanwhile, in a small bowl, whisk together the milk, vanilla extract and confectioners’ sugar until they’re smooth.

Step 4: Glaze the cookies

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Dip the top of each cookie into the glaze, then place the cookies on a wire rack until they’re set and dry.

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Iced Oatmeal Cookies Variations

• Add dried fruit: Give oatmeal cookies extra chewiness and flavor by stirring a cup of raisins, dried cranberries or currants into the cookie dough.
• Make sandwich cookies: Spread buttercream frosting on the bottoms of plain oatmeal cookies and top them with iced cookies to sandwich the filling.
• Choose chocolate: Stir semisweet or dark chocolate chips into the cookie dough before baking.
• Add flavor to the icing: Add a little orange, lemon or rum-flavored extract to the icing (in addition to or instead of the vanilla).

How to Store Iced Oatmeal Cookies

Iced oatmeal cookies will last up to one week at room temperature. When storing cookies, you want them to be completely cool, and in this case the icing should be set and dry. Stack the cookies between sheets of wax paper in a tightly covered food storage container.

Can you freeze iced oatmeal cookies?

Yes, you can freeze iced oatmeal cookies. Stack them between sheets of wax paper inside a proper cookie storage container, like an airtight freezer-safe container or zip-top bag. Frozen cookies will last for six months. To thaw, let them come to room temperature on the counter.

Can you make iced oatmeal cookie dough ahead of time?

There are a couple of options for making iced oatmeal cookie dough in advance. First, store the cookie dough in the fridge in a bowl or scoop and arrange it on a baking sheet. Cover the bowl or baking sheet tightly with food wrap and store the dough in the fridge for up to five days. Another option is to freeze the cookie dough; the most convenient way is to scoop the dough first. Freeze the cookie dough balls in a single layer on a baking sheet, then transfer the frozen balls to a freezer-proof bag or container. Store them frozen for up to six months. You can bake the frozen cookie dough balls—add a few extra minutes to the bake time if necessary.

Iced Oatmeal Cookies Tips

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What if my icing is too thin?

You’ll know the icing for your iced oatmeal cookies is too thin if it soaks into the cookie rather than glazing the top. To thicken the icing, whisk in more confectioners’ sugar, a tablespoon at a time, until it reaches the right consistency.

How do you keep oatmeal cookies from getting hard?

To ensure that your iced oatmeal cookies have the perfect texture (crispy at the edges and soft in the centers), start by watching them in the oven to prevent overbaking. As soon as the edges of the cookies set, they’re ready to come out. Once the cookies are cooled and iced, store them in an airtight container to prevent drying. If you notice they’re becoming too hard, soften them by adding a piece of bread to the container (really, it works!).