Iced Oatmeal Cookies
These easy Iced Oatmeal Cookies are heavenly spice cookies dipped in vanilla icing. Perfect for holiday parties and family gatherings!
Some holiday desserts carry the sweetest memories for me, and these Iced Oatmeal Cookies are one of them. I grew up eating the store-brand versions packed into my school lunches, and I always adored them as a kid. So when I stumbled across a few homemade recipes online, I knew I had to try creating my own. After taking notes and testing a few tweaks, this from-scratch version was born, and it turned out even better than the original store-bought oatmeal cookies. If you’re craving soft, perfectly spiced oatmeal cookies topped with a light icing, save this recipe for the next time nostalgia hits. Every oatmeal lover needs to try these! They are warm, cozy, and truly irresistible. I love to make a batch of my Slow Cooker Hot Chocolate to serve with these and dunk the cookies in the hot cocoa (the best Christmas Eve snack if you ask me!). They just go hand in hand. They are also wonderful with a morning cup of coffee, too!
ICED OATMEAL COOKIES
When it comes to winter baking, few treats capture the season like Iced Oatmeal Cookies! These festive cookies are made with warm spices such as cinnamon and nutmeg, hearty rolled oats, and classic cookie ingredients like butter, sugar, and flour. This recipe also includes brown sugar and a touch of molasses, which adds rich flavor and depth to every bite, perfect if you’ve never baked with molasses before and want to try something new! Once the oatmeal cookies are baked, each one gets topped with a simple two-ingredient icing made from powdered sugar and milk, creating that signature sweet glaze that makes iced oatmeal cookies so classic and cozy. These cookies look gorgeous in a cookie jar or on your holiday party dessert table.
Find all my expert tips on how to make homemade iced oatmeal cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Quick & Easy Iced Oatmeal Cookies Recipe:
- Soft, Chewy Cookies: Rolled oats and melted butter create a soft, chewy center with lightly crisp edges. Exactly what you want from a homemade oatmeal cookie recipe!
- Nostalgic Flavors: Brown sugar and molasses add depth, warmth, and that signature old-fashioned oatmeal cookie flavor.
- Easy Homemade Icing: A simple two-ingredient icing creates the most iconic and sweet, crackly glaze is what makes these iced oatmeal cookies pop.
- Simple Pantry Ingredients: Everything you need is already in your kitchen, making this an easy go-to cookie recipe during the holiday baking season.
- Versatile Holiday Cookie Recipe: Perfect for Christmas cookie trays, parties, gifting, or anytime you want a nostalgic, bakery-style oatmeal cookie. These can be enjoyed any time of year truthfully!
Ingredients
Oatmeal Cookies
- 1 cup salted butter, melted then cooled
- 2 cups all-purpose flour
- -2 cups old fashioned rolled oats
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon molasses
- ½ Tablespoon vanilla extract
Homemade Icing
- 2 cups powdered sugar
- 3 to 4 tablespoons milk
Instructions
For The Oatmeal Cookies
Preheat the oven to 350 F. Line two large baking sheets with parchment paper. Set aside.
In a small bowl, melt the butter and cool in the fridge for about 10 minutes. In a separate bowl, whisk together the flour, oats, baking soda, ground cinnamon and nutmeg, and salt until well combined.
Whisk the cooled melted butter with both sugars together in a large bowl until well combined. Whisk in the egg, egg yolk, molasses vanilla extract until smooth and well combined.
Stir the dry ingredients into the wet a little at a time until just combined.
Using a medium cookie scoop, scoop the oatmeal cookie dough and place the cookie dough balls onto the prepared baking sheets. 14 per sheet.
Bake at 350 F. for only 12 minutes or until the edges are set and the centers are slightly puffed. Cool cookies on the baking sheet. Let them cool completely before icing.
For The Homemade Icing
Whisk milk with the powdered sugar until combined and smooth. Add more liquid for a thinner icing or more powdered sugar for a thicker icing.
Dip the top of each cookie in the icing. Gently shake any excess icing off. Place cookies back on cookie sheets until icing sets. Enjoy!
Servings
This recipe makes 28 delicious cookies. Since the icing sets, they are also great to take on the go and pack in lunches!
Storage and Reheating
Seal the cookies in a container and store on the counter for up to 5 days. These also freeze well. Let cookies cool completely then seal in freezer-safe bags for up to 3 months. To thaw, let cookies set on counter, or microwave for just a few seconds.
Holly’s Tips for The Best Iced Oatmeal Cookies:
- Use Old-Fashioned Rolled Oats: For the best texture and chewy bite, use old-fashioned rolled oats. Quick oats will make the cookies softer and less structured.
- Cool the Melted Butter First: Letting the butter cool slightly helps prevent the cookies from spreading too thin and keeps the centers soft.
- Don’t Overmix: Mix the dry ingredients into the wet just until combined. Overmixing the dough can make the cookies too tough.
- Watch the Bake Time: These iced oatmeal cookies bake fast. Pull them from the oven when the edges are set, and the centers still look slightly puffed for the ideal texture.
- Allow Cookies To Cool Completely Before Icing: If the cookies are even a little warm, the icing will melt and soak in. Fully cooled cookies give you that signature crackly iced top.
- Dip Don’t Drizzle: Dipping the tops of the cookies ensures an even, smooth icing layer that dries beautifully and creates the classic iced oatmeal cookie finish.
- Make It Your Own: Add a splash of vanilla extract, maple syrup, or even a pinch of cinnamon to the icing for extra flavor or to make it more tailored for a fall or holiday gathering.
Frequently Asked Questions:
Absolutely! Chill the cookie dough in the fridge for up to 24 hours before baking. This helps the flavors meld and prevents spreading.
Make sure your cookies are completely cooled before icing. If the icing is too thin, add a little more powdered sugar to thicken it.
Use a plant-based butter, a flax or chia egg substitute, and non-dairy milk for the icing. The flavor will still be rich and delicious.
If you look at other gluten-free cookie recipes, you’ll see a lot with rolled oats. It’s a natural grain that can be used for those who have to avoid gluten. If you want to make this recipe like that, then all you need to do is substitute your favorite gluten-free flour for the all-purpose flour in this recipe. The texture may be slightly different but still delicious!
Similar Recipes
Craving something similar? Try my Oatmeal Cream Pies next.
Looking for more oatmeal-inspired desserts? Make my Oatmeal Carmelitas, Oatmeal Toffee Chocolate Chip Cookies, Blueberry Oatmeal Muffins, and No-Bake Nutella Oatmeal Cookies.
Craving more festive holiday desserts? You can’t go wrong with my Sugar Cookie Truffles, Candy Cane Kiss Sugar Cookie Bars, and Homemade Oreo Cookies.
Have you made this Iced Oatmeal Cookies recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #IcedOatmealCookies #LifeInTheLofthouse
Iced Oatmeal Cookies
Ingredients
Oatmeal Cookies
- 1 cup salted butter melted then cooled
- 2 cups all-purpose flour
- 2 cups old fashioned rolled oats
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon molasses
- ½ Tablespoon vanilla extract
Homemade Icing
- 1 ½ cups powdered sugar
- 3 to 4 Tablespoons milk
Instructions
For The Oatmeal Cookies
- Preheat the oven to 350 F. Line two large baking sheets with parchment paper. Set aside.
- In a small bowl, melt the butter and cool in the fridge for about 10 minutes.
- In a separate bowl, whisk together the flour, oats, baking soda, ground cinnamon and nutmeg, and salt until well combined.
- Whisk the cooled melted butter with both sugars together in a separate large bowl until well combined. Whisk in the egg, egg yolk, molasses vanilla extract until smooth and well combined.
- Stir the dry ingredients into the wet a little at a time until just combined. Using a medium cookie scoop, scoop the oatmeal cookie dough and place the dough balls onto the prepared baking sheets. 14 per sheet.
- Bake at 350 F. for only 12 minutes or until the edges are set and the centers are slightly puffed. Cool cookies on the baking sheet. Let them cool completely before icing.
For The Homemade Icing
- Whisk milk with the powdered sugar until combined and smooth. Add more liquid for a thinner icing or more powdered sugar for a thicker icing. Dip the top of each cookie in the icing. Gently shake any excess icing off. Place cookies back on cookie sheets until icing sets. Enjoy!
Notes
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I think your last sentence in the gluten-free paragraph is written just backwards. I think you meant to say that you need to substitute gluten free flour for the all purpose flour. The recipe looks good and I really want to make these cookies.
Thanks for the heads up on that Ronald. I fixed it. 🙂
These cookies are the best. The grandkids loved them and want more!
These cookies are fantastic! Soft, perfect flavor, and the texture is perfection. Thank you for giving us our new favorite cookie recipe!!