Iced Oatmeal Cookies
Looking for the ultimate iced oatmeal cookies recipe? One that’s chewy on the inside, crisp on the edges, and topped with that classic crackly glaze? Whether you’re baking gluten free, want to reduce sugar, or just love a nostalgic cookie with a modern twist, this guide covers it all.
Recipe at a Glance
Prep Time: 15 minutes
Bake Time: 9 to 12 minutes
Cooling and Icing Time: 30 to 60 minutes
Total Time: About 1.5 hours
Yields: 12 large or 24 medium cookies
Dietary Options: Gluten free, dairy free, and vegan variations included
Ingredients for Soft and Chewy Iced Oatmeal Cookies
Cookie Dough:
- ½ cup unsalted butter, cold and cubed
- ½ cup granulated sugar
- ½ cup tightly packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼cups gluten free all purpose flour (or regular flour if not gluten free)
- 1 ½ cups gluten free rolled oats (old fashioned, not quick oats)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Glaze:
- ½ cup powdered sugar
- 1 teaspoon milk or non dairy milk
- ½ teaspoon cinnamon (optional)
How to Make Iced Oatmeal Cookies Step by Step
Prep Time: 15 minutes | Cook Time: 9-10 minutes | Total Time: 24 minutes | Yield: 12 large cookies
1. Preheat & Prep
Preheat your oven to 350 degrees Fahrenheit (175°C). Line a baking pan with parchment paper.
2. Cream Cold Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter (cut into a few chunks for the mixer), granulated sugar, and brown sugar. Mix on medium speed for 2 to 3 minutes, or until the mixture is lightened slightly and no large clumps of butter remain. The mixture will look slightly crumbly, but fully combined.
3. Add Wet Ingredients
Stop the mixer and scrape down the sides of the bowl. Add in the egg and vanilla extract. Stir briefly on low speed until just combined.
4. Mix in Dry Ingredients
In a separate bowl, briefly whisk together the gluten-free flour, oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the stand mixer. Stir on low speed until the ingredients are just combined and you no longer see streaks of dry flour.
Note on Texture: The dough will be pretty thick. This is normal for a cold butter and gluten free dough.
5. Scoop and Bake
Use an ice cream scoop (a standard 3-tablespoon scoop works best) to scoop uniform balls of dough onto the lined baking pan.
Bake for 9 to 10 minutes or until the edges are lightly golden brown. Do not over bake! The centers should look slightly soft.
6. Cool the Cookies
Remove the pan from the oven. Allow the cookies to cool on the pan for 5 minutes before carefully transferring them to a wire cooling rack. Allow the cookies to cool completely before moving on to the glaze step.
7. Make and Apply the Icing
While the iced oatmeal cookies are cooling, whisk together the powdered sugar, milk, and cinnamon in a small bowl. The glaze should be thick but drizzleable. If it’s too thin, add a teaspoon more powdered sugar; if it’s too thick, add a drop or two more milk.
Once the cookies are fully cooled, drizzle the icing on top using a fork or spoon for a casual, rustic look. Alternatively, dip the tops of the cookies lightly into the bowl of icing for a full, classic glaze.
Baking Tips
Always use cold butter straight from the fridge to reduce spread.
If your butter is softened, chill the dough balls for 30 to 60 minutes before baking.
Don’t over mix. Stop once everything is just combined.
Use old fashioned rolled oats, not quick oats.
Let the iced oatmeal cookies cool completely before glazing to prevent the icing from melting off.
If you want cleaner glaze lines, use a piping bag or dip method instead of drizzling with a spoon.
Cookie Variations and Add-Ins
Vegan Version:
- Use plant based butter or coconut oil
- Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- Use non dairy milk in the glaze
Flavor Add-Ins:
- Add ¼ teaspoon nutmeg for a cozy flavor boost
- Add ½ teaspoon citrus zest to the glaze for brightness
- Stir in up to 1⁄3 cup chopped pecans, walnuts, or raisins
Lower Sugar Option:
- Reduce sugar in the dough by ¼ cup total
- Use a powdered sugar substitute in the glaze such as monk fruit or erythritol
Bake Time Chart for Iced Oatmeal Cookie Texture
| Bake Time | Texture |
|---|---|
| 9 minutes | Soft and chewy |
| 10 minutes | Balanced chewy and crisp |
| 11 to 12 minutes | Crispier edges, firm center |
Frequently Asked Questions (FAQs)
Cold butter helps prevent the iced oatmeal cookies from spreading too thin during baking, keeping them thick and chewy.
It’s best to stick with old fashioned rolled oats. Quick oats break down too much and can lead to a cakier texture.
The cookies may still be warm or your glaze might be too thin. Make sure they’re fully cooled and adjust the glaze thickness with more powdered sugar.
Homemade vs Store Bought
| Feature | Store Bought | Homemade |
|---|---|---|
| Ingredients | Processed, often with preservatives | Clean, customizable, fresh |
| Texture | Dry or overly crisp | Chewy with crisp edges |
| Flavor | Artificial or overly sweet | Real vanilla, butter, and spice |
| Dietary Friendly | Rarely | Easy gluten free and vegan swaps |
Nutrition Info (Per Large Cookie, Approximate)
- Calories: 241
- Fat: 9 grams
- Carbohydrates: 38 grams
- Protein: 3 grams
Note: Nutrition will vary depending on flour type, glaze amount, and any substitutions.
You May Also Like
- Banana Oatmeal Cookies
- 3 Ingredient Banana Oatmeal Cookies
- Vegan Peanut Butter Oatmeal Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
- Banana Oatmeal Peanut Butter Cookies
These iced oatmeal cookies are cozy, nostalgic, and easy to make with everyday ingredients. The crackly glaze and chewy oat texture make them feel both old fashioned and elevated. Perfect for gifting, holidays, lunchbox treats, or pairing with a cup of tea.
If you make this iced oatmeal cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Gluten Free Recipes.
Get the Recipe: Iced Oatmeal Cookies
Ingredients
- ½ cup unsalted butter, cold
- ½ cup granulated sugar
- ½ cup brown sugar, tightly packed
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups gluten free flour
- 1 ½ cups gluten free rolled oats
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup powdered sugar
- 1 tsp milk
- ½ tsp cinnamon
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.
- Then, add in egg and vanilla. Stir to combine.
- Add in gluten free flour, oats, baking soda and salt. Stir to combine.
- Use ice cream scoop to scoop balls of dough onto lined baking pan.
- Bake for 9 to 10 minutes or until edges are lightly golden.
- Next, remove from oven. Allow the cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack.
- While they are cooling, whisk together the powdered sugar, milk, and cinnamon. Once the cookies are fully cooled, drizzle the icing on top!
Notes
- Use cold butter straight from the fridge. This prevents the cookies from spreading too thin while baking.
- If you only have softened butter, make dough as written. Then scoop into dough balls and refrigerate those dough balls until chilled, at least 1 hour. Then, finally bake.
- Mix cold butter and sugars until completely combined. This usually takes 2 to 3 minutes in my stand mixer.
- Use old fashioned rolled oats, not quick oats.
- The dough will be pretty thick.
- Use ice cream scoop to scoop balls of dough. This makes about 12 large cookies.
- Wait until fully cooled before icing them.
- Store leftovers in the fridge for up to 3 days.
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