Get the Recipe: Iced Oatmeal Cookies
These iced oatmeal cookies are soft, chewy in the center, and lightly crisp on the edges. Sweet vanilla glaze adds the perfect finish. Cozy, cinnamon-spiced, and full of hearty oats, they taste like homemade comfort in every bite!
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.
- Check out all of my kitchen favorites!
Calories: 241kcal, Carbohydrates: 38g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 152mg, Potassium: 58mg, Fiber: 2g, Sugar: 23g, Vitamin A: 257IU, Vitamin C: 0.003mg, Calcium: 27mg, Iron: 1mg