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5 from 3 votes

Iced Oatmeal Cookies Recipe

These crispy Iced Oatmeal Cookies are a slice and bake cookies with a hint of nutmeg, cinnamon, dipped in a glaze that gives it that craggily top!
Prep Time20 mins
Cook Time12 mins
Chilling Time3 hrs
Total Time3 hrs 32 mins
Course: Cookies, Dessert
Cuisine: American, Midwest, Midwestern
Keyword: frosted oatmeal cookies, iced oatmeal cookies, iced oatmeal cookies recipe, mother's iced oatmeal cookies
Servings: 30 cookies
Calories: 24kcal
Cost: $5

Equipment

  • 1 half baking sheet
  • 1 sharp paring knife

Ingredients

Dough:

  • 1 1/2 cups / 150g old-fashioned rolled oats
  • 3/4 cup / 170g firmly packed dark or light brown sugar
  • 1/2 cup / 64g all-purpose flour spooned and leveled
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup / 113g cold unsalted butter cut into cubes
  • 1 large egg yolk

Icing:

  • 1 large egg white
  • 1 1/4 cups / 150 g powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt

Instructions

To Make the Dough:

  • In the bowl of a food processor fitted with a steel S blade, grind the oats to a flour. Add the brown sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg and process briefly to blend. Toss in the butter cubes and process until the butter is well incorporated and the dough begins to clump and pull off the sides of the bowl. Add the egg yolk and pulse until the dough comes together with no dry pockets.
  • Line a work surface with a large sheet of plastic wrap. Turn out the dough onto the plastic wrap and form it into a log about 10-inches/25cm long and 1 1/2 inches/3.8 in diameter. Wrap the dough tightly. Chill the dough until firm, about 3 hours in the refrigerator.
  • Position a rack to the center of the oven and preheat it to 350 degrees F. Line 2 baking sheets with parchment paper. Use a thin, sharp knife to slice the dough log into 2 dozen rounds, each just shy of 1/2-inch/1.25 cm thick. Transfer the rounds, evenly spaced about 2 inches/5cm apart, to the prepared baking sheets. Bake until golden and firm on the edges with a bit of give in the centers, about 12 minutes. Transfer the cookies to a wire rack to cool completely—they will crisp all the way through as they cool.

To Make the Icing:

  • In a small bowl, combine the egg white, powdered sugar, vanilla and salt. Mix with a handheld electric mixer until smooth and thick. (Alternatively, you could also do this in a stand-up mixer or in a medium bowl by hand.) Blend in 1 teaspoon of water until smooth. To ice the cookies, working 1 at a time, kiss the tops lightly to the surface of the icing—you want to just show the cookie to the icing, not submerge it.
  • Let the excess icing drip off for a moment, and then set the iced cookie on a wire rack. If the icing begins to firm while you’re dipping, loosen it with a few drops of water. Allow the icing to dry completely before serving, about 1 hour.
  • Store in an airtight container for up to 1 week.

Notes

To Store: 
Store these cookies in an airtight container for up to 1 week! 
Equipment Used: 
Midwest Made Cookbook | Food Processor | Sharp Paring Knife | Electric Hand Mixer  | Baking Sheets

Nutrition

Calories: 24kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Sodium: 67mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg