Iced Oatmeal Cookies
Updated Dec 24, 2025
Homemade iced oatmeal cookies with oats, cinnamon, and a smooth powdered sugar glaze, baked soft and chewy in the center.
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Love Iced oatmeal cookies!
I’m kind of addicted to iced oatmeal cookies and used to grab them from the grocery store all the time. Eventually I got tired of buying them and decided to make my own version at home. The cookie itself is a simple, chewy oatmeal cookie with a little cinnamon, baked soft in the middle, then dipped in a quick powdered sugar icing once they cool. These iced oatmeal cookies are easy enough to make whenever the craving hits, which is pretty often for me.
Happy Cooking!
– Yumna
Iced Oatmeal Cookie Ingredients
For the Oatmeal Cookies
- Rolled oats: Look for old fashioned rolled oats, if you can! Quick or steel-cut oats will change the texture of the cookies.
- Dry Ingredients: You’ll need dark brown sugar, white granulated sugar, all-purpose flour, and baking soda. Feel free to sub in 1:1 gluten-free flour!
- Wet Ingredients: This recipe calls for unsalted butter, vanilla extract, and an egg. Room temperature eggs are best, if possible!
- Seasoning: I use ground cinnamon and a pinch of salt to flavor these oatmeal cookies.
For the Icing
- Powdered sugar: Also known as confectioners’ sugar!
- Milk: I like to use whole milk, but feel free to use any milk you have on hand.
- Vanilla extract: Vanilla is classic, but feel free to sub in almond extract, if you like.
How to Make Iced Oatmeal Cookies
Iced Oatmeal Cookie Recipe
Ingredients
For the Cookies
- ½ cup (1 stick) unsalted butter softened to room temperature
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
For the Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the oats using a spatula or wooden spoon.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart. Cover and place in the refrigerator for at least 1 hour or overnight.
- When ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. Place the cookie dough on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, make the icing. In a medium bowl, whisk the powdered sugar with the milk and vanilla until smooth and glossy.
- Holding the cooled cookies upside down, dip the cookie tops in the icing. Allow cookies to sit for 10 to 15 minutes, or until the icing hardens and sets.
Notes
- My Top Tip: Soften your butter! When butter is softened, it holds more air, which works with the egg and the baking soda to help the cookies rise. Plus, softening your butter ahead of time will make it easier to beat into the rest of the dough ingredients!
- Storage: Once the icing has set, store your cookies in an airtight container at room temperature for up to a week. If it’s humid in your kitchen, you may want to place wax paper or parchment paper between the layers.
- Freezing: You can store chewy iced oatmeal cookies in the freezer for up to 3 months. Just wait until they’ve cooled completely to transfer them to a freezer-safe bag, and when you’re ready to eat, you can pop them in the oven directly from frozen.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Soften your butter. When butter is softened, it holds more air, which works with the egg and the baking soda to help the cookies rise. Plus, softening your butter ahead of time will make it easier to beat into the rest of the dough ingredients!
- Don’t over-mix your dough. Over-mixing will result in tough, dense cookies! It’s okay if a few streaks of flour remain after you’ve added the dry ingredients because you can finish incorporating those bits when you’re folding in the oats.
- Don’t be scared of soft centers. The cookies will continue to “bake” from the residual heat on the baking sheet after you pull them out of the oven. Removing cookies when they’re still a bit soft is how you get that perfect chewy texture!
FAQs
The most likely culprit here is over-baking. If you bake the cookies until the centers are dry and set, they’ll get hard as they cool. Instead, take them out when the centers are still soft!
If you skip the hour of chilling, your cookies may spread. Chilling the dough helps you get thick, chewy, structured cookies!
Let them cool for 5 minutes on the baking sheets, then use a wide spatula that supports the entire cookie to transfer them to your wire cooling rack. Once they’re on the rack, don’t move them until they cool!
Comments
Seriously amazing ! I loved them , my husband loved them , and all 3 picky toddlers loved them! Cannot wait to make these again !!
Wow, sounds like a win!! So glad they were a hit.