Description

These Iced Oatmeal Cookies combine the hearty texture of rolled oats with warm spices like cinnamon and nutmeg, baked to a perfect soft-centered finish and topped with a sweet, thick vanilla icing. The cookies offer a delightful balance of chewy oats and sweet molasses undertones, making them a comforting treat perfect for gifting or enjoying with a cup of tea.

Ingredients

Scale

Dry Ingredients

2 cups (170g) old-fashioned whole rolled oats
2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; prefer Grandma’s brand)
2 teaspoons pure vanilla extract

Icing

1 and 1/2 cups (180g) sifted confectioners’ sugar
1/4 teaspoon pure vanilla extract
1.5 – 2 Tablespoons milk

Instructions

Pulse the oats: Using a food processor, pulse the oats 10-12 times until you achieve a variety of textures, including chopped oats and some oat flour. This creates a nutritious and textured base for the cookies.
Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside for later use.
Cream butter and sugars: In a large bowl, use a hand or stand mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 2 minutes until creamy and smooth.
Add eggs and flavorings: To the creamed mixture, add the eggs, molasses, and vanilla extract. Beat on high speed for about 1 minute until well combined, scraping down the bowl as necessary to ensure even mixing.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined. The dough will be thick and sticky. Cover and refrigerate the dough for at least 45 minutes or up to 4 days to allow the flavors to meld and dough to firm up.
Prepare for baking: When ready to bake, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
Scoop and bake: Portion the dough into approximately 1.5 tablespoon-sized balls and place them 3 inches apart on the prepared baking sheets. Bake for 11-12 minutes or until the edges are lightly browned and the centers remain soft.
Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Make the icing: In a medium bowl, combine the sifted confectioners’ sugar, vanilla extract, and 1 tablespoon of milk. Whisk with a fork until combined, then add small amounts of milk until you reach a very thick icing consistency.
Ice the cookies: Lightly dip the tops of the cooled cookies into the thick icing. Allow the icing to set for a few hours before stacking, gifting, or storing the cookies.
Storage: Store iced cookies covered at room temperature for up to 3 days or refrigerate for up to 10 days to maintain freshness.

Notes

When chilling the dough for longer than a few hours, let it sit at room temperature for 30 minutes before scooping to make portioning easier as the dough firms up in the fridge.
Use unsulphured or dark molasses for the best flavor; blackstrap molasses is too strong and not recommended.
The icing is intentionally very thick to create a glossy, set table-friendly finish that won’t run off the cookies.
Cookies are best eaten within 3 days at room temperature but can be refrigerated for up to 10 days.
Be sure to pulse the oats in the food processor to create varied texture which adds a pleasant chew to the cookies.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: iced oatmeal cookies, spiced cookies, molasses cookies, cinnamon nutmeg cookies, soft center oatmeal cookies, homemade iced cookies