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Iced Oatmeal Cookies are a nostalgic treat with warm spices, crisp edges, and chewy centers, all topped with a sweet vanilla glaze. They’re easy to make—no mixer required—and perfect for any occasion, from lunchbox snacks to holiday gatherings.

Iced oatmeal cookies with a thick white glaze on white surface.
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Why You’ll Love These Iced Oatmeal Cookies

These cookies are a throwback in the best way—soft, chewy, and topped with a sweet, crackly glaze.

  • Crisp edges and chewy centers
  • Just the right amount of cozy spice
  • That signature cracked vanilla icing
  • Easy prep with simple pantry ingredients
  • Perfect for gifting, holidays, or everyday treats

Iced Oatmeal Cookies Ingredients

Iced Oatmeal Cookies ingredients.
  • Rolled oats: Lightly pulsed to create the perfect chewy texture without overwhelming the cookie.
  • All purpose flour
  • Baking soda: Helps the cookies rise slightly and brown at the edges.
  • Cinnamon: Adds warm, cozy spice.
  • Nutmeg: Enhances the nostalgic flavor with subtle depth.
  • Salt: Balances sweetness and brings out flavor.
  • Unsalted butter: Adds richness and moisture; using unsalted butter lets you control the salt level.
  • Brown sugar: Adds moisture, a hint of molasses flavor, and makes the cookies chewy.
  • Granulated sugar: Contributes to the crisp edges and helps balance sweetness.
  • Egg: Binds the ingredients and adds structure.
  • Vanilla extract: Brings out the flavors and adds a warm, sweet aroma.
  • Powdered sugar: Forms the base of the icing for that sweet, crackly top.
  • Milk: Thins the glaze to the right consistency for dipping.
  • Optional: Light corn syrup for a shiny sheen

See the recipe card for full information on ingredients and quantities.

Looking for more of our favorite cookies? Try our Oatmeal Raisin Cookies and our Classic Sugar Cookies.

A close up of cookies stacked on a plate with one bitten piece.

How to Make Iced Oatmeal Cookies

  1. Pulse the oats: Use a food processor to pulse the rolled oats until coarsely ground.
  2. Mix dry ingredients: In a bowl, whisk together the pulsed oats, flour, baking soda, cinnamon, nutmeg, and salt.
  3. Combine wet ingredients: In another bowl, whisk the melted butter with brown and granulated sugars. Stir in the beaten egg and vanilla extract.
  4. Form the dough: Gradually mix the dry ingredients into the wet mixture until just combined.
  5. Scoop and shape: Use a 1-tablespoon cookie scoop to portion the dough. Roll into balls and place them on a parchment-lined baking sheet. For flatter cookies, gently press the dough balls down.
  6. Bake: Bake at 350°F for 10–12 minutes until edges are set and tops are lightly golden.
  7. Cool: Transfer cookies to a wire rack to cool completely.
  8. Glaze: Mix powdered sugar and milk until smooth. Dip the tops of the cooled cookies into the glaze and let them set before stacking. (see options for the glaze)
mix the cookie dough and roll into balls. place in baking sheet and bake. dip the cookie into the glaze.

Tips for Success

  • Pulse the oats perfectly: Lightly pulsing the oats a few times gives the cookies that signature chewy texture without making them too dense. You want a mix of fine and coarse pieces for the best bite.
  • Chill for thicker cookies: If you love a thicker cookie with a soft center, chill the dough for 15–20 minutes before baking.
  • Flatten for a classic look: For a more traditional, flatter cookie, gently press the cookie dough balls down with your fingers before they go into the oven.
  • Cool for easy cleanup: Make sure the cookies are completely cool before glazing. Set a wire cooling rack over a lined baking sheet to catch the excess drip and make cleanup a breeze.
  • Set before storing: Give the icing time to dry before storing or stacking the cookies—this helps keep that pretty glazed top intact.
iced oatmeal cookies on top of cooling rack.

Iced Oatmeal Cookies Recipe Variations

Want to customize these Iced Oatmeal Cookies to make them your own? Try one of these easy variations:

  • Mix in your favorites: Stir in raisins for a classic combo, add chopped walnuts or pecans for a bit of crunch, or throw in mini chocolate chips for a chocolatey twist.
  • Adjust the spice: Want more warmth? Bump up the cinnamon to 1 teaspoon, nutmeg to ½ teaspoon, and try adding ¼ teaspoon of ground ginger for a subtle kick. Prefer a milder flavor? Cut the spices in half or skip the nutmeg and ginger for a gentler taste.
  • Flavor the glaze: Add a splash of vanilla or maple extract to the glaze—vanilla brings classic sweetness, while maple adds a cozy, fall-inspired note.
  • Make it gluten-free: Swap in a 1:1 gluten-free baking flour for the all-purpose, and make sure to use certified gluten-free oats.
  • Bake brown butter oatmeal cookies: Instead of melting the butter gently, melt it over medium heat, cooking until it turns golden brown and smells nutty—watch closely to avoid burning. Let cool slightly before mixing into the wet ingredients.

Frequently Asked Questions

What’s the difference between iced and frosted oatmeal cookies?
Can I use quick oats instead of old-fashioned oats?
Why are my oatmeal cookies dry or crumbly?
How long does the glaze take to set?
Can I make these cookies gluten-free?

How to Store & Freeze Iced Oatmeal Cookies

Store these cookies in an airtight container at room temperature for up to 5 days. If stacking, place parchment paper between layers to protect the glaze.
To freeze, let the glaze fully set, then freeze cookies in a single layer. Transfer to a freezer-safe bag or container with parchment between layers. Thaw at room temp before serving.

Make-Ahead Tips

  • You can prep the dough up to 2 days in advance and store it in the fridge. Let it sit at room temp for 10–15 minutes before scooping.
  • To freeze unbaked cookies, roll the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag and bake straight from frozen—just add 1–2 minutes to the bake time.
iced oatmeal cookies stacked on a plate.

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Iced oatmeal cookies with a cracked texture.

Iced Oatmeal Cookies

Serves —
These Iced Oatmeal Cookies are soft, chewy, and topped with a sweet vanilla glaze—perfect for sharing and enjoying any time of year.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
 

Cookie Dough:

  • 1 cup rolled oats lightly pulsed in a food processor
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter melted and cooled
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla extract

Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon light corn syrup for a shiny sheen Optional
  • ¼ teaspoon vanilla or maple extract Optional

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    Instructions
     

    • Preheat oven to 350°F . Line baking sheets with parchment.
    • Pulse oats in a food processor 4–5 times until coarsely ground.
      1 cup rolled oats
    • In a bowl, whisk oats, flour, baking soda, cinnamon, nutmeg, and salt.
      1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt
    • In another bowl, whisk melted butter with both sugars. Stir in the beaten egg and vanilla.
      ½ cup unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
    • Mix dry ingredients into wet until just combined with a wooden spoon.
    • Optional: Chill dough 15–20 minutes for thicker cookies.
    • Scoop 1 tbsp of dough per cookie, roll into a ball and place 2 inches apart. For flatter cookies, press the balls down with your fingers before baking.
    • Bake 10–12 minutes until edges are set and the tops and edges are slightly golden.
    • Transfer to a wire rack to cool completely.
    • Mix the glaze ingredients until smooth and dip the tops of the cooled cookies in glaze and place on a baking sheet lined with parchment and a cooling rack set on top. Let the icing set before stacking.
      1 cup powdered sugar, 2-3 tablespoons milk

    Jenn’s Notes

    Storage :
    • At Room Temperature: Store the iced oatmeal cookies in an airtight container at room temperature for up to 5 days. The glaze may soften slightly if the cookies are stacked, so if you’re layering them, place a sheet of parchment paper between each layer to help preserve the icing.
    • Freezer-Friendly: Once the icing is fully set, place the frosted oatmeal cookies in a single layer on a baking sheet to freeze. Then transfer to a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving.
    Tips :
    • Lightly pulsing the oats a few times gives the cookies that signature chewy texture without making them too dense. You want a mix of fine and coarse pieces for the best bite. 
    • If you love a thicker cookie with a soft center, chill the dough for 15–20 minutes before baking.
    • For a more traditional, flatter cookie, gently press the cookie dough balls down with your fingers before they go into the oven.
    • Make sure the cookies are completely cool before glazing. Set a wire cooling rack over a lined baking sheet to catch the excess drip and make cleanup a breeze.
    • Give the icing time to dry before storing or stacking the cookies—this helps keep that pretty glazed top intact.

    Nutrition Info

    Calories: 154kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 102mg | Potassium: 40mg | Fiber: 1g | Sugar: 16g | Vitamin A: 174IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 1mg

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