Description
These Iced Oatmeal Cookies from Crumbl are a delightful twist on a classic favorite. Soft and chewy oatmeal cookies topped with a smooth vanilla glaze make for the perfect sweet treat, combining warmth from cinnamon and nutmeg with a cool, creamy finish. Ideal for cookie lovers looking for a comforting dessert with a beautiful iced presentation.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg, at room temperature
- 1 1/4 cups old fashioned whole rolled oats
- 1 cup all-purpose flour
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Vanilla Glaze
- 3/4 cup powdered sugar
- 1.5 tbsp milk (plus additional as needed)
- 1/4 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and set it aside for later.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and combined. Then add the egg and vanilla extract and beat until the mixture is light and fluffy.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, rolled oats, cinnamon, nutmeg, baking soda, and salt. Make sure to scrape the sides of the bowl to incorporate all ingredients evenly, forming a well-combined cookie dough.
- Form and Bake Cookies: Using a large cookie scooper, portion out 8 equal dough balls. Place them on the prepared baking sheet, spacing them evenly. Gently press each dough ball down to roughly 1 inch thickness. Bake in the preheated oven for 10 minutes—be careful not to overbake to keep the cookies soft and gooey.
- Cool the Cookies: Once baked, let the cookies cool directly on the baking sheet for 20 minutes to firm up slightly. Then transfer them to a wire cooling rack to cool completely.
- Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, 1 tablespoon milk, and vanilla extract until smooth. The glaze should be thick and creamy but still thin enough to dip the cookies easily. If too thick, add milk 1 teaspoon at a time until desired consistency is achieved.
- Ice the Cookies: Dip the top of each fully cooled cookie into the vanilla glaze, allowing excess to drip off. Place glazed cookies back on the cooling rack and let the glaze set completely before serving.
Notes
- For softer cookies, avoid overbaking and remove from the oven as soon as edges start to turn golden.
- If you don’t have old fashioned oats, rolled oats can be substituted but should not be instant oats for best texture.
- Make sure the cookie dough balls are similarly sized for even baking.
- Glaze consistency can be adjusted with milk to achieve perfect dipping texture.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: iced oatmeal cookies, Crumbl copycat, soft oatmeal cookies, vanilla glaze cookies, chewy cookies, cinnamon nutmeg cookies
