Spiced Iced Oatmeal Cookies

These cookies are warm and cozy and the perfect thing to take you into cooler weather. Soft and chewy spiced oatmeal cookies covered in a sweet icing- they are perfect for coffee and tea, and you know how I feel about sweets for breakfast.

As per usual, these cookies are super easy to make and you probably already have everything you need. Oatmeal cookies are one of my absolute favorites to make and eat- let’s get to it!

How to Make Spiced Iced Oatmeal Cookies

These cookies use simple ingredients- be sure to use old fashioned oats for this recipe, not quick-cooking oats. We’re starting out by beating together the butter, brown sugar, and granulated sugar until well combined and a little bit fluffy.

Once those are combined, add in the eggs and vanilla extract and mix until combined.

Then it’s time to work on the dry ingredients- flour, oats, cornstarch, baking soda, salt, and lots of warm spices get stirred together until everything is mixed evenly.

Add your dry ingredients into the wet mixture, and beat together until you have a soft dough. You want to make sure that everything gets mixed together completely and there are no dry pockets of flour remaining at the bottom of the bowl.

Scoop out your cookies and then bake them until they are slightly cracked and lightly golden around the edges. You want to make sure you don’t over bake your cookies or they won’t be chewy.

Once the cookies have cooled, you can make your icing. This is a super simple mixture of powdered sugar and milk, plus a few spices and vanilla extract. You want the icing to be thick but it should still drizzle off of a spoon. Then carefully dip each cookie in the icing to coat it.

Once the icing has set your cookies are ready to go. Enjoy!

Tips For Perfect Spiced Iced Oatmeal Cookies

Here are my tips to help you along the way!

• Use whatever warm spices you prefer. I’m using a combination of cinnamon, ginger, and cloves, but you can use any combination of warm spices that you prefer in these cookies.
• Be sure to mix your dough thoroughly. You want to avoid over mixing, but there should be no dry pockets of flour remaining in the dough or at the bottom of the bowl- make sure it’s completely mixed through!
• Avoid over-baking your cookies to ensure that you end up with a chewy, soft texture. You want to pull the cookies when they are slightly puffed, lightly golden on the edges, and remember that they will cook a little more as they cool.
• Do I have to use the icing? You can skip it if you want and you’ll still end up with super delicious cookies, but the icing is a lovely addition and I recommend it!
• What if my icing is too thick? Add more milk about 1 teaspoon at a time until you reach a thick but drizzle-able consistency.
• What if my icing is too thin? Add more powdered sugar 2 tablespoons at a time until you reach a thick but drizzle-able consistency.
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Spiced Iced Oatmeal Cookies

Servings 25 cookies

Ingredients

For the cookies:

• 1 cup softened unsalted butter
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2 1/4 cups flour
• 1 cup old fashioned oats
• 2 tbs. cornstarch
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cloves

For the icing:

• 2 cups powdered sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 2-3 tbs. milk
• 1 tsp. vanilla extract
• 1/4 tsp. salt

Instructions

For the cookies:

1. Preheat your oven to 350 degrees and line two large baking sheets with parchment paper.
2. In a large bowl, beat together the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 2 minutes with an electric mixer.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate medium bowl, stir together the flour, oats, cornstarch, salt, cinnamon, ginger, baking soda, and cloves until combined.
5. Add the dry mixture to the butter mixture and beat until everything is combined and there are no dry pockets of flour remaining. You should have a thick but soft dough.
6. Scoop the dough into 2-tablespoonfuls and place about 2 inches apart on your baking sheet. Bake the cookies for 8-10 minutes, or until the edges are slightly golden brown. Let the cookies cool for 10 minutes on the pan before transferring to a cooling rack to finish cooling before icing.

For the icing:

1. In a medium bowl whisk together the powdered sugar, cinnamon, and ginger. Whisk in 2 tablespoons of milk with the vanilla extract and salt. If the mixture is too thick, add a little more milk until you reach your desired consistency- you want the mixture to be fairly thick but it should drizzle off of a spoon slowly.
2. Dip the cooled cookies carefully into the icing to coat the top and then let the icing set before serving. Enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!