Description
These Iced Oatmeal Cookies are soft, chewy, and bursting with warm spices like cinnamon and nutmeg. Topped with a sweet, smooth powdered sugar glaze, they make the perfect treat for any occasion. Quick to prepare and bake, these cookies offer a comforting blend of oats and brown sugar flavors with a delightful iced finish.
Ingredients
Scale
Cookie Dough
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 2 cups oats (quick cooking or old fashioned)
Glaze
- 4 tablespoons milk
- 2 cups powdered sugar (sifted)
- Water (as needed, 1 teaspoon increments)
Instructions
- Cream the fats and sugars: In a large bowl, cream together the shortening, brown sugar, and sugar until the mixture becomes light and fluffy, ensuring the sugars are well incorporated and the texture is smooth.
- Add liquids and dry ingredients: Beat in the water and vanilla extract until evenly combined. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, nutmeg, and cinnamon. Gradually add this dry mixture to the creamed shortening and sugars, mixing well to form a consistent dough.
- Fold in oats: Gently fold in the oats into the dough, making sure they are evenly distributed throughout without overmixing the dough.
- Shape cookies: Using a medium cookie scoop or spoon, drop rounded spoonfuls of the dough onto greased baking sheets, spacing them evenly to allow for spreading during baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes or until the edges turn golden brown. Remove from the oven and let them stand for 2 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Prepare the glaze: While the cookies cool, prepare the glaze by stirring together the milk and sifted powdered sugar until smooth. Add water, one teaspoon at a time, to reach a thick but dip-friendly glazing consistency.
- Ice the cookies: Quickly dip the top of each cooled cookie into the glaze, allowing any excess to drip off back into the bowl.
- Set the glaze: Place the iced cookies back on the wire rack and allow the glaze to set completely before serving or storing.
Notes
- You can use either quick cooking or old-fashioned oats based on your texture preference.
- Ensure the powdered sugar is sifted for a smooth glaze without lumps.
- If you prefer a thicker glaze, add less water; for a thinner glaze, add more water gradually.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute shortening with vegan margarine and use plant-based milk in the glaze.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 150
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: iced oatmeal cookies, oatmeal cookies recipe, iced cookies, quick oatmeal cookies, spiced cookies, glazed cookies
