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Glazed oatmeal cookies with golden ridges on a blue ceramic plate

Iced Oatmeal Cookies with Cinnamon and Brown Sugar

Make old-fashioned iced oatmeal cookies with chewy centers, crisp edges and a thin vanilla glaze that catches on the craggy tops.
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Prep Time 25 minutes
Cook Time 24 minutes
Chilling, cooling and setting 1 hour 15 minutes
Total Time 2 hours 4 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 138
Ingredients Method Notes

Ingredients
  

  • 140 g old-fashioned rolled oats
  • 125 g all-purpose flour
  • 3 g baking soda
  • 3 g ground cinnamon
  • 2 g fine sea salt
  • 100 g unsalted butter, softened
  • 105 g light brown sugar
  • 45 g granulated sugar
  • 1 large egg (about 50 g without shell)
  • 100 g powdered sugar
  • 16 g milk, plus a few drops if needed
  • 2 g alcohol-free vanilla flavoring

Method
 

  1. Pulse the oats briefly until some are broken and some remain whole. Whisk them with the flour, baking soda, cinnamon and salt. Beat the butter and both sugars until creamy. Beat in the egg, then stir in the oat mixture just until no dry streaks remain. Cover and chill for 20 minutes.
    Rolled oats visible in mixed cookie dough with a spatula
  2. Heat the oven to 175°C (350°F). Line two trays with parchment. Divide the dough into 20 balls, about 29 g each, and place them at least 5 cm (2 inches) apart. Flatten each slightly. Bake one tray at a time for 11–12 minutes, until the edges set and the centers look just matte. Cool on the trays for 5 minutes, then move to a rack and cool completely.
    Oatmeal cookie dough rounds spaced apart on parchment
  3. Stir the powdered sugar, milk and alcohol-free vanilla together until thick but fluid. Dip just the ridges of each cooled cookie into the glaze and set upright on the rack. Let the tops dry before stacking.
    A baked oatmeal cookie held flat above a bowl of white icing

Notes

Approximate per serving: 138 calories, 22 g carbohydrate, 2 g protein and 5 g fat. Optional toppings and sides are excluded.