Iced Oatmeal Cookies

Iced oatmeal cookies remind me of home, family and baking on a cold winter's day. I love them because they are a classic cookie--oatmeal, cinnamon and raisins--that have been dressed up for the holidays just like a mountain with freshly fallen snow.
Save Recipe
  • Level: Easy
  • Total: 2 hr 45 min (includes resting time)
  • Active: 25 min
  • Yield: 18 cookies
Share This Recipe

Ingredients

1 cup (125 grams) all-purpose flour

1 teaspoon ground cinnamon 

1 1/2 teaspoons kosher salt, plus more for the glaze

1 teaspoon baking soda 

2/3 cup (135 grams) packed dark brown sugar 

1 1/2 sticks (12 tablespoons; 170 grams) unsalted butter, at room temperature 

2 tablespoons pure maple syrup

1 tablespoon pure vanilla extract 

1 large egg, at room temperature 

2 1/2 cups (250 grams) old-fashioned rolled oats 

1 cup (130 grams) raisins 

1 cup (120 grams) confectioners' sugar

3 tablespoons whole milk

Directions

  1. Whisk together the flour, cinnamon, 1 1/2 teaspoons salt and the baking soda in a small bowl until combined.
  2. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the maple syrup, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, about 3 minutes more. Add the flour mixture and mix on low speed, scraping the sides and bottom of the bowl to combine completely. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Let sit uncovered at room temperature for 1 hour to let the oats hydrate.
  3. Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper. 
  4. Using a 1 1/2-ounce (3-tablespoon) scoop, arrange nine scoops of cookie dough on the prepared baking sheet, leaving about 2 inches between each. 
  5. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, then continue baking the remaining cookie dough.
  6. Whisk together the confectioners' sugar, milk and a large pinch of salt in a small bowl until smooth and creamy. 
  7. Lightly dip the cooled cookies, top side down, into the glaze so that only the top third of the cookie is touching the glaze. Transfer the cookies, glaze-side up, to a wire rack set inside a baking sheet to dry completely. Your cookies should look like snow-capped mountains with bits of unglazed cookie showing through. 
Banana Oatmeal Chocolate Chip Cookies
PREMIUM
10m Easy 97%
CLASS
S'mores Cookies
PREMIUM
Marc Murphy

S'mores Cookies

8m Easy 99%
CLASS
Strawberry Cobbler with Cornmeal Sugar Cookie Crust
PREMIUM
15m Intermediate 100%
CLASS
No-Bake Cookie Truffles
PREMIUM
18m Easy 97%
CLASS