Print

Oatmeal Cookies with Classic Cinnamon and Nutmeg Icing Recipe

Print Recipe

★★★★★

5 from 282 reviews

Deliciously soft and chewy oatmeal cookies with warm spices and a lightly sweetened vanilla glaze. These classic cookies combine rolled oats and a blend of cinnamon and nutmeg for a cozy flavor, finished with a simple powdered sugar icing for the perfect treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups (170g) old-fashioned whole rolled oats
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 Tablespoon (15ml) unsulphured or dark molasses
  • 2 teaspoons pure vanilla extract

Icing Ingredients

  • 1 and 1/2 cups (180g) sifted confectioners’ sugar
  • 1/4 teaspoon pure vanilla extract
  • 1.5 – 2 Tablespoons milk

Instructions

  1. Pulse the oats: Pulse the oats in a food processor 10-12 times until you have a mixture of chopped oats and oat flour, giving the cookies a nice texture.
  2. Mix dry ingredients: Whisk together the pulsed oats, all-purpose flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
  3. Cream butter and sugars: In a large bowl, use a hand or stand mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and granulated sugar on medium-high speed until creamy, about 2 minutes.
  4. Add wet ingredients: Beat in eggs, molasses, and vanilla extract on high speed until fully combined, scraping down the bowl as needed.
  5. Combine both mixtures: Gradually mix the dry ingredients into the wet on low speed until just combined. The dough will be thick and sticky.
  6. Chill the dough: Cover and refrigerate the dough for at least 45 minutes, up to 4 days. If chilled for longer, let dough sit at room temperature for 30 minutes before baking.
  7. Preheat and prepare pans: Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
  8. Shape cookies: Scoop about 1.5 tablespoons of dough per cookie and space 3 inches apart on the baking sheets.
  9. Bake: Bake for 11-12 minutes until the edges are lightly browned but centers remain soft.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely before icing.
  11. Make the icing: In a medium bowl, whisk together sifted confectioners’ sugar, vanilla extract, and 1 tablespoon milk. Add additional milk as needed (about 1 more tablespoon) to form a very thick glaze.
  12. Ice cookies: Lightly dip the tops of the cooled cookies into the icing. Allow icing to set for a few hours before stacking or gifting.
  13. Store: Keep cookies covered at room temperature for up to 3 days or refrigerated for up to 10 days.

Notes

  • For best texture, pulse oats instead of grinding into full oat flour.
  • Use unsulphured molasses for best flavor; avoid blackstrap molasses.
  • Allow chilled dough to warm slightly before scooping if very firm.
  • Icing should be thick to lightly coat cookie tops, not runny.
  • Cookies keep well and can be made in advance with icing added before serving.

Keywords: oatmeal cookies, soft cookies, cinnamon cookies, molasses cookies, homemade cookies, cookie glaze

Find it online: https://flavorsbymaya.com/oatmeal-cookies-with-classic-cinnamon-and-nutmeg-icing-recipe/