Soft Iced Oatmeal Cookies with Cinnamon Glaze

There’s just something so comforting about oatmeal cookies — they’ve always been one of my all-time favorites. I love the way the kitchen fills with the cozy scent of cinnamon and brown sugar as they bake, wrapping the whole home in warmth. These iced oatmeal cookies are soft, chewy, and perfectly spiced, with a sweet cinnamon glaze that makes them extra special. They’re the kind of treat that feels nostalgic yet elevated. They’re simple to make, beautiful to share, and impossible to resist fresh from the oven.

Whether you’re baking them for a cozy weekend treat, gifting them to friends, or just craving something classic with a twist, these cookies are sure to become a favorite in your kitchen too. Let’s walk through the recipe step-by-step so you can make the perfect batch every time.

Why You’ll Love These Cookies

These iced oatmeal cookies are everything you love about nostalgic bakery-style treats — soft centers, chewy oat texture, golden edges, and a smooth, spiced icing. The blend of brown sugar, warm spices, and a touch of maple extract makes every bite rich and comforting. Perfect for gifting, holiday trays, or pairing with a cup of tea.

If you love other cozy recipes, you may like these too!

Ingredients & Their Purpose

For the Cookies

1 cup salted butter, softened (2 sticks) – Adds richness and moisture; the salt enhances flavor. Softened butter helps create a light, fluffy dough.
1 cup brown sugar – Provides chewiness and deep caramel flavor.
½ cup granulated sugar – Balances sweetness and helps with spreading.
2 eggs – Bind ingredients and add structure and moisture.
½ tbsp vanilla extract – Enhances overall flavor with warm, sweet notes.
¼ tsp maple extract – Adds subtle warmth and depth that complements the oats and spices.
1 cup all-purpose flour – Provides structure for a chewy cookie.
1 cup cake flour – Adds tenderness and a soft crumb due to lower protein content.
1 tsp cinnamon – Brings warm, cozy flavor.
¼ tsp nutmeg – Adds subtle spice and complexity.
¾ tsp baking soda – Leavening agent for gentle lift.
½ tsp cornstarch – Keeps cookies soft and thick.
¾ tsp salt – Balances sweetness and enhances flavor.
2½ cups old-fashioned rolled oats – Provide texture and hearty chew. Avoid instant oats—they’ll make cookies dry and crumbly.
(Optional): ½–¾ cup butterscotch chips – Add sweet caramel notes and texture.

For the Cinnamon Icing

2 cups powdered sugar – Base for a smooth, sweet icing.
1 tsp cinnamon – Warm spice that ties the flavor together.
3 tbsp milk – Thins icing to drizzle consistency.
½ tsp vanilla bean paste – Adds beautiful specks and a rich vanilla flavor. (Vanilla extract works too!)

Step-by-Step Instructions

1. Prepare

Line cookie sheets with parchment paper and set aside.

2. Cream Butter & Sugars

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy.

Tip: Creaming incorporates air for a lighter texture.

3. Add Wet Ingredients

Scrape down the sides. Mix in eggs one at a time, then add vanilla and maple extract until just combined.

4. Combine Dry Ingredients

Add all-purpose flour, cake flour, cinnamon, nutmeg, cornstarch, baking soda, and salt. Mix until no flour streaks remain.

Don’t overmix — this keeps cookies tender!

5. Fold in Oats (and Butterscotch Chips, if using)

Stir until evenly distributed. The dough will be thick.

6. Scoop & Chill

Use a large cookie scoop to portion dough onto prepared sheets. Cover with plastic wrap and refrigerate 30–60 minutes.

Chilling tip: Prevents excess spreading and enhances flavor.

If chilling more than 2 hours, let the dough sit 30 minutes at room temp before baking.

Key step!

Cover with plastic wrap and place in the fridge before baking for best results.

7. Bake

Preheat oven to 350°F (175°C). Bake cookies for 13–14 minutes, until edges are golden and centers look slightly underbaked. They’ll set as they cool.

8. Cool

Let cookies cool completely on a wire rack before icing.

Make the Cinnamon Icing

In a medium bowl, whisk together powdered sugar and cinnamon. Add milk and vanilla bean paste and whisk until smooth and creamy.

If too runny, add more powdered sugar (1 tbsp at a time).
If too thick, add milk (½ tbsp at a time).

Spoon dollops over cooled cookies and let set for 15–20 minutes.

Helpful Tips

Soften butter properly: Room temp means it should press easily with a finger but not be greasy.
Use old-fashioned oats only – instant oats will alter the texture.
Underbake slightly: Cookies continue baking on the sheet after removal.
Chill dough: Cold dough = thicker, chewier cookies.
Don’t skip the icing! It adds sweetness and a bakery finish.

Troubleshooting

Cookies spread too much? The dough may have been too warm. Chill longer or add 2 tbsp extra flour.
Dry cookies? The cookies may have been overbaked, or too much flour was used. Spoon flour into measuring cup (don’t pack) to prevent too much flour.
Icing too thin? Whisk in more powdered sugar to thicken.

Storage & Make-Ahead

Store cookies in an airtight container at room temperature up to 5 days.
To freeze unbaked dough, scoop and freeze on a tray, then store in a bag. Bake from frozen, adding 1–2 minutes.
To freeze baked cookies, layer with parchment in a freezer-safe container up to 2 months. Defrost at room temperature.

Final Thoughts

These iced oatmeal cookies combine nostalgic flavor with a touch of elegance. Perfectly soft, warmly spiced, and finished with a cinnamon glaze. Let me know your thoughts below if you make these!

Iced Oatmeal Cookies