Iced Oatmeal Shortbread Cookies
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Buttery and crisp, these Iced Oatmeal Shortbread Cookies are an easy slice and bake version that will taste just like the ones you had growing up.
If you’re looking for more oatmeal cookie recipes, check out some of my other favorites like my Chewy Oatmeal Raisin Cookies, Oatmeal Coconut Blueberry Chocolate Chip Cookies, or my Oatmeal Cashew Butter Chocolate Chip Cookies.
Table of Contents
Why You'll Love This Recipe
Nostalgic: You will love these Iced Oatmeal Shortbread Cookies because they are buttery, crisp, lightly spiced, full of oats, and covered in a thin, sweet glaze. These taste just like the ones my mom bought growing up!
Perfectly Crispy: I usually prefer soft and chewy cookies to crispy ones, but when they are shortbread it’s a whole different ball game. My mom loved Iced Oatmeal Cookies in the plastic package and pull-out tray, I don’t even remember the name of them. But they were crisp and they were the only buttery, crisp cookies I ever remember eating as a child.
Slice & Bake: These taste just like the ones I had growing up, but they are an easy slice and bake version. I love making slice and bake cookies because they are so easy! They also make a perfectly round cookie with such ease, which is something I love as I despise cutting out cookies with cutters!
Ingredients
Homemade Organic Light Brown Sugar
Florida Crystals Organic Powdered Sugar
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Korintje Cinnamon
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the flour, oats, cinnamon, and nutmeg and mix on low until combined.
Turn the dough out onto a large piece of plastic wrap and roll into a log that is about 7-inches long. Cover the log with plastic wrap and store in the fridge for at least 4 hours or overnight.
Step 2
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Remove the cookie log from the fridge and cut into ¼-inch slices and place on the prepared baking sheets.
Step 3
Bake for 22 to 24 minutes, or until golden brown. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the glaze: In a small bowl, add the powdered sugar and water and whisk to combine completely. The glaze should be runny so it just coats the cookies.
Dip the tops of each cookie into the glaze and place back on the parchment paper to set. (Stick the baking sheet in the freezer to speed up the process!)
FAQ's
Yes, this recipe (and all my recipes!) can be made at high altitude with just one simple adjustment to the baking time. If you are baking above 5,000 feet be sure to check the Notes at the bottom of the recipe for high altitude baking instructions.
These are shortbread cookies, which is why they are crisp (just like those nostalgic ones you know), so they need to be stored in a cool dry place to keep this texture. They are best stored out on a plate on the counter or even in the fridge.
Craving More?
Iced Oatmeal Shortbread Cookies
Ingredients
Dough
- 113 grams salted butter (softened)
- 57 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 127 grams all purpose flour
- 43 grams rolled oats
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Icing
- 71 grams powdered sugar (sifted)
- 1 to 2 tablespoons water
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the flour, oats, cinnamon, and nutmeg and mix on low until combined.
- Turn the dough out onto a large piece of plastic wrap and roll into a log that is about 7-inches long. Cover the log with plastic wrap and store in the fridge for at least 4 hours or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the cookie log from the fridge and cut into ¼-inch slices and place on the prepared baking sheets.
- Bake for 22 to 24 minutes, or until golden brown. Allow to cool completely on the baking sheets.
- To make the glaze: In a small bowl, add the powdered sugar and water and whisk to combine completely. The glaze should be runny so it just coats the cookies.
- Dip the tops of each cookie into the glaze and place back on the parchment paper to set. (Stick the baking sheet in the freezer to speed up the process!)
- Store in a cool dry place (or in the fridge) for up to 5 days.
Notes
Nutrition
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