ICED CINNAMON BROWN SUGAR OATMEAL COOKIES
Soft and chewy brown sugar oatmeal cookies with warm cinnamon spice, topped with a sweet vanilla-cinnamon glaze. These bakery-style cookies stay fresh for days and are the ultimate cozy dessert for fall or winter.
- Prep Time: 30 minutes
- Cook Time: 11-13 minutes
- Total Time: 3 hours 45 minutes
- Yield: 13 cookies
- Category: Dessert, Cookies
- Cuisine: American
Ingredients
For the Cookies:
– 9 tablespoons (127g) unsalted butter, melted
– 3/4 cup (144g) light brown sugar, packed
– 1/4 cup (48g) granulated sugar
– 1 large egg, room temperature
– 1 large egg yolk, room temperature
– 1 teaspoon vanilla extract
– 1 2/3 cups (200g) all-purpose flour
– 1 1/2 cups (120g) old-fashioned rolled oats
– 1 1/4 teaspoons ground cinnamon
– 1/2 teaspoon baking soda
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
For the Vanilla Brown Sugar Cinnamon Glaze:
– 1/2 cup (60g) powdered sugar, sifted
– 1 teaspoon light brown sugar
– 1/4 teaspoon ground cinnamon
– 1 tablespoon whole milk
– 1/4 teaspoon vanilla extract
– Pinch of salt
Equipment:
– Large mixing bowl
– Medium mixing bowl
– Spatula or large spoon
– 3-tablespoon cookie scoop
– Parchment paper
– 2-3 cookie sheets
– Wire cooling rack
Instructions
1. Melt butter in a microwave-safe bowl (30–45 seconds). Let cool slightly while preparing other ingredients.
2. In a large bowl, combine melted butter, brown sugar, and granulated sugar. Mix vigorously for 1–2 minutes until glossy.
3. Add egg, egg yolk, and vanilla. Mix for 1–2 minutes until thickened and smooth.
4. In a medium bowl, whisk together flour, oats, cinnamon, baking soda, baking powder, and salt.
5. Fold dry ingredients into wet mixture with a spatula until no dry flour remains. Do not overmix.
6. Using a 3-tablespoon scoop, portion dough into 13 equal portions (~57g each) on parchment-lined baking sheet.
7. Refrigerate uncovered for 2–3 hours.
8. Preheat oven to 350°F (175°C). Place chilled dough 3 inches apart on baking sheets.
9. Bake 11–13 minutes, until edges are set and centers appear slightly underbaked.
10. Cool cookies on the sheet for 5 minutes, then transfer to wire rack and cool fully.
11. While cooling, whisk together powdered sugar, brown sugar, cinnamon, milk, vanilla, and salt for glaze.
12. Dip tops of cookies into glaze, shake off excess, and place on rack to set 15–20 minutes before serving.
Notes
Storage: Store cookies in an airtight container for 3–5 days or refrigerate for best texture retention.
Freezing Dough: Scoop dough, freeze 12–24 hours, then bake from frozen at 325°F for 13–14 minutes.
Room Temperature Eggs: Remove eggs from fridge 30 minutes before baking for best consistency.
Measuring Flour: Weigh flour (200g) or spoon and level for accuracy.