These Maple Cinnamon Iced Oatmeal Cookies bring together two flavors that just work. The maple adds a smooth, mellow sweetness, while the cinnamon gives a warm spice that comes through in every bite.
The cookies bake with a soft center and lightly crisp edges, and like most oatmeal cookies, they firm up a bit as they cool. If you enjoy oatmeal-based cookies, you might also like my Soft Oatmeal with Dates and Walnuts Cookies, classic Oatmeal Raisin Cookies, or my Apple Caramel Oatmeal Cookies for another flavor variation.
A Quick Look: Maple Cinnamon Iced Oatmeal Cookies
Recipe Name: Maple Cinnamon Iced Oatmeal Cookies
Ready In: About 1 hour and 35 minutes (including chill)
Yield: About 32 cookies
Texture: Soft center with lightly crisp edges that firm up over time
Flavor Profile: Smooth maple sweetness with a light cinnamon spice
Difficulty: Easy, but requires chilling the dough and dipping cookies in icing
Still Have Questions?
Use the buttons below if you would like more details before you start baking.
Why You'll Love This Cookie
- Maple and cinnamon work together for a balanced flavor that is not overly sweet
- Oatmeal adds texture while still giving a soft center when freshly baked
- The light icing finishes the cookie without overpowering the flavor
- Easy to make with simple ingredients and a chill time that helps the cookies hold their shape
- Great for sharing, with a classic oatmeal cookie feel and a maple twist
Key Ingredients for Cookies and Icing
- Maple syrup adds a smooth, natural sweetness. I used Escuminac for its stronger maple flavor, but any pure maple syrup will work
- Old-fashioned oats give the cookies texture. I pulse them a few times in a food processor to create a mix of smaller pieces and whole oats
- I used one percent milk, but most milk will work. Avoid skim, as it can make the icing too thin
- Use light or dark brown sugar, depending on what you have on hand. Light brown sugar will give a lighter color and a milder flavor
See the recipe card for full information on ingredients and quantities.
How to Make Maple Cinnamon Iced Oatmeal Cookies
These oatmeal cookies are a classic for a reason. If you are in the mood to bake, you might also like my Everything in the Bowl Oatmeal Cookies. Easy to make and always good to have on hand.
Prep
Step 1: Weigh or measure the old-fashioned oats into a bowl.
Step 2: Add the old-fashioned oats to a food processor and pulse about 10-12 times.
Step 3: This is how the oats looked after pulsing with the food processer. You can see different sizes of the oats, but don't pulse too long or you will lose the texture of the oats.
Step 4: Weigh or measure the flour into a bowl. Add the baking soda, salt, cinnamon, nutmeg, and whisk to blend. Add the oats and whisk again to coat the oats. Weigh or measure the dark brown and white sugars into another bowl and set them aside.
Mix the Dough
Step 5: Cube the butter into a mixer bowl.
Step 6: Cream the butter on a medium mixer speed for about a minute.
Step 7: Add the sugars and mix for 3 minutes on a medium speed.
Step 8: Scrape down the sides of the bowl, add the vanilla extract, maple syrup, one egg and blend.
Step 9: Add the second egg and incorporate. I mix for a minute or two to make sure all the ingredients are blended together.
Step 10: Scrape down the side, turn your mixer to a low speed, and add the flour and oats mixture. Mix for a minute or two until the flour has been incorporated into the cookie dough.
Step 11: Cover and refrigerate for 45 minutes.
Scoop and Bake
Step 12: Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. Take a medium cookie scooper and add twelve scoops to one of the prepared sheet pan.
Step 13: Bake for 10-12 minutes. After pulling the cookies from the oven, leave them on the sheet pan for a minute before moving them to a cooling rack. Wait until your cookies have cooled completely before making the icing.
In this close-up, you can see the different oat sizes, with the smaller pieces creating a slightly denser texture
Icing Tip
The thickness of your icing makes a big difference in how it looks on the cookie. If the icing is too thin, it will soak into the cookie instead of sitting on top. Start with less milk and add a little at a time until it is thick enough to coat the cookie but still drip slowly.
For a thicker layer, use a little less milk. For a lighter glaze that soaks in more, add a touch more milk. Make sure the cookies are completely cool before icing, or the icing will melt and run.
Icing for Cookies
Step 14: Weigh the powdered sugar, add the vanilla extract, and add two tablespoons of the milk. If it is too thick, add another tablespoon of milk. You will have to judge if you need more.
Step 15: Dip the top of the cookie into the icing.
Step 16: Let the excess icing drip off before placing it back on a rack or parchment to set. If you would like less icing, just take a spoon and drizzle the icing back and forth over the cookie.
It will take a couple of hours for the icing to set completely.
🫙🍪 Storage
These will keep in a container with a lid for a week. Oats can dry out cookies fast. If your cookies seem too crunchy add a piece of bread to the container overnight and it will help soften the cookies.
FAQs for Maple Cinnamon Iced Oatmeal Cookies
The edges should be lightly golden, and the centers will still look soft. Oatmeal cookies continue to firm up as they cool, so avoid overbaking if you want a softer texture.
Yes, old-fashioned oats work well in these cookies. I like to pulse them a few times in a food processor to create a mix of smaller pieces and whole oats, which gives the cookies a better texture.
If the icing is too thin, it will soak into the cookies instead of forming a layer on top. Adding too much milk or icing cookies while they are still warm can cause this. Try using less milk and make sure the cookies are completely cool before icing.
Start with less milk and add it slowly until the icing is thick enough to coat the cookie but still drip slowly. Using less milk will give you a thicker layer that sits on top of the cookie.
Yes, but keep in mind that maple syrup will thin the icing. If you add it, you may need to reduce the milk or add a little more powdered sugar to keep the icing from becoming too runny.
Yes, chilling the dough helps the cookies hold their shape and prevents them from spreading too much while baking. It also allows the flavors to develop.
❄️ Can I Freeze This Cookie?
I do not typically freeze cookie dough when testing my recipes, so the instructions above reflect how this cookie was baked and stored. If you would like to explore general freezing options, the AI tool below can provide additional guidance.
More Oatmeal Cookies
If you tried this Maple Cinnamon Iced Oatmeal Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments below. Thanks!
Recipe
Maple Cinnamon Iced Oatmeal Cookies
Would you like to save this recipe?
We'll email a link of this post to you, so you can come back any time!
Ingredients
Oatmeal Cookies
- 1 cup (227 g) Butter unsalted room temperature
- ½ cup (100 g) Sugar white
- ¾ cup (165 g) Dark Brown Sugar
- 2 Eggs room temperature
- 2 teaspoons Vanilla Extract
- 1 ½ Tablespoons Pure maple syrup
- 2 cups (163.64 g) Old Fashioned oats
- 2 cups (250 g) All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ½ teaspoon Nutmeg
Icing
- 2 cups (240 g) Powdered sugar
- 1 teaspoon Vanilla Extract
- 3 Tablespoon Milk
Instructions
Oatmeal Cookies
- Add the oats to a food processor and pulse 10-12 times. This creates a mix of oat sizes, which gives the cookies better texture. Transfer the oats to a large bowl.In another bowl, weigh or measure the dark brown and white sugars and set aside. Then, in a separate bowl, weigh or measure the flour, baking soda, salt, cinnamon, and nutmeg. Add the oats to this bowl and whisk everything together.
- In a stand or handheld mixer bowl, add the cubed butter. On a medium speed, cream the butter for about a minute.Next, add the sugars and mix for about three minutes on medium speed. Scrape down the sides, then add the vanilla extract, maple syrup, and one egg, and blend.Add the second egg and mix until everything is incorporated.Finally, turn the mixer to low speed and gradually add the flour and oat mixture. Try not to overmix. Cover and refrigerate for 45 minutes.
- Using a medium cookie scooper, add 12 scoops to a parchment-lined cookie sheet pan.Bake at 350°F (175°C or 180°C) for 10-12 minutes. The cookies will be soft when they come out of the oven, so leave them on the sheet pan for a couple of minutes before moving them to a cooling rack.Make sure the cookies are completely cool before adding the icing.
Icing
- Weigh or measure the powdered sugar into a bowl. Add the vanilla extract and two tablespoons of milk, then whisk until smooth.If the icing is too thick, add another tablespoon of milk. Adjust the consistency to your liking, adding a little more milk at a time if needed.
- Take a cookie and dip the top into the icing. You only want enough icing to coat the top.Return the cookie to the cooling rack and repeat with the remaining cookies.It will take a couple of hours for the icing to set before you can stack the cookies in a container.
Share this recipe
Notes
- Pulsing the oats creates a mix of smaller pieces and whole oats, which gives the cookies a better texture. Be careful not to over-process, or you will lose that texture.
- Chill the dough for 45 minutes to help the cookies hold their shape and prevent spreading while baking.
- The icing consistency matters. If it is too thin, it will soak into the cookies instead of sitting on top. Start with less milk and add a little at a time.
- Make sure the cookies are completely cool before icing, or the icing will melt and run.
- Store the cookies in a container with a lid. If they become too firm, add a piece of bread to the container overnight to help soften them.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Join the Discussion