Maple Cinnamon Iced Oatmeal Cookies

5 from 2 votes

Maple Cinnamon Iced Oatmeal Cookies

These Maple Cinnamon Iced Oatmeal Cookies have a soft center with lightly crisp edges and a smooth maple flavor paired with warm cinnamon spice. The oats add texture, while the light icing finishes the cookies without overpowering the flavor. Easy to make with a simple chill time, these cookies are perfect for sharing or enjoying with a cup of coffee.

Prep Time20

Total Bake Time33

Chill45

Total Time1 38

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 166kcal

Author: Barbara Hall

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.

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.

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