Spiced Oatmeal Cookies are a fantastic combination of brown sugar, oats, and spices, all topped with a simple sweet glaze.
Old-Fashioned Spiced Oatmeal Cookies
If the idea of simple oatmeal cookies with lots of warm, comforting spices sounds like just the thing, then these Spiced Oatmeal Cookies are going to make you very, very happy.
These cookies are soft and chewy with such lovely flavor, thanks to a blend of spices and a good dose of brown sugar. Without the icing, they’re a not-too-sweet cookie with big spiced flavor. But that icing on top really kicks them up a few notches.
Once your cookies have cooled, there are a couple of ways to ice them. You can dip the tops straight down into the icing for a quicker method. Alternately, spoon some icing on top of the cookie and spread it around a little. You don’t need to spread it all the way to the edges, as the icing will spread some as it sets. Then place the cookies on waxed paper until the icing has set.
I prefer to make these cookies with quick oats instead of old-fashioned rolled oats. Quick oats are cut smaller and will give you a cookie that’s thinner and a little smoother. I find that getting a flatter, smoother top works well when you’re adding an icing like with these cookies. If you prefer old-fashioned oats or that’s what you happen to have on-hand, don’t let that stop you from making these amazing cookies. Just know that the texture and shape will differ.
While all those wonderful spices may invoke thoughts of crisp fall days, don’t relegate these amazing cookies to just one season of the year. I feel confident that they would be welcome any day of the year. I know that I certainly wouldn’t refuse one at any time.
Find more cookie recipes in the Recipe Index.
More Spiced Oatmeal Cookie Recipes
Video Tutorial: Spiced Oatmeal Cookies
For the cookies:
2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
2 cups (160g) quick cooking oats
3/4 cup (170g) unsalted butter, softened
1 & 1/4 cups (250g) firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
For the icing:
2 cups (220g) confectioners’ sugar, sifted
2 to 4 tablespoons milk
To make the cookies:
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cardamom. Stir in the oats. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Refrigerate the dough for at least an hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Drop the dough by 2-tablespoon portions (I use a #30 scoop) onto the prepared pans. Slightly flatten the top of each cookie.
- Bake 12 to 14 minutes, or until the edges of the cookies are browned.
- Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
To make the icing:
- Combine the confectioners' sugar and 2 tablespoons of milk. Add more milk, about a teaspoonful at a time, until the glaze is still thick but pourable.
- Top each cooled cookie with glaze. Set the iced cookies on waxed paper to allow the icing to set.
To ice the cookies, you can either spoon some icing on top of each cookie or dip the tops into the icing.
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11 Comments on “Spiced Oatmeal Cookies”
Which of you cookies could I bake now and freeze for Christmas? I want to get a head start because my daughter-in-law is expecting a baby the beginning of December. I thought maybe these oatmeal would work and maybe you can think of some others. thanks Karen
Hi, Karen. I usually prefer to freeze the dough and bake later versus freezing baked cookies. For baked cookies, I’d avoid freezing frosted and glazed cookies. A simple oatmeal, chocolate chip, peanut butter, etc. cookie is probably your safest bet.
Jennifer these cookies are a-maze-ing! I made two small changes. I omotted the cardamon because mine was stale and I didn’t want anther trip to the store. Secondly, I added a cup of raisins because my hubby loves them in oatmeal cookies. These rated a “best ever” for hubby and friends. This is definitely a recipe I will be making often:) Thanks.
That’s great to hear, Jo! I’m so glad they were a hit for you. 🙂
I always thought oatmeal cookies need a spice. I’m going bold and add all your spices. With a cup of hot tea these would be perfect!
Wishes for tasty dishes, Linda
I love this cookie and it tastes like Christas!
So glad you liked the cookies, Joan!
Hands down the best cookies I ever baked.
Wow! Thanks, Patrick. So glad you enjoyed them!
Hi Jennifer, Can I use old fashion oatmeal instead of quick oatmeal? And if so what are the changes do I need to make? Thank you!
Hi, Patricia! You can do that without changing anything. It will change the texture of the cookie. You can learn more about that here: Rolled Oats vs Quick Oats