Iced Cinnamon Oatmeal Cookies
Soft, chewy oatmeal cookies spiced with warm cinnamon and topped with a sweet cinnamon icing.
Equipment
Ingredients
Cookies
soft butter (softened)
113 g
light brown sugar
100 g
sugar
25 g
egg
1 piece
molasses
20 g
rolled oats
90 g
all purpose flour
125 g
baking soda
3 g
baking powder
2 g
cinnamon
3 g
salt
1 g
Icing
powder sugar
120 g
milk
15 ml
cinnamon
1 g
Instructions
Preheat oven
Preheat your oven to 175°C (350°F).
Cream butter and sugars
In a stand mixer, beat softened butter with light brown sugar and granulated sugar until light and fluffy.
Add egg and molasses
Add egg and molasses to the creamed mixture and beat until combined.
Mix dry ingredients
In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, baking powder, cinnamon, and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Scoop and shape cookies
Scoop tablespoon-sized portions of dough and roll into balls. Place on a parchment-lined baking sheet, spacing them 5 cm apart.
Bake cookies
Bake for 10-12 minutes until edges are golden brown.
Cool cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare icing
In a small bowl, whisk together powdered sugar, milk, and cinnamon until smooth.
Ice cookies
Drizzle or spread icing over completely cooled cookies. Allow icing to set before serving.
Original recipe
Storage
Store in an airtight container. Iced cookies are best eaten within 3 days.
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