These mini iced oatmeal cookies are a delicious twist on an old-fashion classic. These bite-sized oatmeal cookies are soft and chewy and are dipped in a sweet icing, and their convenient size makes them perfect for satisfying those afternoon sweet tooth cravings.
Iced oatmeal cookies are a classic favorite among young and old alike. I grew up on them. I never stopped loving them, and I probably never will. That’s why I love making this delicious version of one of my all-time favorite cookies. With a soft, chewy texture and sweet maple icing, these mini oatmeal cookies are a fun twist on a classic cookie everyone knows and loves.
Mini Iced Oatmeal Cookies
These delicious bites start with a simple oatmeal cookie dough made with rolled oats, nutmeg, and cinnamon for that classic oatmeal cookie you love so much. I bake them until the edges are golden, then cool them on the baking sheet for a few minutes to let carry-over cooking time bake them to perfection. After that, I let them cool and dip the tops in a simple maple icing that only takes a couple of minutes to make. That’s all there is to it! I’m done in no time, and I have a batch of cookies perfect for snacks, parties, or any time you want a sweet treat.
Why You’ll Love This Mini Iced Oatmeal Cookie Recipe
- The bite-size, chewy goodness of oatmeal and sweet icing is a delicious combination the whole family will enjoy.
- They are a nostalgic, classic, old-fashioned cookie we grew up with.
- The small size is perfect for a sweet tooth craving without overindulging and is the perfect portion control.
Mini iced Oatmeal Cookie Ingredients
These cookies use simple, basic kitchen staples that you probably have in your kitchen right now. From the heavy cream for the icing to the oats for the cookies, every ingredient used in this recipe is one that’s in almost every kitchen across the country.
- Rolled Oats: Rolled oats give these cookies their classic flavor and chewy texture.
- Cinnamon and Nutmeg: Cinnamon and nutmeg are classic flavors used in oatmeal cookies for a warm, earthy flavor.
- Vanilla: Vanilla adds a somewhat sweet richness to the cookies.
- Powdered Sugar: Powdered sugar, along with milk and heavy cream, make the icing base.
- Maple Extract: Maple extract flavors the icing and pairs well with the cinnamon and nutmeg flavors in the cookies.
How to Make Mini Iced Oatmeal Cookies
Making these cookies couldn’t be easier. Both the cookie dough and the maple icing are simple to make and only take a few minutes.
Step 1: Prep
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Step 2: Pulse the Oats
Pulse the rolled oats in a food processor until the oats are broken up into a textured, not powdered, mass.
Step 3: Combine the Dry Ingredients
Whisk the oats, flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
Step 4: Combine the Wet Ingredients
Beat the butter with a hand mixer in another bowl. Then, add the brown sugar and granulated sugar and beat again until light and fluffy. Add the eggs one at a time, beating after each addition. Then, add the vanilla and mix again.
Step 5: Mix the Dough
Add half the dry ingredients to the wet ingredients and beat on low until incorporated. Then, add the remaining dry ingredients and beat until fully combined.
Step 6: Roll
Scoop out heaping teaspoons of the cookie dough and roll them into balls. Place them on the baking sheet about 2 inches apart.
Step 7: Bake
Bake the cookies for 9 to 10 minutes until the edges begin to brown slightly.
Step 8: Cool
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack and cool completely.
Step 9: Make the Maple Icing
Combine the powdered sugar, cream, milk, and maple extract in a medium bowl. Whisk until the sugar dissolves and the ingredients are well combined.
Step 10: Ice
Dip the tops of the cookies into the icing and place them back on the wire rack to allow the icing to set. Enjoy!
Recipe Tips
- Fully soften your butter for easy creaming and mixing.
- Bring your eggs to room temperature so they incorporate easily into the dough.
- Wet your hands slightly before rolling the dough into balls to keep it from sticking to your hands.
- Don’t give in to the urge to bake your cookies longer than directed. They’ll be underdone when you take them out, but the cookie sheet will continue to cook them to perfection.
- Loosely spoon your flour into your measuring cup and level it off with a knife. Never scoop flour out directly with your cup. This compacts the flour, and you’ll use too much.
Variations
- You can use quick oats if you prefer. If you do, pulse them for less time, and the quick oats create softer, less chewy cookies.
- Mace or allspice work well in these cookies.
- You can use plain vanilla icing if you prefer.
- Try vanilla bean paste in place of extract in your cookies for a deeper vanilla flavor.
What to Serve with Iced Oatmeal Cookies
Like their full-size counterparts, these cookies are delicious with a glass of milk or a cup of coffee or tea. You can also serve them along with some ice cream in a bowl or even dip them in a sweet dessert dip.
Recipe FAQ
You sure can. Either give the instant oats a very short pulse or use them as-is.
If the cookie recipe calls for rolled oats to be pulsed, you’ll see no change in texture if you use quick oats. However, if the recipe was designed for rolled oats, your cookies’ texture will be less chewy.
Store your cookies in an airtight container with a slice of plain white bread. The bread will give off moisture, keeping the cookies soft.
The most common reason that oatmeal cookies turn out hard is overbaking. It’s important to remove the cookies from the oven before they’re full baked, then let the heat from the baking sheet continue to cook them. This produces cookies that are soft and chewy. Dough density can also make oatmeal cookies hard. Be sure you spoon your flour loosely into your measuring cup and level it off with a knife to avoid packing the flour in the cup.
Homemade oatmeal cookies are incredibly freezer-friendly and will last for up to 3 months when stored properly.
How to Store Old-Fashioned Iced Oatmeal Cookies
Store these cookies at room temperature in an airtight container for up to a week. You can also place them in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible. Set the cookies on the counter to defrost and enjoy.
Try This Delicious Bite-Sized Oatmeal Cookie Recipe Today
These iced oatmeal cookies are super simple and loaded with flavor. That’s the perfect combination, isn’t it? With a soft, chewy texture, the classic flavors of cinnamon and nutmeg, and a sweet maple icing to finish them, these mini iced oatmeal cookies are fun-sized cookies loaded with full-sized flavor, and everyone always comes back for more. Give them a try today!
More Oatmeal Cookie Recipes You’ll Enjoy
Here are some White Chocolate Chip Cookies are soft and chewy, are loaded with cranberries and pecans, and are the perfect cookie recipe for parties, potlucks, holiday celebrations, or a midday snack.
Mini Iced Oatmeal Cookies
Ingredients
Mini Oatmeal Cookies
- 2 cups rolled oats
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 cup butter, room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
Maple Icing
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1-2 tablespoons milk
- 2 teaspoons maple extract
Instructions
- Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Set aside.
Mini Oatmeal Cookies
- Add rolled oats to a food processor and pulse until oats are various textures, but not powder.
- In a large mixing bowl, add oats, flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a separate large bowl, beat butter using a hand mixer. Add brown sugar and granulated sugar and beat until mixture is light and fluffy.
- Add eggs into the butter mixture, one at a time, making sure to beat well after each addition. Add vanilla and mix well.
- Add ½ of the dry ingredients into the wet mixture and beat on low until incorporated. Now add remaining flour mixture and beat until fully incorporated.
- Using a heaping teaspoon, roll the dough into balls and place on prepared baking sheet two inches apart.
- Bake for 9-10 minutes or until edges of cookies start to get slightly brown.
- Remove from oven and let cool for 5 minutes on the baking sheet before transferring to a wire cooling rack. Allow cookies to cool completely.
Maple Icing
- In a medium bowl, combine powdered sugar, cream, milk, and maple extract. Whisk until sugar is dissolved and ingredients are well combined.
- Dip tops of cooled cookies into icing and place back onto wire cooling rack to allow icing to set.
Notes
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