Iced Oatmeal Cookies Recipe with White Sonora Flour (Cozy & Nostalgic)

These iced oatmeal cookies are soft, crumbly, and packed with cozy nostalgia. Made with White Sonora flour for extra depth and texture, they’re the kind of treat that takes you straight back to childhood with just one bite. A timeless favorite for all ages.

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Ingredients

For the cookies:

170g old-fashioned whole rolled oats  
125g all-purpose flour  
125g White Sonora flour  
1 tsp baking soda  
1 tsp salt  
1 tsp ground cinnamon  
1/2 tsp ground nutmeg  
226g (1 cup or 16 tbsp) unsalted butter, softened to room temperature  
200g packed dark brown sugar  
2 large eggs, at room temperature  
2 tsp pure vanilla extract  

For the icing

180g sifted confectioners' sugar  
60g heavy cream or milk (adjust for desired consistency)  
1 tsp pure vanilla extract  
Pinch of salt  

Instructions

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Stir in the blended oats and set aside.

Cream Butter and Sugar  

In a separate large bowl, cream together the softened butter and dark brown sugar using a hand mixer or stand mixer on medium speed for about 2–3 minutes, until the mixture is light and fluffy.

Add Wet Ingredients  

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.

Combine Wet and Dry Ingredients  

Gradually add the dry ingredient mixture to the wet ingredients, stirring just until fully combined. Be careful not to overmix.

Portion the Dough  

Using a cookie scoop or tablespoon, portion the dough into small balls (about 1 1/2 inches in diameter) and place them on a baking sheet lined with parchment paper. Leave about 2 inches between each cookie ball.

Rest the Dough  

Allow the dough balls to rest on the baking sheet for 10–15 minutes. This helps the dough firm up, making it easier to bake and maintain their shape.

Bake  

Preheat your oven to 175°C (350°F). Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may still look slightly soft but will firm up as they cool.

Prepare the Icing  

While the cookies are baking, prepare the icing. In a medium bowl, sift the confectioners' sugar to remove any lumps. Add the vanilla extract, then gradually mix in the heavy cream or milk, starting with 2 tablespoons and adding more if needed, until the icing reaches your desired consistency for drizzling.

Cool the Cookies  

Once the cookies are done, remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Top with Icing  

Once the cookies are fully cooled, drizzle the vanilla icing over each cookie. Allow the icing to set for a few minutes before serving.

Enjoy your oatmeal cookies with a deliciously sweet vanilla icing!