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Iced Oatmeal Cookies

Chewy and crispy oatmeal cookies that are covered in a vanilla snow top sugar icing glaze. I meant eggless oatmeal cookies. They keep well for over a week, a great treat this time of season with a cup of milk or hot chocolate. 
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 10 minutes
Course Breakfast, Celebration, cookie, Dessert, Finger food, High Tea, Snack, Sweet tooth, tea time
Cuisine American
Servings 12 Cookies


  • Large mixing bowl
  • Spatula
  • Baking tray
  • Baking paper
  • Sieve
  • Small mixing bowl
  • Whisk
  • Wire rack


  • 1/2 cup Shortening/Margarine
  • 1/4 cup Butter
  • 1/4 cup Brown sugar
  • 2 tbsp White sugar
  • 1 cup Flour
  • 2 cups Oats divided
  • 1 tsp Cinnamon
  • 1 tsp Baking soda
  • Pinch of Salt

Vanilla Icing

  • 2 cups Icing sugar
  • 2-3 tbsp Milk
  • 1 tsp Vanila


  • Preheat the oven to 180℃. Line a baking tray with baking paper.
  • In a large bowl add the shortening and butter. Using a spatula stir together until combined.
  • Add the white and brown sugar into the bowl. Beat together with the spatula until creamed together.
  • Add the water and beat well.
  • Add the dry ingredients and stir until combined, you will have a stick dough consistency.
  • Using an ice cream scoop, portion the dough onto the baking tray. I would recommend 6 on a tray as they will spread as they bake.
  • Bake for 10-12 mins until dry to the touch. Let them cool on the baking tray for a couple of minutes before transferring to a wire rack.
  • While the cookies are cooling down let us make the icing, sift the sugar to remove any lumps.
  • In another bowl mix the icing sugar with 1 tbsp milk and vanilla. Stir thoroughly and be patient. Use a whisk to avoid any lumps. Add more milk if needed.
  • Gently dip the cookie, top side down into the icing and immediately pull away, you will have a snowy top looking cookie top. Be gentle while dipping and don’t leave the cookie in the icing for too long we are merely introducing the two.
  • Place on the wire rack icing side up and let the icing set for 5-10 mins.
  • Serve with coffee or hot chocolate.


  • You can use all butter or all margarine if you like. But the combination makes for good flavor and texture.
  • Bake the cookie dough in batches if you have a small oven or not enough trays.
  • I like baking my cookies on the middle rack of the oven. Ideally with the bottom heat.
  • I like using a flat metal spatula/scraper to transfer the cookies from the baking tray to the wire rack.