Iced Oatmeal Cookies
These thin and chewy iced oatmeal cookies are soft in the center with crisp edges, topped with a bright lemon glaze. Perfect for snacks, lunchboxes, or bake sales!
Ingredients
Cookie Ingredients
- 3/4 cup all-purpose gluten free flour Choose an all-purpose blend that contains rice flour + binder.
- 1/2 teaspoon xanthan gum Omit if your blend already contains it.
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 3 tablespoons granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup gluten free quick oats Pulse old-fashioned oats briefly in a food processor.
- 4 tablespoons unsalted butter At room temperature.
- 4 tablespoons non-hydrogenated vegetable shortening At room temperature.
- 1 each egg Beaten and at room temperature.
- 1 teaspoon pure vanilla extract
Lemon Glaze
- 1 cup confectioners’ sugar
- 1/2 teaspoon freshly squeezed lemon juice
- 1–2 tablespoons tepid water Add more by the teaspoon if needed.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with unbleached parchment paper.
Mix Dry Ingredients
- In a bowl, whisk together gluten free flour, xanthan gum (if using), baking soda, salt, and cinnamon.
Cream Fats and Sugars
- In a separate bowl, cream butter and vegetable shortening with granulated and brown sugars until light and fluffy, about 2–3 minutes with a hand mixer.
Add Egg and Vanilla
- Beat in the beaten egg and vanilla until combined.
Combine Mixtures
- Fold dry ingredients into the wet mixture just until incorporated. Stir in quick oats until evenly distributed.
Portion and Bake
- Drop rounded tablespoons of dough onto prepared sheet, spacing them about 2 inches apart. For thinner cookies, flatten slightly with the back of a spoon.
- Bake for 9–12 minutes, or until edges are golden and centers look set but still soft.
- Let cookies rest for 3–4 minutes, then transfer to a wire rack to finish cooling.
Make the Glaze
- Whisk the confectioners’ sugar with lemon juice and 1 tablespoon tepid water. Add more water, a teaspoon at a time, until a pourable glaze forms.
Ice the Cookies
- When cookies are completely cool, drizzle or brush the glaze over the tops. Let the glaze set for about 15–30 minutes before stacking.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3–4 days. For thicker cookies, chill dough balls 15–30 minutes before baking.