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Iced Oatmeal Cookies

These gluten-free iced oatmeal cookies feature a sweet lemon glaze on chewy cookies with crisp edges and a tender center, making them perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 3/4 cup all-purpose gluten-free flour
  • 1/2 teaspoon xanthan gum Omit if your GF flour 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
  • 4 tablespoons unsalted butter, at room temperature
  • 4 tablespoons non-hydrogenated vegetable shortening, at room temperature
  • 1 egg beaten and at room temperature
  • 1 teaspoon pure vanilla extract
Glaze Ingredients
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1–2 tablespoons tepid water To thin the glaze

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking soda, salt, and cinnamon until even.
  3. In a separate large bowl, beat the butter, vegetable shortening, granulated sugar, and brown sugar together until light and fluffy — about 2–3 minutes.
  4. Add the beaten egg and vanilla to the creamed mixture and beat until combined.
  5. Fold the dry ingredients into the wet ingredients just until incorporated. Stir in the quick oats with a spatula; avoid overmixing.
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 9–12 minutes, until edges are golden and centers look set but still soft.
  3. Let the cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Glazing
  1. For the glaze, whisk the confectioners’ sugar with lemon juice and 1 tablespoon of tepid water. Add more water if needed to reach a pourable consistency.
  2. When the cookies are cool, drizzle or brush the glaze over each cookie and let it set for 15–30 minutes before stacking or storing.

Notes

Store cookies in an airtight container at room temperature for up to 3–4 days. For longer storage, refrigerate or freeze.