Crumbl Iced Oatmeal Cookies Recipe & Baking Tips Step Guides

Warm from the oven and crowned with a glossy vanilla glaze, Crumbl Iced Oatmeal Cookies are the kind of cookie that greets you with a gentle, cinnamon-scented hug. The tops glisten like early-morning dew, the edges offer a tender chew, and the center yields with a satisfying, almost cake-like softness. Baking them fills the kitchen with toasty oats, brown sugar caramel notes, and the bright lift of vanilla—an aroma that invites conversation and slows the day down. As you press the icing onto each warm mound, you’ll feel the small, joyful ritual of transforming simple dough into something exceptional. This recipe guides you through every sensory detail, so you can recreate that pillowy texture and velvety icing at home.

Why You’ll Love This Crumbl Iced Oatmeal Cookies:

These cookies capture the best of many worlds: the nutty warmth of oats, the molasses-like depth of brown sugar, and a smooth vanilla icing that cuts through the sweetness with brightness. The texture is the real prize—thick and cloudlike in the center with a slightly crisp outer ring that gives way to a moist chew, reminiscent of a bakery treat but kinder on your hands to make. They present beautifully: large, domed cookies lightly iced so the glaze pools just into the crevices, creating a rustic, bakery-style finish that looks as lovely on a platter as it tastes.

You’ll also love how versatile this recipe is. It’s easy to adapt—add raisins or chocolate chips, swap spices, or try different icings for a new expression. Because the dough uses both quick oats and a touch of cornstarch, it stays soft for days when stored properly, making these cookies fantastic for gifting, cookie swaps, or a small indulgence with afternoon tea. Most importantly, the process is satisfying: each step invites you to slow down and notice the aromas and textures that make baking memorable.

Ingredients for This Crumbl Iced Oatmeal Cookies:

Step-by-Step Instructions for Crumbl Iced Oatmeal Cookies:

1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Room-temperature butter and eggs create a creamier, fluffier dough—set them out while you measure.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cornstarch, salt, and cinnamon until uniform. The dry spices will bloom when combined with warm butter later, releasing a comforting aroma.
3. In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed until light and aerated, about 3 minutes. You’ll notice the color lighten and the texture become pillowy—this is where the cookie’s tenderness begins.
4. Add the egg and extra yolk, then stir in the vanilla extract. Mix until just combined; the batter should be glossy and cohesive, smelling faintly of caramel and vanilla.
5. Fold the dry ingredients into the wet mixture in two additions, mixing gently until almost combined. Then stir in the rolled oats and quick oats by hand. The dough will be thick, slightly tacky, and studded with bits of oats that promise chewy texture.
6. Using a 3-tablespoon scoop (or a 3.5-inch cookie scoop for large bakery-style cookies), portion dough onto the prepared sheets, leaving about 2–3 inches between each mound. For a smoother dome, briefly roll each mound in your hands to form a high peak; the cookie will spread into a thick, rounded shape while baking.
7. Bake one sheet at a time on the middle rack for 10–12 minutes. Rotate the sheet halfway through for even color. The edges should be golden and the centers will look slightly underbaked—that is the cue to take them out. They will continue to set as they cool.
8. Allow cookies to rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The top will dull slightly as the surface firms and the aroma of warm oats will deepen, inviting the final step.
9. While the cookies cool, make the vanilla glaze: whisk powdered sugar with 2 tablespoons of milk or cream, vanilla, and a pinch of salt. Add more liquid, a teaspoon at a time, until the glaze reaches a thick but pourable consistency that will hold a soft sheen when spread.
10. When cookies are completely cool, spoon or spread a generous layer of glaze over each cookie. Allow the icing to set at room temperature for 20–30 minutes until it becomes glossy and slightly firm to the touch. Serve on a simple platter and watch the glaze catch the light like a small celebration.

How Long to Cook:

Bake at 350°F (177°C) for 10–12 minutes for large, Crumbl-style cookies (about 3–3.5 inches across after baking). If you make smaller cookies, reduce the time to 8–10 minutes. Trust visual cues: the edges should be lightly golden, while the centers still look slightly soft and underbaked—this yields a tender interior.

For internal doneness, cookie centers are generally between 180°F–200°F (82°C–93°C). Because cookies finish setting as they cool, removing them when edges are set and centers are just shy of firm will give the best texture. Allow at least 20–30 minutes for glaze to fully set before stacking or storing.

Tips for Perfect Results:

• Measure flour by spooning it into the measuring cup and leveling off to avoid dense cookies—too much flour dries them out.
• Use a combination of rolled and quick oats for the ideal balance of chew and tenderness; old-fashioned oats bring texture, quick oats bring softness.
• Do not overbake—edges should be golden while centers remain soft; this is the secret to a bakery-style cookie.
• If your butter is too soft, briefly chill the dough for 15–20 minutes; if too hard, let it soften slightly so that the creaming step creates air.
• Cool completely before icing to prevent the glaze from melting away; placing warm cookies on a rack helps them firm gently.
• For an irresistible domed look, mound dough high on the sheet and resist flattening—these cookies rise and set into a pleasing, bakery-style shape.
• Store in an airtight container layered with parchment for up to 4 days; add a slice of bread to the container to help keep them soft.

Options for Substitutions:

• All-purpose flour: Substitute up to 1:1 with a gluten-free all-purpose blend that contains xanthan gum for a gluten-free version—texture may be slightly different.
• Butter: Use a high-quality plant-based butter in equal measure for dairy-free cookies; flavor and texture are very good with modern dairy-free options.
• Brown sugar: Coconut sugar can be used for a deeper, less sweet note; note that color and moisture may change slightly.
• Egg: For an egg-free option, use a commercial egg replacer or 3 tablespoons of aquafaba plus 1 tablespoon of oil; the texture will be softer and less rich.
• Oats: If you prefer a finer crumb, replace half the rolled oats with oat flour or pulse rolled oats briefly in a food processor.
• Icing: Swap the vanilla glaze for a cream cheese frosting for tang and richness—use 4 oz cream cheese, 2 tablespoons butter, and 1 cup powdered sugar, whipped smooth.

Watch Out for These Mistakes:

• Overmixing the dough after adding flour will develop gluten and make cookies tough—mix only until combined.
• Using butter that is too warm will make the dough greasy and cause excessive spreading; too cold and it won’t cream properly—aim for soft but still slightly cool butter.
• Baking at too high a temperature browns edges before the center has a chance to cook; stick to the recommended 350°F (177°C).
• Glazing warm cookies will cause the icing to slide off; always wait until the surface is completely cool before icing.
• Skipping the cornstarch will yield a chewier cookie rather than the tender, slightly cakey center that defines this style.

Estimated Nutrition (per cookie — makes about 12 large cookies):

Approximate values per cookie: Calories: 380 kcal; Protein: 4 g; Carbohydrates: 48 g; Fat: 18 g; Saturated Fat: 10 g; Fiber: 2 g; Sugar: 27 g; Sodium: 150 mg. These are estimates and will vary based on exact ingredients, cookie size, and the amount of icing used. If you serve smaller cookies, divide values accordingly.

Frequently Asked Questions:

Can I freeze the cookie dough or baked cookies?

Yes. Cookie dough balls can be frozen on a sheet then transferred to a zip-top bag for up to 3 months—bake from frozen, adding 1–2 minutes to the bake time. Baked cookies freeze well too; freeze flat and thaw in the container or at room temperature before glazing.

Why are my cookies flat instead of domed?

Flat cookies are usually due to butter that was too warm, too much sugar, overworked dough, or an insufficient amount of leavening. Chill the dough briefly and ensure your butter is soft but not melted. Also, check that your baking soda and baking powder are fresh.

How do I make the icing thicker or thinner?

For thicker icing, add more powdered sugar a tablespoon at a time until it holds peaks; for thinner glaze, add milk or cream a teaspoon at a time until it reaches a pourable consistency. Thicker icing is best for a glossy, slightly raised finish; thinner glaze will spread more evenly.

Can I add mix-ins like raisins or chocolate chips?

Absolutely. Fold in 3/4 to 1 cup of raisins, dried cranberries, or chocolate chips during the final mixing step. Each addition changes texture and sweetness—chocolate chips give a richer profile, while raisins or cranberries add chew and a tart finish.

Conclusion:

These Crumbl Iced Oatmeal Cookies invite you to slow down and savor small, comforting moments—warmth from the oven, the perfume of cinnamon and caramel, and the quiet satisfaction of smoothing glossy vanilla icing across each domed cookie. The recipe is forgiving yet precise enough to deliver a bakery-quality result at home, and the sensory rewards are immediate: soft centers, tender chew, and a sweet glaze that gleams. Whether shared at a kitchen table, wrapped in parchment for a friend, or enjoyed with a cup of tea, these cookies are a reminder that baking is both craft and comfort. Take your time with the process, trust your senses, and let the simple pleasures of aroma and texture guide you to a batch you’ll return to again and again.