Spiced'n'Iced Oatmeal Cookies

I'm not gonna lie to you people. Posting this recipe has been in my queue since December. That's right, you heard me! These Spiced'n'Iced Oatmeal Cookies made their way into my Christmas cookie tin last year. My sluggish to post should not indicate a lack of excitement about this recipe. Rather despite being so very busy, these cookies were so delightful that I wanted to ensure I'd remember how to many them for many years to come!

Ordinarily, I'm a chewy cookie kind of gal. However, during the holiday season when I find myself making several cookie recipes, I like to ensure a variety of flavors, colors and textures! So instead of making a classic thick and chewy oatmeal cookie, perhaps studded with raisins or chocolate chips, I opted to make a slice'n'bake oatmeal cookie. Baked until crisp. And finished with a pretty little icing.

What sets this cookie apart from other Iced Oatmeal Cookies? The spices! I took inspiration from one of my favorite cool weather drinks... the Chai Latte. Chai is traditionally a mix of cinnamon, ginger, clove, cardamom and nutmeg. Why stop at cinnamon when you could mix in so many fabulously delightful spices?!

Sooooo I'll admit, this recipe is a bit out of cannon for late May. But c'est la vie.

Spiced’n’Iced Oatmeal Cookies

Ingredients

For the cookie dough

·       1 ¼ cup oat flour

·       ¾ cup brown sugar

·       ½ cup flour

·       ½ tsp salt

·       ½ tsp baking soda

·       ¼ tsp baking powder

·       1 tsp cinnamon

·       ½ tsp ground ginger

·       ¼ tsp ground cardamom

·       ¼ tsp ground cloves

·       ¼ tsp ground nutmeg

·       ½ cup butter, chilled & cubed

·       1 egg

For the icing

·       1 ¼ cup powdered sugar

·       1 tbsp corn syrup

·       ½ tsp vanilla bean paste (or extract)

·       Pinch of salt

·       Water

For the cookie dough… In the bowl of a food processor, combine the oat flour, brown sugar, flour, salt, baking powder, baking soda and spices. Add the chilled and cubed butter. Pulse until the mixture resembles coarse crumbs. Whisk the egg in a small bowl then blend into the dough in the food processor.

Pour the dough onto a work surface lined with plastic wrap. Using your hands, gather the dough into a stiff log about two inches in diameter. Wrap tightly in the plastic wrap and chill for at least 2-3 hours until firm. If desired, split the dough in two – bake one now and reserve the other dough in the freezer for another day.

Preheat oven to 350F. Line baking sheets with parchment paper. Using a sharp paring knife, cut the dough into slices about ½ inch thick. Line the baking sheet with the cookies leaving about 1-2 inches in between each cookie.

Bake the cookies until crisp – about 12-15 minutes.

Allow the cookies to cool completely on the pan.

For the icing… In a shallow mixing bowl, whisk together the sugar, syrup, vanilla and salt. The icing should be relatively thin and pourable. If needed add a drop or two of water at a time to reach the desired consistency.

Gently dip the top surface of each cookie in the icing and transfer back to the cookie sheet.

Allow the icing to set and dry before transfer to an air-tight storage container.

Gluten Free Friendly!

I had greatest success with Cup4Cup or King Arthur gluten free flour blend.