These Oatmeal Rolled Sugar Cookies are an old-fashioned cut-out sugar cookie recipe with a chewy twist thanks to the addition of rolled oats and almond extract. We love them frosted with buttercream frosting and topped with colorful sprinkles!
Table of Contents
This is one of my favorite cut-out cookie recipes because it is so unique and you never see them anywhere else. It’s also one of the cookies that I grew up with and that my family made every year for Christmas, along with regular cut-out sugar cookies.
We love these chewy sugar cookies and I know you will too!
I’m not a huge fan of oatmeal for breakfast, but I sure do love it in dessert form! Some of my other favorite treats made with oats are Carmelitas, Oatmeal Fudge Bars, and Oatmeal Chocolate Chip Cookies!
This recipe came from my Grandma Casebolt (my dad’s mom) who was passed away when I was a freshman in high school.
Her name was Erna and her twin sister’s name was Erma (yep, really!), which continues to fascinate me endlessly that my great-grandparents would give their twins almost identical names. They had 14 kids in all and by the time my grandma and her twin sister came along, I guess my great-grandparents had run out of ideas for baby names!
Even more crazy is that another set of twins was born after my grandma and her twin.
Twins definitely run in our family and skipped a generation like they say — my sister has twin girls of her own too!
My grandma would make these oatmeal rolled sugar cookies and sandwich two of them with frosting in the middle. I like them frosted more like classic sugar cookies though, with sprinkles. They are SO yummy and fun.
These cut-out cookies hold their shape really well and don’t spread too much as long as you chill the dough before rolling and baking. The edges get just a little crispy but the cookies stay nice and soft and chewy in the center as long as you don’t overbake them.
How to Make Oatmeal Rolled Sugar Cookies
- Beat the butter and sugar together in a stand mixer using the paddle attachment until creamy and light.
- Add the eggs, vanilla, and almond extract, scraping the sides of the bowl, and mix again.
- Mix in the flour, baking powder, and salt until combined, then stir in the rolled oats.
- Wrap the dough tightly in plastic wrap and chill at least 2 hours before rolling out to 1/4-inch thickness and cutting into shapes using cookie cutters.
- Bake for 10-12 minutes in a 350 degree F oven until just barely brown around the edges. Cool completely before frosting and decorating with sprinkles.
Sugar Cookie Frosting
You could decorate these oatmeal rolled sugar cookies with this easy royal icing recipe for sugar cookies if you wanted to, but I like the more old-fashioned, homey look of an easy buttercream sugar cookie frosting spread on the cookies with a butter knife.
I’m including my favorite basic sugar cookie frosting along with the oatmeal rolled sugar cookies recipe at the bottom of this post.
It’s an easy recipe made by just creaming softened butter with powdered sugar, heavy cream, vanilla extract, and a pinch of salt until fluffy and the perfect consistency for spreading on these oatmeal rolled sugar cookies.
More Christmas Cookies Recipes You Will Love
- Best Cut-Out Sugar Cookies (more of a classic sugar cookie that are totally delicious and hold their shape beautifully)
- Chocolate Cut-Out Sugar Cookies
- Soft & Chewy Molasses Cookies
- Gingerbread Men Cookies
- Or see all of my cookie recipes!
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Oatmeal Rolled Sugar Cookies
Ingredients
Oatmeal Rolled Sugar Cookies
- 1 cup salted butter, softened (227g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour (353g)
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup old-fashioned rolled oats (90g)
Sugar Cookie Frosting
- 1 cup salted butter, softened (227g)
- 4 cups powdered sugar (448g)
- 4-6 Tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Sprinkles for decorating
Instructions
Cookies
- In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and creamy, about 2-3 minutes. Add the eggs, vanilla, and almond extract and mix again, scraping down the sides and bottom of the bowl.
- Add the flour, salt, and baking powder, mixing just until combined. Stir in the rolled oats.
- Transfer the cookie dough to a piece of plastic wrap and shape into a disc with your hands, then wrap tightly and chill for at least 2 hours.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silpat mat.
- Roll out the chilled dough to 1/4-inch thick and cut out with cookie cutters. Transfer to the baking sheet and bake for 10-12 minutes, just until edges are barely starting to turn brown. Cool completely on a wire rack, then frost with buttercream frosting and decorate with sprinkles.
Frosting
- Beat the butter using a hand mixer or the whisk attachment on a stand mixer. Add the powdered sugar, 4 tablespoons of heavy cream, vanilla, and salt and beat on low speed until combined, then increase the speed and beat until light, adding additional cream to get to a frosting consistency. Use food coloring (affiliate link) to achieve desired colors, if you choose.
Notes
- Storage: Keep the frosted cookies on the counter in an airtight container for up to 4 days. If you need to stack the cookies, let the frosting set up for 4 hours, then layer with parchment paper or waxed paper between the layers.
- Freezing: These cookies freeze well for up to 3 months. Let thaw on the counter before enjoying.
- You can sandwich two of these cookies together with the frosting for a delicious sandwich cookie, or just decorate with frosting and sprinkles like in these pictures.
These look so fun for the holidays…and who doesn’t love a good sugar cookie, especially ones with festive sprinkles??
ohh Great design!! That is a beautiful cookie and a fantastic sounding recipe. Thank You
What a neat twist on a traditional cut out cookie to use oatmeal. I love how these have a family history and good memories for you. The sprinkles and icing really make them festive! Pinned!
I don’t think I’ve ever seen oatmeal rolled sugar cookies! Love the healthier twist. And I really love that your grandma and her twin both had the same name… I would have loved to be a fly on the wall when they were teens 🙂
I made these and they chilled in the fridge for about 24 hours before I could finish them up. The baking time for me was less, about 8 minutes, but it really depended on the size of the cookie. I followed your suggestion and used your buttercream recipe instead of the royal icing. We had quite a bit of frosting left over, next time I might decrease the frosting by 25%. I used condensed coconut cream in the frosting and wow it turned out so so good! The cookies are delicious and such a fun change. I used old fashioned oats, next time I might try the quick cooking ones or blend them up a bit before adding to the dough. All in all, will make again and thanks for yet another killer recipe, Amy!!!!!
I’m so glad you liked these! Yes, it will depend on the size of the cookie for the bake time. And I like the idea of condensed coconut cream in the frosting! Yum!
I’m not a fan of almond extract. Is there a substitute you could recommend?
Yes, you could just replace the amount of amount extract with vanilla extract. Or really any other extract you enjoy. I like rum extract and that might be a fun change, although I haven’t made these cookies that way yet.
Did you use old fashion or quick cooking oats,
I used old-fashioned oats.
I will definitely try these. I love the sweet story about your grandmother and the twins!
Thank you!
These cookies were amazing!
Would you happen to have the ingredient measurements in grams? I tried using the conversion chart from King Arthur Baking, but, the dough ended up really sticky (before refrigeration).
* 1 cup (226g) butter softened
* 1 cup (198g) granulated sugar
* 2 ½ cups (300g) all-purpose flour
* 1 cup (89g) rolled oats
It’s in the fridge now, but, am not sure if it will be rollable. Thanks 🙂
Updating it right now. I use 141 grams of flour per cup for most of my measurements, so this should be 353 grams.
I have a recipe like this that has been passed down in our family but even though we let it chill it still is very “sticky” and we use confectioners sugar to roll it onto and as a result we have to keep using it to be able to non-stick the cookies to use cookie cutter. Does this recipe have a problem like this? My kids refuse to make them but I love them!
I don’t feel like the dough is so sticky that these are difficult to roll out!