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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!
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5 from 17 votes

Oatmeal Rolled Sugar Cookies

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!
Prep Time10 minutes
Cook Time10 minutes
Additional Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Amy Nash

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. 
    1 cup salted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 1/2 teaspoon almond extract
  • Add the flour, salt, and baking powder, mixing just until combined. Stir in the rolled oats.
    2 1/2 cups all-purpose flour, 3/4 teaspoon salt, 1/2 teaspoon baking powder, 1 cup old-fashioned 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.
    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 to achieve desired colors, if you choose.
    1 cup salted butter, 4 cups powdered sugar, 4-6 Tablespoons heavy cream, 1 teaspoon pure vanilla extract, Pinch of salt

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.

Nutrition

Calories: 321kcal | Carbohydrates: 41g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 224mg | Potassium: 39mg | Fiber: 1g | Sugar: 28g | Vitamin A: 529IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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