These cookies are a play on old-fashioned oatmeal raisin: perfectly chewy with a hint of fall spice and topped with a sweet glaze. This version is rolled out and cut into mitten shapes, then topped with a dusting of sanding sugar to make them sparkly and festive for the holidays.
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 1 hr |
| Yield: | about 28 cookies |
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1/2 cup raisins
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3/4 cup confectioners’ sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
- 2 teaspoons vanilla bean paste
- 1 3/4 cups confectioners’ sugar
- 1 tablespoon meringue powder
- 6 to 8 tablespoons water
- Coarse sugar, for decorating
Instructions
- Make the cookies: Pulse the oats and raisins in a food processor until finely chopped. Transfer to a large bowl. Add the flour, confectioners’ sugar, salt, cinnamon and nutmeg and whisk to combine. Beat the butter in a separate large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture; beat until combined. Beat in the vanilla bean paste. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a floured surface until 1/4 inch thick. Cut out using a 3-inch mitten cookie cutter; arrange on the baking sheets. Reroll the scraps and cut out more cookies.
- Bake the cookies until lightly golden, 15 to 18 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely. Repeat with the remaining disk of dough.
- Make the icing: Whisk the confectioners’ sugar and meringue powder in a large bowl. Beat in 6 tablespoons water with a mixer on medium-high speed until stiff peaks form, adding more water as needed. Transfer to a piping bag. Pipe a border around each cookie, then fill within the border. Decorate with more icing and coarse sugar. Let set.
Nutrition Facts
| Serving Size | 1 of 28 servings |
| Calories | 134 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 78 mg |
Reviews
Made these today and I already had concerns that 15-18 minutes at 350 would be too long. Especially since the recipe says to roll them to 1/4 inch thick. The cookies would need to be rolled to 3/8 or 1/2 inch at that temp for that long. I already had my cookies rolled to 1/4 in so I adjusted the time to 10 minutes. The cookie is tasty and reminds me of warm cinnamon oatmeal in the morning. I might make these again and roll them thicker.