The first time I bit into a Crumbl Iced Oatmeal Cookie, it felt like déjà vu. The hearty oats reminded me of the cookies my grandmother used to bake in her Texas kitchen, but the glossy vanilla glaze? That was pure Crumbl magic. It’s nostalgia dressed up in bakery style—soft, thick, and sweet enough to make you pause for just one more bite.
Unlike the crisp oatmeal cookies of the past, these copycat Crumbl Iced Oatmeal Cookies are big, pillowy, and melt-in-your-mouth soft. Each bite brings together the cozy chew of oats with the smooth sweetness of vanilla icing. They’re the kind of cookie that makes people gather in the kitchen, waiting for the glaze to set so they can snag one warm off the rack.
Whether you’ve stood in line at Crumbl or just love the idea of recreating bakery favorites at home, this recipe lets you capture that indulgent, oversized cookie experience without leaving your kitchen. And trust me, once you bake these, they’ll become a family favorite right alongside chocolate chip and snickerdoodles.
What Are Crumbl Iced Oatmeal Cookies?
At their heart, Crumbl Iced Oatmeal Cookies are a modern twist on the classic oatmeal cookie. Instead of being thin and crisp, they’re oversized, thick, and soft, almost cake-like in texture. The addition of a simple powdered sugar glaze turns a humble oat cookie into something bakery-worthy.
Here’s what makes them stand out:
- Soft centers, chewy edges – A hallmark of Crumbl-style cookies.
- Hearty oats – Adding warmth, texture, and a rustic flavor.
- Vanilla icing – Sweet and glossy, it balances the earthiness of oats.
- Oversized shape – These aren’t dainty tea cookies; they’re bold, share-worthy treats.
Think of them as the cookie that bridges the gap between old-fashioned comfort and modern bakery indulgence.
Why You’ll Love These Crumbl Iced Oatmeal Cookies
These cookies aren’t just sweet treats — they’re cozy memories wrapped in icing. The texture, the flavor, and that signature Crumbl-style presentation make them stand out on any cookie tray.
Here’s why you’ll fall for them:
- Soft, thick, and bakery-style – Pillowy centers with just the right chew.
- Simple pantry ingredients – Oats, sugar, butter, and love.
- Glossy vanilla glaze – Sweet icing that sets to a picture-perfect finish.
- Better than store-bought – Fresh, warm, and homemade.
- Perfect for sharing – One cookie is big enough for two (but good luck splitting!).
Who It’s For
- Fans of Crumbl cookies who want to enjoy them without the bakery line.
- Nostalgic bakers who grew up on oatmeal cookies.
- Home bakers craving oversized, bakery-quality results.
- Families looking for a fun, kid-friendly baking project.
- Anyone who believes cookies should be soft, sweet, and comforting.
When to Bake It
- Holidays – A rustic yet festive cookie for cookie swaps.
- Weekend baking – Perfect for a cozy Saturday project.
- Family gatherings – Oversized cookies that impress on the dessert table.
- After-school treats – A sweet surprise with a glass of milk.
- Just because – Some days call for icing, oats, and comfort.
Tips for Making the Best Crumbl Iced Oatmeal Cookies
Baking oatmeal cookies might sound simple, but getting that signature Crumbl texture — thick, soft, and perfectly glazed — requires a few insider tricks. Here’s what I’ve learned after testing this recipe more times than I can count.
1. Use Old-Fashioned Oats
Yes — the type of oat matters. Old-fashioned rolled oats give the cookies chew and texture. Quick oats will make them too soft and uniform, while steel-cut oats won’t soften enough.
2. Don’t Overbake
Crumbl cookies are all about that soft, almost cake-like bite. Take them out when the edges are just set and the centers still look a little underbaked. They’ll finish cooking as they cool.
3. Chill the Dough (Briefly)
Even 20 minutes in the fridge helps the cookies bake up thick instead of spreading flat. Plus, chilling lets the oats absorb some moisture for better texture.
4. Perfect the Icing Consistency
For that glossy Crumbl-style glaze, the icing should be thick but pourable. If it’s too runny, it won’t set; too stiff, and it won’t spread. Start with less milk and add more by the teaspoon until it feels right.
5. Let Cookies Cool Before Icing
Warm cookies will melt the glaze into sticky puddles. Wait until they’re just barely warm before dipping or spooning icing on top. Patience here = picture-perfect cookies.
How to Make Crumbl Iced Oatmeal Cookies
These copycat cookies are as comforting as they are impressive. With a handful of pantry staples and a little patience for the glaze, you’ll have soft, oversized oatmeal cookies that look (and taste) straight out of a Crumbl box.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon (optional, for warmth)
- ½ teaspoon salt
- 2 ½ cups old-fashioned oats
For the Icing:
- 2 cups powdered sugar, sifted
- 3–4 tablespoons milk (or heavy cream for richer glaze)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Cream the butter and sugars
In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
2. Add eggs and vanilla
Mix in the eggs one at a time, then add vanilla extract, blending until smooth.
3. Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Mix wet and dry
Gradually add dry ingredients to the butter mixture, mixing until just combined.
5. Fold in oats
Stir in the old-fashioned oats gently — the dough will be thick.
6. Chill briefly
Cover and refrigerate the dough for 20–30 minutes.
7. Scoop and bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop large portions of dough (about ¼ cup each) and place 2 inches apart.
Bake for 12–14 minutes, until edges are set but centers look soft.
8. Cool completely
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Cool fully before glazing.
9. Make the icing
Whisk together powdered sugar, milk, and vanilla until smooth. Adjust thickness with a splash more milk if needed.
10. Ice the cookies
Dip the tops of cooled cookies into the glaze, or spoon glaze over each one. Let set for 15–20 minutes before serving.
For People with Diabetes: Sugar Substitutes
Yes — you can still enjoy Crumbl Iced Oatmeal Cookies with a few smart swaps:
- Stevia baking blend – A natural low-calorie sweetener that works well in cookies.
- Monk fruit sweetener – No aftertaste, and it measures like sugar.
- Erythritol – Great for structure and crunch, 1:1 sugar replacement.
- Allulose – Slightly less sweet but creates chewy cookies.
For the glaze, use powdered erythritol or a monk fruit/erythritol blend instead of traditional powdered sugar.
Avoid honey, maple syrup, or agave here — they don’t give the right texture and can spike blood sugar.
Tools You’ll Need
Making these cookies doesn’t require bakery equipment — just a few reliable basics:
- Mixing bowls – One for wet, one for dry.
- Stand mixer or hand mixer – For creaming butter and sugar properly.
- Measuring cups & spoons – Accuracy matters for soft, thick cookies.
- Rubber spatula – To gently fold in oats.
- Cookie scoop – Ensures even, bakery-sized portions.
- Baking sheets lined with parchment – Prevents sticking and helps even browning.
- Cooling rack – Essential for letting cookies firm up before glazing.
You Must Know
There are a few things that really define Crumbl Iced Oatmeal Cookies and set them apart from your everyday oatmeal batch:
- Old-fashioned oats are the star.
They create that hearty chew and rustic texture. Quick oats just don’t give the same bite. - Slightly underbake for softness.
Pull the cookies out when the centers look a little underdone — they’ll finish baking on the sheet and stay tender. - Cookies must cool before icing.
If you glaze them while warm, the icing melts right off. Cool cookies = glossy, bakery-style finish.
Top Tips for Perfecting Crumbl Iced Oatmeal Cookies
Here are the tricks I’ve picked up (and retested, again and again) for consistent, dreamy results:
- Chill the dough briefly. Even 20 minutes keeps the cookies thick and prevents spreading.
- Cream butter and sugar well. Don’t rush this step — light and fluffy butter makes the cookie base soft.
- Sift powdered sugar for the glaze. This prevents lumps and makes the icing smooth and glossy.
- Dip, don’t drizzle. For the true Crumbl look, dip cooled cookies upside-down into the icing bowl and let the excess drip off.
- Play with spice. A pinch of nutmeg or cardamom alongside cinnamon adds depth and warmth.
- Glaze once cookies are just cool. Too warm, it melts; too cold, glaze won’t spread smoothly.
Storing and Freezing Tips
- Room Temperature: Keep cookies in an airtight container for up to 3–4 days. Add a slice of bread inside to keep them soft.
- Refrigerator: Up to 5 days, though they may lose a little tenderness.
- Freezer (Dough): Scoop dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 minutes to the time.
- Freezer (Baked): Freeze unglazed cookies for up to 2 months. Thaw and glaze after defrosting for the best texture.
Helpful Notes
- Icing sets quickly. Work in batches and keep glaze covered if you’re pausing.
- Bigger scoops = bakery style. Use a ¼ cup cookie scoop for that Crumbl look.
- Warm spices add depth. Cinnamon is classic, but a hint of nutmeg or cardamom makes the oats shine.
Tips from Well-Known Chefs
- Chef Marie L. (Paris pastry consultant): “Brown the butter first, then chill it — it adds a nutty flavor that transforms oatmeal cookies.”
- Chef Daniel K. (NYC bakery owner): “Dip cookies twice in a thinner glaze instead of once in a thick glaze for a more even, glossy finish.”
- Chef Priya R. (Culinary instructor, India): “Add a pinch of flaky sea salt to the glaze — it balances the sweetness beautifully.”
Common Mistakes to Avoid
- Overmixing the dough – tough cookies, not soft ones.
- Skipping the chill – leads to flat, spread-out cookies.
- Glazing warm cookies – icing will melt into sticky puddles.
- Overbaking – you’ll lose the signature soft Crumbl texture.
- Using only quick oats – cookies won’t have that hearty chew.
FAQs About Crumbl Iced Oatmeal Cookies
What makes Crumbl Iced Oatmeal Cookies different?
Yes. These aren’t your grandma’s crunchy oatmeal cookies. They’re oversized, soft, and thick, with a smooth vanilla icing that sets to a glossy finish.
Do you use quick oats or old-fashioned oats for iced oatmeal cookies?
Old-fashioned oats. They give the cookies chew and texture. Quick oats make them too soft, while steel-cut oats won’t soften enough.
How do you keep iced oatmeal cookies soft?
Yes. Store in an airtight container with a slice of bread. And don’t overbake — the cookies firm up as they cool.
Can I freeze Crumbl Iced Oatmeal Cookies?
Yes. Freeze unbaked dough balls or baked (unglazed) cookies. Glaze after thawing for the best bakery-style look.
Are Crumbl Iced Oatmeal Cookies healthier than regular cookies?
No. While oats add fiber, these are still buttery, sweet cookies topped with icing. They’re a treat — and worth every bite.
Conclusion
There’s a reason Crumbl Iced Oatmeal Cookies have a cult following. They capture the nostalgia of oatmeal cookies but elevate them with a bakery-perfect glaze. Every bite is soft, chewy, sweet, and just a little indulgent.
When I bake these, I’m reminded of the cookies from my childhood — only bigger, glossier, and a little fancier. They’re proof that comfort food can still surprise us, and that baking at home can rival anything from a storefront bakery.
Now it’s your turn. Bake a batch, share with your family, and let me know: Did you stick to classic cinnamon, or add your own spice twist? I’d love to hear how you made them your own.
Print
Crumbl Iced Oatmeal Cookies
- Total Time: 34 minutes
- Yield: 16 large cookies 1x
- Diet: Vegetarian
Description
Soft, thick, and bakery-style, these Crumbl Iced Oatmeal Cookies are a nostalgic classic reimagined. With hearty oats, warm spice, and a sweet vanilla glaze, they’re the perfect copycat recipe for cookie lovers and comfort food fans.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon salt
- 2 1/2 cups old-fashioned oats
- 2 cups powdered sugar (for glaze)
- 3–4 tablespoons milk or cream (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs and vanilla until smooth.
- Whisk together flour, baking soda, baking powder, cinnamon, and salt in a separate bowl.
- Gradually add dry ingredients to wet mixture and stir until combined.
- Fold in old-fashioned oats gently with a spatula.
- Cover and chill dough for 20–30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop large dough portions (about 1/4 cup each) and space 2 inches apart on baking sheets.
- Bake 12–14 minutes, until edges are set but centers remain soft.
- Cool cookies on sheet for 5 minutes, then transfer to wire rack to cool completely.
- Make glaze by whisking powdered sugar, milk, and vanilla until smooth.
- Dip tops of cooled cookies into glaze or spoon glaze on top. Let set before serving.
Notes
For a bakery-perfect finish, dip cooled cookies upside down into the glaze and twist slightly as you lift them out. Freeze unglazed cookies for up to 2 months; glaze after thawing. Use old-fashioned oats for the best chewy texture and avoid glazing warm cookies, or the icing will melt.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Crumbl Iced Oatmeal Cookies, copycat cookies, iced oatmeal cookies, bakery style desserts, oatmeal recipes
