An ornately decorated box of sparkling holiday cookies is as special as they come. But this time of year, I also love the comfort of a classic. Like a soft and chewy, spiced and iced oatmeal cookie. My Iced Orange Currant Oatmeal Cookies are an easy way to hit that comfort button without devoting long hours in decorating department.
These cookies were originally developed as part of 3 festive recipes for the 2019 Holiday Cookies issue of Bake From Scratch magazine. Along with my Vanilla Sugar Cookie Trees with Cream Cheese Frosting and my Salted Hazelnut Chocolate Maple Rum Bars! They are inspired by the nostalgic Iced Oatmeal Cookies we all knew and loved as kids. Remember those gems? With textural bite and crinkly glazed tops? Like me and my tastes, my version of Iced Oatmeal Cookies have grown up. I incorporate some new and enticing ingredients into my this version and even have a few tricks up my sleeve for getting the texture just right.
What makes these Iced Orange Currant Oatmeal Cookies so special?
- Spices: Cardamom and cinnamon bring a gentle warmth to the cookies.
- Texture: Extra-thick old-fashioned oats are whizzed in a food processor for an ultra chewy bite.
- Goodies: Currants stud the cookies with a tart chewiness and orange zest adds a subtle citrus note.
- Glaze: The simple, sweet glaze is a mix of powdered sugar and juice squeezed from an orange. It adds a slightly sweet and citrusy finish the the super chewy cookies.
The mix of spices, texture and flavors in these Iced Orange Currant Oatmeal Cookies is like a perfect winter storm. Something you want to stay home for. Maybe cozied up next to the fire with a good book, surrounded by the soft twinkle of holiday string lights. The chewy texture of these oatmeal cookies makes you slow down and savor each bite so you can really experience the full flavors. A drizzle of the simple glaze sneaks into the nooks and crannies and gives the spicy cookies a sweet orange scented security blanket of coziness.
Throughout the winter I keep a stash of these spicy oatmeal cookies within arms reach at all times. This is the cookie I want to eat every day during the coldest days of the year. They aren't too fancy or too sweet. And they pair perfectly with a dark winter day. Plus, they last for quite a while in tightly sealed cookie jar and stay soft and chewy. Which makes them a perfect contender for holiday shipping!
These Iced Orange Currant Oatmeal Cookies ship well and fill your cookie gift boxes with a warm waft of seasonal spice.
Whether you're baking a batch to stash around the house or plan to send your loved ones something sweet and spicy, these Iced Orange Currant Oatmeal Cookies can do it all! I suggest doubling down on the recipe because these classic cuties are a real people pleaser.
Recipe
Iced Orange Currant Oatmeal Cookies
- Total Time: 42 minutes
- Yield: 30 cookies
Description
Inspired by the nostalgic iced oatmeal cookies we all knew and loved as kids, these cardamom and cinnamon spiced cookies are loaded with texture and flavor. Extra thick rolled oats are whizzed in the food processor for an ultra chewy bite, then studded with tart currants and bright orange zest. The soft and chewy oatmeal cookies are finished with a creamy subtly sweet orange glaze to balance out the spicy flavors.
Ingredients
Oatmeal Cookies
- 2 cups extra-thick old-fashioned oats (- I used Bob's Red Mill brand)
- 2 cups all purpose flour
- 1 ½ tablespoons orange zest
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ¾ teaspoon baking powder
- 1 cup unsalted butter (- at room temperature )
- 1 cup brown sugar (- lightly packed)
- ½ cup granulated sugar
- 2 large eggs (- at room temperature)
- 2 teaspoons vanilla extract
- 1 ½ cups dried currants
Orange Icing
- 2 ¼ cups powdered sugar (- sifted)
- 3 tablespoons fresh orange juice
Instructions
Oatmeal Cookies
- In the work bowl of a food processor, pulse oats until coarsely chopped, 10 to 20 seconds. Transfer to a large bowl; add flour, orange zest, sea salt, baking soda, cardamom, baking powder, and cinnamon, whisking to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. In a liquid measuring cup, whisk together eggs and vanilla until combined. With mixer on low speed, gradually add egg mixture, beating well after each addition.
- Gradually add flour mixture to butter mixture in two to three additions, beating until well combined. Stir in currants just until incorporated. Using a 1 1⁄2-tablespoon spring- loaded scoop, scoop dough, and shape into balls. Transfer the cookie dough balls to a lined baking sheet, close but not touching. Refrigerate for a 4 hours, preferably overnight. This helps the flavors meld and the cookies will keep their shape better when baked.
Note: You can also bake these cookies immediately (without chilling dough), but your cookies will not be as thick. - Preheat oven at 350°F. Line baking sheets with parchment paper or nonstick baking mats.
- Place cookies 2 inches apart on prepared pans. Bake until edges begin to brown and centers appear slightly underdone, 10 to 12 minutes, rotating pans halfway through baking. Let cool on pans. (They will continue to cook and should be crunchy around the edges with a warm and chewy center.)
- Drizzle Orange Icing (recipe follows) onto cooled cookies, and gently spread just to edges. Alternatively, dip top of cookies in Orange Icing. Let icing set before serving.
Orange Icing
- In a small bowl, whisk together powdered sugar and orange juice until smooth and creamy. The glaze should run off whisk in a smooth ribbon. If it’s too thick, add a bit more orange juice, 1⁄2 teaspoon at a time. If it’s too thin, add 1 tablespoon confectioners’ sugar at a time until right consistency is reached.
Notes
Once scooped, this dough can be refrigerated overnight or sealed in a resealable plastic bag and frozen for up to 2 months. Bake them straight from freezer. Baking time may require an extra minute or so.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
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