30-Minute Iced Oatmeal Cardamom Cookies
Soft, chewy oatmeal cookies spiced with warm cardamom and topped with a rich butterscotch-flavored icing. The margarine creates an exceptionally tender texture while the cardamom adds an unexpected aromatic twist to the classic oatmeal cookie. Perfect for potlucks, bake sales, or when you want to impress with a familiar yet sophisticated treat. The butterscotch icing sets these apart from ordinary oatmeal cookies, creating a bakery-style finish that stays soft and sweet.
Ingredients
- 1 cup margarine, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 ¾ cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use 1:1 baking blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- 3 cups quick-cooking oatsold-fashioned oats1:1texture
chewier texture, may need extra minute baking
- 4 ⅝ cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- ½ cup butter, melted
- 6 tablespoons butterscotch toppingcaramel sauce1:1flavordairy-free
different flavor profile
- ¼ cup milk
Instructions
- 1
Heat oven to 350°F and lightly grease cookie sheets
- 2
Beat margarine with electric mixer until smooth
- 3
Add granulated sugar and brown sugar, beat 2 to 3 minutes until well combined and fluffy
- 4
Beat in eggs one at a time until just combined
- 5
Mix flour, baking soda, baking powder, salt, cardamom and oats in medium bowl
- 6
Add flour mixture to margarine mixture and beat until just combined
- 7
Scoop dough by rounded tablespoons 1 inch apart on cookie sheets
- 8
Bake 13 to 14 minutes or until golden brown around edges
- 9
Cool 5 minutes on cookie sheet then remove to cooling rack
- 10
Mix powdered sugar, cinnamon, vanilla, melted butter, butterscotch topping and milk until smooth
- 11
Frost slightly warm cookies with icing
Tips
Use margarine instead of butter in the cookie dough for the softest, most tender texture as recommended in the recipe.
Frost cookies while slightly warm so the icing sets with a smooth, bakery-style finish that won't crack.
Space cookies only 1 inch apart as they don't spread much during baking due to the oats and margarine.
Good to Know
Store in airtight container at room temperature up to 1 week or freeze unfrosted cookies up to 3 months
Make cookie dough up to 2 days ahead and refrigerate, or bake cookies day before and ice day of serving
Serve at room temperature, allow icing to set completely before stacking
Common Mistakes
Don't overbake to avoid dry, hard cookies - remove when edges are golden but centers still soft
Don't overmix after adding flour to prevent tough cookies
Let cookies cool 5 minutes before removing to prevent breaking
Substitutions
Dairy-Free Swaps
different flavor profile
Gluten-Free Swaps
use 1:1 baking blend
General Alternatives
chewier texture, may need extra minute baking
FAQ
Can I make these without cardamom?
Yes, substitute with 1/4 teaspoon vanilla extract or cinnamon for a classic oatmeal flavor profile.
How long do these cookies keep fresh?
Store covered at room temperature up to 1 week, or freeze unfrosted cookies up to 3 months.
Can I freeze the cookie dough?
Yes, scoop dough onto sheets, freeze until firm, then transfer to bags. Bake directly from frozen, adding 1-2 minutes.