This new twist on a traditional oatmeal raisin cookie is sure to impress your guests! The crispness of an oatmeal raisin shortbread cookie covered in a cinnamon sugar glaze will be a new staple on your holiday cookie plates!
For an additional twist, consider adding some toffee, lemon or additional spices. These cookies are easily adaptable to suit your preferences! The dough can also be made ahead of time and stored in the fridge for a day or two, or in the freezer for up to a month!
Oatmeal raisin shortbread cookies
Makes 2-3 dozen cookies
For the cookies
- 1/2 cup butter
- 1 cup flour
- 1/2 cup sugar
- 3/4 cup oatmeal
- 1/2 cup raisins
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
For the glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon cinnamon
Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the flour and cinnamon and add to the dough along with the raisins and oatmeal, mixing until just combined. Turn dough out onto a floured surface and kneed by hand. Form the dough into a disk, wrap in plastic wrap and chill for at least 3 hours.
Preheat the oven to 325 degrees F.
Roll the dough between two sheets of wax paper to 1/4 inch thick . Using cookie cutters or a sharp knife, cut cookies into desired shapes.
Place cookies 1 inch apart on a parchment paper-lined cookie sheet . Bake until pale golden all over, about 10 to 12 minutes.
Cool on a wire rack. Mix together the powdered sugar, milk and cinnamon and glaze each cookie.