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Oatmeal Sugar Cookies | Easy Sugar Cookie Cutout Recipe

Old-fashioned Oatmeal Sugar Cookies an easy sugar cookie cutout recipe. All of the deliciousness of a regular rolled sugar cookie with the addition of oats that lends a delightful chewiness. Frosted or unfrosted, these cookies are so delicious! And are perfect if you are looking for Oatmeal Christmas Cookies!

If you are looking for cookie recipes for cookie cutters, this is a fun and unique recipe that adds the nuttiness of oats to the dough, while still getting the delicious crunch for a Christmas sugar cookie.

If you love oats in your baked goods, you should try my favorite; Oatmeal Sandwich Cookies, or this Gluten-Free Apple Pie where the crust is made with rolled oats AND oat flour!

Cut out sugar cookie dough with oats, copper Christmas cookie cutters on marble.
Freaky Friday Virtual Holiday Cookie Exchange image

Oatmeal Christmas Cookies

Everywhere I look, I see cookies, cookies, cookies! I love it! Today is a new favorite for me…Special Edition Freaky Friday created by the talented Michaela of An Affair from the Heart; so much talent, and great recipes! Go and check her blog out.

Snowflake cut out cookie, frosted and covered in silver sprinkles.

Freaky Friday is a blog hop that a bunch of my blogger buddies and I do once per season, and one unique one that we do before Christmas. Where the blog hop centers around holiday treats.

Perfect for holiday cookie exchanges, neighbor gifts or nibbling by the fire with a steamy cup of cocoa.

We are secretly assigned to another blog to bake from, then today, all at the same time, we reveal our recipe and the blogger that we had. It’s a great way for us to get a fantastic new recipe and for you to meet some great food bloggers you may not have otherwise ever met!

Scroll down to the bottom for a list of all of the bloggers, but go slow; you do not want to miss this!

Cutout sugar cookies on cooling rack some frosted, some in process with frosting in background.

Are you ready for the big reveal!? We have a lot in common; we share a German heritage, and the love of sharing family-friendly, easy and delicious recipes! Amy of House of Nash Eats — you girl, are the bomb!

I am so impressed. She is so talented, I want to be like her when I grow up! Go ahead, click on the above link and pop over to her blog and take a gander, sign up for her newsletter, I’ll wait!

I couldn’t decide on which fabulous holiday treat to replicate. I was so tempted by the Double Chocolate Nutella Sandwich Cookies, my boys would LOVE them (they are still on my to-bake list), or her Soft & Chewy Molasses Cookies, and on the savory side, an easy weeknight dinner Easy Creamy Chicken Marsala.

Red rimmed plate with three cutout Christmas cookies, frosted and covered in sprinkles.

In the end, I chose her Oatmeal Rolled Sugar Cookies, because they are unique, and it was her grandmother’s recipe (those are the best) and I adore anything OATMEAL.

TIPS for Oatmeal Sugar Cookies!

  • Make the dough ahead of time, ready to roll when you are!
  • Freezer friendly, make a couple batches and pop them in the freezer.
  • They hold their shape!
  • Come on, who doesn’t love oatmeal cookies!

Primary Ingredients

As always, the full list of ingredients and instructions are in the handy printable recipe card at the end of the post.

  • BUTTER | Use real butter here, no blends, salted or unsalted work great!
  • SUGAR | I used all natural cane sugar, white sugar works fine too!
  • EGGS | I use large eggs in all of my baking for consistency.
  • FLOUR | Essential of course, I use unbleached all-purpose flour.
  • EXTRACTS | Vanilla extract and Almond, you can also do all or or the other.
  • OATS | Not instant or quick cooking here, you want the full oat!

How to Make Cut Out Sugar Cookies with Oatmeal

Cream the butter and sugar well, on the longer side if you are using all-natural cane sugar as the grain is more coarse. Add egg, one at a time and blend well.

Process shots. Right to left Adding cane sugar, adding eggs, adding vanilla, extract.

Next, pour in the vanilla extract and almond extract, then slowly add flour mixture and oats, mixing on low until blended.

I like the separate the dough into a couple different portions, wrap and refrigerate for a at least 2 hours. The dough may also be frozen up to 3 months at this point!

Process shots, L to R dough on plastic wrap, wrapped and flattened into discs, on marble board rolled out with cookie cutters. Covered in frosting.

When ready to roll out the rolled oat cookies?

I made these and had my girlfriends test them, as well as my family. I had to fight for one cookie! They were a huge hit. Dress them up with some of this amazing buttercream frosting — Amy’s delicious buttercream is also included in the recipe!

Red square bowl filled with vanilla buttercream frosting.

Amy talks about her grandmother putting the frosting between and sandwiches two cookies together!

Next batch, I am there, I am all about a good sandwich cookie! Well, Amy and I, we have a lot in common, we like cookies! They will become your new favorite too!

Ready to bake oatmeal cutout cookies covered in sprinkles ready for baking.

I sure hope you love and try these oatmeal Christmas cookies, they will add a fun twist to your holiday table!

Check out my other cookies to compliment your holiday dessert table!

PIN to your favorite Christmas Cookie Board.

Pinterest image for Oatmeal Sugar Cookies, two images top images using cookie cutters to cut cookies, bottom image frosted and decorated cookies.

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!

The best oatmeal rolled sugar cookies with rolled cut out cookings on sheet pan.
Yield: 24 cookies

Oatmeal Rolled Sugar Cookies

Prep Time: 10 minutes
Chill Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes

Old-fashioned family recipe for Oatmeal Rolled Sugar Cookies. These cut-out cookies take a spin on the classic with the addition of chewy oats! Try them frosted or plain with sprinkles. The best Oatmeal Christmas Cookies!


Oatmeal Rolled Sugar Cookies

Buttercream Frosting

  • 1 cup butter, softened (salted or unsalted)
  • 4 cups powdered sugar
  • 4-6 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • pinch of sea salt


For the Cookies

In the bowl of a stand mixer, beat butter and sugar on medium-high, scraping bowl occasionally, about 2-3 minutes (on the longer side if using pure cane sugar) Should be light and creamy.

Scrape down sides of bowl, then add eggs, vanilla and almond extract. Mix until combined, about 1 minute.

With mixer on low or stir, add all purpose flour, salt, baking powder and mix until just combined. Scrape down sides of bowl and stir in the rolled oats. Split dough between two pieces of plastic wrap and shape into disc, wrapping tightly. Place in fridge for at least 2 hours (may be frozen, just thaw in refrigerator before use).

When ready to bake, preheat oven to 350° F and line cookie sheet with parchment paper.

On a floured surface, roll out dough to about ¼-inch thick and cut out with cookie cutters. Transfer cookies to baking sheet and bake for 8-12 minutes (for high altitude, I reduced the heat to 325°F and baked 10 minutes). Cookies should be slightly brown at the edges. Cool completely on wire rack, then frost with buttercream and decorate with sprinkles. Or match two cookie shapes and make a sandwich cookie. Also delicious baked plain or with sprinkles alone.

For the Buttercream Frosting

Beat butter using a mixer (stand or hand-held) about 1 minute until light and fluffy. Slowly mix in powdered sugar, 4 tablespoons heavy cream (adding up to 2 tablespoons for spreading consistency), vanilla and sea salt. Beat on low until combined, scrape down sides and increase speed to medium-high, high until light and fluffy. You may add food coloring if desired, but I loved the snow white look of the frosting.

Makes a healthy amount of frosting, if you have leftovers, keep in fridge and use on another recipe, or frosting may be frozen. Bring to room temp and re-whip before using.


Cookies may be baked ahead of time, frozen until ready to frost.

Nutrition information does not include frosting.

Original Recipe by House of Nash Eats

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 122Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 155mgCarbohydrates: 10gFiber: 0gSugar: 0gProtein: 2g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.

Did you make this recipe?

Go ahead, MAKE MY DAY! PIN on Pinterest and Comment on the blog!

Take a look at all of our 2019 Freaky Friday Holiday Cookie Exchange Recipes:

  1. An Affair from the Heart – Funfetti Sugar Cookies
  2. Bowl Me Over –  Chocolate Dipped Coconut Macaroons
  3. Hostess at Heart –Pan Banging Homemade Sugar Cookie Recipe
  4. House of Nash Eats – Lime Meltaways
  5. Life Currents – Peanut Butter Coffee Cake
  6. Lisa’s Dinnertime Dish – Chocolate Cashew Candies
  7. Or Whatever You Do – Caramel Pecan Bites
  8. Take Two Tapas – Chocolate Fudge with Almonds and Coconut
  9. The Fresh Cooky – Oatmeal Rolled Sugar Cookies
  10. The Speckled Palate – Shortbread Brown Butter Cookies


I enjoy sharing easy recipes that are wholesome and delicious. I am fed by my faith, family, friends & food! Welcome to my kitchen! Read more...

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