Oatmeal Icebox Cookies

Oatmeal Icebox Cookies

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"This recipe is one of my mother's refrigerator cookies that she made when I was little. The old fashioned sugar cookies that you have on your home page is exactly what mom used to make. They are wonderfully soft and a touch of nutmeg in them. You could not believe how many memories it brings back to me. This is another memory to enclose to you. This is a sandwich type cookie spread with jam in the center."
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servings 285 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cream together the shortening and sugar and beat in the egg until light.
  2. Sift together the flour, baking powder and salt and mix into the creamed mixture. Stir in the oatmeal and water until blended. Roll into a 2 inch roll and chill in the refrigerator for several hours or overnight.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. Slice cookie dough thinly and bake at 375 degrees F (190 degrees C) for 6-8 minutes. Cool and put together in sandwiches with jam.



These did not call for enough liquid. Tried to cut them and they just crumbled. Was going to toss the dough, but worked in some orange juice and re-refrigerated them, sliced and baked and they w...

I let this chill for 24 hours, cut it and it crumbled. I didn't have time to re-chill this so I added in an egg, stuck in mini muffin cups, I pressed an indentation after baking and then filled ...

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