These Iced Gingerbread Oatmeal Cookies are a delightful treat, filled with warm spices and hearty oats. The soft cookie base is complemented by a sugary glaze that makes them shine!
Every bite is like a cozy hug on a chilly day—perfect for sharing or keeping all to yourself. I love having them with a cup of tea; it’s the perfect snack! ☕️
Key Ingredients & Substitutions
Butter: Unsalted butter is perfect since it lets you control the saltiness. If you’re short on butter, coconut oil or a plant-based butter work well too.
Brown Sugar: This gives the cookies a lovely depth of flavor. If you need a substitute, use granulated sugar plus a tablespoon of molasses.
Molasses: It adds that classic gingerbread taste. In a pinch, honey or maple syrup can replace it, but the flavor will be different!
Old-Fashioned Rolled Oats: I love using these for texture. Quick oats can work, but they’ll make the cookies softer. If you’re gluten-free, look for certified gluten-free oats.
What’s the Trick to Mixing the Perfect Cookie Dough?
Mixing your cookie dough properly is key! Start by creaming the butter and sugar until it’s fluffy—this adds air and helps cookies rise a little. When adding dry ingredients, mix just enough to combine them; don’t overdo it to keep your cookies tender.
- Always measure flour carefully—spoon it into the measuring cup, then level it off.
- Using room temperature butter helps in mixing it better with sugars.
- When combining wet and dry ingredients, a gentle fold works best to avoid tough cookies.
These tips will help you achieve that perfect chewy and soft texture in your iced gingerbread oatmeal cookies!
How to Make Iced Gingerbread Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional: coarse sugar or sanding sugar for sprinkling
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare and 10-12 minutes to bake. You’ll want to allow an additional 30 minutes for cooling and icing. In total, set aside approximately 1 hour to enjoy these scrumptious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and packed brown sugar. Mix them until they’re light and fluffy; this usually takes about 2-3 minutes. It’s this step that gives your cookies a great texture!
3. Add Wet Ingredients:
Next, beat in the molasses, egg, and vanilla extract. Mix until everything is well combined and smooth—this will add flavor to your dough.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. This helps distribute the spices evenly throughout the cookies.
5. Mix It Together:
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; this will keep your cookies soft and chewy!
6. Add the Oats:
Stir in the rolled oats until they’re evenly distributed through the dough. Oats give the cookies texture and a delightful chewiness.
7. Prepare for Baking:
Using a cookie scoop or tablespoon, scoop rounded balls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread while baking.
8. Bake the Cookies:
Place your baking sheets in the oven and bake for 10-12 minutes. You’re looking for the edges to be set and light golden while the centers should still look soft—this is key for that chewy texture!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This will ensure they firm up perfectly!
10. Make the Icing:
While the cookies are cooling, prepare your icing. In a small bowl, whisk together the sifted powdered sugar, milk, and vanilla extract until smooth. If the icing is too thick, add a little more milk; if too thin, add more powdered sugar.
11. Decorate the Cookies:
Once the cookies are completely cool, drizzle the icing over them in your desired design. Feel free to get creative! For some extra sparkle, sprinkle on some coarse sugar if you’d like.
12. Set and Store:
Allow the icing to set for a bit before serving or storing the cookies in an airtight container. These cookies can be enjoyed for a week—if they last that long!
Now you’re ready to enjoy your cozy, flavorful Iced Gingerbread Oatmeal Cookies. Perfect for the holidays or whenever you’re in the mood for a sweet treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will add a nuttier flavor and more fiber, but it may change the texture slightly, making the cookies denser. You might want to start with a mix of half all-purpose and half whole wheat flour to see how you like the results.
What Can I Substitute for Molasses?
If you don’t have molasses on hand, you can substitute it with honey or maple syrup. Keep in mind that the flavor will be a bit different—honey will be lighter, while maple syrup gives a hint of its unique taste.
How Do I Store These Cookies?
Store your iced gingerbread oatmeal cookies in an airtight container at room temperature for up to one week. If you’re looking to keep them longer, you can freeze them! Just make sure to place parchment between layers to prevent sticking.
Can I Add Mix-Ins to the Dough?
Absolutely! Feel free to add in your favorite mix-ins, like chocolate chips, nuts, or dried fruit, to customize these cookies to your taste. Just keep the amount to about 1 cup total to maintain the right texture.