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Iced Gingerbread Oatmeal Cookies Recipe

Iced Gingerbread Oatmeal Cookies Recipe
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★★★★★

5.2 from 25 reviews

Delightfully spiced Iced Gingerbread Oatmeal Cookies combine the cozy flavors of gingerbread with the hearty texture of oats. These soft-centered cookies are topped with a thick, cinnamon- and ginger-infused icing, perfect for holiday gifting or everyday indulgence.

Ingredients

Scale

Dry Ingredients

  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup (80g) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand preferred)

Icing

  • 1 and 1/2 cups (180g) sifted confectioners’ sugar
  • 1/4 teaspoon pure vanilla extract
  • 1.5 – 2 Tablespoons milk
  • Small pinch each: ground cinnamon and ground ginger, plus extra cinnamon for garnish (optional)

Instructions

  1. Pulse the oats: Pulse the old-fashioned oats in a food processor 10-12 times until you achieve a variety of textures—some chopped oats combined with oat flour. This creates a mix of textures in the cookies.
  2. Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set this aside for later.
  3. Cream butter and sugars: Using a hand or stand mixer with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for about 3 minutes until light and fluffy.
  4. Add egg and molasses: Beat in the egg and molasses on high speed until the mixture is fully combined, roughly 1 minute. Scrape down the bowl edges and mix again if needed.
  5. Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined. The dough will be thick and slightly sticky. Cover and chill in the refrigerator for 30-45 minutes, or up to 4 days. If chilled longer than a few hours, let the dough sit at room temperature for at least 30 minutes before baking.
  6. Preheat oven and prepare baking sheets: Heat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats for easy cleanup.
  7. Scoop and bake: Scoop about 1.5 tablespoons of dough per cookie onto the prepared sheets, spacing them about 3 inches apart. Bake for 12-13 minutes until the edges are lightly browned but the centers remain soft.
  8. Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the icing: In a medium bowl, combine the sifted confectioners’ sugar, vanilla extract, and 1 tablespoon of milk. Whisk together; it will be thick and may not fully combine. Add an additional tablespoon of milk as needed to create a very thick but spreadable icing. Stir in small pinches of ground cinnamon and ground ginger and adjust to taste.
  10. Ice the cookies: Lightly dip the tops of the cooled cookies into the icing or drizzle it over them. Garnish with a dusting of extra ground cinnamon if desired. Allow the icing to set for a few hours to make cookies easier to stack and transport.
  11. Store properly: Keep the iced cookies covered at room temperature for up to 3 days or refrigerate for up to 10 days to maintain freshness.

Notes

  • Use unsulphured molasses and avoid blackstrap molasses for better flavor balance.
  • Chilling the dough improves texture and flavor; if dough becomes too hard, allow it to soften before scooping.
  • The mixture of chopped oats and oat flour adds a pleasant chewiness while maintaining structure.
  • Icing should be quite thick to prevent dripping—adjust milk quantity carefully.
  • Store cookies in an airtight container to keep them fresh longer.
  • These cookies can be made in advance and refrigerated or frozen before baking.

Nutrition

Keywords: gingerbread cookies, oatmeal cookies, iced cookies, holiday cookies, spiced cookies

Find it online: https://cheframiflavor.com/iced-gingerbread-oatmeal-cookies-recipe/