Iced Gingerbread Oatmeal Cookies Recipe

Looking for the ultimate cookie to satisfy both your oatmeal and gingerbread cravings? These Iced Gingerbread Oatmeal Cookies combine the warmth of gingerbread spices with the hearty texture of oats, making them a delightful treat perfect for the holidays—or any time you crave something sweet and cozy. Soft in the center, crispy on the edges, and topped with a delicate spiced icing, these cookies are a must-try!

Why You’ll Love Iced Gingerbread Oatmeal Cookies

These cookies are the best of both worlds, blending the rich, spiced flavor of gingerbread with the wholesome chewiness of oatmeal. Whether you’re baking for a family get-together, gifting them to friends, or indulging yourself, this recipe is sure to become a favorite. The aroma alone will fill your kitchen with the smell of cinnamon, ginger, and nutmeg, bringing instant comfort.

Plus, with the simple spiced icing on top, these cookies look just as good as they taste!

Ingredients You’ll Need

Here’s a list of everything you’ll need to make these Iced Gingerbread Oatmeal Cookies:

• 2 cups (170g) old-fashioned whole rolled oats: Provides texture and chewiness.
• 1 and 2/3 cups (210g) all-purpose flour: The base for the dough.
• 1 teaspoon baking soda: Helps the cookies rise and maintain their shape.
• 1/2 teaspoon salt: Balances the sweetness.
• 2 teaspoons ground ginger: The key spice that defines gingerbread.
• 1 and 1/2 teaspoons ground cinnamon: Adds warmth and complements the ginger.
• 1/2 teaspoon ground nutmeg: A classic spice for holiday baking.
• 1/4 teaspoon ground cloves: Intensifies the gingerbread flavor.
• 3/4 cup (170g) unsalted butter, softened: Makes the cookies rich and tender.
• 1 cup (200g) packed light or dark brown sugar: Adds moisture and depth.
• 1/4 cup (50g) granulated sugar: Helps balance the sweetness and texture.
• 1 large egg, at room temperature: Binds the ingredients together.
• 1/4 cup (60ml) unsulphured or dark molasses: Adds a robust, earthy sweetness.

For the icing:

• 1 and 1/2 cups (180g) sifted confectioners’ sugar: The base for the sweet glaze.
• 1/4 teaspoon pure vanilla extract: Enhances the icing’s flavor.
• 1.5 – 2 tablespoons milk: Adjusts the consistency of the icing.
• Small pinch each of ground cinnamon and ground ginger: Adds a subtle hint of spice to the icing.
• Extra cinnamon (optional): For garnish.

this RECIPE

Step-by-Step Preparation

1. Prepare the Oatmeal Base

Pulse 2 cups of whole oats in a food processor about 10-12 times. You’re aiming for a mix of chopped oats and oat flour, which will give your cookies their perfect chewy texture.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. This ensures that your spices are evenly distributed.

3. Cream the Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for about 2 minutes. The mixture should be light and creamy. Add in the egg and molasses, then mix again on high speed for another minute, ensuring everything is well combined.

4. Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients. Mix on low speed until combined. The dough will be thick and slightly sticky.

5. Chill the Dough

Cover the dough and chill it in the refrigerator for at least 30-45 minutes (or up to 4 days). Chilling helps the dough firm up and enhances the flavor.

6. Bake the Cookies

Preheat the oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats. Scoop about 1.5 tablespoons of dough per cookie, placing them 3 inches apart. Bake for 12-13 minutes, or until the edges are lightly browned. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Making the Perfect Icing

1. Whisk the Icing Ingredients

In a medium bowl, whisk together the confectioners’ sugar, vanilla extract, and 1 tablespoon of milk. Add more milk, about 1 tablespoon at a time, until you reach a thick yet spreadable consistency. Stir in a pinch of cinnamon and ginger for extra flavor.

2. Ice the Cookies

Once the cookies have cooled, either dip the tops into the icing or drizzle it on top. For a festive touch, sprinkle a bit of cinnamon over the iced cookies. Let the icing set for a few hours before stacking or serving.

Tips for Baking Success

• Chill the Dough: Chilling the dough helps the flavors develop and prevents the cookies from spreading too much while baking.
• Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid tough cookies.
• Check the Bake Time: The centers will appear soft when you pull them out of the oven, but they will firm up as the cookies cool.

Chilling and Shaping the Dough

Chilling the dough is key to keeping these cookies from spreading too much. If you’re planning to chill the dough for more than a couple of hours, make sure to let it sit at room temperature for about 30 minutes before scooping, as it will be very hard straight out of the fridge.

When shaping the dough, a medium cookie scoop will give you uniform sizes, ensuring even baking.

Serving and Presentation Ideas

These Iced Gingerbread Oatmeal Cookies are perfect for gifting during the holidays. Wrap them in festive packaging or arrange them on a holiday platter for a party. They also pair wonderfully with a cup of hot tea or cocoa. For an extra decorative touch, dust the tops with a bit of cinnamon after icing.

How to Store Iced Gingerbread Oatmeal Cookies

These cookies stay fresh covered at room temperature for up to 3 days. For longer storage, keep them in an airtight container in the refrigerator for up to 10 days. If you want to freeze them, store the un-iced cookies in a freezer bag for up to 3 months. Ice them after they’ve thawed for best results.

Variations & Ingredient Swaps

• For a gluten-free option, use a 1:1 gluten-free flour blend in place of the all-purpose flour, and ensure your oats are certified gluten-free.
• Want extra crunch? Add chopped nuts like pecans or walnuts to the dough.
• For a lower sugar version, reduce the granulated sugar by half and replace with a natural sweetener like coconut sugar.

Common Questions About Gingerbread Oatmeal Cookies

Can I make these cookies in advance?

Yes! The dough can be chilled for up to 4 days, making it easy to bake fresh cookies whenever you’re ready.

Why do I need to chill the dough?

Chilling the dough firms it up, making it easier to handle, and enhances the flavor.

Can I freeze these cookies?

Absolutely! Freeze the cookies before icing for the best results, then ice them after they’ve thawed.

Conclusion

These Iced Gingerbread Oatmeal Cookies are a perfect combination of festive flavors and comforting textures. With their spiced icing and chewy centers, they’re sure to be a hit at your next holiday gathering. Give them a try, and don’t forget to share this recipe with your friends and family! Be sure to subscribe for more delicious recipes like this one.

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