These Iced Gingerbread Oatmeal Cookies are a cozy treat packed with warm spices and a sweet icing on top. They’re perfect for snack time or holiday gatherings!
I can’t resist the soft chew of these cookies. The ginger and cinnamon make my kitchen smell amazing, and they taste even better with a cup of hot cocoa! ☕️
What I love most is how easy they are to whip up. Mix the ingredients, bake until golden, and let the icing drizzle down. Simple and super tasty!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling salt levels. If you’re dairy-free, coconut oil or a vegan butter can work well, just ensure it’s softened.
Brown Sugar: Packed brown sugar adds moisture and flavor. If you’re out, you can substitute with white sugar plus a bit of molasses, about 1 tablespoon per cup of sugar.
Molasses: This is key for that gingerbread flavor! If you don’t have it, honey or maple syrup can be used, but they’ll change the flavor slightly.
Oats: Old-fashioned rolled oats give the best texture. Instant oats will make the cookies mushier, so stick with the old-fashioned for a chewy bite. Gluten-free oats are a great swap if needed!
Spices: The combination of ginger, cinnamon, and cloves creates a warm flavor. If you don’t have one, you can even use pumpkin pie spice instead. It’s a handy shortcut!
How Do I Get Perfectly Iced Cookies?
Icing can be tricky, but with these tips, you’ll master it! The right consistency is key for a smooth drizzle. Your icing should be thick enough to hold its shape but thin enough to flow easily.
- Start with the powdered sugar and add milk a little at a time, mixing well until you reach the desired thickness.
- If it’s too thin, add more sugar; if it’s too thick, add more milk.
- For a pretty decoration, use a spoon or a piping bag to drizzle the icing over the cooled cookies.
- Don’t forget to let the icing set fully. This usually takes about 30 minutes at room temperature.
Iced Gingerbread Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3 cups old-fashioned rolled oats
For the Icing:
- 1 1/2 cups powdered sugar
- 2 tbsp milk (or as needed for desired consistency)
- 1/2 tsp vanilla extract
- Ground cinnamon or ginger for sprinkling (optional)
How Much Time Will You Need?
Making these delicious cookies will take about 15 minutes of prep time and around 10-12 minutes of baking time. After that, allow another 30 minutes for the icing to set. So, overall, you’re looking at about an hour or so from start to finish—perfect for snack time or holiday treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and turn out perfectly chewy!
2. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and brown sugar with a hand mixer or whisk until the mixture is light and fluffy. This will take about 2-3 minutes.
3. Mix in Egg and Molasses:
Beat in the egg and molasses until everything is nicely combined. The molasses will add wonderful flavor and moisture to your cookies.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, salt, ginger, cinnamon, and cloves. These spices are what make gingerbread taste so good!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until everything is well combined. Don’t overmix; just stir until the flour disappears!
6. Add the Oats:
Gently stir in the rolled oats until they are evenly distributed throughout the dough. This gives your cookies that delicious chewy texture.
7. Prepare to Bake:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the lined baking sheets, making sure to leave about 2 inches of space between each cookie so they can spread.
8. Bake the Cookies:
Bake your cookies in the preheated oven for 10-12 minutes. They should have set edges but still look soft in the center.
9. Cool the Cookies:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This step helps them firm up as they cool.
10. Prepare the Icing:
While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Mix until you have a smooth icing, adjusting with more milk if needed to get a pourable consistency.
11. Ice the Cookies:
Once the cookies are completely cool, drizzle or spread the icing over each cookie. If you want, add a sprinkle of ground cinnamon or ginger on top to make them look festive!
12. Let the Icing Set:
Allow the icing to set for about 30 minutes before serving or storing in an airtight container. This ensures a nice glossy finish on your cookies!
Enjoy your delicious Iced Gingerbread Oatmeal Cookies with their perfect chewy texture and sweet spiced glaze. Perfect for any time of the year, especially during the holidays!
Can I Use Gluten-Free Flour in This Recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 ratio blend for best results. The cookies may have a slightly different texture, but they’ll still be delicious!
What If I Don’t Have Molasses?
If you don’t have molasses, you can substitute it with an equal amount of honey or maple syrup. While these alternatives will add sweetness, they will alter the flavor slightly. For a closer match, you can mix brown sugar with a bit of water to mimic the texture of molasses.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, consider freezing them. Just place them in an airtight container or freezer bag separated by layers of parchment paper, and they’ll last for up to 3 months!
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days before baking. For longer storage, you can freeze the dough in rolled logs, then slice and bake when you’re ready to enjoy fresh cookies!
