These Iced Gingerbread Oatmeal Cookies are a warm, spiced treat packed with oats and a touch of ginger. The icing adds a sweet touch that makes them special!
If you like cozy flavors and a little crunch, these cookies are for you! I love serving them with a cup of tea—perfect for chilly days or festive gatherings!
Key Ingredients & Substitutions
Unsalted Butter: This adds creaminess and richness to the cookies. If you prefer a dairy-free version, you can swap it out for coconut oil or vegan butter.
Brown Sugar: Using packed brown sugar enhances the moistness and brings a caramel-like flavor. If you don’t have brown sugar, you can mix white sugar with a bit of molasses for a similar effect.
Molasses: This ingredient gives the cookies their signature gingerbread taste. If you’re out, you could use honey or maple syrup, though the flavor will be a little different.
Old-Fashioned Rolled Oats: I always use rolled oats for their chewy texture. Quick oats will work too, but the cookies might be less chewy. For a gluten-free option, look for certified gluten-free oats.
Spices: Ginger, cinnamon, cloves, and nutmeg are crucial for that warm flavor. Feel free to increase the spices based on your taste preference—more ginger can add a nice kick!
How Do You Ensure Perfectly Soft Cookies?
To keep these cookies soft and chewy, pay attention to the baking time. Remove them from the oven when the edges are just set, as the centers will continue to cook while cooling.
- Preheat your oven properly and line the baking sheets to prevent sticking.
- Avoid overmixing the dough; once combined, stop mixing to keep the texture light.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack—this helps maintain moisture.
Follow these tips, and you’ll have a batch of warm, spiced cookies that everyone will love! Enjoy the process and happy baking!
Iced Gingerbread Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk (or as needed)
- 1/2 teaspoon vanilla extract
Optional Garnish:
- Ground cinnamon or ground ginger for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10–12 minutes to bake. After baking, allow about 20-30 minutes for the icing to set. So, in total, you’re looking at around 45 minutes until your cookies are ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Make the Cookie Dough:
In a large mixing bowl, beat together the softened butter and brown sugar until the mixture is creamy and well blended. Next, add molasses and the egg, and continue beating until it’s all smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, rolled oats, baking soda, ground ginger, cinnamon, ground cloves, nutmeg, and salt. This will create a wonderful scent of warm spices!
4. Mix It All Together:
Gradually add the dry ingredients into the wet mixture, mixing until everything is fully incorporated. The dough should be thick and slightly sticky—this is what makes your cookies chewy!
5. Shape and Bake the Cookies:
Using a spoon or a cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared baking sheets, making sure to space them about 2 inches apart. Bake them in the preheated oven for 10–12 minutes. They should be set and lightly browned around the edges, but still soft in the center.
6. Cool the Cookies:
Once baked, take the cookies out of 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.
7. Prepare the Icing:
While the cookies are cooling, you can make your icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until it’s smooth and drizzleable. If the icing is too thick, add a little more milk until you reach the right consistency.
8. Ice the Cookies:
Once the cookies are completely cooled, drizzle the icing over them using a spoon or piping bag for a fancier look. For an extra touch, you can sprinkle a little ground cinnamon or ginger on top of the icing.
9. Let the Icing Set:
Allow the icing to set for about 20-30 minutes before serving or storing the cookies in an airtight container. This helps keep them fresh and the icing perfect!
Enjoy your delicious, chewy Iced Gingerbread Oatmeal Cookies, filled with warm spices and topped with a delightful sweet icing!
Can I Use Different Types of Sugar?
Yes! You can replace brown sugar with granulated sugar, but the cookies may be less moist. If you want a similar flavor, mix white sugar with a bit of molasses!
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them in a freezer-safe bag for up to 3 months!
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure that your oats are certified gluten-free, as some brands can contain gluten.
What Can I Use Instead of Molasses?
If you don’t have molasses on hand, you can use honey or maple syrup as a substitute, though the flavor will differ slightly. Aim for a similar quantity for the best results!
