Iced Gingerbread Oatmeal Cookies
These iced gingerbread oatmeal cookies are chewy and flavorful with molasses, spices, and a perfect icing, making them great for gifting.
Equipment
- food processor
- Mixing Bowls
- whisk
- electric mixer
- baking sheets
- silicone baking mats or parchment paper
- cookie scoop
- Cooling Rack
Ingredients
Dry Ingredients
- 2 cups whole rolled oats old-fashioned
- 1.67 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
Wet Ingredients
- 0.75 cups unsalted butter softened to room temperature
- 1 cup brown sugar packed light or dark
- 0.25 cups granulated sugar
- 1 large egg at room temperature
- 0.25 cups molasses unsulphured or dark
Icing
- 1.5 cups confectioners' sugar sifted
- 0.25 teaspoon pure vanilla extract
- 1.5-2 tablespoons milk
- 1 pinch ground cinnamon small pinch each
- 1 pinch ground ginger small pinch each
Instructions
Making the Cookies
- Pulse the oats in a food processor 10-12 times until you have a variety of texture.
- Whisk the pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium bowl. Set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until creamed, about 3 minutes. Add the egg and molasses and beat until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 30-45 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop about 1.5 tablespoons of dough per cookie and place 3 inches apart.
- Bake for 12-13 minutes or until lightly browned on the sides. Allow cookies to cool for 5 minutes before transferring to a wire rack.
Making the Icing
- Combine confectioners' sugar, vanilla extract, and 1 tablespoon of milk in a medium bowl. Whisk until combined. Add enough extra milk to make a very thick icing.
- Dip the tops of the cookies into the icing or lightly drizzle icing on top. Dust with extra ground cinnamon if desired.
Notes
Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days. Baked cookies freeze well for up to 3 months.
Nutrition
Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg
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