Iced Gingerbread Oatmeal Cookies
It's never too early to start collecting a few holiday recipes for your cookie exchange, Christmas party, or holiday event. These Iced Gingerbread Oatmeal Cookies will be a sweet treat for anyone, and they make a great gift, too.
I love that these are a not too sweet cookie, but the glaze gives it a sweetness that makes it all the better!
Can these cookies be made gluten free?
Yes! Just swap out certified gluten free ingredients. Sometimes it is advised to let dough made with gluten free flour sit in the fridge for 24 hours so it can absorb the liquid. Just a tip that might help!
Serve these cookies up with a glass of cold milk or some hot cocoa on a cold evening!
These iced gingerbread oatmeal cookies are a fun twist on classic gingerbread cookies. They're soft, chewy, and filled with warm gingerbread spices, then finished with a simple icing that makes them extra festive. They're perfect for holiday cookie trays, Christmas baking, or just enjoying with a cup of coffee on a chilly afternoon.
What will you serve with these iced gingerbread oatmeal cookies?
Iced Gingerbread Oatmeal Cookies
These classic cookies will be a hit at your Christmas party!
Ingredients
- Cookie Dough
- ¾ cup unsalted butter, softened
- 1 cup dark brown sugar
- ¼ cup white granulated sugar
- 1 egg
- ¼ cup molasses
- 2 cups rolled oats
- 1 ⅔ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ginger
- 1 ½ teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon allspice
- Icing
- 1 ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- ¼ teaspoon cinnamon
Instructions
Directions:
1. Add the butter and sugar to a mixing bowl and blend together until fluffy.
2. Add the egg and molasses, mixing again until combined.
3. Pour in the dry ingredients: oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
4. Fold together until a thick cookie dough forms and all the dry ingredients are combined.
5. Cover the bowl with plastic wrap and place in the fridge to chill for 30 minutes.
6. Preheat the oven to 350 degrees F.
7. Prepare a baking sheet with parchment paper.
8. Remove dough from the fridge and place on a clean, floured surface.
9. Roll out the dough to about an inch thick.
10. Cut out the cookies with the gingerbread man cookie cutter.
11. Place the cut cookies onto the prepared baking sheet.
12. Bake for 13-15 minutes until the cookies are lightly browned on the edges.
13. Remove from the oven and let cool for 15 minutes.
14. While these cookies cool, make the icing.
15. In a separate mixing bowl, add the powdered sugar, vanilla, milk and cinnamon.
16. Whisk together until combined and a thick glaze is formed.
17. Dip each cookie into the glaze and let the excess drip off, placing on a cooking rack for the icing to set.
18. Enjoy!
Notes
Before storing, let the icing fully set for a few hours.
Store in a tightly sealed container at room temperature for up to 3 days.
If stored in the fridge, they will last up to a week and a half.
Nutrition Information:
Yield: 13 Serving Size: 1Amount Per Serving: Calories: 521Total Fat: 19gSaturated Fat: 10gUnsaturated Fat: 9gCholesterol: 59mgSodium: 289mgCarbohydrates: 82gFiber: 5gSugar: 47gProtein: 8g
The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.
