These Iced Gingerbread Oatmeal Cookies are the perfect blend of warm spices and chewy oats! They’re soft, sweet, and topped with a delightful icing that makes them even more special.
Making these cookies feels like a cozy hug on a chilly day. I love nibbling on them with a cup of tea! Just be ready to share—or maybe not. They go fast! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness of your cookies. If you’re out, you can use margarine or a vegan butter alternative, and adjust any added salt accordingly.
Brown Sugar: Brown sugar adds moisture and a lovely caramel flavor. If you need a substitute, you can use granulated sugar with a bit of molasses mixed in (1 tablespoon per cup).
Molasses: This ingredient adds depth and that classic gingerbread flavor. If you don’t have molasses, try dark corn syrup or honey, but expect a slight change in flavor.
Old-Fashioned Rolled Oats: They give cookies a chewy texture. Quick oats work in a pinch, but they won’t provide the same chewiness. Steel-cut oats are not recommended as they are too hard.
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar is crucial for fluffy cookies. Here’s how to do it right:
- Make sure your butter is softened, not melted. It should be slightly cool to the touch.
- Use an electric mixer on medium speed and mix for about 2-3 minutes until the mixture is light in color and fluffy.
- This process incorporates air, leading to a lighter cookie texture.
If you’re using a whisk, it’ll take longer, but be patient and keep whisking until you see the right consistency!
How to Achieve the Perfect Icing?
For a smooth icing, follow these tips:
- Start with sifted powdered sugar to avoid lumps.
- Add milk gradually for the right consistency—too much will make it runny.
- If you want a more intense flavor, use flavored extracts like almond or lemon.
Drizzle the icing when cookies are completely cool to prevent it from melting.
How to Make Iced Gingerbread Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3 cups old-fashioned rolled oats
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious cookie recipe will take about 20 minutes to prepare and around 10-12 minutes to bake. Don’t forget to cool the cookies, which will take an additional 5-10 minutes. Altogether, you’re looking at about 40-45 minutes for the whole process, plus a bit of setting time for the icing!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, prepare your baking sheets by lining them with parchment paper. This helps prevent sticking!
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and brown sugar. Use an electric mixer for about 2-3 minutes until it’s light and fluffy. This step is key for getting the right texture in your cookies!
3. Mix in the Wet Ingredients:
Next, beat in the egg and molasses until everything is well combined. The mixture should have a smooth consistency.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves. This will evenly distribute the spices throughout your cookies.
5. Mix It All Together:
Gradually add this dry mixture to the wet ingredients. Mix until just combined—don’t overmix! Then, stir in the rolled oats until they’re evenly distributed in the dough.
6. Shape the Cookies:
Use a tablespoon to drop rounded scoops of dough onto the prepared baking sheets, making sure they’re about 2 inches apart. They will spread a little while baking.
7. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes. The edges should be set, and the centers may look slightly soft; they’ll firm up as they cool!
8. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Transfer them to wire racks to cool completely before icing.
9. Prepare the Icing:
While the cookies cool, mix the powdered sugar, milk, and vanilla extract in a small bowl. Stir until you have a smooth, pourable icing. If it’s too thick, add a bit more milk; if too runny, add more powdered sugar.
10. Ice the Cookies:
Once your cookies are completely cool, drizzle the icing over them using a spoon or a piping bag for more control. Get creative with your designs!
11. Let the Icing Set:
Allow the icing to set before serving the cookies. This usually takes about 15-30 minutes. Once set, you can store them in an airtight container to keep them fresh.
Enjoy these moist, warmly spiced oatmeal cookies topped with a sweet glaze—perfect for sharing during the holiday season or any time you need a cozy treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may lead to denser cookies. To maintain a softer texture, consider using half whole wheat and half all-purpose flour.
How Do I Store Leftover Cookies?
Store any leftover iced gingerbread oatmeal cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. If you want to keep them longer, you can freeze the undecorated cookies for up to 3 months. Just make sure to thaw before icing!
Can I Make These Cookies Vegan?
Absolutely! You can replace the butter with a vegan butter substitute and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of the egg. The taste will still be delicious!
How Can I Enhance the Flavor of My Icing?
To boost the flavor of your icing, try adding a pinch of cinnamon or ginger into the powdered sugar mixture. You could also replace the vanilla extract with almond or citrus extract for a different kick!
