These iced gingerbread oatmeal cookies are thick, chewy, and loaded with warm spices like ginger, cinnamon, and nutmeg. The molasses gives them that deep gingerbread flavor, and the sweet vanilla icing on top makes them feel extra special. I first made these during a holiday cookie swap a few years back, and they disappeared faster than anything else on the table. They're surprisingly easy to put together, and the combination of oats and spices makes them taste like something you'd find at a cozy bakery.
If you love classic gingerbread but want something a little softer and chewier, these are it. They're perfect for gifting, stacking on Iced Gingerbread Oatmeal Cookies trays, or sneaking straight from the cooling rack. For more holiday baking inspiration, you might also love my Chocolate Raspberry Cupcakes Recipe or these Easy Mini Fruit Galettes that are always a hit.
Why You'll Love These Iced Gingerbread Oatmeal Cookies
These Iced Gingerbread Oatmeal Cookies hit all the right notes. They're soft in the middle with just a little chew from the oats, and the gingerbread spices make your kitchen smell incredible while they bake. The icing adds a touch of sweetness without being too much, and it sets up nicely so you can stack them without making a mess. I love that you can make the dough ahead and bake them whenever you need a fresh batch. They're also really forgiving, which is great if you're baking with kids or just want something that doesn't require perfect technique.
Jump to:
- Why You'll Love These Iced Gingerbread Oatmeal Cookies
- Iced Gingerbread Oatmeal Cookies Ingredients
- How to Make Iced Gingerbread Oatmeal Cookies
- Substitutions and Variations
- Equipment For Iced Gingerbread Oatmeal Cookies
- Storage and Make-Ahead Tips
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Iced Gingerbread Oatmeal Cookies
Iced Gingerbread Oatmeal Cookies Ingredients
Here's what you'll need to make these Iced Gingerbread Oatmeal Cookies, plus the simple icing that goes on top.
See Recipe Card Below This Post For ingtedient Quantites
For the Cookies
- Old-fashioned rolled oats: These get pulsed into a mix of chopped oats and a bit of oat flour, which gives the cookies their chewy texture. Don't skip this step or use pre-ground oat flour.
- All-purpose flour: Provides structure and helps the cookies hold their shape without getting too dense.
- Baking soda: Helps the cookies rise just enough and gives them a tender crumb.
- Salt: Balances out the sweetness and makes all the spices taste brighter.
- Ground ginger: The main spice here, it gives that classic gingerbread warmth and a little bit of bite.
- Ground cinnamon: Adds cozy sweetness and depth to the flavor.
- Ground nutmeg: Brings a warm, slightly nutty note that rounds out the spice blend.
- Ground cloves: Just a small amount adds a rich, aromatic punch without overpowering everything else.
- Unsalted butter: Softened to room temperature, it creams beautifully with the sugars and creates a soft, rich dough.
- Light or dark brown sugar: Adds moisture and a deep, molasses-like sweetness that complements the spices perfectly.
- Granulated sugar: Balances the brown sugar and helps with the cookie's texture.
- Egg: Binds everything together and adds moisture to keep the cookies soft.
- Unsulphured or dark molasses: This is what makes them taste like real gingerbread. Don't use blackstrap molasses, it's too strong and bitter. Grandma's brand works great.
For the Icing
- Confectioners' sugar: Must be sifted before measuring so the icing stays smooth and lump-free.
- Pure vanilla extract: Adds a sweet, warm flavor to the icing.
- Milk: Thins the icing just enough to make it easy to drizzle or dip. Start with less and add more if needed.
- Ground cinnamon and ginger: Just a tiny pinch of each to echo the cookie flavors in the icing.
- Extra cinnamon for garnish: Optional, but it looks beautiful dusted on top.
How to Make Iced Gingerbread Oatmeal Cookies
These Iced Gingerbread Oatmeal Cookies come together in a few simple steps. The dough needs some chill time, but that actually makes it easier to work with.
Pulse the oats: Add your oats to a food processor and pulse 10 to 12 times until you have a mix of chopped oats and some finer oat flour. You want texture, not powder, so don't overdo it. If you don't have a processor, chop them by hand with a sharp knife.
Mix the dry ingredients: In a medium bowl, whisk together the pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until everything is evenly distributed. Set this aside.
Cream the butter and sugars: In a large bowl, use a hand mixer or stand mixer with the paddle attachment to beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes. The mixture should look light and fluffy.
Add the wet ingredients: Beat in the egg and molasses on high speed for about 1 minute until everything is smooth and combined. Scrape down the sides and bottom of the bowl to make sure nothing gets left behind.
Combine everything: Add the dry ingredients to the wet mixture and mix on low speed until just combined. The dough will be thick and a little sticky, which is exactly what you want.
Chill the dough: Cover the bowl and refrigerate the dough for 30 to 45 minutes. This helps the flavors develop and makes the dough easier to scoop. If you're chilling it longer than a few hours, let it sit at room temperature for 30 minutes before scooping.
Preheat and prep: Set your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats.
Scoop the dough: Use a medium cookie scoop to portion out about 1.5 tablespoons of dough per cookie. Place them 3 inches apart on the prepared baking sheets so they have room to spread.
Bake: Bake for 12 to 13 minutes until the edges are lightly browned and the centers still look soft. They might seem underdone, but they'll firm up as they cool.
Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before adding the icing.
Make the icing: In a medium bowl, whisk together the sifted confectioners' sugar, vanilla, and 1 tablespoon of milk using a fork. Add another tablespoon of milk, a little at a time, until the icing is thick but pourable. Whisk in a small pinch each of cinnamon and ginger. Taste and adjust if you want more spice.
Ice the cookies: Lightly dip the top of each cooled cookie into the icing or drizzle it over with a fork. If you want, dust a little extra cinnamon on top while the icing is still wet. Let the icing set for a few hours before stacking or storing.
Substitutions and Variations
You can tweak these Iced Gingerbread Oatmeal Cookies a bit depending on what you have on hand or what your family prefers.
Oats: If you don't have a food processor, you can chop the oats by hand with a knife. It takes a little longer, but it works. Don't use quick oats or instant oats, they won't give you the right texture.
Molasses: Stick with unsulphured or dark molasses. Blackstrap is too bitter and will throw off the flavor. If you don't have molasses, you can use dark corn syrup in a pinch, but the gingerbread flavor won't be as strong.
Butter: You can use salted butter if that's what you have, just cut the added salt in half.
Milk in the icing: Any kind of milk works, dairy or non-dairy. You can also use heavy cream for a richer icing.
Spices: If you want a stronger ginger flavor, bump the ground ginger up to 2.5 teaspoons. You can also add a pinch of cardamom for something a little different.
Equipment For Iced Gingerbread Oatmeal Cookies
You don't need anything fancy to make these Iced Gingerbread Oatmeal Cookies, but a few tools make the process smoother.
- Food processor or blender: For pulsing the oats. A sharp knife and cutting board work too if you don't have one.
- Mixing bowls: One medium for the dry ingredients, one large for the wet.
- Whisk: For combining the dry ingredients evenly.
- Hand mixer or stand mixer: Makes creaming the butter and sugars much easier, but you can do it by hand if you have the arm strength.
- Measuring cups and spoons: For accuracy, especially with the spices and molasses.
- Baking sheets: Two or three, depending on how many cookies you want to bake at once.
- Parchment paper or silicone mats: Prevents sticking and makes cleanup easier.
- Medium cookie scoop: Helps you get consistent sizes so the cookies bake evenly.
- Wire cooling rack: Lets air circulate around the cookies so they cool without getting soggy on the bottom.
- Fork: For mixing and drizzling the icing.
Storage and Make-Ahead Tips
These Iced Gingerbread Oatmeal Cookies keep really well, which makes them perfect for baking ahead during the busy holiday season.
Room temperature: Store the Iced Gingerbread Oatmeal Cookies in an airtight container for up to 3 days. They'll stay soft and chewy.
Refrigerator: If you want them to last longer, keep them covered in the fridge for up to 10 days. Let them come to room temperature before serving, or eat them cold if you like a firmer texture.
Freezing baked cookies: Once the icing is set, layer the Iced Gingerbread Oatmeal Cookies between sheets of parchment paper in a freezer-safe container. They'll keep for up to 3 months. Thaw at room temperature for an hour before serving.
Freezing the dough: Scoop the dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer bag. When you're ready to bake, add 1 extra minute to the baking time and bake them straight from frozen.
Make-ahead dough: You can chill the dough in the fridge for up to 4 days before baking. Just let it sit at room temperature for 30 minutes if it's too firm to scoop.
Serving Suggestions
These Iced Gingerbread Oatmeal Cookies are great on their own, but here are a few ways to serve them that make them feel extra special.
With hot chocolate: The spiced Iced Gingerbread Oatmeal Cookies pair beautifully with a mug of rich hot chocolate on a cold afternoon. The warmth of the drink brings out the ginger and cinnamon even more.
On a cookie tray: Stack them alongside Butterfinger Balls and Lemon Blueberry Muffins for a dessert spread that has something for everyone.
With coffee or tea: The molasses and spices are perfect with a strong cup of coffee or spiced chai tea. They're my favorite thing to grab with my morning coffee during the holidays.
Ice cream sandwiches: Let the Iced Gingerbread Oatmeal Cookies cool completely, skip the icing, and sandwich a scoop of vanilla ice cream between two cookies. Press gently and freeze for 30 minutes before serving.
Expert Tips
Don't skip chilling the dough: It might be tempting to bake them right away, but chilling helps the flavors develop and keeps the Iced Gingerbread Oatmeal Cookies from spreading too much in the oven.
Pulse the oats carefully: You want a mix of textures, not a fine powder. Pulse in short bursts and check after each one.
Sift the confectioners' sugar: This makes a huge difference in how smooth your icing turns out. Lumpy icing is frustrating to work with and doesn't look as nice.
Don't overbake: The centers should still look a little soft when you pull them out of the oven. They'll firm up as they cool, and this keeps them chewy instead of dry.
FAQ
What are the most common mistakes when making oatmeal cookies?
The biggest mistake is not pulsing the oats enough or using instant oats instead of old-fashioned rolled oats. Instant oats turn mushy, and whole oats can make the cookies too dense. Another common issue is overbaking. Iced Gingerbread Oatmeal Cookies should look slightly underdone in the center when you pull them out. My neighbor Hannah once baked hers an extra 3 minutes and they turned out dry and crumbly, so watch the timer closely.
How do you make gingerbread oatmeal?
If you want gingerbread-flavored oatmeal for breakfast, cook your oats with milk and stir in molasses, cinnamon, ginger, and a pinch of cloves while they're still hot. Top with a drizzle of maple syrup and a sprinkle of chopped nuts. It's cozy and warming, especially on cold mornings.
How long do iced gingerbread cookies last?
With the icing on top, these Iced Gingerbread Oatmeal Cookies stay fresh at room temperature for about 3 days or in the fridge for up to 10 days. If you freeze them, they'll keep for up to 3 months. Just make sure the icing is completely set before you stack or freeze them, or it'll smudge everywhere.
Are iced oatmeal cookies supposed to be soft?
Yes! These Iced Gingerbread Oatmeal Cookies should be soft and chewy in the middle with slightly crisp edges. The icing adds a bit of sweetness but doesn't change the texture. If your cookies turned out hard, they were probably overbaked or the dough didn't have enough moisture. Make sure you're measuring your flour correctly by spooning it into the measuring cup and leveling it off, not packing it down.
Related
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Pairing
These are my favorite dishes to serve with Iced Gingerbread Oatmeal Cookies
Iced Gingerbread Oatmeal Cookies
Ingredients
- 2 ⅛ cups old-fashioned rolled oats briefly processed for mixed fine and coarse texture
- 1 ¾ cups all-purpose flour spooned and leveled for accuracy
- 1 ¼ teaspoons baking soda to help the cookies rise
- ½ teaspoon fine salt to balance sweetness
- 2 ¼ teaspoons ground ginger for signature gingerbread warmth
- 1 ¾ teaspoons ground cinnamon for cozy spice flavor
- ½ teaspoon ground nutmeg for subtle background spice
- ¼ teaspoon ground cloves for deep aromatic notes
- 13 tablespoons unsalted butter softened to room temperature for creaming
- 1 ⅛ cups brown sugar packed for moisture and chew
- ⅓ cup granulated sugar for balanced sweetness
- 1 large egg at room temperature for smooth mixing
- ⅓ cup molasses regular or dark not blackstrap for classic flavor
- 1 ¾ cups powdered sugar sifted to keep icing smooth
- ½ teaspoon vanilla extract for gentle aroma in the icing
- 2 tablespoons milk added gradually to control icing thickness
- 1 pinch ground cinnamon for lightly spicing the glaze
- 1 pinch ground ginger to echo the cookie's flavor
Instructions
- Pulse the oats in a food processor several times until you have a mix of fine oat flour and small oat bits.
- Stir together the processed oats, flour, baking soda, salt, and all the spices in a medium bowl until evenly combined.
- Beat the butter with both sugars until light and fluffy, then add the egg and molasses and continue mixing until smooth, scraping the bowl as needed.
- Blend the dry mixture into the butter mixture on low speed until a thick, slightly sticky dough forms.
- Cover the dough and refrigerate it until firm enough to scoop easily.
- Heat the oven and line baking sheets with parchment paper or baking mats.
- Portion the dough into mounds, space them apart on the trays, and bake until the edges look set but the centers remain soft.
- Let the cookies rest briefly on the baking sheet, then move them to a rack and allow them to cool completely.
- Whisk the powdered sugar with vanilla and a little milk, adding more milk slowly until a very thick glaze forms, then stir in the spices.
- Dip or drizzle the cooled cookies with the icing and let them sit until the topping firms up before stacking or storing.
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