Iced Gingerbread Oatmeal Cookies
These cozy spiced Iced Gingerbread Oatmeal Cookies are soft in the center, warmly scented, and finished with a delicate vanilla-spice glaze.
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Servings: 32 Cookies
Calories: 210kcal
Cost: $11
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.
Notes
These cookies taste like a winter afternoon wrapped in a blanket—soft, spiced, and just sweet enough. The icing sets beautifully, making them perfect for sharing, gifting, or stacking on a cozy cookie plate.
Nutrition
Serving: 55g | Calories: 210kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 140mg | Potassium: 120mg | Fiber: 2g | Sugar: 18g | Vitamin A: 260IU | Calcium: 30mg | Iron: 1.5mg