Iced gingerbread oatmeal cookies are a delightful blend of warm spices, chewy oats, and a sweet icing drizzle. These cookies combine the comforting flavors of gingerbread with the hearty texture of oatmeal, making them perfect for holiday baking or any time you crave a cozy treat. The icing adds a touch of sweetness that complements the spiced cookies beautifully.
Why You’ll Love This Recipe
You’ll love iced gingerbread oatmeal cookies for their rich, spiced flavor and chewy texture. These cookies are easy to make and offer a unique twist on traditional gingerbread and oatmeal cookies. The sweet icing drizzle adds a festive touch, making them perfect for holiday gatherings or as a special treat for family and friends.
Expert Tips and Tricks
- Use old-fashioned oats: For the best texture, use old-fashioned rolled oats rather than quick oats.
- Chill the dough: Chilling the dough for at least 30 minutes before baking helps prevent the cookies from spreading too much.
- Don’t overbake: Bake the cookies just until the edges are set to keep them soft and chewy.
- Make the icing thick: For a better drizzle, make sure your icing is thick enough to hold its shape but still easy to pipe or drizzle.
- Cool completely: Let the cookies cool completely before icing to prevent the icing from melting.
Recipe Variations and Possible Substitutions
- Add-ins: Stir in chocolate chips, raisins, or chopped nuts for extra flavor and texture.
- Gluten-free option: Use a gluten-free flour blend and certified gluten-free oats.
- Dairy-free option: Substitute butter with a dairy-free margarine and use a plant-based milk for the icing.
- Spices: Adjust the spices to your liking by adding more or less ginger, cinnamon, or nutmeg.
Serving and Pairing Suggestions
Serve iced gingerbread oatmeal cookies with a cup of hot tea, coffee, or a glass of cold milk. These cookies are perfect for dessert tables, holiday cookie exchanges, or as a cozy snack any time of day. They also make a lovely gift when packaged in festive tins or boxes.
Storage and Reheating Tips
- Room temperature: Store the cookies in an airtight container at room temperature for up to a week.
- Refrigeration: Keep in the refrigerator for up to 10 days to extend freshness.
- Freezing: Freeze the cookie dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- No reheating needed: Enjoy these cookies at room temperature.
Recipe FAQs
What if my icing is too thin? Add more powdered sugar to thicken the icing to the desired consistency.
Can I use quick oats? Old-fashioned rolled oats are recommended for the best texture, but quick oats can be used if necessary.
How do I make the cookies chewier? Use more brown sugar than granulated sugar to add moisture and chewiness to the cookies.
Can I make the dough ahead of time? Yes, the dough can be made and refrigerated for up to 48 hours before baking.
Iced Gingerbread Oatmeal Cookies
The delicate icing will glisten like fresh-fallen snow, and the aroma of spices linger in the air.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned oats
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Icing
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Mix Wet Ingredients: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract, and mix until well combined.
- Blend Dry Ingredients: In a separate bowl, whisk together the oats, all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. The dough will be slightly sticky.
- Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for about 1 hour. Chilling the dough makes it easier to roll out and cut shapes.
- Roll and Cut: Preheat the oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out snowflake shapes or any festive design you prefer.
- Bake to Perfection: Place the cutout cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.
- Prepare the Icing: While the cookies cool, prepare the icing. In a mixing bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk. Add more milk as needed to achieve a smooth, flowing consistency.
- Ice and Decorate: Once the cookies have cooled completely, use a spoon to drizzle or spread the icing over each cookie. Allow the icing to set before serving.
Notes
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 124Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 43mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g
