Strawberry Iced Oatmeal Cookies are a delightful twist on the classic oatmeal cookie. These cookies feature a chewy, hearty texture from rolled oats, combined with the sweet, fruity flavor of strawberries.
Topped with a light and refreshing strawberry glaze, these cookies offer a perfect balance of wholesome and indulgent. Ideal for a snack, dessert, or even breakfast on-the-go, Strawberry Iced Oatmeal Cookies are sure to become a favorite treat for all ages.
Why You’ll Love This Recipe
You’ll love Strawberry Iced Oatmeal Cookies for their unique blend of flavors and textures. The combination of chewy oatmeal and sweet strawberry glaze makes these cookies stand out.
They are not only delicious but also versatile, perfect for any time of the day. The natural sweetness of strawberries adds a refreshing twist to the traditional oatmeal cookie, while the icing provides a touch of indulgence.
Plus, these cookies are easy to make and a great way to enjoy the taste of fresh strawberries in a baked treat.
Expert Tips and Tricks
- Use Fresh Strawberries: For the best flavor, use ripe, fresh strawberries in the glaze.
- Chill the Dough: Refrigerate the cookie dough for at least 30 minutes before baking to prevent spreading.
- Don’t Overmix: Mix the dough just until combined to ensure a tender cookie.
- Bake Evenly: Rotate the baking sheet halfway through baking for even cooking.
- Cool Completely: Allow cookies to cool completely before icing to prevent the glaze from melting.
Recipe Variations and Possible Substitutions
- Gluten-Free Option: Use gluten-free oats and a gluten-free flour blend.
- Dairy-Free Option: Substitute butter with coconut oil or a dairy-free margarine.
- Add Nuts: Mix in chopped walnuts or pecans for added crunch and flavor.
- Different Fruits: Replace strawberries with other berries like raspberries or blueberries.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the cookie dough for extra warmth.
Serving and Pairing Suggestions
Serve Strawberry Iced Oatmeal Cookies with a glass of cold milk or a cup of hot tea for a delightful treat. They also pair wonderfully with a scoop of vanilla ice cream for a more indulgent dessert.
For a balanced snack, enjoy these cookies with a side of fresh fruit or a yogurt parfait. They are also perfect for packing in lunchboxes or serving at a picnic.
Storage and Reheating Tips
- Store in Airtight Containers: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freeze for Longer Storage: Freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
- Avoid Reheating: These cookies are best enjoyed at room temperature to preserve the texture of the glaze.
Recipe FAQs
- Can I use frozen strawberries? Yes, thaw and drain them before using in the glaze.
- Can I make the dough ahead of time? Yes, refrigerate the dough for up to 2 days or freeze for up to 3 months.
- Can I skip the glaze? Yes, the cookies will still be delicious without the glaze.
- What type of oats should I use? Use old-fashioned rolled oats for the best texture.
- Can I use quick oats? Yes, but the texture will be slightly different.
Strawberry Iced Oatmeal Cookies
Enjoy delicious Strawberry Iced Oatmeal Cookies, combining chewy oatmeal cookies with a sweet strawberry glaze. Perfect for any occasion, these cookies are easy to make and sure to impress.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
For the Strawberry Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh strawberry puree (about 4-5 strawberries, blended)
- 1/2 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the oats until evenly distributed.
- Cover and refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, strawberry puree, and vanilla extract until smooth.
- Once the cookies are completely cool, drizzle the strawberry glaze over the tops.
- Allow the glaze to set before serving.
Notes
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 128Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 85mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g
