These Iced Gingerbread Oatmeal Cookies are a delightful twist on a classic! With warm spices like ginger and cinnamon, they bring a cozy flavor perfect for any time of the year.
The icing on top adds a sweet finish, making them as pretty as they are tasty. I love enjoying these with a cup of tea while watching my favorite show. Yum!
Ingredients & Substitutions
Unsalted Butter: This provides richness to the cookies. You could use vegan butter or coconut oil for a dairy-free alternative. Just make sure it’s softened for easy mixing!
Brown Sugar: Packed brown sugar adds moisture and a lovely caramel flavor. If you run out, use white sugar mixed with a little molasses.
Molasses: Blackstrap molasses gives a deep flavor, but regular molasses works well too. To substitute, use honey or maple syrup, but adjust for sweetness.
All-Purpose Flour: It’s a staple here, but you can use whole wheat flour or a gluten-free blend if needed. Just make sure it’s suitable for baking!
Oats: Old-fashioned rolled oats give texture. Quick oats are fine in a pinch, but avoid instant oats as they may make cookies mushy.
How Do I Get the Perfect Cookie Texture?
Your cookie’s texture relies on a few key steps. First, proper creaming of the butter and sugar is crucial. This creates air pockets that add lightness.
- Use room temperature butter (not melted) for best results.
- Mix until creamy and fluffy, about 3-4 minutes.
Next, be cautious when adding dry ingredients. Mix just until combined to avoid tough cookies. Finally, don’t overbake! It’s okay if the centers are slightly soft upon removal; they will continue to firm up as they cool.
Enjoy making these friendly cookies! They’re perfect for gatherings or as a cozy treat at home.
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
- 1/2 cup molasses (preferably blackstrap for robust flavor)
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
Estimated Time Needed:
This delightful cookie recipe will take about 15 minutes to prep and 10-12 minutes to bake, plus cooling time. Overall, plan for around 30-45 minutes to complete everything including the icing process!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, get your cookie sheets ready by lining them with parchment paper or silicone baking mats.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and brown sugar. You want it to be light and fluffy, so mix well! Then, beat in the molasses, egg, and vanilla extract until everything is combined smoothly.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. This will make sure all the spices are evenly distributed in your cookie dough.
4. Bring It All Together:
Gradually add the dry ingredients to the wet mixture. Stir just until everything is well mixed—don’t overdo it! Then, fold in the rolled oats to give your cookies that hearty texture.
5. Scoop the Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches between each cookie to allow for spreading.
6. Bake the Cookies:
Pop the trays into the oven and bake for 10 to 12 minutes. The cookies are done when they’re set and golden around the edges. They should still be a bit soft in the center but will firm up as they cool.
7. Cool Down:
Once baked, remove your cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
8. Make the Icing:
While the cookies are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Adjust the consistency to your liking by adding more milk or powdered sugar as needed. You want it smooth but thick enough to stay on the cookies, so a drizzle will work!
9. Ice the Cookies:
Once your cookies are completely cool, it’s time to drizzle or spread that lovely icing on top. Allow the icing to set before serving so it gets nice and sticky!
10. Enjoy!
Your Iced Gingerbread Oatmeal Cookies are now ready to enjoy! Pair them with a steaming cup of tea or coffee for a delightful treat. Happy baking!
Can I Use Shortening Instead of Butter?
Yes, you can substitute shortening for butter. However, using butter will add more flavor. If you choose shortening, you might need to adjust the amount slightly for moisture, as it tends to make cookies a bit drier.
Can I Make These Cookies Gluten-Free?
Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum, or add about 1/4 teaspoon to keep the cookies from being crumbly.
How to Store Leftover Cookies?
Store your iced gingerbread oatmeal cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months—just thaw at room temperature before enjoying!
What Can I Use Instead of Molasses?
If you don’t have molasses, you can swap it with honey, maple syrup, or agave nectar, although this will slightly alter the flavor profile. Keep in mind that honey is sweeter, so you might want to reduce sugar a bit!
