These Iced Gingerbread Oatmeal Cookies are a festive treat that brings warmth to your holidays! Packed with oats and spiced with ginger, they’re soft and chewy with a sweet icing on top.
Once you take a bite, you’ll think of cozy winter days. I love making these with friends; they just smell amazing in the oven and taste even better with a cup of hot cocoa! ☕️
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for a rich flavor. You can substitute with coconut oil or margarine if you’re dairy-free. I find butter gives the cookies a nice texture!
Brown Sugar: Packed brown sugar adds moisture and sweetness. If you’re out, you can use white sugar with a bit of molasses for flavor. Personally, I love the deep flavor brown sugar brings.
Molasses: This ingredient gives that classic gingerbread taste. If needed, dark corn syrup or honey can be used as substitutes, but the flavor will change slightly. I always stick with molasses for that traditional taste!
Old-Fashioned Rolled Oats: These add a nice chewy texture. Quick oats or instant oats can work in a pinch, but they won’t be quite as hearty. I prefer the chewiness of old-fashioned oats.
How Do I Ensure My Cookies Stay Soft and Chewy?
To keep these cookies soft and chewy, a couple of tips are key. First, don’t overbake them; they should look a bit underbaked when you take them out of the oven—this helps them stay soft as they cool.
- Preheat your oven fully to avoid uneven baking.
- Keep an eye on the baking time; they typically take 10-12 minutes.
- Let them cool on a wire rack rather than the baking sheet to prevent steam buildup.
Following these steps will help you enjoy deliciously soft cookies every time!
How to Make Iced Gingerbread Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (240 ml) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1 large egg
- 1/4 cup (80 ml) molasses
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 cups (270 g) old-fashioned rolled oats
For the Icing:
- 1 cup (120 g) powdered sugar, sifted
- 2-3 tablespoons milk (or as needed to reach drizzling consistency)
- 1/4 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 12 minutes to bake. After baking, the cookies need to cool completely—this can take about 30 minutes. So, in total, plan for about 1 hour of time from start to finish before you can enjoy your cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a big bowl, cream together the softened unsalted butter and packed brown sugar using a mixer or wooden spoon until the mixture is light and fluffy. This usually takes a couple of minutes. It’s a great arm workout!
3. Mix in Egg and Molasses:
Beat in the large egg and molasses until everything is well blended. Make sure there are no lumps, and it’s all smooth and combined.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. This will help evenly distribute your spices throughout the cookies.
5. Mix It All Together:
Gradually add the dry ingredients to the butter mixture. Mix just until combined—don’t overdo it!
6. Stir in the Oats:
Now, fold in the old-fashioned rolled oats until they are evenly incorporated into the dough. You want to mix gently but thoroughly!
7. Shape the Cookies:
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets. Leave about 2 inches of space between each one. Gently flatten the tops a little since they don’t spread much while baking.
8. Bake:
Pop the cookies in the oven and bake for about 10-12 minutes. Look for set edges and lightly golden bottoms. Be careful not to overbake, as you want the cookies to stay soft!
9. Cool:
Once they’re done baking, carefully transfer them to wire racks to cool completely. This should take about 30 minutes.
10. Prepare the Icing:
While your cookies are cooling, whisk together the powdered sugar, milk, and optional vanilla extract in a small bowl. You want it to be smooth and pourable; adjust the milk if necessary to achieve the right consistency.
11. Icing the Cookies:
Once the cookies are cool, drizzle or pipe the icing over the tops. You can get creative with the designs if you like! Let the icing set completely before serving or storing.
Enjoy your cozy and delicious iced gingerbread oatmeal cookies! Share with friends or keep them all to yourself—they’re that good!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! However, the texture may be more dense, and the cookies may take on a nuttier flavor. You might want to use a little less whole wheat flour (about 1 1/4 cups) to start and see how you like it!
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresher longer, you can refrigerate them for up to 2 weeks or freeze them for up to 3 months. Just be sure to layer them with parchment paper to avoid sticking!
Can I Skip the Icing?
Absolutely! If you prefer a less sweet cookie or want to save some time, you can enjoy the cookies as they are. They’re still delicious without the icing!
What Can I Use Instead of Molasses?
If you don’t have molasses, you can use dark corn syrup or honey as a substitute, but the flavor will change slightly. If you have brown sugar, adding a bit of water (1 tablespoon) can mimic the consistency of molasses!