Jump to Recipe Print RecipeAs I stood in my kitchen, the enticing scent of warm spices wrapped around me like a cozy sweater on a chilly day. That’s the magic of Iced Gingerbread Oatmeal Cookies; they blend the rich flavors of traditional gingerbread with the delightful chewiness of oatmeal cookies, creating a perfect holiday treat. Each bite is infused with molasses, ginger, cinnamon, nutmeg, and cloves, making them not only incredibly flavorful but also simple to whip up for festive gatherings. Plus, with an easy spiced vanilla icing that adds a beautiful finish, they’re sure to impress family and friends. These cookies are freezer-friendly too, allowing you to save some for a later indulgence or to share as heartfelt gifts. Ready to fill your home with the aroma of nostalgia and cheer? Let’s dive into this delicious recipe! Why Are These Cookies a Must-Bake? Irresistible Flavor: The combination of warm spices like ginger, cinnamon, and cloves creates a nostalgic aroma that will fill your kitchen and warm your heart. Chewy Goodness: These cookies are perfectly soft, benefiting from the added oatmeal that gives them a unique texture and chew. Versatile Twist: You can easily experiment with variations, such as adding nuts or dried fruits, making this recipe adaptable for everyone! Ideal for Gifting: With their stunning iced finish, these cookies are excellent for sharing during holiday gatherings or wrapping up as thoughtful gifts. Quick & Easy: These cookies come together seamlessly, requiring minimal prep time, allowing you to enjoy baking without the stress. For a delightful addition to your baking repertoire, you might also enjoy making Homemade Samoas Cookies or try some Peanut Butter Cookies that will charm your guests even more! Iced Gingerbread Oatmeal Cookies Ingredients For the Cookies • Oats – Provides chewiness and texture; can pulse in a food processor for a finer texture if desired. • All-purpose flour – Structure and stability in cookies; for gluten-free versions, use gluten-free all-purpose flour. • Baking soda – Helps cookies rise and spread during baking; no substitutions needed. • Ground ginger – Adds warm spice flavors central to gingerbread; fresh ginger can be used for a different flavor profile. • Ground cinnamon – Provides warmth and sweetness; no substitutions needed. • Ground nutmeg – Adds depth to the spice blend; can be omitted if unavailable. • Ground cloves – Enhances the gingerbread flavor; can substitute with a pinch of allspice if preferred. • Brown sugar – Adds moisture and a deep caramel-like flavor; coconut sugar can be used for a vegan option. • Granulated sugar – Sweetness to balance the spices; no substitutions needed. • Unsalted butter – Adds richness and flavor; coconut oil can substitute for a dairy-free version, though the texture may differ. • Egg – Acts as a binder for the cookie dough; a flax egg can be used for a vegan option. • Vanilla extract – Adds aromatic sweetness; no substitutions needed. For the Icing • Powdered sugar – The base for the icing; adjust the amount of water for desired consistency. • Vanilla extract – Adds flavor to the icing; no substitutions needed. • Water – Adjust for icing consistency; less water creates a thicker icing. • Pinch of cinnamon & ginger – For added flavor in the icing; enhance the overall gingerbread experience. These Iced Gingerbread Oatmeal Cookies are not only delicious but also easy to prepare, making your holiday baking as joyful as the season itself! Step‑by‑Step Instructions for Iced Gingerbread Oatmeal Cookies Step 1: Prep the Dough In a large mixing bowl, whisk together the oats, all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, and cloves until well combined. In another bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add in the egg and vanilla extract, mixing until smooth. Gradually fold the dry mixture into the wet ingredients until a sticky dough forms. Step 2: Shape Cookies Using a medium cookie scoop, portion out the dough and place each scoop onto parchment-lined baking sheets, making sure to leave about 2 inches of space between each cookie to allow for spreading. You should have around 24 cookies on the sheets. Preheat your oven to 350°F (175°C), so it’s ready for the next step while you shape all your cookies. Step 3: Bake Once the oven is preheated, pop the baking sheets in and bake your Iced Gingerbread Oatmeal Cookies for 12-13 minutes, or until the edges are lightly golden but the centers still look soft. They will spread slightly, so avoid overcrowding the sheets. After baking, let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely. Step 4: Ice the Cookies While the cookies cool, prepare the icing by whisking together powdered sugar with a splash of water, adding a pinch of cinnamon and ginger to enhance the flavor. Adjust the water until you reach a consistency that can either be dipped or drizzled over the cookies. Once the cookies have cooled fully, either dip each cookie or use a spoon to drizzle the icing over them and allow it to set. Make Ahead Options These Iced Gingerbread Oatmeal Cookies are perfect for meal prep, allowing you to enjoy the holiday spirit without the last-minute rush. You can prepare the cookie dough and refrigerate it for up to 24 hours before baking, which helps the flavors meld beautifully. Simply scoop the dough onto baking sheets, cover with plastic wrap, and store in the fridge. For freezing, shape the cookies and place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. When you’re ready to bake, just add an extra minute or two to the baking time. This way, you’ll have soft, chewy cookies on hand, just as delicious as if they were freshly made! Iced Gingerbread Oatmeal Cookies Variations Feel free to infuse your creativity, bringing your personal touch to these delightful cookies! Nutty Burst: Add 1 cup of chopped walnuts or pecans for a crunchy texture that perfectly complements the softness of the cookies. Imagine biting into the chewy cookies with the delightful surprise of crispy nuts! Fruit Fusion: Incorporate 1 cup of raisins or dried cranberries for a sweet and chewy twist, offering a fruity brightness against the spiced backdrop. They add a lovely chewiness, echoing the oatmeal’s texture while brightening each bite. Heat It Up: For those who enjoy a bit of spice, mix in ½ teaspoon of cayenne pepper or red chili flakes for unexpected warmth. It’s a fun way to play with flavors, creating a delightful contrast with the sweet icing. Coconut Delight: Swap some of the all-purpose flour with equal parts shredded coconut for a tropical twist. The coconut adds both flavor and a chewy texture, making these cookies stand out at any holiday gathering! Flavored Icing: Experiment with your icing by adding a splash of almond extract or a drizzle of maple syrup for richness. It’s an easy way to elevate the sweetness and offer more layers of flavor. Gluten-Free: Substitute the all-purpose flour with a gluten-free blend to accommodate dietary needs. This allows everyone to indulge in these delicious cookies without compromising on taste! Spice Variations: Feel free to swap in cardamom or allspice for a different nuance. These spices harmonize beautifully with gingerbread, inviting a warm, festive essence to the cookies. Vegan Twist: Use coconut oil and a flax egg to make the recipe vegan. The cookies remain moist and delicious while catering to more dietary preferences. Each of these variations is an opportunity for culinary exploration, allowing you to create a unique twist on your Iced Gingerbread Oatmeal Cookies. Enjoy the process, and don’t forget to share some with loved ones, or savor an extra batch all to yourself! How to Store and Freeze Iced Gingerbread Oatmeal Cookies Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their soft, chewy texture. Fridge: If you want them to last a bit longer, refrigerate the cookies in an airtight container for up to a week. Just remember they may lose some of their chewiness. Freezer: Freeze your Iced Gingerbread Oatmeal Cookies in a single layer on a baking sheet before transferring them to a freezer bag. They will keep well for up to 3 months! Reheating: When you’re ready to enjoy them, simply thaw at room temperature or microwave for a few seconds until warm to revive their delicious texture. What to Serve with Iced Gingerbread Oatmeal Cookies There’s nothing quite like the warmth of festive flavors blending together to create a wholesome holiday feast. Creamy Eggnog: This rich, spiced flavor perfectly complements the warmth of gingerbread, creating a cozy pairing for your cookie indulgence. Spiced Apple Cider: The sweet and tangy notes in cider balance the cookies’ sweetness, making every sip and bite feel like a warm hug. Nutty Coffee: A cup of freshly brewed coffee with hints of hazelnut or almond can enhance the spices in your cookies, creating a delightful dance of flavors. Vanilla Ice Cream: The cold creaminess melts beautifully against the soft warmth of the cookies, transforming them into a decadent dessert experience. Cheese Platter: Soft cheeses paired with sliced pears accented with honey create a sophisticated contrast, balancing the sweetness and spices beautifully—an unexpected but delightful combination. Fruity Muffins: Offer a selection of muffins, such as cranberry or apple spice, to provide a fresh twist and showcase the rustic charm of the season. Hot Chocolate with Marshmallows: Cozy up with a rich hot chocolate sprinkled with marshmallows, making for an indulgent sweet treat to enjoy alongside your cookies. Ginger Spice Tea: A warm cup of ginger-infused tea resonates with the cookie’s flavors, enhancing the overall experience while adding an aromatic twist. Chocolate Dipped Strawberries: The sweet, tart strawberries dipped in rich chocolate create a delightful contrast to the spiced cookies, making every bite special! Expert Tips for Iced Gingerbread Oatmeal Cookies • Measure Wisely: Ensure accurate measurements using the spoon & level method for flour and oats to avoid dry or crumbly cookies. • Cooling Time: Allow the cookies to cool completely before icing to prevent the icing from melting and achieving a perfect finish. • Icing Consistency: Adjust the water gradually in the icing mixture to achieve your desired thickness for dipping or drizzling over your Iced Gingerbread Oatmeal Cookies. • Baking Sheet Spacing: Space cookies about 2 inches apart on the baking sheet to allow proper spreading and prevent them from merging during baking. • Flavor Variations: Don’t hesitate to experiment with different spices or add-ins like nuts or dried fruits for a unique spin on these delightful cookies. Iced Gingerbread Oatmeal Cookies Recipe FAQs What kind of oats should I use for Iced Gingerbread Oatmeal Cookies? I recommend using rolled oats for the best chewiness and texture. You can pulse them in a food processor for a finer texture if you prefer, but avoid instant oats as they won’t provide the desired chewiness. How should I store Iced Gingerbread Oatmeal Cookies? Store your cookies in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, refrigerate them in an airtight container for about a week, though they may become less chewy over time. Can I freeze Iced Gingerbread Oatmeal Cookies? Absolutely! To freeze, arrange the cookies in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag. This prevents sticking and keeps them fresh. They can be frozen for up to 3 months! When you’re ready to enjoy, simply thaw at room temperature or warm them in the microwave. How can I troubleshoot if my cookies come out too dry? If your Iced Gingerbread Oatmeal Cookies are dry, it could be due to the flour measurement. Make sure to spoon and level the flour rather than scooping directly from the bag, as this helps prevent adding too much. Also, ensure your butter is softened adequately during the creaming process, which adds moisture. Are these cookies suitable for people with nut allergies? Yes, the Iced Gingerbread Oatmeal Cookies can be made without nuts, making them safe for those with nut allergies. Just be cautious about cross-contamination if you’re using any ingredients processed in facilities that handle nuts. Can I make any ingredient substitutions for dietary needs? Certainly! For a dairy-free version, you can substitute unsalted butter with coconut oil. If you need these cookies to be vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of a regular egg and choose coconut sugar instead of brown sugar. The cookies will still be delicious with these adjustments! Irresistibly Soft Iced Gingerbread Oatmeal Cookies for the Holidays These Iced Gingerbread Oatmeal Cookies blend rich flavors of traditional gingerbread with delightful chewiness, making them a perfect holiday treat. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 13 minutes minsCooling Time 5 minutes minsTotal Time 33 minutes mins Servings: 24 cookiesCourse: DessertsCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookies1 cup Oats Pulse in a food processor for a finer texture if desired.1 cup All-purpose flour Use gluten-free all-purpose flour for gluten-free versions.1 teaspoon Baking soda2 teaspoons Ground ginger Fresh ginger can be used for a different flavor profile.1 teaspoon Ground cinnamon1/4 teaspoon Ground nutmeg Can be omitted if unavailable.1/4 teaspoon Ground cloves Can substitute with a pinch of allspice if preferred.1/2 cup Brown sugar Coconut sugar can be used for a vegan option.1/2 cup Granulated sugar1/2 cup Unsalted butter Coconut oil can substitute for a dairy-free version.1 large Egg A flax egg can be used for a vegan option.1 teaspoon Vanilla extractFor the Icing1 cup Powdered sugar Adjust the amount of water for desired consistency.1 teaspoon Vanilla extract1-2 tablespoons Water Adjust for icing consistency.a pinch Cinnamon For added flavor in the icing.a pinch Ginger Enhance the overall gingerbread experience. Equipment Mixing bowlcookie scoopBaking sheetParchment paperWhisk Method Cookie PreparationIn a large mixing bowl, whisk together the oats, all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, and cloves until well combined.In another bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.Add in the egg and vanilla extract, mixing until smooth.Gradually fold the dry mixture into the wet ingredients until a sticky dough forms.BakingUsing a medium cookie scoop, portion out the dough onto parchment-lined baking sheets, leaving about 2 inches of space between each cookie.Preheat your oven to 350°F (175°C). Bake the cookies for 12-13 minutes, or until the edges are lightly golden but the centers still look soft.Let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.IcingPrepare the icing by whisking together powdered sugar with a splash of water, adding a pinch of cinnamon and ginger.Adjust the water until you reach a consistency that can either be dipped or drizzled over the cookies.Once the cookies have cooled fully, dip each cookie or drizzle the icing over them and allow it to set. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 80mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg NotesStore cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Tried this recipe?Let us know how it was!
