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Iced Gingerbread Oatmeal Cookies

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.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 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 soda
  • 2 teaspoons Ground ginger Fresh ginger can be used for a different flavor profile.
  • 1 teaspoon Ground cinnamon
  • 1/4 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 sugar
  • 1/2 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 extract
For the Icing
  • 1 cup Powdered sugar Adjust the amount of water for desired consistency.
  • 1 teaspoon Vanilla extract
  • 1-2 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 bowl
  • cookie scoop
  • Baking sheet
  • Parchment paper
  • Whisk

Method
 

Cookie Preparation
  1. In a large mixing bowl, whisk together the oats, all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, and cloves until well combined.
  2. In another bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add in the egg and vanilla extract, mixing until smooth.
  4. Gradually fold the dry mixture into the wet ingredients until a sticky dough forms.
Baking
  1. Using a medium cookie scoop, portion out the dough onto parchment-lined baking sheets, leaving about 2 inches of space between each cookie.
  2. 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.
  3. Let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
Icing
  1. Prepare the icing by whisking together powdered sugar with a splash of water, adding a pinch of cinnamon and ginger.
  2. Adjust the water until you reach a consistency that can either be dipped or drizzled over the cookies.
  3. 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

Notes

Store 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.

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