Iced Gingerbread Oatmeal Cookies
Iced Gingerbread Oatmeal Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Icing
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
⏱️ 3 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg, molasses, and vanilla extract until well combined.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 5
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 5 min
- 6
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350
- 7
Scoop rounded tablespoons of dough and place them about 2 inches apart on the prepared baking sheets.
⏱️ 5 min
- 8
Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers are still soft. Do not overbake.
⏱️ 12 min•🌡️ 350
- 9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 10
While the cookies cool, prepare the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, 1/2 teaspoon at a time, if the icing is too thick, or more powdered sugar if it's too thin.
⏱️ 2 min
- 11
Once the cookies are completely cool, drizzle or spread the icing over them. Let the icing set before serving or storing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Iced Gingerbread Oatmeal Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Icing
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
⏱️ 3 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg, molasses, and vanilla extract until well combined.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 5
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 5 min - 6
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350 - 7
Scoop rounded tablespoons of dough and place them about 2 inches apart on the prepared baking sheets.
⏱️ 5 min - 8
Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers are still soft. Do not overbake.
⏱️ 12 min•🌡️ 350 - 9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 10
While the cookies cool, prepare the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, 1/2 teaspoon at a time, if the icing is too thick, or more powdered sugar if it's too thin.
⏱️ 2 min - 11
Once the cookies are completely cool, drizzle or spread the icing over them. Let the icing set before serving or storing.
⏱️ 5 min