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Iced Gingerbread Oatmeal Cookies

These cookies combine classic gingerbread flavors with the heartiness of oatmeal, creating a delightful texture that's chewy on the inside and crisp on the edges, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Use old-fashioned oats for the best texture.
  • 1 cup all-purpose flour A versatile option for a light, tender cookie.
  • 1/2 cup brown sugar Use light or dark for a deeper flavor.
  • 1/2 cup granulated sugar Balances sweetness and texture perfectly.
  • 1/2 cup molasses Opt for unsulfured molasses for a rich flavor.
  • 1/2 cup unsalted butter, softened Ensure it’s at room temperature for easy creaming.
  • 1 large egg Vital for binding and moisture.
  • 1 teaspoon ground ginger Freshly ground is fantastic, but store-bought works well too.
  • 1 teaspoon ground cinnamon Use Saigon cinnamon for an extra kick!
  • 1/2 teaspoon ground cloves Adds warmth and depth.
  • 1/2 teaspoon baking soda Helps the cookies to rise.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1 cup powdered sugar (for icing) For that perfect frosted finish.
  • 1-2 tablespoons milk (for icing) Adjust for icing consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth (about 2-3 minutes) until light and fluffy.
  3. Beat in the egg and molasses until fully integrated.
  4. In another bowl, whisk together the oats, flour, baking soda, spices, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
  7. Bake for 10-12 minutes until the edges are golden.
  8. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Icing
  1. Mix powdered sugar with milk until smooth and desired consistency is reached.
  2. Drizzle over cooled cookies for decoration.

Notes

These cookies can be stored in an airtight container at room temperature for up to a week. They freeze well for up to 3 months. To make gluten-free, substitute with a gluten-free flour blend.