These Iced Gingerbread Oatmeal Cookies are soft, chewy, and packed with warm spices. The sweet icing on top makes them a perfect holiday treat!
Every bite feels like a cozy hug, especially with that tasty ginger flavor! I always enjoy making them while singing along to holiday tunes. Fun and delicious! 🎶
The best part? They are super easy to whip up! Just mix the ingredients, bake, and let the icing set. Perfect for sharing or enjoying all by yourself!
Key Ingredients & Substitutions
Unsalted Butter: I recommend unsalted butter for better control over the saltiness of your cookies. If you need a dairy-free option, you can use coconut oil or a vegan butter substitute.
Brown Sugar: Brown sugar adds moisture and a hint of caramel flavor. If you’re out, you can use granulated sugar; just know it may alter the texture slightly.
Molasses: This gives the cookies their gingerbread flavor. If you don’t have molasses, try using honey or maple syrup, but use a bit less to avoid making the dough too wet.
Rolled Oats: Old-fashioned oats provide great texture. Quick oats work too, but they’ll yield a slightly softer cookie. For gluten-free options, look for gluten-free rolled oats.
How Do I Make Sure My Cookies Are Soft and Chewy?
The trick to soft and chewy cookies lies in the baking time and cooling method. Here’s what to do:
- Check your cookies at the 10-minute mark. They should look slightly underbaked in the center.
- Let them sit on the baking sheet for 5 minutes. This allows them to firm up a little while keeping that soft center.
- Transfer cookies to a wire rack. This helps them cool evenly and prevents them from getting soggy.
- Do not overmix the dough once you add the dry ingredients; mix just until combined for the best texture.
Follow these tips, and you’ll have deliciously soft gingerbread oatmeal cookies every time!
How to Make Iced Gingerbread Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup molasses
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
For the Icing:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
Optional Garnish:
- Turbinado sugar or coarse sugar for sprinkling
How Much Time Will You Need?
This cookie recipe will take about 15 minutes to prepare, plus 10-12 minutes of baking time and some time for the cookies to cool and the icing to set. Overall, allow around 1 hour before enjoying these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
First, preheat your oven to 350°F (177°C). While that’s warming up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, beat together the softened butter and brown sugar using an electric mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes. It’s all about creating a nice base!
3. Mix in Molasses and Eggs:
Add the molasses and eggs to the butter and sugar mixture. Beat everything together until well combined and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. This step will ensure that all the spices and leavening agents are evenly distributed.
5. Mix Dry Ingredients into Wet Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender!
6. Add the Rolled Oats:
Stir the rolled oats into the cookie dough until they are evenly mixed in. The oats give the cookies a hearty texture.
7. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each one for spreading.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should look firm, while the centers will remain soft. It’s okay for the centers to look a little underbaked!
9. Cool the Cookies:
Take the cookies out of the oven and let them cool on the baking sheets for about 5 minutes. Then, move them to a wire rack to cool completely. This helps them become chewy!
10. Prepare the Icing:
While the cookies are cooling, make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth and of a drizzle-able consistency. You can add more milk a little at a time if it’s too thick.
11. Ice the Cookies:
Once the cookies are completely cool, drizzle the icing over the tops of each cookie using a spoon or a piping bag. Get creative—make fun patterns!
12. Add Optional Garnish:
If you like, sprinkle a little turbinado sugar or coarse sugar on top of the icing for some extra sparkle and texture.
13. Let the Icing Set:
Allow the icing to set for a bit before serving. Once set, store any leftover cookies in an airtight container at room temperature.
Enjoy your delicious, iced gingerbread oatmeal cookies! They are perfect for cozy gatherings or a special treat to enjoy at home. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture slightly. The cookies might become a bit denser. To maintain softness, you can use a mix of both flours or add a spoonful of additional liquid if the dough feels too dry.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. To maintain their moisture, consider placing a slice of bread in the container; it helps keep cookies soft!
What If I Don’t Have Molasses?
If you don’t have molasses, you can use an equal amount of honey or maple syrup as a substitute. Just keep in mind that it will slightly alter the flavor and sweetness level, so you might want to adjust the sugar accordingly.
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies for up to 3 months. Arrange them in a single layer in an airtight container, and separate layers with parchment paper. Thaw in the fridge overnight before enjoying!
