Iced Oatmeal Gingerbread Cookies

Iced Oatmeal Gingerbread Cookies are chewy, festive cookies loaded with warm spices, oats, and sweet molasses, topped with a thick vanilla-spiced icing that hardens beautifully. These cookies combine hearty oatmeal texture with the classic warmth of gingerbread spices, balanced by a creamy glaze lightly dusted with additional spices for garnish.

You’ll love these cookies for their perfect chewy centers and slightly crisp edges, full of holiday spice and molasses flavor, complemented by the sweet vanilla icing with hints of cinnamon and ginger. Pulsing oats for texture variety, chilling dough for manageability, and lightly dipping the cooled cookies in thick icing ensures the best flavor and presentation.

Ingredients

Cookies

• 2 cups old-fashioned whole rolled oats
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter, softened
• 1 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1/4 cup unsulphured or dark molasses (avoid blackstrap)

Icing

• 1 1/2 cups sifted confectioners’ sugar
• 1/4 teaspoon pure vanilla extract
• 1.5–2 tablespoons milk
• Small pinch each of ground cinnamon and ground ginger, plus extra cinnamon for garnish (optional)

Instructions

1. Pulse oats in a food processor 10-12 times for a mix of chopped oats and oat flour.

2. Whisk together pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

3. In a large bowl with a mixer, cream butter and sugars for about 3 minutes until light and fluffy. Add egg and molasses, mixing well.

4. Add dry ingredients gradually on low speed until just combined. Dough will be thick and slightly sticky.

5. Cover and chill dough 30-45 minutes (up to 4 days). Let stand 30 minutes at room temp if chilled longer.

6. Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.

7. Scoop about 1.5 tablespoons dough per cookie and place 3 inches apart on sheets.

8. Bake 12-13 minutes until lightly browned on the edges; centers may appear soft.

9. Cool cookies on sheets 5 minutes, then transfer to racks to cool before icing.

10. Whisk icing ingredients until thick but dippable. Adjust milk gradually for consistency.

11. Dip cookie tops into icing or drizzle lightly. Dust with extra cinnamon if desired.

12. Allow icing to harden for stacking, transporting, or gifting.

My Best Tips for Success

• Pulse oats for texture variety without pulverizing all oats.

• Chill dough to ease handling and prevent spreading.

• Bake until edges are golden, not fully browned for softness.

• Add spices gradually to icing and taste to balance.

• Dip or drizzle icing over fully cooled cookies for best results.

Delicious Variations to Try

• Use maple syrup in icing for natural sweetness twist.

• Add toasted nuts or coconut flakes to dough.

• Mix in crystallized ginger pieces for extra zing.

• Use different spices like cardamom or clove to customize warmth.

• Frost with cream cheese icing for tangy contrast.

Frequently Asked Questions

Can I freeze the dough or cookies?

Yes, freeze dough balls or baked cookies well wrapped.

How long do these cookies stay fresh?

Store at room temperature covered up to 3 days or in fridge up to 10 days.

Are these cookies gluten-free?

Use gluten-free flour blends and certified oats for gluten-free versions.

Can I use molasses substitutes?

Unsulphured or dark molasses recommended; avoid blackstrap due to bitterness.

Is the icing firm enough for stacking?

Yes, it sets firm after a few hours for easy stacking and gifting.

Iced Oatmeal Gingerbread Cookies

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• Author: Emma Hart
• Total Time: 1 hour 13 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Chewy, warmly spiced oatmeal gingerbread cookies topped with creamy vanilla glaze. Crisp edges, soft centers, and gingerbread warmth finished with thick icing for a festive treat.

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Ingredients

Scale 1x2x3x

Cookies

2 cups old-fashioned rolled oats

1⅔ cups all-purpose flour

1 tsp baking soda

½ tsp salt

2 tsp ground ginger

1½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

¾ cup unsalted butter, softened

1 cup packed light or dark brown sugar

¼ cup granulated sugar

1 large egg, room temperature

¼ cup unsulphured or dark molasses (not blackstrap)

Icing

1½ cups sifted confectioners’ sugar

¼ tsp pure vanilla extract

1½–2 tbsp milk

Small pinch each of ground cinnamon and ground ginger

Extra cinnamon for garnish (optional)

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Instructions

1. Prep oats: Pulse oats 10–12 times in a food processor until mixed with coarse and fine bits for texture.

2. Mix dry ingredients: In a bowl, whisk pulsed oats, flour, baking soda, salt, and spices.

3. Cream butter and sugar: Using a mixer, beat butter, brown sugar, and granulated sugar on medium speed for 3 minutes until light and fluffy. Add egg and molasses; mix until combined.

4. Combine wet and dry: Gradually add dry ingredients on low speed until just mixed. The dough will be thick and slightly sticky.

5. Chill: Cover and refrigerate 30–45 minutes (up to 4 days). If longer chilled, let stand 30 minutes before baking.

6. Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 1½ tbsp dough per cookie, spacing 3 inches apart. Bake 12–13 minutes until edges are golden.

7. Cool: Let cookies cool 5 minutes on the pan, then transfer to wire racks to cool completely.

8. Make icing: Whisk confectioners’ sugar, vanilla, milk, cinnamon, and ginger until smooth and thick. Adjust milk or sugar for desired consistency.

9. Decorate: Dip tops of cooled cookies in icing or drizzle over. Dust with extra cinnamon if desired. Let icing harden before stacking.

See also  Chocolate Covered Strawberry Brownies

Notes

Pulse oats for texture variety; don’t fully powder.

Chill dough for shape and chewing quality.

Use unsulphured molasses for best flavor.

Cool cookies fully before icing for smooth set.

Allow icing to dry hours before packaging.

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (1/24 recipe)
• Calories: 175
• Sugar: 16 g
• Sodium: 95 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 25 mg

Keywords: iced oatmeal gingerbread cookies, chewy gingerbread cookies, holiday oat cookies, molasses oat cookies, spiced oatmeal cookies