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.
Ingredients
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)
Instructions
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Prep oats: Pulse oats 10–12 times in a food processor until mixed with coarse and fine bits for texture.
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Mix dry ingredients: In a bowl, whisk pulsed oats, flour, baking soda, salt, and spices.
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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.
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Combine wet and dry: Gradually add dry ingredients on low speed until just mixed. The dough will be thick and slightly sticky.
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Chill: Cover and refrigerate 30–45 minutes (up to 4 days). If longer chilled, let stand 30 minutes before baking.
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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.
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Cool: Let cookies cool 5 minutes on the pan, then transfer to wire racks to cool completely.
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Make icing: Whisk confectioners’ sugar, vanilla, milk, cinnamon, and ginger until smooth and thick. Adjust milk or sugar for desired consistency.
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Decorate: Dip tops of cooled cookies in icing or drizzle over. Dust with extra cinnamon if desired. Let icing harden before stacking.
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