Iced Gingerbread Oatmeal Cookies
Deliciously spiced cookies with a chewy texture, topped with a sweet icing, perfect for festive occasions.
Ingredients
For the Cookies
- 3/4 cup salted butter, softened at room temperature Ensure butter is soft but not melted.
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 whole egg Large egg preferred.
- 1 teaspoon vanilla extract or vanilla paste
- 1/4 cup molasses
- 1 1/2 cups all-purpose flour (plus 2 tablespoons) Use spoon and level method.
- 2 cups old-fashioned oats Quick oats can be used but may alter texture.
- 3 teaspoons ground cinnamon Can adjust to taste.
- 2 teaspoons ground ginger Can increase for a spicier cookie.
- 1/2 teaspoon ground nutmeg
- 1 pinch cloves
- 1 teaspoon baking soda
For the Icing
- 1 1/2 cups powdered sugar Adjust to taste for sweetness.
- 1/4 teaspoon pure vanilla extract
- 1 1/2-2 tablespoons milk Add adjust for desired consistency.
- Dash ground cinnamon and ginger for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter until smooth and creamy.
- Gradually add brown sugar and granulated sugar, mixing until light and fluffy; scrape the sides of the bowl.
- Add egg, molasses, and vanilla extract, beating until combined.
Mixing Dry Ingredients
- In a separate bowl, whisk together flour, oats, cinnamon, ginger, nutmeg, cloves, and baking soda.
- Fold the dry ingredients into the wet mixture until just combined.
Baking
- Scoop the dough into balls (about 3 tablespoons each) and place on prepared sheets.
- Bake for 8-10 minutes until edges are light golden brown.
Icing
- Whisk together powdered sugar, vanilla, and milk in a small bowl until smooth.
- Once cookies are cooled, dip each cookie in the icing and place on a cooling rack to set.
- Garnish with ground cinnamon and ginger before serving.
Notes
Ensure butter is at room temperature for the best texture. Let cookies cool completely before icing.