Get ready to bake some delightful Iced Gingerbread Oatmeal Cookies! These cookies bring together warm ginger, sweet molasses, and a sprinkle of oats for a chewy, spicy treat that’s perfect for any time of year.
Honestly, who doesn’t love cookies? I like to make a big batch and share them with friends, but they often don’t last long! Just a tip: they taste even better with a cup of tea on the side!
Key Ingredients & Substitutions
Rolled Oats: These add heartiness and texture. If you want a finer texture, quick oats work too, but keep an eye on the baking time as they may cook faster!
Molasses: This gives the cookies their rich flavor and moisture. If you don’t have molasses, you can use honey or maple syrup, but the taste may be slightly different.
Spices: The combination of ginger, cinnamon, cloves, and nutmeg is what makes these cookies special. If you lack one, just add more of the others, or try pumpkin pie spice as a blend!
Butter: Unsalted butter is ideal for controlling salt levels. If you need a dairy-free option, plant-based butter works quite well.
How Do I Ensure My Cookies Are Soft and Chewy?
The key to soft and chewy cookies lies in the baking time and the ratio of wet to dry ingredients. Here are a few tips:
- Don’t over-mix the dough once you add the dry ingredients. Mix just until combined to keep the cookies tender.
- Bake just until the edges are lightly golden. They may seem soft but will firm up as they cool.
- Avoid pressing the cookies flat before baking; let them spread naturally for a thicker cookie.
Following these tips will help you achieve that ideal chewy consistency!
How to Make Iced Gingerbread Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 1/2 cups rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar
- 1 1/2 tablespoons milk (adjust as needed)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Don’t forget to allow some extra time for cooling and setting the icing, bringing your total time to around 45 minutes before you get to enjoy these tasty cookies.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper. This will help prevent the cookies from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Give it a good mix to combine everything well, then set it aside.
3. Cream the Butter and Sugar:
In a large bowl, using an electric mixer or a sturdy spatula, cream together the softened unsalted butter and packed brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Wet Ingredients:
Beat in the molasses, large egg, and vanilla extract until everything is mixed together nicely. Make sure it’s well combined, so each bite of your cookie is full of flavor!
5. Combine Dry and Wet Ingredients:
Slowly add in the bowl of dry ingredients into the wet mixture. Mix until just combined; try not to over-mix—this helps keep the cookies tender.
6. Shape the Cookies:
With a spoon or a cookie scoop, drop spoonfuls of dough (about 1-2 tablespoons each) onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie as they will spread while baking.
7. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for 10-12 minutes. Watch for the edges to set and turn lightly brown, but remember—they will firm up as they cool, so don’t over-bake!
8. Cool the Cookies:
Once done, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This resting time is important! After that, transfer the cookies to a wire rack to cool completely.
9. Prepare the Icing:
While the cookies cool, get started on the icing! In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. The icing should be smooth and pourable, but you can add a little extra milk if it’s too thick or more sugar if it’s too thin.
10. Ice the Cookies:
Once the cookies are completely cool, drizzle the icing over the top using a spoon or a piping bag for fancier designs. Let the icing set for a little while before serving.
Enjoy these delicious, chewy, spiced gingerbread cookies topped with a sweet vanilla glaze! They are perfect for sharing or enjoying with a warm cup of tea or coffee!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, quick oats can be used in place of rolled oats, but be aware that they may result in a slightly different texture and potentially a shorter baking time. Keep an eye on your cookies to avoid over-baking!
How Long Do These Cookies Stay Fresh?
These iced gingerbread oatmeal cookies can be stored in an airtight container at room temperature for up to one week. To keep them even longer, you can refrigerate them for about two weeks or freeze them for up to three months.
Can I Make These Cookies Vegan?
Absolutely! To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use a dairy-free butter substitute, and choose a plant-based milk for the icing!
What Can I Use for a Gluten-Free Version?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum, which helps mimic the structure that gluten provides, ensuring your cookies turn out just as tasty!
