Iced Gingerbread Oatmeal Cookies

These Iced Gingerbread Oatmeal Cookies are soft, chewy, and perfectly spiced. They've got all the warm flavors of gingerbread, paired with hearty oats, and a sweet icing glaze on top. Even my picky 5 year old loves them, and I know you will too. Every bite is filled with the perfect flavor of the holidays that we all crave.

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Course: Dessert

Cuisine: American

Keyword: gingerbread oatmeal cookies, iced oatmeal cookies, oatmeal cookies, oatmeal gingerbread cookies

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: cookies

Calories: 138kcal

Ingredients

For the Gingerbread Oatmeal Cookies:

2 cups Old Fashioned Oats
1 3/4 cups All Purpose Flour
2 tsp Ground Ginger
1 1/2 tsp Ground Cinnamon
1 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Ground Cloves
1/4 tsp Ground Nutmeg
3/4 cup Unsalted Butter (softened)
1 cup Brown Sugar
1/4 cup Granulated Sugar
1/4 cup Molasses
1 large Egg
1 tsp Vanilla Extract

For the Vanilla Icing:

2 cups Powdered Sugar
2-3 TBS Whole Milk
1/4 tsp Vanilla Extract

Instructions

For the Gingerbread Oatmeal Cookies:

Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, and set it aside.
Add the oats to a food processor or blender, and pulse 6 to 7 times, until you have a variety of texture. 2 cups Old Fashioned Oats
Add the dry ingredients; oats, flour, ginger, cinnamon, baking soda, salt, cloves, and nutmeg to a medium bowl and whisk them together until combined. Set the bowl aside. 1 3/4 cups All Purpose Flour, 2 tsp Ground Ginger, 1 1/2 tsp Ground Cinnamon, 1 tsp Baking Soda, 1/2 tsp Salt, 1/4 tsp Ground Cloves, 1/4 tsp Ground Nutmeg
Cream together your butter and sugars for a couple minutes until light and creamy. 3/4 cup Unsalted Butter, 1 cup Brown Sugar, 1/4 cup Granulated Sugar
Add in the molasses, egg, and vanilla, and stir until just combined. 1/4 cup Molasses, 1 large Egg, 1 tsp Vanilla Extract
Slowly add the dry ingredients to the wet ingredients until combined and you have a thick, soft, and sticky cookie dough.
Scoop the dough into 1.5 to 2 TBS sized portions and roll into balls. Place them 3 inches apart on the prepared baking sheet.
Bake the cookies for 9 to 11 minutes, or until the edges are set and the tops are crinkly.
Remove the cookies from the oven and let them cool for 10 minutes on the cookie sheet. Transfer the cookies to a cooling rack to cool completely.

For the Vanilla Icing:

Whisk together the powdered sugar, milk, and vanilla in a small bowl until combined. 2 cups Powdered Sugar, 2-3 TBS Whole Milk, 1/4 tsp Vanilla Extract
Carefully dip the tops of the cookies into the icing, not dipping them very deep, so you keep the rough looking tops. Let the icing set for a couple hours until solid, then enjoy.

Notes

Don't Overbake: You want the cookies to be lightly browned on the edges, and still soft (and maybe looking partially undercooked) in the centers. They'll keep cooking and firm up as they cool.

For Thicker Cookies: If you want thicker cookies you can chill the dough. The longer you chill, the thicker the cookies should get. I usually can bake them right away, or chill for about 30 minutes. But you can chill them up to overnight.

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