Strawberry Iced Oatmeal Cookies
These nostalgic cookies combine chewy oats with a delightful strawberry glaze, perfect for summer gatherings or cozy evenings at home.
Ingredients
Dry Ingredients
- 2 cups rolled oats Use large, old-fashioned oats for the best texture. Gluten-free certified oats work well.
- 1.5 cups all-purpose flour Sift before measuring for a lighter cookie. Whole wheat or oat flour can be used as healthier alternatives.
- 0.5 teaspoon baking powder For lift.
- 0.5 teaspoon baking soda For optimal rising.
- 0.5 teaspoon kosher salt Enhances sweetness.
- 0.5 teaspoon cinnamon Adds warmth.
- 0.25 teaspoon nutmeg Offers aromatic quality.
Wet Ingredients
- 0.5 cups unsalted butter Room temperature for best results.
- 1 cup light brown sugar Packed tightly for moisture.
- 2 large eggs Room temperature.
- 1 tablespoon molasses Adds moisture and deeper flavor.
- 1 teaspoon vanilla extract Use pure extract for best flavor.
Glaze
- 0.5 cups strawberries Fresh or frozen, pureed.
- 1 cup confectioners' sugar Essential for glaze sweetness.
- 1 tablespoon heavy cream Gives glaze a luscious finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together rolled oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
- In a stand mixer, beat the softened butter and brown sugar on low speed until smooth and creamy, about 2 minutes.
- Add the eggs, molasses, and vanilla extract, increasing the speed to medium until fully incorporated.
Baking
- Slowly add the dry ingredients to the wet mixture, mixing on low until just combined.
- Using a 2-tablespoon scoop, drop the dough onto the prepared baking sheet, spacing a few inches apart.
- Bake for 7-8 minutes until slightly underbaked in the center.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Glazing
- For the glaze, blend strawberries, confectioners' sugar, and heavy cream in a food processor until smooth.
- Drizzle the glaze over the cooled cookies and let set for at least 15 minutes before serving.
Notes
Allow butter and eggs to come to room temperature before starting. Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.