Strawberry Iced Oatmeal Cookies
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My Strawberry Iced Oatmeal Cookies are a fun, fruity twist on traditional iced oatmeal cookies. You know, like the kind your grandma used to make!
These cookies have a soft and chewy center, thanks to the melted butter and brown sugar. I love using freeze dried strawberries for these cookies because it gives them the perfect amount of REAL strawberry flavor without adding extra moisture to the cookies.
The old fashioned oats give these cookies a wholesome, comforting flavor and help to create the textured tops that hold the icing.
And speaking of that icing… could it be any prettier?! I mean, come on! My favorite part is that the icing hardens, making these cookies easily stackable and perfect for storing and gifting.
If you’re craving oatmeal cookies but aren’t quite in the mood for strawberries, check out my Brown Butter Iced Oatmeal Cookies. I also have a fun Peanut Butter Oatmeal Cookie recipe that you can add blueberries or chocolate chips to.
If fruity desserts are your thing, don’t miss my Lemon White Chocolate Chip Cookies, Key Lime Pie Bars, and Fruity Pebble Rice Krispie Treats!
Table Talk with Tawnie
Does anyone remember the Mother’s brand Iced Oatmeal Cookies?? When I was brainstorming fun springtime dessert recipes, I dreamt up a strawberry spin on those old favorites. Not only are they pretty, but they taste phenomenal too. They’re made with freeze-dried strawberries so they add a concentrated strawberry flavor, without excess moisture. It’s the perfect Spring and Summer cookie!
- Old fashioned rolled oats: This recipe calls for old-fashioned rolled oats (not quick oats) which help give the cookies the soft, chewy texture and warm, nutty flavor.
- Freeze dried strawberries: The star ingredient of these Strawberry Iced Oatmeal Cookies! 😍 I like using freeze dried strawberries because it adds real strawberry flavor without all the extra moisture that using whole strawberries would add. You’ll end up blitzing the freeze dried strawberries in the food processor to create a powder that will be used both in the cookie dough and icing.
- Unsalted butter: Melted and cooled for ~10 minutes. I just melt the butter in a large microwave safe bowl. Make sure you let it cool until it’s no longer steaming, because you don’t want it to cook the egg or egg yolk!
- Brown sugar: You can use light or dark brown sugar for these cookies, and you’ll want to measure it packed.
- Egg & egg yolk: Like many of my cookie recipes, these Strawberry Iced Oatmeal Cookies call for 1 egg and 1 egg yolk which act as a binding agent, and contributes to the cookie’s structure. Let your egg and egg yolk get to room temperature before you begin baking, as this helps them incorporate easier with the other ingredients.
- Powdered sugar: You’ll be using the powdered sugar to make that delicious, strawberry icing. To avoid any clumps in the icing, you’ll want to sift the powdered sugar before mixing.
- Whole milk: Helps to dissolve the powdered sugar and give the icing the liquid-y texture
- Light corn syrup: Contributes to the texture of the icing, allowing it to be smooth and easy to dip the cookies in. It’s also the ingredient that helps the icing harden which lets you stack these cookies easily without them sticking together.
- Other ingredients needed: granulated sugar, flour, baking powder, baking soda, salt, vanilla extract
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prepare the oats and freeze dried strawberries
Using a food processor, pulse the oats about 10 times then set aside. Clean the food processor bowl then add the freeze dried strawberries and blitz until it becomes a fine powder. Set aside.
Prepare the dry ingredients
Take the pulsed oats, and whisk in 3 Tbsp. of the strawberry powder, plus the flour, baking powder, baking soda and salt, then set aside.
Whisk the wet ingredients then add in the dry
In another bowl, add both sugars to the cooled butter and whisk until smooth. Then whisk in the egg, egg yolk, and vanilla extract. Finally, add the dry ingredients into the wet and stir just until combined. (Don’t over-mix as it can cause the cookies to be more stiff and dry than soft and chewy.)
Chill, scoop, bake!
Let the dough chill for 10-20 minutes. Then scoop using a 2-Tbsp. cookie scoop, roll into balls and place on prepared baking sheets. Bake for 9-11 minutes, being careful not to over-bake!
Prepare the icing then dip the tops of each cooled cookie into the icing. If you’d like, sprinkle the tops with leftover freeze dried strawberry powder for a little extra strawberry flavor. The icing will harden after 1-2 hours, making the cookies easy to stack.
Expert Tips
- Properly measure the flour: As with any baking recipe, make sure spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
- Pulse the oats in a food processor: When pulsing the oats, you want them to be chopped smaller, but not pulsed completely to a powder – the mixture should still have texture. I like to pulse them about 10 times for just the right consistency.
- Don’t over-mix: Make sure you’re only mixing until the ingredients are just incorporated. Over-mixing causes more gluten to develop, which results in cookies that are tough and dry instead of soft and tender.
- Do not crowd the baking sheet: For this recipe, I like to bake 6 cookies at a time. Overcrowding the cookies can lead to them baking into each other and creating wonky shapes. We want the heat to circulate evenly around the cookies, so if you find your cookies are spreading too much, bake fewer cookies on your sheet at one time.
- Do not over bake: Overbaking will result in dry, crunchy oatmeal cookies, and these should be more on the soft and chewy side!
- Let the icing harden: The icing on these Strawberry Iced Oatmeal Cookies will harden after 1-2 hours. After dipping the cookies in the icing, let them sit on parchment paper or cookie racks, and wait to stack them until the icing has hardened.
Pro tip!
Want perfectly circular cookies? While the cookies are still warm, place a circle cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie helps to smooth out any uneven edges and make the cookies perfectly circular – which is just SO cute!
Variations
- Chocolate-Dipped Strawberry Oatmeal Cookies: Instead of the strawberry icing, dip the cooled cookie in melted dark or white chocolate then sprinkle with a bit of the freeze-dried strawberry powder.
- Strawberries & Cream Cookies: Fold ½ cup of white chocolate chips into the dough for a strawberries and “cream” spin on these cookies.
- Lemon-Strawberry Oatmeal Cookies: Add 1–2 tsp of fresh lemon zest to the cookie dough or glaze for a bright citrus-y twist. If desired, you could also swap 1 TBSP of the whole milk in the icing with fresh lemon juice.
If you try any of these variations, make sure to let me know how it went for you in the comments below!
Storage / Freezing
- Store in an airtight container on the counter for up to 5 days.
- You can freeze the cookies before or after adding the icing. Either way, make sure the cookie has completely cooled (and icing hardened) before wrapping tightly in plastic wrap and putting in a freezer-safe container.
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Ingredients
- 2 cups old fashioned rolled oats
- 2 cups flour (spooned and leveled)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 ½ cups freeze dried strawberries
- 1 cup unsalted butter (melted and cooled for ~10 minutes (I just melt the butter in a large microwave safe bowl))
- 1 cup granulated sugar
- 2/3 cup brown sugar (light or dark, packed)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 tsp. vanilla extract
Glaze:
- 1 ½ cups powdered sugar
- 2 ½ Tbsp. freeze dried strawberry powder
- 2-3 Tbsp. whole milk
- 1 Tbsp. light corn syrup
- ½ tsp. vanilla extract
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat and prep: Preheat the oven to 350°F and line a couple baking sheets with parchment paper, set aside.
- Pulse the oats: pulse the oats in a food processor about 10 times. They should have some texture to them, not finely ground. Place the oats in a mixing bowl. Set aside for now.2 cups old fashioned rolled oats
- Pulse freeze dried strawberries: add the freeze dried strawberries to the food processor, and blitz until it becomes a fine powder. A few little strawberry pieces are okay, but it should mostly be a fine powder. Set aside.1 ½ cups freeze dried strawberries
- Dry ingredients: to the oats, whisk in 3 Tbsp. of the strawberry powder, the flour, baking powder, baking soda and salt. Set aside.2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt
- Whisk butter and sugars: add both sugars to the cooled butter and whisk until smooth. Be sure to break up any brown sugar clumps.1 cup granulated sugar, 2/3 cup brown sugar, 1 cup unsalted butter
- Egg & vanilla: whisk in the egg, egg yolk, and vanilla extract.1 large egg, 1 large egg yolk, 2 tsp. vanilla extract
- Stir in dry ingredients: add the dry ingredients into the wet and stir just until combined.
- Chill 10-20 minutes: the dough may feel wet, so a brief 10-20 minute chill will allow the dry ingredients to hydrate so the dough feels more like a cookie dough. On the other hand, if you feel your dough is too dry, add a small splash of milk to rehydrate the cookie dough.
- Scoop: scoop cookies with a 2 Tbsp. cookie scoop (I actually make mine just a liiiittle smaller than 2 full Tbsp), roll into balls and place on prepared baking sheets. I like to bake 6 cookies at a time. If you make them smaller you can bake about 8 at a time. Keep the cookie dough in the fridge between batches.
- Bake & swirl: bake for 9-11 minutes, do not over bake or they will be dry/crunchy instead of soft and chewy. Right when you take them out of the oven, place a circular cookie cutter or something circular that’s larger than the cookie so you don’t cut off any edges, and give the cookies a spin to give them a perfect circular shape.
- Cool: allow to rest on the cookie sheet for just a couple minutes, then transfer to a wire rack lined with parchment paper to cool.
- Icing: Combine the powdered sugar, 2 ½ Tbsp. of the freeze dried strawberry powder, milk, light corn syrup, and vanilla to a mixing bowl. Whisk until smooth. The frosting should be thick. Dip the tops of each cooled cookie into the icing, pulling straight out and setting on parchment paper to set up. Sprinkle the tops with leftover freeze dried strawberry powder if desired. The icing will harden after 1-2 hours.1 ½ cups powdered sugar, 2 ½ Tbsp. freeze dried strawberry powder, 2-3 Tbsp. whole milk, 1 Tbsp. light corn syrup, ½ tsp. vanilla extract
- Enjoy: time to enjoy!! Best part!
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie-Catherine Dubé
A tasty twist on oatmeal cookies! They’re so addicting. The strawberry really enhances the flavor. Mine stayed in the round shape so I didn’t need to swirl with a cup. So soft and chewy! Will definitely make again!
Ooooh yours came out so perfect, Mariya! So glad you loved them! 😍
Loved making these. The strawberry flavor is great. My kiddos loved them.
Just made these💕
Just made these! Love blending the oats. My kids don’t always love oatmeal cookies, this made them like them more. The strawberry glaze is a great addition.
Amazing! Thank you so much 🙂 I am glad your kiddos enjoyed! My daughter loved the frosting! hehe