Iced Gingerbread Oatmeal Cookies
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‘Tis the season for holiday cookies!🍪🎅❄️🎄These Iced Gingerbread Oatmeal Cookies are one of the first recipes for my 2025 Holiday Cookie Series and for good reason!
These cookies are seriously the ultimate holiday cookie mashup. They combine the cozy warmth of classic gingerbread with the chewy texture of an oatmeal cookie, plus they’re topped with a sweet vanilla glaze that makes them look (and taste) extra festive.❄️
I truly think the icing is what makes an oatmeal cookie delicious (just like my Iced Oatmeal Cookies and Strawberry Iced Oatmeal Cookies), but feel free to skip the icing if you prefer a more classic, plain cookie!
And not only are these cookies delicious, but they’re super easy to make (no mixer required!). Just mix, chill, bake, and glaze!
If you love all things gingerbread, be sure to try some of my other favorite gingerbread recipes, including my Gingerbread Cheesecake Cookies, Gingerbread Man Cookies, Gingerbread Biscotti, Gingerbread Snickerdoodles, or Gingerbread Loaf.
Table Talk with Tawnie
When it comes to holiday baking, there always seem to be two types of cookie lovers. Some go for something new and impressive, like my Eggnog Cookies or Tiramisu Cookies, which are fun and unique cookies that are guaranteed to stand out on the dessert table. Then some prefer the classics, like a simple Cutout Sugar Cookie or a traditional Gingerbread Man. If you fall somewhere in between, these Iced Gingerbread Oatmeal Cookies are for you. They’ve got all the cozy, familiar flavors (think gingerbread spice, chewy oats, and a touch of sweet icing) but still feel a little special and different. When I’m creating recipes for my Holiday Cookie Series, I always try to include a mix of different cookies that everyone can enjoy, and I think no matter which type of cookies you prefer, these Iced Gingerbread Oatmeal Cookies will hit that sweet spot perfectly.
- Quick oats: This recipe calls for quick oats (1-minute oats), which give these cookies that classic chewy oatmeal texture while helping them bake up soft and tender. Quick oats are finer than old-fashioned oats, so they blend seamlessly into the dough and bake more evenly, perfect for tasting that cozy gingerbread flavor in every bite.
- All-purpose flour: As always, it’s essential to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients).
- Unsalted butter: Melted and cooled for ~10 minutes. I just melt the butter in a large microwave-safe bowl, then let it cool so it’s no longer steaming. It’s important to let the butter cool so it doesn’t cook the egg or egg yolk!
- Molasses: A signature ingredient in any good gingerbread cookie, molasses adds that deep, rich sweetness and warm color we all love. I always use unsulphured molasses for the best smooth, clean flavor.
- Light corn syrup: Helps create a smooth, glossy icing that’s easy to dip the cookies into. It also helps the icing set and harden properly, so the cookies can be stacked without sticking together. Don’t worry, light corn syrup is not the same as high fructose corn syrup!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet and dry ingredients separately
In a medium bowl, whisk together the dry ingredients. Then, in a separate bowl, combine the wet ingredients.
Combine ingredients
Gradually add the dry ingredients to the wet mixture, mixing until the dough is just combined. Cover and let chill for 30 minutes to 1 hour.
Scoop & bake
Scoop the dough and roll into balls. Bake for 9-10 minutes. Immediately after baking, cookie-scoot into perfect circles using a round cutter, then let cool completely.
Make icing
In a small bowl, whisk together the glaze ingredients.
Glaze and enjoy!
Once cookies are completely cool, gently dunk the top of each cookie into the icing. Allow glaze to set at room temperature, then ENJOY!
Expert Tips
- Properly measure the flour: Spoon the flour into your measuring cup and be sure it’s leveled. 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. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. You can also use a kitchen scale for accurate measurements.
- 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 over bake: Over-baking will result in dry, crunchy oatmeal cookies, and these should be more on the soft and chewy side! Bake just until the edges are set and centers still look slightly soft.
- Let the icing harden: The icing on these Iced Gingerbread 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.
The Holiday Cookie Series is back for the 2025 holiday season and full of festive, delicious ideas! From espresso martini cookies to iced oatmeal gingerbread cookies, there’s something for everyone!
Storage / Freezing
- Storage: Store baked cookies in an airtight container on the counter for up to 5 days.
- Freezing: 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.
FAQs
Yes, you can use rolled oats in these cookies (just note they will have a slightly denser texture). If using rolled oats (like in my Strawberry Iced Oatmeal Cookies), I recommend pulsing the oats about 10 times in the food processor to help get the right consistency. You want them to be chopped smaller, but not pulsed completely to a powder; the mixture should still have texture.
What is unsulphured molasses?
Unsulphured molasses is made from ripe sugarcane and doesn’t contain added preservatives like sulfur dioxide, which can give a slightly bitter or chemical taste. It has a smoother, richer flavor, perfect for baking cookies, especially anything with warm spices like gingerbread. Using unsulphured molasses ensures your cookies taste rich and clean, without any harsh aftertaste.
Do I have to add the light corn syrup to the icing?
Light corn syrup helps create a smooth, glossy icing that’s easy to dip the cookies into. It also helps the icing set and harden properly, so the cookies can be stacked without sticking together. Don’t worry, light corn syrup is not the same as high fructose corn syrup!
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Before You Begin! 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.
Ingredients
- 1½ cups quick-cooking oats (1-minute oats)
- 2 cups all-purpose flour (spooned & leveled)
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 3/4 tsp. fine salt
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup unsalted butter (melted and slightly cooled)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 1 Tbsp. vanilla extract
- 2 Tbsp. molasses
For the Glaze:
- 1½ cups powdered sugar
- 2-3 Tbsp. whole milk
- 1 Tbsp. light corn syrup
- 1/2 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
- Whisk dry ingredients: In a medium bowl, combine the oats, flour, ginger, salt, cinnamon, cloves, nutmeg, baking soda, and baking powder. Whisk to evenly distribute the spices.1½ cups quick-cooking oats, 2 cups all-purpose flour, 2 tsp. ground ginger, 2 tsp. ground cinnamon, 3/4 tsp. fine salt, 1/4 tsp. ground cloves, 1/4 tsp. ground nutmeg, 1/2 tsp. baking soda, 1/2 tsp. baking powder
- Combine butter and sugars: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add wet ingredients: Add the egg, egg yolk, vanilla extract, and molasses, whisking until fully combined.1 large egg + 1 egg yolk, 1 Tbsp. vanilla extract, 2 Tbsp. molasses
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding with a spatula until no streaks of flour remain. The dough will be thick and slightly sticky.
- Chill the dough: Cover and refrigerate for 30 minutes to 1 hour to firm up the dough. This helps the cookies bake thicker and chewier. Start Timer
- Preheat the oven: While the dough chills, preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop and roll: Scoop about 2 tablespoons of dough per cookie and roll into balls. Place on prepared baking sheets about 2 inches apart.
- Bake: Bake for 9-10 minutes, or until edges are set and centers still look slightly soft. Immediately after baking, cookie-scoot into perfect circles using a round cutter. Start Timer
- Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, corn syrup, and vanilla extract until smooth. It will be thick, but adjust the consistency with more milk as needed.1½ cups powdered sugar, 2-3 Tbsp. whole milk, 1 Tbsp. light corn syrup, 1/2 tsp. vanilla extract
- Glaze the cookies: Once cookies are completely cool, gently dunk the top of each cookie into the icing. Or you can carefully spoon over the tops. Allow glaze to set at room temperature before serving or storing. ENJOY!
Notes
- Storage: Store baked cookies in an airtight container on the counter for up to 5 days.
- Freezing: 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.
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 Dubé
