Strawberry Iced Oatmeal Cookies

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• 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)

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.

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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5 from 21 reviews

Strawberry Iced Oatmeal Cookies

Prep: 30 minutes mins

Cook: 10 minutes mins

Servings: 30 cookies

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My Strawberry Iced Oatmeal Cookies are soft, chewy, packed with hearty oats, plenty of strawberry flavor, and finishing with a gorgeous strawberry icing. No mixers required and the icing will harden so they’re great for packaging and gift giving! A yummy Spring & Summer treat you’ll have to make.

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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

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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!
  

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Notes

Store in an airtight container on the counter for up to 5 days.

Nutrition Information

Serving: 1cookie, Calories: 231kcal (12%), Carbohydrates: 40g (13%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 28mg (9%), Sodium: 132mg (6%), Potassium: 216mg (6%), Fiber: 2g (8%), Sugar: 27g (30%), Vitamin A: 207IU (4%), Vitamin C: 160mg (194%), Calcium: 26mg (3%), Iron: 4mg (22%)

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.

© Author: Tawnie Graham of Kroll’s Korner

📸 Photography by Marie-Catherine Dubé