Iced Gingerbread Oatmeal Cookies

These Iced Gingerbread Oatmeal Cookies bring together the cozy spice of classic gingerbread and the soft, chewy texture of an oatmeal cookie. Plus, they’re topped with a smooth, sweet icing that makes them extra festive. These cookies are perfect for holiday parties, cookie exchanges, or a cozy night in with a warm mug of cocoa.

Course Dessert

Cuisine American

Keyword iced gingerbread oatmeal cookies

Prep Time 20

Cook Time 10

Chill Time 1

Total Time 1 30

Servings cookies

Calories 231kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the Cookies:

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

US Customary - Metric

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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.

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