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A close-up overhead shot of strawberry-glazed oatmeal cookies, showing their craggy texture and pink glaze. Freeze-dried strawberry slices are scattered among the cookies.
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Strawberry Iced Oatmeal Cookies

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.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Servings 30 cookies
Calories 231kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side comparison of oats being ground in a food processor. Left: Whole rolled oats being added. Right: Coarsely ground oats after processing.
  • 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
    Side-by-side comparison of freeze-dried strawberries in a food processor. Left: Whole freeze-dried strawberries. Right: Ground into a fine red powder.
  • 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
    Two steps in mixing dry ingredients. Left: Ground oats in a mixing bowl. Right: Powdered strawberries and flour being whisked into the oats.
  • 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
    Adding granulated sugar to a bowl with brown sugar and melted butter, with a whisk resting in the mixture.
  • Egg & vanilla: whisk in the egg, egg yolk, and vanilla extract.
    1 large egg, 1 large egg yolk, 2 tsp. vanilla extract
    Two steps in wet ingredient prep. Left: Two eggs and vanilla added to sugar-butter mixture. Right: Everything whisked into a smooth batter.
  • Stir in dry ingredients: add the dry ingredients into the wet and stir just until combined.
    Combining wet and dry mixtures. Left: Pouring dry mix into wet. Right: Finished cookie dough with oats and strawberry powder fully incorporated.
  • 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.
    Cookie dough being scooped with a cookie scoop. Right: Dough balls arranged evenly on a parchment-lined baking sheet.
  • 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.
    Freshly baked oatmeal cookies cooling on parchment-lined wire rack, evenly golden and slightly crinkled on top.
  • 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
    Preparing and applying pink strawberry glaze. Left: Glaze in a bowl with spatula. Right: Dipping cookies into glaze.
  • Enjoy: time to enjoy!! Best part!
    Strawberry-glazed oatmeal cookies resting on a parchment-lined rack, some sprinkled with extra strawberry powder for garnish.

Video

Notes

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

Nutrition

Serving: 1cookie | Calories: 231kcal | Carbohydrates: 40g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 132mg | Potassium: 216mg | Fiber: 2g | Sugar: 27g | Vitamin A: 207IU | Vitamin C: 160mg | Calcium: 26mg | Iron: 4mg