gingerbread oatmeal cookies

These iced gingerbread oatmeal cookies are chewy, soft, and brimming with gingerbread flavor from molasses, ginger, cinnamon, nutmeg, and cloves. If dipped lightly, the icing will set so you can stack, transport, and/or gift the cookies.

Iced Gingerbread Oatmeal Cookies

cups (170 grams) old-fashioned whole rolled oats

(210 grams) all-purpose flour (spooned & leveled)

baking soda

salt

ginger

cinnamon

nutmeg

cloves

(12 Tbsp; 170 grams) unsalted butter, softened to room temperature

cup (200 grams) packed light or dark brown sugar

(50 grams) granulated sugar

egg, at room temperature

(60 milliliters) unsulphured

1 and 1/2 cups (180 grams) sifted confectioners’ sugar*

vanilla extract

milk

Make the cookies

 Pulse the oats in a food processor 10-12 times until you have a variety of texture– chopped oats with some oat flour. See photo above for a visual.

Whisk the pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the egg and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be very thick and a little sticky. Cover and chill the dough for 30-45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.

Make the icing: 

Combine confectioners&#8217; sugar, vanilla extract, and 1 Tablespoon of milk in a medium bowl. Use a fork to whisk until combined. It will be impossible to fully combine because this isn’t enough liquid. Add only enough extra milk to make a very very thick icing. I only add about 1 more Tablespoon of milk. Whisk in a very small pinch each of ground cinnamon and ginger. (Taste and add more if desired.) Lightly dip the tops of the cookies into the icing or lightly drizzle icing on top. Feel free to dust/sprinkle more ground cinnamon on top of the icing for garnish. Icing will set after a few hours, so you can stack, transport, and/or gift the cookies.

Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.

I love these cookies !! So good ! I will be making them again for the holidays this year !

I made these this cookies this morning and everyone loves them! Delicious warm too! I skipped the extra pinches of spices on icing bc I didn’t want them too overpowering, icing was the perfect touch! Will make again and again especially over the holidays.

These were delicious and have the perfect blend of spices! Thank you!

Absolutely incredible! Nothing else to add, just that if you're on the fence about making them, do it. Just do it. And don't you dare think of skipping the icing! :)

Incredibly tasty.  I added a pinch of cinnamon and gingerto the icing.  With the vanilla extract, the icing was light brown.  Since it was crackly, it was fine and tasted great.
My fourth recipe of yours, followed carefully, right down to the grams.  All were great.
Thank you Sally and team.

https://www.youtube.com/watch?v=-bgksSoc42A

Think of these iced gingerbread oatmeal cookies as the holiday version of regular iced oatmeal cookies. They’re every bit as chewy, soft, nostalgic, and wholesome, but brimming with gingerbread spices and topped with spiced vanilla icing.

Get the full recipe: https://sallysbakingaddiction.com/iced-gingerbread-oatmeal-cookies/

• Ask your recipe question or leave a review over on the recipe page.

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• More of Sally's baking recipes: https://sallysbakingaddiction.com/

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Iced Gingerbread Oatmeal Cookies

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