As soon as Thanksgiving is over, here comes the Christmas recipes! Excited to share this iced gingerbread oatmeal cookie recipe with you all. It’s a delicious mix between the classic oatmeal cookie and the famous holiday gingerbread man cookie.
If you are looking for a soft, ginger and oatmeal cookie with a thin layer of sweet and cinnamon-y iced glaze, then you are in the right place.
Also stay to check out some tips for turning any regular cookie recipe into a roll out dough cookie. Until then, lets get into the recipe…
Equipment & Ingredients
To make these iced gingerbread oatmeal cookies you will need these ingredients:
- Butter
- Brown Sugar
- White Sugar
- Egg
- Molasses
- Rolled Oats
- Flour
- Baking Soda
- Salt
- Ginger
- Cinnamon
- Nutmeg
- Allspice
- Powdered Sugar
- Vanilla Extract
- Milk
As for the ingredients, the list is much shorter! You will just need:
- 9×11 Baking Sheet
- Parchment Paper
- Hand Mixer
- Gingerbread Man Cookie Cutter
Make the Gingerbread Oatmeal Cookie Dough
To start, make sure the butter is softened to start making this recipe. In a mixing bowl add the softened butter and sugars. Blend together with a hand mixer until fluffy. Add in the egg and molasses, blending again until completely combined. I like to use dark brown sugar in this cookie recipe, it tends to give me a better flavor in my cookies. Next, add in almost all the dry ingredients, except the oats. Mix together until a thick cookie dough forms.
Then fold in the oats. The dough should be slightly thicker, but still slightly sticky. Place in the fridge to chill this dough for 30 minutes.
Rolling out the Dough
After removing from the fridge. you want to preheat your oven to 350 degrees Fahrenheit. Next you are going to prepare a clean and floured surface to roll out this dough. Use a rolling pin to roll these gingerbread oatmeal cookies out to about 1/2 inch thick. Cut out the cookies with the gingerbread man cookie cutter and transfer to the prepared baking sheet. Bake these bad boys in the oven for 13-15 minutes or until they have puffed a little and browned at the edges.
Baking & Icing Cookies
While the gingerbread oatmeal cookies are baking, take a clean small bowl and add in the cinnamon and powdered sugar. Whisk together to combine those dry ingredients. After, add the milk and vanilla extract, whisking again until combined and smooth.
Once the cookies are out of the oven, let them cool for at least 15 minutes. Dipping into the icing too early will cause the cookie to break, if its too warm. So after they have cooled, dip each cookie into the icing and let the excess drip off.
Transfer these iced gingerbread oatmeal cookies to a dying rack with parchment paper under, so any excess icing can be caught. Let the icing on the cookies harden completely. And they are done! Perfect to pack away in a tightly sealed container or Ziploc bag, or eat immediately with some cold milk!
These cookies definitely bring back an old fashioned, homey look to baking gingerbread cookies and I LOVED it. And along with an old fashioned looks comes a super sweet and spice filled old fashioned cookie flavor. Imagine something similar to the oatmeal creme pie cookies, but a crunchy version.
I hope you enjoyed this recipe. Be sure to share this iced gingerbread oatmeal cookies recipe and or your finished product with all your family and friends. Let me know how this came our for you in the comments below!
Gingerbread Oatmeal Cookies
Difficulty: Easy25
servings15
minutes13
minutesIngredients
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1/4 cup white granulated sugar
1 egg
1/4 cup molasses
2 cups rolled oats
1 2/3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
- Icing
1 1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
1/4 teaspoon cinnamon
Directions
- In a mixing bowl add the butter and sugar. Blend together with a hand mixer until fluffy. Add the egg and molasses, mixing again until combined.
- Pour in the dry ingredients of oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Fold together until a thick cookie dough forms and all the dry ingredients are combined. Cover the bowl with plastic wrap and place in the fridge to chill for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
- Remove from the fridge and place on a clean, floured surface. Roll out the dough to about an inch thick. Cut out the cookies with the gingerbread man cookie cutter. Place the cut cookies onto the prepared baking sheet.
- Bake for 13-15 minutes until the cookies are lightly browned on the edges. Remove from the oven and let cool for 15 minutes.
- While these cookies cool, make the icing. In a separate mixing bowl, add the powdered sugar, vanilla, milk and cinnamon. Whisk together until combined and a thick glaze is formed.
- Dip each cookie into the glaze and let the excess fall off, placing on a cooking rack for the icing to set.
- Enjoy!
Notes
- Before storing let the icing fully set for a few hours. To store in a tightly sealed container at room temperature for up to 3 days. If stored in the fridge, they will last up to a week and a half.
