Gingerbread Oatmeal Cookies Recipe
These easy Gingerbread Oatmeal Cookies are chewy, loaded with cozy flavor, and the addition of molasses makes them extra delicious. Perfect for the holidays or any day!
Servings: 36 cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, melted
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- ⅓ cup molasses
- 2 cups quick-cook oats
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
For the Icing
- 2 cups powdered sugar
- ½ cup heavy whipping cream
- 1 teaspoon cinnamon
Instructions
- Start by processing the oats. Add quick-cook oats to a food processor (or blender) and pulse until partly ground. I pulsed mine 7 times, about 1 second each. Set oats aside.
- In a large mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add egg and molasses, until well blended.
- Add in remaining dry ingredients, including the processed oats. Stir just until fully combined.
- Using a 2 Tablespoon cookie scoop, drop dough onto a parchment paper lined cookie sheet about 2 inches apart. Bake in a 350 degree oven for 14-16 minutes. Remove cookies from the oven and use a spoon (or back of spatula) to reshape the cookies (some of the cookie dough may spread, making mis-shapen cookies). Allow cookies to cool on the pan for 5 minutes, then remove and cool completely on a wire cooling rack.
- To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Dollop 1 teaspoon of icing onto the top of each cooled cookie, spreading it with a knife or offset spatula. Allow the icing to harden, about 30 minutes.
Notes
- Processing the oats creates a chewy texture without increasing the baking time. Quick oats when processed act as a binder in the cookie batter, helping create the perfect dough structure. You can use old-fashioned rolled oats too, if you process them as directed above. Do not use steel cut oats for this recipe.
- Store frosted cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer separated by parchment paper for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 137mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 213IU | Vitamin C: 0.03mg | Calcium: 41mg | Iron: 1mg
