Iced Gingerbread Oatmeal Cookies
Iced Gingerbread Oatmeal Cookies are soft, chewy, and filled with warm gingerbread spice. Topped with a spiced vanilla icing and are the perfect cookies to add to your holiday cookie plate.
Servings: 21 cookies
Ingredients
- 3/4 cup salted buttered softened at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 whole egg
- 1 teaspoon vanilla extract or vanilla paste
- 1/4 cup molasses
- 1 1/2 cup all-purpose flour plus 2 tablespoons
- 2 cups old-fashioned oats
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- pinch cloves
- 1 teaspoon baking soda
Icing
- 1 1/2 cups powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1 1/2-2 tablespoons milk
- dash ground cinnamon and ginger
Instructions
- Preheat oven to 350 degrees F and line cookie sheets with parchment paper. In a large bowl with an electric mixer or stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Add in eggs one a time, molasses, then vanilla extract or paste. Continue to beat until combined.
- In a medium bowl, whisk together the flour, oats, cinnamon, ginger, nutmeg, cloves, and baking soda together.
- Add the flour mixture to the wet mixture and mix again until just dough has formed. Be sure not to over-mix. Scoop into 3 tablespoon dough balls (1 1/2 scoops of a mini ice cream scoop).
- Break the dough balls in half then gently smoosh back together with the ridges facing up. This will help give the classic iced cookie look once dunked in the icing. Place on prepared baking sheet and bake for 8-10 minutes or until the edges are a light golden brown.
- In the meantime, whisk together all of the icing ingredients until smooth. The icing should be thick.
- Once the cookies are cooled, dunk each cookie in the icing and scraping any access off the side of the bowl. Place on a cooling rack and repeat. Let cookies sit until icing is set. Enjoy!