Iced Gingerbread Oatmeal Cookies

Stack of gingerbread oatmeal cookies with vanilla icing

Iced Gingerbread Oatmeal Cookies

These iced gingerbread oatmeal cookies have a delicious ginger molasses flavor, chewy oatmeal and a sweet vanilla icing. They're classic iced oatmeal cookies, made for the holidays.

Prep Time30

Cook Time12

Total Time1

Course: Dessert

Cuisine: American

Keyword: Iced Gigerbread Oatmeal Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

Gingerbread Oatmeal Cookies

2 3/4 cup all-purpose flour (344 grams)
2 teaspoons ginger powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (226 grams) softened but not starting to melt
1 1/2 cup brown sugar (315 grams) I used dark
1 cup granulated sugar (200 grams)
2 large eggs
2 teaspoons vanilla extract
1/3 cup molasses (80 ml) do not use Blackstrap - it's too bitter for baking
1 cup quick oats (about 100 grams)
1 cup large rolled oats (about 90 grams) sometimes called old-fashioned oats

Vanilla Icing

2 - 2 1/2 cups powdered sugar (220 - 275 grams)
2 - 3 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

Gingerbread Oatmeal Cookies

Preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper or baking mats.
In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Set aside.
In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
Mix the eggs, vanilla and molasses into the butter mixture.
Beat the flour mixture into the butter mixture until you ne longer see streaks or lumps of flour.
Mix in the quick oats and large rolled oats.
Spoon the dough into balls of about 1½ tablespoons of dough each, roll into a ball and place about 2 inches (5 cm) apart on the lined cookie sheets.
Bake in the middle of the preheated oven for about 11-13 minutes, or until the tops look just set.

Vanilla Icing

Whisk together 1½ cups powdered sugar, 1½ tablespoons milk and the vanilla extract. If the icing is too thick, whisk in a little more milk. If it's too thin (ie clear in color) whisk in a little more powdered sugar.
Dip the top of each cooled cookie into the icing and place on a cooling rack to

Notes

Molasses: Molasses labeled fancy or cooking is perfect for baking. Do not use blackstrap - it is too bitter for baked goods. Save it for your meat marinades.
Oats: This recipe can be made with 2 cups quick oats or 2 cups large rolled oats instead of 1 cup of quick oats and 1 cup of large rolled oats.
Storage: Store in an airtight container at room temperature for up to 4 days. Be sure the icing is fully hardened before stacking.
Nutrition: Details provided are an estimate only based on 1 cookie with icing, assuming the recipe yields 40 uniform cookies.

Nutrition