Why make this recipe
Iced Gingerbread Oatmeal Cookies combine warm holiday spices with hearty oats and a sweet glaze — an easy, crowd-pleasing cookie that balances chew and crisp. They’re great for cookie exchanges, gifting, or a cozy afternoon treat.
These cookies are spiced but not overwhelming, with rolled oats adding texture and the powdered-sugar glaze bringing a simple, festive finish. If you enjoy experimenting with cookie textures, you might also like this almond-themed option: Almond Joy Cookies.
How to make Iced Gingerbread Oatmeal Cookies
Follow the recipe below for straightforward mixing and baking. The dough is simple to handle and drops easily onto a baking sheet; finish with a quick powdered sugar glaze once cooled.
Ingredients :
1 cup unsalted butter, softened, 1 cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 cup rolled oats, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1/4 teaspoon salt, 1 cup powdered sugar (for icing), 2 tablespoons milk (for icing)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, oats, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Gradually add to the butter mixture until well incorporated.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until lightly browned.
- While cooling, mix powdered sugar and milk to create a glaze, then drizzle over cookies once they are completely cool.
How to serve Iced Gingerbread Oatmeal Cookies
Serve at room temperature with tea, coffee, or mulled cider. These cookies also make a festive addition to dessert platters or packaged in cellophane with a ribbon for gifts.
How to store Iced Gingerbread Oatmeal Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies (unfrosted) in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months; glaze after thawing.
Tips to make Iced Gingerbread Oatmeal Cookies
- Cream the butter and sugar thoroughly to ensure a tender crumb.
- Use old-fashioned rolled oats for the best texture; quick oats will produce a softer cookie.
- Let cookies cool completely before glazing to prevent the icing from melting away.
- For a sturdier cookie for decorating, flatten slightly with the back of a spoon before baking.
- For a filled or special-styled cookie idea, see this cheesecake-stuffed technique: Cheesecake-Stuffed Chocolate Chip Cookies.
Variation (if any)
- Add 1/2 cup chopped crystallized ginger and/or 1/2 cup raisins for extra chew and spice.
- Swap the powdered-sugar glaze for cream cheese frosting for a richer finish.
- Make molasses-forward gingerbread by replacing 1/4 cup of the brown sugar with 1/4 cup molasses and reducing oven time by 1–2 minutes for a softer cookie.
FAQ
Q: Can I use quick oats instead of rolled oats?
A: Yes — quick oats will work but the texture will be slightly less chewy.
Q: Can I double the recipe?
A: Yes. Bake on multiple sheets or in batches to avoid overcrowding.
Q: How thick should the dough drops be?
A: Rounded tablespoons are ideal; flatten slightly if you want thinner, crispier cookies.
Conclusion
For more iced gingerbread inspiration and variations, check out this detailed recipe on Iced Gingerbread Oatmeal Cookies – Sally’s Baking and a colorful take at Gingerbread Iced Oatmeal Cookies – Broma Bakery.
Iced Gingerbread Oatmeal Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla.
- In a separate bowl, combine the flour, oats, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the butter mixture until well incorporated.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until lightly browned.
- While cooling, mix powdered sugar and milk to create a glaze, then drizzle over cookies once they are completely cool.
