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Iced Gingerbread Oatmeal Cookies

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, perfect for gifting or a cozy afternoon treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 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 Use old-fashioned rolled oats for the best texture.
  • 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
For the icing
  • 1 cup powdered sugar For icing
  • 2 tablespoons milk For icing

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and brown sugar until smooth.
  3. Beat in the eggs, one at a time, then stir in the vanilla.
  4. In a separate bowl, combine the flour, oats, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the butter mixture until well incorporated.
  6. Drop by rounded tablespoons onto ungreased baking sheets.
Baking
  1. Bake for 10-12 minutes, or until lightly browned.
  2. While cooling, mix powdered sugar and milk to create a glaze, then drizzle over cookies once they are completely cool.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies (unfrosted) in a single layer for up to 3 months; glaze after thawing. For a sturdier cookie, flatten slightly before baking.