Iced Gingerbread Oatmeal Cookies
The smell of gingerbread cookies is tempting. These cookies with crispy outer parts and puffy center balance the taste of sweet and spice. The Iced Gingerbread Oatmeal Cookies along with vanilla icing are a delicious experience. It is a necessary element of your snack tray when you are in a holiday mood.
Iced Gingerbread Oatmeal Cookies – Crunchy & Soft Cookies!
The gingerbread oatmeal cookies taste great. Ground ginger, cinnamon, nutmeg, cloves, molasses, and brown sugar are the basic elements that contribute to the tempting and cozy flavor.
The unique texture is one of the specialties of Iced Gingerbread Oatmeal Cookies. They are cookies with a chewy texture, but the centers are puffy. They got a soft texture inside. The crispy side adds to the perfection of the cookies.
Iced Gingerbread Oatmeal CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
Old-fashioned whole rolled oats – 2 cups
Baking soda – 1 tsp.
Salt – 1/2 tsp.
Ground ginger – 2 tsp.
All-purpose flour – 1 and 2/3 cups
Ground cinnamon – 1 and 1/2 tsp.
Ground nutmeg – 1/2 tsp.
Ground cloves – 1/4 tsp.
Unsalted butter – 3/4 cup packed light or dark brown sugar – 1 cup
Dark molasses – 1/4 cup
Egg – 1 large
Granulated sugar – 1/4 cup
- Ingredients for Icing
Filtered confectioners’ sugar – 1 and 1/2 cups
Pure vanilla extract – 1/4 tsp.
Tablespoons milk – 1.5 – 2
Ground cinnamon – a small pinch
Ground ginger – a small pinch
- Use a food processor to pulse the oats. Pulse 10-12 times.
- Stop the process when a mixture of chopped oats and oat flour is ready.
- Take a medium bowl.
- Beat the pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in the bowl.
- Get the mixture ready.
- You may need a large bowl and a hand mixer for the next step.
- Butter, brown sugar, and granulated sugar should be beaten together. You can beat until the mixer is creamed. It is convenient to beat on medium-high speed. It usually takes 2 minutes to get the expected consistency.
- Now you can add egg and molasses to the mix and beat for about 1 minute on high speed. See that the mix is combined.
- Now wipe down the sides and beat.
- Now, combine all the ingredients and mix on low. You can mix until you get a thick dough that is a bit sticky.
- Refrigerate the dough for 30-45 minutes and allow it to cool.
- By that time, you can get the oven ready by preheating it to 350 degrees F.
- You can also get the baking sheets ready with baking paper.
- Take similar-sized scoops of dough and spread them on the baking sheet. See that the cookies are 3 inches apart.
- The most recommended quantity of dough for each cookie is 1.5 tablespoons.
- Bake the dough for 12-13 minutes and see that the sides of the cookies are light brown. You can see the centers are very soft.
- Let them cool for 5 minutes after being removed from the oven.
- See that the cookies are cool before icing.
- Take a medium bowl.
- Combine confectioners’ sugar, vanilla extract, and 1 Tablespoon of milk.
- Beat using a fork until it is combined. Use a fork to whisk until combined. You cannot combine them fully as there is not enough watery part.
- You can only add extra milk to thicken the icing.
- Now add a small pinch of ground cinnamon and ginger.
- Now you can give the cookie icing top. Garnishing the cookies with more ground cinnamon will add to the beauty and taste of the cookies. It will take a few hours for the icing to set.
Serving and Storage Suggestions
- Being the best snack, Iced Gingerbread Oatmeal Cookies work well with any of your favorite drinks.
- Iced Gingerbread Oatmeal Cookies are best suitable for packing.
- Cookies stay fresh at room temperature for 3 days if you cover them properly.
- If you refrigerate, the cookies are safe for up to 10 days.
- The cookie dough can be kept safe in the refrigerator for four days.
Tips for you…
Here are a few tips that help make your Iced Gingerbread Oatmeal Cookies a success.
- A cookie scoop can make your job easy. It helps in proper measuring. You can also avoid a mess.
- Cooling it for at least two hours to 8 hours gives the cookies a perfect texture.