Description
These Gingerbread Oatmeal Cookies are a delightful combination of warm spices and hearty oats, perfect for the holiday season or any cozy day. Soft and chewy with a crisp edge, these cookies are topped with a smooth vanilla glaze that adds a sweet finishing touch. Easy to make and irresistibly flavorful, they are a great treat to share with family and friends.
Ingredients
Dry Ingredients
- 2 1/4 cups (295 grams) all-purpose flour, divided
- 2 cups (200 grams) old-fashioned oats, divided
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
Wet Ingredients
- 3/4 cup (170 grams) unsalted butter
- 1 cup (175 grams) light brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup molasses
Glaze
- 2 cups powdered sugar
- 2-3 Tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Pulse Oats: In a blender or food processor, pulse 1 cup of the oats about 5 times until they break into smaller pieces, giving the cookies a nice texture without fully grinding them into flour.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream together 3/4 cup unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until the mixture is pale and smooth, which ensures a fluffy cookie base.
- Add Wet Ingredients: Beat in the 2 large eggs, 2 teaspoons vanilla extract, and 1/4 cup molasses until fully combined, adding rich moisture and classic gingerbread flavor.
- Incorporate Dry Ingredients: Add 1 cup of the all-purpose flour, 3/4 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon ground cloves to the wet mixture. Mix just until combined to avoid overworking the dough.
- Add Remaining Flour and Oats: Fold in the remaining 1 1/4 cups flour, the pulsed oats, and the remaining 1 cup of whole oats gently to ensure even distribution and maintain texture.
- Shape and Bake Cookies: Using a medium cookie scoop, drop dough onto the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 10 to 12 minutes or until the edges turn light golden brown. For softer cookies, remove earlier; bake longer for crispier texture.
- Cool Cookies: Let the baked cookies rest on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
- Prepare Glaze: Whisk together 2 cups powdered sugar, 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl until smooth. Adjust thickness by adding up to 1 additional tablespoon of milk if needed.
- Glaze Cookies: Drizzle the glaze over each cooled cookie and allow it to set until hardened for a sweet and glossy finish.
Notes
- Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- Adjust baking time slightly for softer or crunchier cookies depending on preference.
- The pulsed oats add a nice texture contrast; do not blend them into a fine flour.
- Store cookies in an airtight container at room temperature for up to a week.
- Glaze can be colored with food coloring or flavored with citrus zest for variation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
