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Strawberry Iced Oatmeal Cookies

A delightful twist on classic oatmeal cookies featuring strawberries and a luscious icing.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats For the best texture, use old-fashioned rolled oats.
  • 1.5 cups all-purpose flour A quality brand like King Arthur is preferred for the best results.
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon cinnamon For a warm, cozy flavor.
  • 0.25 teaspoon nutmeg Adds a lovely depth to your cookies.
Wet Ingredients
  • 0.5 cup unsalted butter, room temperature Make sure your butter is softened for easy blending.
  • 1 cup light brown sugar, packed Gives the cookies a rich, caramel-like flavor.
  • 2 large eggs, room temperature They mix better when at room temperature!
  • 1 tablespoon molasses A hint of this deepens the flavor.
  • 1 teaspoon vanilla extract Never skimp on the good stuff!
  • 0.5 cup strawberries, fresh or frozen I often use fresh strawberries; however, frozen works just as well!
For the Glaze
  • 1 cup confectioners' sugar For the luscious glaze.
  • 1 tablespoon heavy cream For that perfect drizzle over the cookies.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, and nutmeg.
  3. In a stand mixer, beat the softened butter and brown sugar on low speed until smooth and creamy—about 2-3 minutes.
  4. Add the eggs, molasses, and vanilla extract to the butter-sugar mixture, mixing until fully incorporated.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Gently fold in the strawberries.
  6. Using a 2-tablespoon scoop, drop the dough onto the prepared baking sheet, leaving some space between each cookie.
  7. Gently press down to slightly flatten the cookies.
Baking
  1. Bake for 7-8 minutes until the edges are lightly golden and centers look slightly soft.
  2. Allow the cookies to cool on the baking sheet for a couple of minutes before transferring to a wire rack.
Glazing
  1. In a blender, blend the strawberries, confectioners’ sugar, and heavy cream until smooth.
  2. Once the cookies are completely cooled, drizzle the strawberry glaze over them. Let glaze set for a few minutes before serving.

Notes

For best results, use high-quality ingredients, especially butter and vanilla. Store cookies in an airtight container for up to a week or freeze for up to 2 months. Consider making the cookie dough a day in advance for convenience.