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Strawberry Iced Oatmeal Cookies

A delightful blend of chewy and crunchy oatmeal cookies topped with a luscious strawberry glaze, perfect for summer treats and memories.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats Use old-fashioned oats for the perfect texture.
  • 1.5 cups all-purpose flour For structure; can substitute with gluten-free alternatives if needed.
  • 0.5 teaspoon baking powder For a little lift.
  • 0.5 teaspoon baking soda Helps the cookies spread slightly.
  • 0.5 teaspoon kosher salt Balances sweetness.
  • 0.5 teaspoon cinnamon Adds warm spice notes.
  • 0.25 teaspoon nutmeg Just a hint for cozy flavors.
Wet Ingredients
  • 0.5 cups unsalted butter, room temperature Let it sit out before using.
  • 1 cup light brown sugar, packed Provides a caramel-like flavor.
  • 2 large eggs, room temperature Best at room temp for mixing.
  • 1 tablespoon molasses Adds moisture and depth.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 0.5 cups strawberries, fresh or frozen Fresh berries preferred for better flavor.
Glaze Ingredients
  • 1 cup confectioners' sugar For the icing.
  • 1 tablespoon heavy cream For consistency in the glaze.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  4. In a stand mixer, beat together the butter and brown sugar until smooth and fluffy, about 2–3 minutes.
  5. Add in the eggs, molasses, and vanilla; mix until fully incorporated.
Baking
  1. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  2. Using a scoop, drop rounded tablespoons of dough onto the prepared baking sheet and flatten them slightly.
  3. Bake for 7-8 minutes until the edges are lightly golden and the cookies look slightly underbaked.
  4. Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack.
Glazing
  1. In a food processor, blend the strawberries, confectioners' sugar, and heavy cream until smooth.
  2. Drizzle this delightful mixture over your cooled cookies, allowing it to set before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week or refrigerate for up to two weeks. You can freeze them for 2–3 months.