These gingerbread oatmeal cookies are everything I need in a holiday cookie. They’re soft, chewy, and packed with gingerbread flavor. They’re topped off with a simple vanilla glaze that ties everything together.
ingredients needed
gingerbread oatmeal cookies
- 1/2 cup (113 g) salted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (72 g) brown sugar
- 1 large egg
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 cup (130 g) all-purpose flour
- 3/4 cup (68 g) rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
VANILLA ICING
- 1/2 cup powdered sugar
- 1 teaspoon milk
- dash of vanilla extract
- pinch of salt
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gingerbread oatmeal cookies
ingredients
gingerbread oatmeal cookies
- 1/2 cup (113 g) salted butter, softened
- 1/3 cup (72 g) brown sugar
- 1/3 cup (67 g) granulated sugar
- 1 large egg
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 cup (130 g) all-purpose flour
- 3/4 cup (68 g) rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
VANILLA ICING
- 1/2 cup (58 g) powdered sugar
- 1 teaspoon milk
- dash of vanilla extract
- pinch of salt
instructions
- Preheat the oven to 350F.
- Add the butter, sugar, and brown sugar to a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes.
- Add the egg, molasses and vanilla extract. Mix until combined, about 1 minute.
- Add the flour, oats, cinnamon, ginger, baking powder, and salt. Mix on low until just combined, about 1 minute.
- Use a large (1/4 cup) cookie scoop to scoop out the dough. Place up to 4 dough balls on a baking sheet lined with parchment paper.
- Transfer to the oven and bake for 8-10 minutes, until the edges are just starting to brown. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- For the icing, add the powdered sugar, milk, vanilla, and salt to a bowl. Whisk until combine. When the cookies are completely cooled, drizzle the icing over each one. Enjoy!
Notes
Keep any extra cookies in an airtight container at room temperature.
Thank you for the recipe. I like the incorporation of oats. The base cookie wasn’t as spicy as I normally like; it tasted like your basic sugar cookie. So I added a healthy dose of cinnamon to the icing for extra spice and it helped a lot.
hi! so glad you enjoyed these! yes, you can definitely make it more spicy by adding nutmeg, cloves, cardamom, etc.