Introduction

These Iced Gingerbread Oatmeal Cookies blend warm spices with hearty oats for a comforting holiday treat. Topped with a cinnamon-spiced icing, they offer the perfect balance of sweet and spice in every bite.

The image shows a tray with six oatmeal cookies arranged in two rows on white parchment paper. Each cookie is round, thick, and has a rough texture with visible oat flakes giving a golden brown color. The cookies look soft and slightly chunky, with some parts darker, showing a baked and chewy surface. The tray underneath is metallic with a slightly worn look, and the photo is taken on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup instant oats (certified gluten free if necessary)
¾ cup all-purpose gluten free flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon sea salt
2 tablespoons unsalted butter
1 large egg (room temperature)
1 teaspoon vanilla extract
¼ cup pure maple syrup
¼ cup molasses
1 ½ cups powdered sugar
¼ teaspoon vanilla extract (for icing)
1-2 tablespoons milk (for icing)
¼ teaspoon cinnamon (for icing)

Instructions

Step 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Step 2: In a medium mixing bowl, whisk together oats, gluten free flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and sea salt until evenly combined.
Step 3: Melt the butter and transfer it to a small mixing bowl. Add the egg, vanilla extract, maple syrup, and molasses. Whisk until smooth.
Step 4: Pour the wet ingredients into the dry ingredients bowl and stir until just incorporated to form the cookie dough.
Step 5: Using a ¼ cup cookie scoop, drop dough balls onto the prepared baking sheet. Flatten each ball gently with clean hands or the back of a measuring cup.
Step 6: Bake for 12-15 minutes or until the cookies turn golden brown around the edges.
Step 7: While the cookies bake, prepare the icing. In a small bowl, combine powdered sugar, vanilla extract, 1 tablespoon of milk, and cinnamon. Add additional milk in ½ tablespoon increments if needed to reach a spreadable consistency.
Step 8: Once baked, let cookies cool slightly, then spoon icing over each cookie. Optionally, sprinkle a little extra cinnamon on top before serving.

Tips & Variations

Use certified gluten free oats and flour to keep this recipe gluten free and suitable for sensitive diets.
For a richer flavor, substitute unsalted butter with browned butter in the dough.
Add chopped crystallized ginger or nuts to the dough for extra texture and spice.
If you prefer a thicker icing, reduce the milk slightly; for a thinner glaze, add a bit more milk.

Storage

Store the iced cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 1 month. Allow frozen cookies to thaw completely before serving. Reheat briefly in a low oven if you prefer them warm.

How to Serve

A white plate holds a stack of round oatmeal cookies, each topped with a light layer of white icing that drips slightly over the edges. The cookies are golden brown with rough, bumpy textures showing bits of oats and a slightly chewy surface. The stack is arranged in a casual pile with some cookies overlapping. The background shows a white marbled texture with blurred greenery on one side and a mason jar with a white-colored drink in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Yes, substitute the unsalted butter with a dairy-free alternative, such as coconut oil or vegan butter, and use a non-dairy milk in the icing.

Can I use regular flour instead of gluten free flour?

Absolutely. You can substitute all-purpose flour in the same quantity if gluten is not a concern, which may result in a slightly different texture.