Iced Gingerbread Oatmeal Cookies Recipe
These Iced Gingerbread Oatmeal Cookies are a delightful twist on traditional holiday treats, combining the warm spices of gingerbread with the wholesome texture of oats. Soft yet slightly chewy, these gluten-free cookies are iced with a cinnamon-spiced maple glaze, making them perfect for festive occasions or cozy afternoons with a cup of tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry 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
Wet Ingredients
- 2 tablespoons unsalted butter
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup
- ¼ cup molasses
Icing
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 1–2 tablespoons milk
- ¼ teaspoon cinnamon
Instructions
- Preheat and Prepare. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients. In a medium mixing bowl, combine the instant oats, gluten free flour, baking powder, baking soda, ground ginger, ground cinnamon, nutmeg, cloves, and sea salt. Whisk thoroughly to ensure even distribution of spices and leavening agents.
- Combine Wet Ingredients. Melt the unsalted butter and pour it into a small mixing bowl. Add the room temperature egg, vanilla extract, maple syrup, and molasses. Whisk these ingredients until the mixture is smooth and fully blended.
- Mix Wet into Dry. Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently but thoroughly until the cookie dough is just combined and no flour pockets remain.
- Shape Cookies. Using a ¼ cup cookie scoop, portion the dough onto the prepared baking sheet. Using clean hands or the back of a measuring cup, press each dough ball down to flatten it into a cookie shape.
- Bake Cookies. Place the cookies in the preheated oven and bake for 12 to 15 minutes, or until the edges are golden brown and the cookies are set.
- Prepare Icing. While the cookies bake, mix together the powdered sugar, vanilla extract, 1 tablespoon of milk, and cinnamon in a small bowl. Add additional milk, ½ tablespoon at a time, if needed, to achieve a smooth, spreadable consistency.
- Ice and Serve. Once the cookies have cooled slightly after baking, spoon the prepared icing onto each cookie. Optionally, sprinkle a bit more cinnamon on top for extra flavor and presentation. Allow the icing to set before serving and enjoy!
Notes
- For gluten free diets, ensure all oats and flour are certified gluten free.
- You can adjust the icing thickness by adding more or less milk to suit your preference.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Molasses provides a deep, rich flavor that is characteristic of gingerbread; do not substitute with syrup.
- For dairy-free version, replace butter with a plant-based alternative and use a suitable milk substitute for the icing.
Keywords: Gingerbread cookies, Oatmeal cookies, Gluten free cookies, Holiday cookies, Iced cookies, Maple syrup cookies
Find it online: https://miarosetti.com/iced-gingerbread-oatmeal-cookies-recipe/
