Gingerbread Oatmeal Cookies Recipe
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Prep Time
15 mins
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Cook Time
15 mins
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Resting Time
30 mins
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Total Time
59 mins
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Servings
36 cookies
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Calories
170 kcal
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Course
Baked Goods
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Cuisine
American
Gingerbread Oatmeal Cookies Recipe
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These easy Gingerbread Oatmeal Cookies are chewy, loaded with cozy flavor, and the addition of molasses makes them extra delicious. Perfect for the holidays or any day!
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Ingredients
For the Cookie Dough
- 1 cup unsalted butter, melted
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- ⅓ cup molasses
- 2 cups quick-cook oats
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
For the Icing
- 2 cups powdered sugar
- ½ cup heavy whipping cream
- 1 teaspoon cinnamon
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Instructions
- Start by processing the oats. Add quick-cook oats to a food processor (or blender) and pulse until partly ground. I pulsed mine 7 times, about 1 second each. Set oats aside.
- In a large mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add egg and molasses, until well blended.
- Add in remaining dry ingredients, including the processed oats. Stir just until fully combined.
- Using a 2 Tablespoon cookie scoop, drop dough onto a parchment paper lined cookie sheet about 2 inches apart. Bake in a 350 degree oven for 14-16 minutes. Remove cookies from the oven and use a spoon (or back of spatula) to reshape the cookies (some of the cookie dough may spread, making mis-shapen cookies). Allow cookies to cool on the pan for 5 minutes, then remove and cool completely on a wire cooling rack.
- To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Dollop 1 teaspoon of icing onto the top of each cooled cookie, spreading it with a knife or offset spatula. Allow the icing to harden, about 30 minutes.
Notes
- Processing the oats creates a chewy texture without increasing the baking time. Quick oats when processed act as a binder in the cookie batter, helping create the perfect dough structure. You can use old-fashioned rolled oats too, if you process them as directed above. Do not use steel cut oats for this recipe.
- Store frosted cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer separated by parchment paper for up to 3 months.
Nutrition Information
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Serving
1cookie
Calories
170kcal
(9%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
137mg
(6%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
213IU
(4%)
Vitamin C
0.03mg
(0%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 170kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 137mg | 6% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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