Iced Gingerbread Oatmeal Cookies
These Iced Oatmeal Gingersnap Cookies are oh so chewy, filled with oatmeal & molasses flavor, and drizzled with a vanilla icing!
Servings: 24 small cookies
Ingredients
Gingerbread Oatmeal Cookies
- 3/4 cup (166.5g) salted butter
- 3/4 cup (184.5g) packed brown sugar
- 1/4 cup (57.5g) granulated sugar
- 1 egg
- 1/4 cup (60ml) molasses
- 2 cups (304g) all-purpose flour
- 1 1/2 cups (150g) rolled oats
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Icing
- 1/4 cup (55.5g) salted butter
- 1 tbsp vegetable shortening
- 1 1/2 cups (160.5g) powdered sugar
- 1 tsp vanilla I use clear vanilla to keep the icing bright white
- 1 -2 tbsp milk as needed
Instructions
- Preheat oven to 350°F (180°C).
- In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the egg and molasses. Mix until well combined.
- Add the flour, rolled oats, ground ginger, cinnamon, baking soda and salt. Mix until the dough forms.
- Portion the dough out -For small cookies, use 1 1/2 tbsp of dough for each cookie. For larger cookies use 3 tbsp of dough.
- Roll the dough into a ball. Break the dough in half and then press the two halves back together leaving the jagged edge up. This will give your cookie that classic texture on top. Arrange on a silicone or parchment paper lined cookie sheet.
- Bake at 350°F (180°C). For small cookies, bake for 8-10 minutes. For larger cookies bake for 9-11 minutes.
- While the cookies are baking, make the icing. Make the icing by combining the butter and shortening until smooth.
- Add in the powdered sugar, vanilla and 1 tbsp of milk. You can always add more milk, if needed. The icing should be quite thick.
- Transfer the icing to a zip top bag with the corner clipped or piping bag.
- When the cookies come out of the oven, allow them to cool on the pan for 3-5 minutes.
- After the cookies have cooled just slightly, zig zag the icing on top of the cookies. Allow the icing to melt and then use a spoon to push the icing to fill up all the dips in the texture on the top of the cookies.
- Allow the cookies to finish cooling on the pan. Enjoy!
Nutrition
Calories: 207kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 161mg | Potassium: 98mg | Fiber: 1g | Sugar: 19g | Vitamin A: 247IU | Vitamin C: 0.005mg | Calcium: 22mg | Iron: 1mg
