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–+ servings
Stack of Iced Gingerbread Oatmeal Cookies drizzled with cinnamon glaze and sprinkled with spice.

Iced Gingerbread Oatmeal Cookies

5 from 1 vote
These cozy spiced Iced Gingerbread Oatmeal Cookies are soft in the center, warmly scented, and finished with a delicate vanilla-spice glaze.
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Prep Time 50 minutes
Cook Time 14 minutes
Chill Time 40 minutes
Total Time 1 hour 44 minutes
Servings: 32 Cookies
Course: Dessert, Snack
Cuisine: American, Holiday Baking
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ⅛ cups old-fashioned rolled oats briefly processed for mixed fine and coarse texture
  • 1 ¾ cups all-purpose flour spooned and leveled for accuracy
  • 1 ¼ teaspoons baking soda to help the cookies rise
  • ½ teaspoon fine salt to balance sweetness
  • 2 ¼ teaspoons ground ginger for signature gingerbread warmth
  • 1 ¾ teaspoons ground cinnamon for cozy spice flavor
  • ½ teaspoon ground nutmeg for subtle background spice
  • ¼ teaspoon ground cloves for deep aromatic notes
  • 13 tablespoons unsalted butter softened to room temperature for creaming
  • 1 ⅛ cups brown sugar packed for moisture and chew
  • ⅓ cup granulated sugar for balanced sweetness
  • 1 large egg at room temperature for smooth mixing
  • ⅓ cup molasses regular or dark not blackstrap for classic flavor
  • 1 ¾ cups powdered sugar sifted to keep icing smooth
  • ½ teaspoon vanilla extract for gentle aroma in the icing
  • 2 tablespoons milk added gradually to control icing thickness
  • 1 pinch ground cinnamon for lightly spicing the glaze
  • 1 pinch ground ginger to echo the cookie’s flavor

Method
 

  1. Pulse the oats in a food processor several times until you have a mix of fine oat flour and small oat bits.
  2. Stir together the processed oats, flour, baking soda, salt, and all the spices in a medium bowl until evenly combined.
  3. Beat the butter with both sugars until light and fluffy, then add the egg and molasses and continue mixing until smooth, scraping the bowl as needed.
  4. Blend the dry mixture into the butter mixture on low speed until a thick, slightly sticky dough forms.
  5. Cover the dough and refrigerate it until firm enough to scoop easily.
  6. Heat the oven and line baking sheets with parchment paper or baking mats.
  7. Portion the dough into mounds, space them apart on the trays, and bake until the edges look set but the centers remain soft.
  8. Let the cookies rest briefly on the baking sheet, then move them to a rack and allow them to cool completely.
  9. Whisk the powdered sugar with vanilla and a little milk, adding more milk slowly until a very thick glaze forms, then stir in the spices.
  10. Dip or drizzle the cooled cookies with the icing and let them sit until the topping firms up before stacking or storing.

Nutrition

Serving: 55gCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 140mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 260IUCalcium: 30mgIron: 1.5mg

Notes

These cookies taste like a winter afternoon wrapped in a blanket—soft, spiced, and just sweet enough. The icing sets beautifully, making them perfect for sharing, gifting, or stacking on a cozy cookie plate.

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