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Iced Gingerbread Oatmeal Cookies

Iced Gingerbread Oatmeal Cookies

Delicious iced gingerbread oatmeal cookies, perfect for the holiday season.
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Prep Time 45 minutes
Cook Time 13 minutes
Chilling Time 45 minutes
Total Time 1 hour 43 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 kcal

Equipment

  • Food Processor
  • mixing bowls
  • hand mixer
  • baking sheets
  • parchment paper

Ingredients
  

Dry Ingredients

  • 2 cups old-fashioned whole rolled oats
  • 1.67 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons ground ginger
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves

Wet Ingredients

  • 0.75 cup unsalted butter softened to room temperature
  • 1 cup packed brown sugar light or dark
  • 0.25 cup granulated sugar
  • 1 large egg at room temperature
  • 0.25 cup molasses unsulphured or dark

Icing Ingredients

  • 1.5 cups sifted confectioners' sugar
  • 0.25 teaspoon pure vanilla extract
  • 1.5 tablespoons milk
  • small pinch ground cinnamon for garnish if desired
  • small pinch ground ginger for garnish if desired

Instructions
 

Cookie Preparation

  • Pulse the oats in a food processor 10-12 times until you have a variety of texture.
  • Whisk the pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium bowl. Set aside.
  • In a large bowl, beat the butter, brown sugar, and granulated sugar together until creamed, about 3 minutes. Add the egg and molasses and beat until combined.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Chill the dough for 30-45 minutes in the refrigerator.
  • Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
  • Scoop cookie dough, about 1.5 tablespoons per cookie, and place 3 inches apart on the baking sheets. Bake for 12-13 minutes.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Icing Preparation

  • Combine confectioners' sugar, vanilla extract, and 1 tablespoon of milk in a medium bowl. Whisk until combined.
  • Add enough extra milk to make a very thick icing. Lightly dip or drizzle icing on top of the cookies.
  • Icing will set after a few hours.

Notes

Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 70mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 10mgIron: 0.5mg
Keyword cookies, gingerbread, holiday baking, Iced Gingerbread Oatmeal Cookies, oatmeal
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