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Strawberry Iced Oatmeal Cookies

A delightful blend of chewy oats with a luscious strawberry glaze that brings back cozy memories from childhood.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rolled oats Recommended: Quaker Old-Fashioned Oats for a chewier texture.
  • 1.5 cups all-purpose flour Use a good quality flour like King Arthur for best results.
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt Helps balance the sweetness.
  • 0.5 teaspoon cinnamon A warm spice that complements the oats beautifully.
  • 0.25 teaspoon nutmeg Adds a subtle warmth.
  • 0.5 cup unsalted butter, room temperature For rich flavor—don’t skip this step!
  • 1 cup light brown sugar, packed Keeps cookies wonderfully moist.
  • 2 large eggs, room temperature
  • 1 tablespoon molasses Adds depth of flavor.
  • 1 teaspoon vanilla extract Opt for pure vanilla for best taste.
  • 0.5 cup strawberries, fresh or frozen Use frozen strawberries; thaw and drain before adding.
  • 1 cup confectioners’ sugar For a sweet glaze.
  • 1 tablespoon heavy cream Adds silky texture to the glaze.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a stand mixer fitted with a paddle attachment, beat the room temperature butter and brown sugar on low speed until smooth and creamy.
  4. Add the eggs, molasses, and vanilla extract, mixing until fully incorporated.
  5. Gradually add the dry ingredients into the mixer while it’s on low speed. Mix until just combined.
  6. Using a 2-tablespoon scoop, drop rounded dough onto the lined baking sheets, spacing them at least 2 inches apart.
Baking
  1. Bake for 7-8 minutes or until the edges are golden and the centers are still slightly doughy.
  2. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Glazing
  1. For the glaze, blend strawberries, confectioners’ sugar, and heavy cream in a food processor until smooth and creamy.
  2. Drizzle the glaze over the cooled cookies and allow it to set before serving.

Notes

If cookies spread too much, refrigerate dough for 30 minutes before baking. Store leftover cookies in an airtight container at room temperature for up to 5 days.