Soft Gingerbread Oatmeal Cookies
These Gingerbread Oatmeal Cookies are soft and chewy, with a deliciously spicy glaze and the classic gingerbread flavours of molasses and brown sugar.
You can make the dough ahead and refrigerate to use later.
The spicy glaze adds that holiday touch! It’s very versatile, so you can simply drizzle it on or dunk the whole top into the glaze — it’s up to you!
Based on this recipe by Sally’s Baking Addiction
Soft Gingerbread Oatmeal Cookies
These Gingerbread Oatmeal Cookies are soft and chewy, with a spicy glaze and the classic flavours of gingerbread with molasses and brown sugar.
Servings: 24 Cookies
Equipment
- stand mixer
- 2 sheet pans
- parchment paper or silicone baking mat
- food processor or high speed blender
Ingredients
- 2 cups rolled oats
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter softened
- 1 cup dark brown sugar packed
- 1/4 cup sugar
- 1 egg
- 1/4 cup fancy molasses
Spiced Glaze
- 1 1/2 cups icing sugar sifted
- 1/4 teaspoon vanilla extract
- 3 tablespoons milk I used unsweetened almond milk
- 1/8 teaspoon cinnamon optional
- 1/8 teaspoon ginger optional
Instructions
- Prepare oats by blending in a high speed blender or food processor until coarse crumbs (not powdery though). Set aside.
- In a small bowl, whisk together the dry ingredients: prepared oats, flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg. Set aside.
- In the bowl of a stand mixer, cream together softened butter, dark brown sugar, and sugar for about 2 minutes, or until light and fluffy.
- Add egg and molasses and beat for a couple of minutes until completely combined.
- Add dry ingredients and beat on low speed until just combined. Cover and refrigerate dough for 1 hour.
- Just before removing dough from refrigerator, preheat oven to 350* F. Prepare 2 baking sheets by lining with parchment paper or silicone mats.
- Scoop cookie dough into mounds, about a tablespoon at a time, onto the prepared cookie sheet, leaving a few inches in between each cookie (they spread!)
- Baking for about 14 minutes. Half-way through baking time, take a spatula and lightly flatten the dough mounds. When done allow cookies to cool completely before frosting.
- In a small bowl, whisk together glazes ingredients: icing sugar, vanilla, milk, and spices.
- Dip each cookie face down in glaze and then turn over to set onto a cooling rack or parchment paper lined plate. Or, you can drizzle the glaze over the cookies if you prefer.
- Store in a sealed container in the refrigerator for up to a week or freeze for up to 3 months.
Notes
Did you make Soft Gingerbread Oatmeal Cookies? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.