Iced Gingerbread Oatmeal Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Pulse the oats in a food processor 10–12 times, until you have a mix of chopped oats and some oat flour.
2. Whisk the pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves in a medium bowl. Set aside.
3. Beat the butter, brown sugar and granulated sugar on medium-high speed for about 3 minutes, until creamed. Add the egg and molasses and beat on high for about 1 minute until combined, scraping down the bowl as needed.
4. Mix in the dry ingredients on low until combined. The dough will be very thick and a little sticky.
5. Cover and chill the dough for 30–45 minutes. If chilling longer than a few hours, let it sit at room temperature for at least 30 minutes before scooping.
6. Preheat the oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
7. Scoop about 1½ tablespoons of dough per cookie and space them 3 inches apart.
8. Bake 12–13 minutes, until lightly browned at the edges; the centres will look very soft.
9. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
10. Whisk the icing sugar, vanilla and 1 tablespoon of milk until smooth; add only enough extra milk (about 1 more tablespoon) to make a very thick icing, then whisk in a tiny pinch each of cinnamon and ginger, tasting as you go.
11. Dip the tops of the cookies lightly in the icing or drizzle it over. Let the icing set for a few hours before stacking or transporting.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggGingerMilkBrown sugarOats