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Strawberry Iced Oatmeal Cookies

Strawberry Iced Oatmeal Cookies for a Sweet Summer Treat

Delight in these Strawberry Iced Oatmeal Cookies, a perfect blend of chewy goodness and fruity flavor for a summer indulgence.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 3 hours
Total Time 3 hours 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup butter Adds richness and flavor; browning the butter enhances the nutty taste.
  • 1 cup brown sugar Provides moisture and a deep sweetness; you can use white sugar for a lighter flavor.
  • 1/2 cup granulated sugar Sweetness and texture; no substitutions necessary.
  • 1 cup old-fashioned oats Provides structure and chewy texture; avoid quick oats for the best results.
  • 1 1/2 cups all-purpose flour The base for cookie structure; can be substituted with a gluten-free flour blend.
  • 1 teaspoon baking soda Crucial for the cookies to rise; make sure not to omit this ingredient.
  • 1/2 teaspoon cinnamon Adds warm, spicy notes; optional but really enhances overall flavor.
  • 1/4 teaspoon salt Balances the sweetness; essential for flavor contrast.
  • 1 large egg Binds all ingredients together.
  • 1 teaspoon vanilla extract Elevates flavor; opt for pure vanilla for the best results.
  • 1 tablespoon molasses/honey Introduces moisture and depth of flavor; molasses can be swapped with honey.
  • 1 cup freeze-dried strawberries Key ingredient for the strawberry glaze; fresh strawberries will change the glaze consistency.

Equipment

  • mixing bowl
  • Food Processor
  • Saucepan
  • baking sheet
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Brown the butter by melting 1 cup in a saucepan over medium heat until golden brown.
  2. Pulse 1 cup of old-fashioned oats in a food processor until a mix of fine crumbs and larger pieces.
  3. Mix cooled brown butter with 1 cup brown sugar, 1/2 cup granulated sugar, 1 large egg, 1 tsp vanilla, and 1 tbsp molasses in a bowl.
  4. In another bowl, whisk together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt.
  5. Fold the dry ingredients into the wet ingredients until just blended. Add pulsed oats.
  6. Scoop the dough into balls and refrigerate for at least 3 hours.
  7. Preheat the oven to 350°F (175°C). Bake dough balls for 10–12 minutes.
  8. Cool cookies on a wire rack, prepare glaze with freeze-dried strawberries, and dip tops of cookies.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Chill dough for at least 3 hours; avoid overmixing for tender cookies. Store in a sealed container for freshness.

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