Strawberry Iced Oatmeal Cookies Recipe
Introduction
Strawberry Iced Oatmeal Cookies combine the hearty texture of classic oatmeal cookies with a sweet, tangy strawberry glaze. These treats are perfect for a cozy snack or a delightful dessert that feels both homey and special.
Ingredients
- 1 cup Unsalted Butter (substitute with coconut oil for a dairy-free version)
- 1 cup Brown Sugar (can replace with coconut sugar for deeper flavor)
- 1/2 cup Granulated Sugar (substitute with a sugar alternative if needed)
- 1 Large Egg (replace with a flax egg for a vegan option)
- 1 teaspoon Vanilla Extract (use pure vanilla for best results)
- 1/4 cup Molasses or Honey (can replace with agave syrup)
- 1 1/2 cups All-Purpose Flour (substitute with gluten-free flour blend if needed)
- 2 cups Old-Fashioned Oats (do not substitute with quick oats)
- 1/2 teaspoon Baking Soda (no substitutions recommended)
- 1/2 teaspoon Ground Cinnamon (optional, can omit if desired)
- 1/4 teaspoon Salt (can use sea salt as an alternative)
- For the glaze: 1/2 cup Freeze-Dried Strawberries (fresh strawberries not recommended for icing)
Instructions
- Step 1: Brown the butter by melting 1 cup in a medium saucepan over low heat until golden brown, about 5-8 minutes. Remove from heat and cool for 20-25 minutes until warm.
- Step 2: Pulse 2 cups of old-fashioned oats in a food processor until you achieve a mix of fine and chunky textures.
- Step 3: In a large mixing bowl, combine the cooled browned butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Mix until creamy, then add 1 large egg and 1 teaspoon of vanilla extract.
- Step 4: In a separate bowl, whisk 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.
- Step 5: Fold the dry ingredients into the wet mixture, adding the pulsed oats until no visible flour remains.
- Step 6: Portion the dough into tablespoon-sized balls and refrigerate for at least 3 hours or overnight.
- Step 7: Preheat the oven to 350°F (175°C) and bake the chilled dough balls on parchment-lined sheets for 10-12 minutes until edges are set.
- Step 8: Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack.
- Step 9: Prepare icing by blending freeze-dried strawberries with powdered sugar and water. Dunk cooled cookies into the glaze and allow to dry for 1-2 hours.
Tips & Variations
- Use coconut oil instead of butter for a dairy-free treat.
- Substitute the brown sugar with coconut sugar for a richer flavor.
- Try a flax egg replacement to make the cookies vegan-friendly.
- Do not use quick oats; old-fashioned oats provide better texture.
- Freeze-dried strawberries create a vibrant, flavorful glaze that won’t water down.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. Keep the icing-covered cookies separate or on parchment paper to prevent sticking. For longer storage, freeze the baked cookies without glaze for up to 3 months and add glaze before serving. To reheat, warm gently in the oven for a few minutes, avoiding the glaze melting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries for the glaze?
Fresh strawberries are not recommended for the glaze because they contain moisture that can make the icing runny. Freeze-dried strawberries provide intense flavor without extra moisture.
How do I make this recipe vegan?
Replace the butter with coconut oil and use a flax egg instead of a chicken egg. Substitute honey or molasses with agave syrup for a fully vegan-friendly cookie.
PrintStrawberry Iced Oatmeal Cookies Recipe
These Strawberry Iced Oatmeal Cookies combine the chewy texture of old-fashioned oats with the rich flavor of browned butter and a sweet-tart freeze-dried strawberry glaze. Perfectly balanced with a hint of cinnamon and molasses, these cookies deliver a delightful bite with a unique fruity icing that sets them apart from traditional oatmeal cookies.
- Prep Time: 40 minutes (includes browning butter and prepping ingredients)
- Cook Time: 10-12 minutes per batch
- Total Time: 4 hours 30 minutes (includes 3 hours chilling plus baking and cooling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookie Dough
- 1 cup Unsalted Butter (or substitute with coconut oil for a dairy-free version)
- 1 cup Brown Sugar (can replace with coconut sugar for deeper flavor)
- 1/2 cup Granulated Sugar (substitute with a sugar alternative if needed)
- 1 Large Egg (replace with a flax egg for a vegan option)
- 1 teaspoon Vanilla Extract (use pure vanilla for best results)
- 1/4 cup Molasses or Honey (can replace with agave syrup)
- 1 1/2 cups All-Purpose Flour (substitute with gluten-free flour blend if needed)
- 2 cups Old-Fashioned Oats (do not substitute with quick oats)
- 1/2 teaspoon Baking Soda (no substitutions recommended)
- 1/2 teaspoon Ground Cinnamon (optional, can omit if desired)
- 1/4 teaspoon Salt (can use sea salt as an alternative)
For the Glaze
- 1/2 cup Freeze-Dried Strawberries (fresh strawberries not recommended for icing)
- Powdered Sugar (quantity to blend with strawberries and water, approx. 1 cup)
- Water (small amount to achieve glaze consistency, approx. 1-2 tablespoons)
Instructions
- Brown the Butter: Melt 1 cup of unsalted butter in a medium saucepan over low heat, stirring occasionally until it turns golden brown and develops a nutty aroma, about 5-8 minutes. Remove from heat and let it cool for 20-25 minutes until warm to the touch.
- Pulse the Oats: Place 2 cups of old-fashioned oats in a food processor and pulse until you achieve a mixture of fine and chunky textures, which helps provide chewiness and structure to the cookies.
- Combine Wet Ingredients: In a large mixing bowl, mix the cooled browned butter with 1 cup brown sugar and 1/2 cup granulated sugar until creamy and smooth. Beat in 1 large egg and 1 teaspoon vanilla extract to incorporate all wet components thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt to evenly distribute the leavening and spices.
- Combine Dry and Wet Ingredients: Gently fold the dry ingredients into the wet mixture, then fold in the pulsed oats, mixing just until no visible flour remains. This ensures the dough retains a tender texture without overmixing.
- Chill the Dough: Scoop tablespoon-sized balls of dough onto a plate or tray and refrigerate for at least 3 hours or preferably overnight. Chilling enhances flavor and prevents excessive spreading during baking.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and place the chilled dough balls about 2 inches apart. Bake for 10-12 minutes until the edges are set and starting to turn golden but the centers remain slightly soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes so they firm up slightly before transferring them to a wire rack to cool completely.
- Prepare the Glaze: In a food processor or blender, combine 1/2 cup freeze-dried strawberries with about 1 cup powdered sugar and 1-2 tablespoons water. Blend until you achieve a smooth, thick glaze consistency suitable for dipping.
- Glaze the Cookies: Dip the cooled cookies into the strawberry glaze, letting excess drip off. Place the glazed cookies on parchment paper and allow the icing to dry and set for 1-2 hours before serving or storing.
Notes
- Use old-fashioned oats for the best texture; quick oats will alter the cookie’s chewiness.
- Chilling the dough overnight improves flavor development and texture.
- For a vegan version, substitute butter with coconut oil and use a flax egg instead of a chicken egg.
- Freeze-dried strawberries ensure a concentrated flavor and prevent excess moisture in the glaze.
- Store glazed cookies in an airtight container at room temperature for up to 4 days.
Keywords: oatmeal cookies, strawberry glaze, browned butter cookies, freeze-dried strawberries, dessert cookies, chewy cookies
