Name: Iced Gingerbread Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: PT-490546H49M19S
Total time: 25 min
Cuisine: American
Ingredients: 3/4 cup salted butter, softened at room temperature; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1 whole egg; 1 teaspoon vanilla extract or vanilla paste; 1/4 cup molasses; 1 1/2 cups all-purpose flour plus 2 tablespoons; 2 cups old-fashioned oats; 3 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1/2 teaspoon ground nutmeg; Pinch of ground cloves; 1 teaspoon baking soda; 1 1/2 cups powdered sugar; 1/4 teaspoon pure vanilla extract; 1 1/2 to 2 tablespoons milk; Dash ground cinnamon and ground ginger

Jump to Recipe· 4.1 from 13 reviews

I have a special place in my heart for cozy, flavorful treats, and this Iced Gingerbread Oatmeal Cookies Recipe truly delivers that warm hug in cookie form. These cookies are soft and chewy, perfectly spiced with a blend of gingerbread warmth and topped with a luscious, spiced vanilla icing that just takes them over the top. Every time I make them, they become the star of my holiday cookie plate, reminding me of joyful moments and sweet celebrations with loved ones.

Why You’ll Love This Iced Gingerbread Oatmeal Cookies Recipe

When I first made this recipe, I was instantly captivated by the way the gingerbread spices perfectly dance with the wholesome texture of old-fashioned oats. The blend of cinnamon, ginger, nutmeg, and a hint of cloves gives the cookies such a rich and comforting flavor that feels like a warm winter evening in every bite. The molasses adds that classic deep sweetness which, combined with the brown sugar and vanilla notes, makes the flavors sing with balance and complexity.

What truly makes this Iced Gingerbread Oatmeal Cookies Recipe stand out for me is how easy and fun it is to make. The dough comes together quickly, and there’s something satisfying in shaping the cookies before baking. Plus, the icing step makes it feel special without being intimidating. I find they are perfect for all kinds of occasions—whether it’s gifting them during holiday parties, enjoying a quiet moment with a cup of tea, or adding a cozy touch to any dessert table. Honestly, they always feel like a warm celebration on a plate.

Ingredients You’ll Need

A white bowl filled with a thick, crumbly mixture that has a light brown color with visible oats giving it a rough texture; the mixture is unevenly packed inside the bowl with some loose crumbs around the sides. A wooden spoon rests in the bowl, holding a large chunk of the mixture above the surface, showing the dense, chunky texture clearly. The bowl sits on a decorative dark metal stand that contrasts with the white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its simple yet essential ingredients, each contributing something special—whether texture, flavor, or that beautiful golden color that makes these cookies irresistible. Here’s what I always make sure to have on hand before I start:

Salted butter, 3/4 cup: Adds richness and moisture, creating that soft, chewy texture I love.
Brown sugar, 3/4 cup: Gives a deep, caramel sweetness and keeps the cookies tender.
Granulated sugar, 1/4 cup: Balances sweetness and helps with cookie structure.
Egg, 1 whole: Binds everything together and adds a bit of lift.
Vanilla extract or paste, 1 teaspoon: Brings warmth and rounds out the flavors beautifully.
Molasses, 1/4 cup: Key for that classic gingerbread depth and color.
All-purpose flour, 1 1/2 cups plus 2 tablespoons: Forms the base of the dough and holds everything together.
Old-fashioned oats, 2 cups: Adds heartiness and a lovely chew.
Ground cinnamon, 3 teaspoons: A key spiced note that enhances the gingerbread character.
Ground ginger, 2 teaspoons: The star spice for gingerbread’s signature zing.
Ground nutmeg, 1/2 teaspoon: Adds warmth and complexity.
Pinch of cloves: Just a hint to round out the spices perfectly.
Baking soda, 1 teaspoon: Helps the cookies rise tenderly and spread just right.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line your cookie sheets with parchment paper. This ensures your cookies bake evenly and don’t stick, so clean-up is easier.

Step 2: In a large mixing bowl, cream together the softened salted butter until smooth with an electric mixer or stand mixer. Then add both the brown and granulated sugars and beat until the mixture is light and fluffy. Don’t forget to scrape down the bowl sides occasionally to get everything fully combined.

Step 3: Add in the whole egg, molasses, and vanilla extract or paste, continuing to beat until the ingredients are fully combined and the mixture looks luscious and smooth.

Step 4: In a separate medium bowl, whisk together the all-purpose flour, old-fashioned oats, ground cinnamon, ginger, nutmeg, cloves, and baking soda. Mixing these dry ingredients evenly will ensure every cookie gets the perfect spice balance.

Step 5: Gradually add the dry ingredient mixture to the wet ingredients and mix just until the dough forms. Be careful not to over-mix here because you want to keep the cookies tender and chewy!

Step 6: Scoop the dough into 3-tablespoon balls (I use about 1 1/2 scoops of a mini ice cream scoop for consistency). Then gently break each dough ball in half and smoosh it back together with the ridged side facing up—this little trick gives the cookies their classic iced look once they’re dipped in icing later.

Step 7: Place the shaped dough balls onto your prepared baking sheets and bake for 8 to 10 minutes. Watch for the edges to turn a lovely light golden brown—this means they’re perfectly cooked but still soft inside.

Step 8: While the cookies bake, whisk together your icing by mixing powdered sugar, vanilla extract, milk, and a dash of cinnamon and ginger until smooth and slightly thick. The consistency should be thick enough to cling to the cookies without dripping too much.

Step 9: Once the cookies are cooled completely, dunk the top side into your spiced vanilla icing and scrape off any excess against the side of the bowl. Place them on a cooling rack and let the icing set completely before digging in—practice patience here because the result is so worth it!

Servings and Timing

This Iced Gingerbread Oatmeal Cookies Recipe makes about 24 medium-sized cookies, perfect for sharing with friends and family. The preparation time is around 15 minutes, with a baking time of 8 to 10 minutes per batch. Allow for at least 20 minutes of cooling and icing setting time before serving. Overall, you’re looking at about 45 minutes from start to finish, making it a fantastic recipe for a cozy afternoon baking session.

How to Serve This Iced Gingerbread Oatmeal Cookies Recipe

A stack of four thick, textured oatmeal cookies with a light brown color sits on a white marbled surface. Each cookie has a rough, crumbly look with a drizzle of white icing on top, giving a shiny contrast. The top cookie has a bite taken out of it, showing a dense, chewy inside. Around the stack, there are cinnamon sticks on the left side and a few light beige gingerbread man-shaped cookies on the right. In the background, blurred bowls and a large glass bottle add depth, with the whole scene set on crumpled parchment paper. The lighting is soft and natural, focusing on the details of the cookies. photo taken with an iphone --ar 4:5 --v 7

When I serve these cookies, I love to pair them with simple yet complementary flavors. A warm cup of chai tea or a creamy hot chocolate really amplifies their spiced character. For a more indulgent treat, try serving them alongside a scoop of vanilla or cinnamon ice cream—the contrast of warm spices and cold cream is irresistible. I also think these cookies shine on holiday cookie platters, where their eye-catching iced tops and festive spices add charm and entice guests to sample them.

Presentation-wise, I like to arrange them neatly on a rustic wooden board or a pretty ceramic plate, maybe garnished with a few cinnamon sticks or star anise pods for that extra seasonal touch. Serving them at room temperature lets the full flavor and soft texture shine through, but if you’re a fan of a bit of chill, you can store them lightly chilled for a refreshing bite, especially on warmer days.

These cookies also make a delightful gift for family, friends, or neighbors. I’ve wrapped them in parchment paper tied with twine or placed them in cute cookie tins lined with wax paper. I find that sharing these cookies always sparks warm conversations and smiles, making any occasion feel more special and heartfelt.

Variations

I love experimenting with this recipe to suit different tastes and dietary needs. For a gluten-free option, I swap the all-purpose flour with a blend of gluten-free flour and make sure my oats are certified gluten-free. The cookies still come out soft and chewy, and the spices remain beautifully vibrant.

If you’re vegan or simply want a dairy-free take, replacing the butter with coconut oil or a vegan butter substitute works wonderfully. I also like to use a flax or chia egg instead of a chicken egg, which keeps the texture spot-on without sacrificing any flavor. For a touch of extra flavor, adding chopped crystallized ginger or even some chopped pecans or walnuts gives the cookies a delightful twist.

For those who want to switch things up, I’ve tried baking these cookies as bars instead of rounds, pressing the dough into a pan and cutting them into squares after baking. It’s a fun change that yields the same cozy flavors but with a quicker, slice-and-serve method that’s great for parties. Lastly, you could experiment with different icing flavors—instead of vanilla, a maple or cream cheese-based icing adds a delicious new layer of richness.

Storage and Reheating

Storing Leftovers

I always store leftover Iced Gingerbread Oatmeal Cookies in an airtight container at room temperature. They keep beautifully for up to 5 days, staying soft and flavorful. If you want to keep them fresh longer, placing a slice of bread inside the container helps maintain their moisture and chewiness.

Freezing

These cookies freeze really well, which makes them perfect for preparing in advance. I let the cookies cool and the icing set completely, then I place them in a single layer on a baking sheet to freeze until firm. Once frozen, I transfer them to a freezer-safe container or zip-top bag with parchment paper layers to prevent sticking. They can stay frozen for up to 3 months. When you’re ready, just thaw them at room temperature, and they’ll be just as delightful as freshly baked.

Reheating

To enjoy these cookies warm, I usually reheat them in a low oven at 300 degrees Fahrenheit for about 5 minutes, which softens the cookie and refreshes the icing shine without melting it too much. Avoid microwaving if possible, as that can make the icing too runny and the texture less ideal. The oven method keeps that perfect chewy bite and brings back the lovely aroma of gingerbread spices.

FAQs

Can I use quick oats instead of old-fashioned oats?

While you can use quick oats, I highly recommend sticking with old-fashioned oats for this recipe. They have a firmer texture that gives the cookies a delightful chew and better structure. Quick oats could make the cookies softer but might lose that lovely oatmeal presence.

What can I do if I don’t have molasses?

Molasses is pretty key for that authentic gingerbread flavor and deep color. However, if you don’t have it, you can substitute with dark corn syrup or a mix of brown sugar and a little honey, though the flavor will be slightly lighter. Adding a touch extra cinnamon or ginger can help boost the spice profile to compensate.

Can I make these cookies without the icing?

Absolutely! These cookies are fantastic even without the icing. The icing adds a lovely spiced sweetness and visual appeal, but the cookies themselves are soft, chewy, and full of spice on their own. If you skip the icing, you might want to sprinkle a little cinnamon sugar on top before baking for a subtle sweet crust.

How do I know when the cookies are done baking?

Look for the edges to turn a light golden brown while the centers still appear soft. The cookies will firm up further as they cool, so it’s better to err on the side of slightly underbaking for that perfect chewy texture.

Can I prepare the dough ahead of time?

Yes! You can refrigerate the cookie dough for up to 24 hours before baking. This resting period even helps deepen the flavors. Just make sure to bring the dough back to a slightly softened state before scooping and baking to ensure they spread properly.

Conclusion

Honestly, I can’t recommend this Iced Gingerbread Oatmeal Cookies Recipe enough if you’re craving a cozy, spiced, and wonderfully chewy treat that feels both nostalgic and special. They are fun to make, simple to share, and bursting with warm flavors that instantly lift the mood. I hope you enjoy making these as much as I do—they’re bound to become a favorite in your cookie rotation, too!