Ingredients
Cookie Dough 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
Icing Ingredients
- 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
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper to prevent sticking and aid in easy cleanup.
- Cream butter and sugars: In a large bowl, use an electric mixer or stand mixer to cream the softened butter until smooth. Add the brown sugar and granulated sugar and beat until the mixture is light and fluffy, scraping down the sides with a rubber spatula to incorporate all ingredients evenly.
- Add wet ingredients: Incorporate the egg one at a time, then add molasses and vanilla extract or paste. Beat the mixture until fully combined and smooth.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, old-fashioned oats, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and baking soda to evenly distribute the spices and leavening agent.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet mixture. Mix until a dough forms, taking care not to over-mix to maintain tender cookies.
- Shape cookies: Scoop dough into 3 tablespoon-sized balls (about 1 1/2 scoops using a mini ice cream scoop). Break each dough ball in half then gently press back together with the ridges facing up to create the classic look for iced cookies once dipped in icing.
- Bake cookies: Place the shaped dough balls on the prepared baking sheets and bake in the preheated oven for 8-10 minutes or until the edges turn a light golden brown.
- Prepare icing: While the cookies bake, whisk together powdered sugar, vanilla extract, milk (start with 1 1/2 tablespoons and add more as needed), and dash of ground cinnamon and ginger in a medium bowl until smooth and thick but dunkable.
- Ice cookies: Once the cookies have cooled completely, dunk each cookie into the spiced vanilla icing, scraping excess off the edges back into the bowl. Place iced cookies on a cooling rack and repeat until all cookies are iced.
- Set icing and serve: Allow the iced cookies to sit undisturbed until the icing has set. Enjoy your festive, soft, and chewy gingerbread oatmeal cookies!
Notes
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Do not over-mix dough to keep cookies tender and chewy.
- If you prefer a thicker or thinner icing, adjust milk quantity accordingly.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a vegan margarine and use plant-based milk for the icing.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
