These easy Gingerbread Oatmeal Cookies are chewy, loaded with cozy flavor, and the addition of molasses makes them extra delicious. Perfect for the holidays or any day!
Want to try more variations on the classic oatmeal cookie? Add these Soft and Chewy Pumpkin Oatmeal Cookies to your list. These Maple Iced Oatmeal Cookies are another favorite!
Chewy Iced Gingerbread Oatmeal Cookies
If old-fashioned gingerbread cookies and iced oatmeal cookies had a baby, it would be these Gingerbread Oatmeal Cookies.
Gingerbread oatmeal cookies have the chewy factor going for them, with slightly crispy edges.
Oats make them heartier and more satisfying in a stick-to-your-ribs kind of way than standard gingerbread recipes. The molasses and spices give these cookies bolder flavor than other oatmeal cookies.
Because of that ginger flavor, I could see these gingerbread oatmeal cookies fitting in nicely with any holiday cookie tray. I also think they’re flexible enough that you could serve them the rest of the year too, like gingerdoodles.
- This is an easy drop cookie recipe, which means there are no cookie cutters or rolling pins involved. Just portion the dough into balls and let the oven do the rest!
- These gingerbread oatmeal cookies are full of cozy flavor! The molasses adds so much depth and complexity, which you just can’t get from other sweeteners.
- There’s a bit of room to put your own spin on these gingerbread oatmeal cookies. Add some espresso powder for a gingerbread latter flavor!
Easy Ingredients
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights
- Unsalted butter – Melt this and let it cool slightly before you start the recipe.
- Light brown sugar – The molasses adds plenty of flavor already, so you don’t need dark brown sugar (which is also flavored with molasses) here.
- Molasses – Avoid blackstrap molasses, which is quite bitter. I prefer it in savory recipes rather than recipes where we need sweetness.
- Quick-cook oats – You’ll process these to partially grind them. You can substitute old-fashioned oats, but do not substitute steel-cut oats.
- Spices – Cinnamon, nutmeg, ground ginger, and ground cloves are classic gingerbread spices.
- Powdered sugar – The smaller sugar particles mean this melts smoothly into the glaze. Powdered sugar is also known as confectioners’ sugar.
- Heavy whipping cream – For a rich, thick glaze.
How to Make Gingerbread Oatmeal Cookies
Make the Dough:
- Pulse the oats in a food processor until partially ground.
- Beat together the butter with the sugars, then beat in the egg and molasses. Stir in the dry ingredients and oats.
Bake the Cookies:
- Use a 2 tablespoon cookie scoop to drop the dough onto a parchment-lined baking sheet.
- Bake in a 350ºF oven for 14-16 minutes. Remove the cookies from the oven and use a spoon to push in the edges and ensure they’re nice and round.
Glaze the Cookies:
- Whisk the powdered sugar with the heavy cream and cinnamon until smooth.
- Dollop a teaspoon of icing onto each cookie.
- Spread the glaze with a butter knife or offset spatula.
- Allow the icing to set, then store or serve.
Tips and Tricks
- Use a 2 Tablespoon cookie dough scoop if you have one. This helps you get evenly sized gingerbread oatmeal cookies, which means they’ll finish baking at the same time and be roughly the same size.
- Let the cookies cool completely before frosting them. If they’re even a little bit warm, the glaze will simply melt into the cookies.
- Store gingerbread oatmeal cookies in an airtight container at room temperature for up to 1 week.
- Freeze these cookies in an airtight container or freezer bag with parchment separating the layers for up to 3 months. Thaw at room temperature before serving.
More Gingerbread Recipes
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Gingerbread Oatmeal Cookies Recipe
These easy Gingerbread Oatmeal Cookies are chewy, loaded with cozy flavor, and the addition of molasses makes them extra delicious. Perfect for the holidays or any day!
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, melted
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- ⅓ cup molasses
- 2 cups quick-cook oats
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
For the Icing
- 2 cups powdered sugar
- ½ cup heavy whipping cream
- 1 teaspoon cinnamon
Instructions
- Start by processing the oats. Add quick-cook oats to a food processor (or blender) and pulse until partly ground. I pulsed mine 7 times, about 1 second each. Set oats aside.
- In a large mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add egg and molasses, until well blended.
- Add in remaining dry ingredients, including the processed oats. Stir just until fully combined.
- Using a 2 Tablespoon cookie scoop, drop dough onto a parchment paper lined cookie sheet about 2 inches apart. Bake in a 350 degree oven for 14-16 minutes. Remove cookies from the oven and use a spoon (or back of spatula) to reshape the cookies (some of the cookie dough may spread, making mis-shapen cookies). Allow cookies to cool on the pan for 5 minutes, then remove and cool completely on a wire cooling rack.
- To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Dollop 1 teaspoon of icing onto the top of each cooled cookie, spreading it with a knife or offset spatula. Allow the icing to harden, about 30 minutes.
Notes
- Processing the oats creates a chewy texture without increasing the baking time. Quick oats when processed act as a binder in the cookie batter, helping create the perfect dough structure. You can use old-fashioned rolled oats too, if you process them as directed above. Do not use steel cut oats for this recipe.
- Store frosted cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer separated by parchment paper for up to 3 months.
Nutrition
Serving: 1cookie, Calories: 170kcal, Carbohydrates: 27g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 137mg, Potassium: 86mg, Fiber: 1g, Sugar: 18g, Vitamin A: 213IU, Vitamin C: 0.03mg, Calcium: 41mg, Iron: 1mg
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