Strawberry Iced Oatmeal Cookies Recipe
Introduction
Strawberry Iced Oatmeal Cookies combine the hearty texture of classic oatmeal treats with a bright, fruity glaze that’s perfect for summer. These cookies are chewy, flavorful, and topped with a tangy strawberry icing that will quickly become your new favorite seasonal snack.
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.)
- 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 cookie with a slight tropical note.
- Substitute gluten-free flour blend for all-purpose flour to make these cookies gluten-free without compromising texture.
- Adjust the strawberry icing thickness by varying the amount of water added; thicker glaze sticks better while thinner glaze creates a lighter coating.
- For a vegan version, replace the egg with a flax egg and use agave syrup instead of honey or molasses.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep the strawberry icing intact, avoid stacking cookies directly on top of each other. For longer storage, freeze baked and iced cookies for up to 3 months; thaw at room temperature before serving. Reheat cookies briefly in a microwave if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of freeze-dried for the icing?
Fresh strawberries contain too much moisture and can make the icing runny. Freeze-dried strawberries are best as they add concentrated flavor without excess liquid.
Why do I need to refrigerate the dough before baking?
Chilling the dough firms up the butter, which helps control spreading during baking and results in thicker, chewier cookies with better texture.
Print
Strawberry Iced Oatmeal Cookies Recipe
- Total Time: 3 hours 42 minutes
- Yield: 24 servings 1x
Description
These Strawberry Iced Oatmeal Cookies offer the perfect combination of chewy oats, rich browned butter, and a sweet strawberry glaze that makes them a delightful summer treat. The freeze-dried strawberry icing adds a vibrant fruity twist, making these cookies irresistibly delicious and visually appealing.
Ingredients
Scale
Cookie Dough
- 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.)
Icing
- 1/2 cup Freeze-Dried Strawberries (Fresh strawberries not recommended for icing.)
- Powdered Sugar (quantity not specified, approximately 1/2 to 3/4 cup)
- Water (a few tablespoons to adjust glaze consistency)
Instructions
- Brown the Butter: Melt 1 cup of unsalted butter in a medium saucepan over low heat 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 but not hot.
- Pulse the Oats: Place 2 cups of old-fashioned oats into a food processor and pulse until you get a mix of fine and chunky oat textures to add a nice variety of chewiness in the cookies.
- Mix Wet Ingredients: In a large mixing bowl, combine the cooled browned butter with 1 cup brown sugar and 1/2 cup granulated sugar. Beat the mixture until creamy and smooth. Then add 1 large egg and 1 teaspoon vanilla extract, mixing until fully incorporated.
- Combine 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 if using, and 1/4 teaspoon salt ensuring even distribution of leavening.
- Incorporate Dry and Oats: Fold the dry flour mixture into the wet ingredients gently, then add the pulsed oats. Mix just until no visible flour remains, being careful not to overmix the dough.
- Chill the Dough: Scoop tablespoon-sized balls of dough and place them on a tray or plate. Refrigerate the dough balls for at least 3 hours or overnight to firm up and enhance cookie texture.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Place the chilled dough balls on parchment-lined baking sheets spaced apart. Bake for 10-12 minutes until the cookie edges are set but center remains chewy.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely.
- Prepare the Icing: In a blender or food processor, pulverize 1/2 cup freeze-dried strawberries with approximately 1/2 cup powdered sugar. Add water a tablespoon at a time until you reach a smooth, dip-worthy glaze consistency.
- Glaze and Set: Dip each cooled cookie into the strawberry glaze, allowing excess glaze to drip off. Place the glazed cookies on a rack or parchment-lined tray and let the icing dry for 1-2 hours before serving.
Notes
- Brown butter adds depth and richness, don’t skip this step.
- Using old-fashioned oats is critical for texture; quick oats will make the cookies mushy.
- Freezing dough overnight can enhance flavor and texture.
- Freeze-dried strawberries provide intense flavor in the icing without adding moisture that fresh strawberries would.
- For a vegan option, substitute the egg with a flax egg and use coconut oil instead of butter.
- Store cookies in an airtight container for up to 5 days; icing may soften over time.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry iced oatmeal cookies, brown butter cookies, summer cookies, freeze-dried strawberry glaze, chewy oatmeal cookies
