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Strawberry Iced Oatmeal Cookies are the ultimate spring and summer bake when you want a treat that is chewy and hearty yet bright and fruity. Packed with oats and real strawberry flavor then finished with pink strawberry icing, these cookies are perfect for packaging as gifts or for enjoying with a cup of tea in the afternoon. They bring freshness to any cookie plate and never last long in my kitchen.
I first made these after picking up a big bag of freeze dried strawberries on a whim. Now this recipe is what my friends request for birthdays and summer BBQs.
Ingredients
- Old fashioned rolled oats: give these cookies chew and hearty texture. Look for oats with a fresh nutty scent and avoid instant
- All-purpose flour: gives enough structure for thick chewy cookies. Always spoon and level for accuracy
- Baking powder and baking soda: help the cookies rise gently for a soft bite
- Salt: sharpens the sweet berry notes and balances the sugar
- Freeze dried strawberries: bring concentrated strawberry flavor and color. They should be crisp and bright in color not faded
- Unsalted butter: provides richness and keeps the crumb moist. Melt and cool before using for even mixing
- Granulated sugar: helps the cookies spread and adds sweetness
- Brown sugar, light or dark: adds depth and makes the cookies extra chewy
- Egg and egg yolk: make the cookies tender and help bind everything together
- Vanilla extract: brings out the berry and brown sugar flavors
- For the icing
- Powdered sugar: gives the glaze sweetness and structure
- Freeze dried strawberry powder: adds fruitiness and a gorgeous pink color
- Whole milk: gives the icing a smooth dippable texture
- Light corn syrup: helps the icing set glossy and firm
- Vanilla extract: gives that classic bakery flavor
Step-by-Step Instructions
- Prep the Oven and Pans:
- Preheat your oven to 350 F. Line two baking sheets with parchment paper to prevent sticking and set them aside. This step keeps cleanup easy and ensures perfectly baked cookies.
- Pulse the Oats:
- Pulse old fashioned oats quickly in a food processor ten times. They should be a mix of whole and coarsely chopped pieces. Too fine and you'll lose that chewy oatmeal bite.
- Pulverize Freeze Dried Strawberries:
- Add freeze dried strawberries to the food processor and blitz until powdery. A few small pieces are fine but mostly you want a fine strawberry powder. This intensifies the strawberry flavor and gives your cookies that pretty pink touch.
- Mix the Dry Ingredients:
- In a large bowl combine the pulsed oats three tablespoons of strawberry powder flour baking powder baking soda and salt. Use a whisk to make sure everything is distributed evenly. This blend gives flavor and structure throughout every bite.
- Mix Butter and Sugars:
- In a separate bowl whisk melted and cooled butter with both granulated and brown sugars until completely smooth and no brown sugar lumps remain. The mixture should look glossy and creamy which helps the cookies spread perfectly.
- Add Egg and Vanilla:
- Whisk in the egg the additional egg yolk and vanilla extract until the mixture becomes silky and cohesive. A room temperature egg blends more easily and keeps the dough soft.
- Combine Wet and Dry Ingredients:
- Add the dry mixture into the wet bowl and mix gently by hand using a spatula just until you see no streaks of flour. Overmixing makes tougher cookies so stop once it comes together.
- Chill the Dough:
- If the dough looks wet allow it to chill in the fridge for ten to twenty minutes. This quick rest hydrates the oats and thickens the dough. If it feels too dry add a splash of milk to bring it together.
- Scoop the Cookies:
- Scoop dough using a two tablespoon cookie scoop and roll each portion between your palms into balls. Place cookies on lined trays leaving enough space to spread. If your tray is small bake in batches and keep any remaining dough chilled.
- Bake and Shape:
- Bake for nine to eleven minutes until the edges are set but the center still looks slightly underdone. Right out of the oven use a round cookie cutter larger than the cookie to gently swirl each cookie. This shapes them into perfect circles for a bakery look.
- Cool the Cookies:
- Let cookies sit on the baking sheet for several minutes to firm up. Then transfer to a wire rack lined with parchment to cool completely. This prevents soggy bottoms and keeps them soft.
- Make the Icing:
- In a bowl whisk powdered sugar strawberry powder milk light corn syrup and vanilla until very smooth. You want a thick but pourable consistency that will cling to the cookies.
- Dip and Decorate:
- Dip cooled cookies top side down into the icing then lift straight up and let excess drip off. Place each glazed cookie back on parchment. Sprinkle with extra strawberry powder if you like. Let stand for one to two hours for the glaze to set fully.
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Every time I open the bag of freeze dried strawberries I am flooded with memories of baking these with my niece who loves to help swirl the pink glaze. My favorite part is always dusting on that last bit of berry powder when the cookies line up like a parade.
Storage Tips
Store iced cookies in an airtight container on your counter for up to five days. Separate layers with parchment to keep the icing intact. For longer storage you can freeze unglazed cookies then ice them fresh after thawing.
Ingredient Substitutions
No freeze dried strawberries Use freeze dried raspberries for a tangy twist
If you need dairy free use plant based butter and dairy free milk for the icing
Solely white sugar can work but brown sugar adds needed chew. Omit egg yolk if you must but expect slightly firmer cookies
Serving Suggestions
Pack in tins for a picnic or wrap in glassine bags for beautiful gifts
Pair with herbal tea or iced lemonade for a sunny day snack
Try crumbling over vanilla ice cream with fresh berries for a fast dessert
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Recipe FAQs
- → Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries provide a concentrated flavor without adding moisture, ensuring the cookies' texture remains chewy. Fresh berries may make the dough too wet and are not recommended for this method.
- → How do I get perfectly round cookies?
Once baked, immediately place a round cookie cutter over each cookie and gently swirl to shape. This helps achieve uniform, circular edges.
- → Why is chilling the dough important?
Chilling allows the oats to hydrate and helps the dough firm up. This step prevents spreading and results in a chewy, soft texture.
- → How long does the icing take to set?
The strawberry glaze thickens and hardens within about 1-2 hours, making the cookies suitable for stacking and gifting.
- → What is the best way to store these cookies?
Store them in an airtight container at room temperature for up to five days to maintain freshness and texture.
- → Can I freeze these cookies?
Yes, you can freeze the cookies (without icing) for longer storage. Add glaze after thawing for best results.