Strawberry Iced Oatmeal Cookies (Print Version)
Soft, chewy cookies with strawberry flavor, hearty oats, and a sweet glaze. Great for gifting or any spring celebration.
# Ingredients:
→ Cookies
01 -
2 cups old fashioned rolled oats
02 -
2 cups flour, spooned and leveled
03 -
1 tsp baking powder
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1 tsp baking soda
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1 tsp salt
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1 ½ cups freeze dried strawberries
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1 cup unsalted butter, melted and cooled
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1 cup granulated sugar
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2/3 cup brown sugar, packed
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1 large egg, room temperature
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1 large egg yolk, room temperature
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2 tsp vanilla extract
→ Glaze
13 -
1 ½ cups powdered sugar
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2 ½ Tbsp freeze dried strawberry powder
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2-3 Tbsp whole milk
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1 Tbsp light corn syrup
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½ tsp vanilla extract
# Steps:
01 -
Preheat the oven to 350°F and line baking sheets with parchment paper. Set aside.
02 -
Pulse the oats in a food processor about 10 times until they have some texture but are not finely ground. Transfer to a mixing bowl and set aside.
03 -
Pulse the freeze dried strawberries in a food processor until they become a fine powder with a few small pieces remaining. Set aside.
04 -
Add 3 Tbsp of the strawberry powder to the oats and whisk in flour, baking powder, baking soda, and salt. Set aside.
05 -
In a large bowl, whisk the melted and cooled butter with granulated sugar and brown sugar until smooth, ensuring all clumps are broken up.
06 -
Whisk in the egg, egg yolk, and vanilla extract until fully blended.
07 -
Add the dry ingredient mixture into the wet ingredients and stir until just combined.
08 -
Allow the dough to chill for 10-20 minutes. If the dough feels too dry after chilling, add a small splash of milk to adjust the texture.
09 -
Use a 2 Tbsp cookie scoop to portion the dough. Roll into balls and place on prepared baking sheets, keeping remaining dough in the refrigerator. Bake 6-8 cookies per batch.
10 -
Bake cookies for 9-11 minutes. Avoid overbaking to maintain a soft and chewy texture. Immediately upon removal, use a circular cutter to gently spin and shape the cookies into perfect circles.
11 -
Let the cookies rest on the baking sheet for a few minutes before transferring them to a parchment-lined wire rack to cool.
12 -
In a mixing bowl, whisk together powdered sugar, 2 ½ Tbsp of strawberry powder, milk, corn syrup, and vanilla extract until smooth. The glaze should be thick.
13 -
Dip the tops of cooled cookies into the glaze and set them on parchment paper to dry. Optionally, sprinkle with additional strawberry powder. The glaze will harden within 1-2 hours.
14 -
Serve and enjoy the cookies! Store leftovers in an airtight container at room temperature for up to 5 days.
# Notes and Tips:
01 -
Glaze will harden, making these cookies ideal for packaging or gift giving.