Strawberry Iced Oatmeal Cookies: Your New Summer Obsession Recipe

Introduction

Strawberry Iced Oatmeal Cookies offer a delightful twist on a classic favorite. With a buttery, chewy base and a sweet, tangy strawberry glaze, they’re perfect for summer gatherings or a sweet afternoon treat.

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

1. 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.
2. Step 2: Pulse 2 cups of old-fashioned oats in a food processor until you achieve a mix of fine and chunky textures.
3. 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.
4. 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.
5. Step 5: Fold the dry ingredients into the wet mixture, adding the pulsed oats until no visible flour remains.
6. Step 6: Portion the dough into tablespoon-sized balls and refrigerate for at least 3 hours or overnight.
7. 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.
8. Step 8: Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack.
9. 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

• Using browned butter adds a rich, nutty flavor that elevates the cookie’s taste.
• Substituting coconut oil makes this recipe dairy-free without sacrificing texture.
• For a vegan version, replace the egg with a flax egg and use agave syrup instead of honey or molasses.
• Freeze-dried strawberries work best for the icing because fresh berries can add too much moisture.
• Chilling the dough helps the cookies keep their shape and develop more flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. Let them thaw completely before icing or serving. If the icing softens after storage, let the cookies air dry for a bit before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned oats?

It’s best to use old-fashioned oats as quick oats can make the texture too soft and mushy, altering the cookie’s chewiness.

Can I skip the icing?

Yes, the cookies are delicious on their own, but the strawberry icing adds a fresh, sweet contrast that makes them special.

Strawberry Iced Oatmeal Cookies: Your New Summer Obsession Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

Strawberry Iced Oatmeal Cookies combine the wholesome heartiness of old-fashioned oats with the sweet tang of freeze-dried strawberry icing for a refreshing summer treat. These chewy, flavorful cookies feature browned butter for a rich depth and a hint of cinnamon, making them perfect for an indulgent yet familiar snack or dessert.

• Author: Leo
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 4 hours 42 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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)

Strawberry Icing

• 1/2 cup Freeze-Dried Strawberries (Fresh strawberries not recommended for icing)
• Powdered Sugar (amount to blend to desired sweetness and consistency)
• Water (small amount to adjust icing consistency)

Instructions

1. Brown the Butter: Melt 1 cup of unsalted butter in a medium saucepan over low heat, stirring frequently until it turns a golden brown color and emits a nutty aroma, about 5-8 minutes. Remove from heat and allow it to cool for 20-25 minutes until it is warm but not hot.
2. Pulse the Oats: Using a food processor, pulse 2 cups of old-fashioned oats until the mixture has varying textures, combining fine and chunky pieces for a pleasing texture in the cookies.
3. Mix Wet Ingredients: In a large mixing bowl, combine the cooled browned butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Mix thoroughly until the mixture becomes creamy. Then, add 1 large egg and 1 teaspoon of vanilla extract, mixing well to incorporate.
4. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon (optional), and 1/4 teaspoon of salt until evenly combined.
5. Form the Dough: Gradually fold the dry ingredient mixture into the wet ingredients, then fold in the pulsed oats. Ensure there is no visible flour remaining and ingredients are well combined.
6. Chill the Dough: Scoop the cookie dough into tablespoon-sized balls and place them on a tray. Refrigerate for at least 3 hours or preferably overnight to allow the dough to set.
7. Preheat the Oven & Bake: Preheat your oven to 350°F (175°C). Place the chilled dough balls onto parchment-lined baking sheets spaced evenly apart. Bake for 10-12 minutes until the edges are set but the centers remain soft.
8. Cool the Cookies: Let the cookies cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
9. Prepare the Strawberry Icing: In a blender, combine 1/2 cup freeze-dried strawberries with powdered sugar. Add a small amount of water gradually until the icing reaches a smooth, dunkable consistency.
10. Ice the Cookies: Dip the cooled cookies into the strawberry glaze and place them on a rack or tray to dry. Allow 1-2 hours for the icing to set before serving or storing.

Notes

• Brown butter adds a rich, nutty flavor essential to the cookie’s depth.
• Do not substitute old-fashioned oats with quick oats as texture will be compromised.
• For a dairy-free version, use coconut oil and substitute the egg with a flax egg.
• Freeze-dried strawberries should be used for icing since fresh strawberries contain too much moisture.
• Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
• Chilling the dough is crucial for cookie shape and texture; do not skip.

Keywords: strawberry iced oatmeal cookies, summer cookies, brown butter cookies, oatmeal cookies with strawberry icing, freeze-dried strawberry glaze, chewy oatmeal cookies