Think of these iced gingerbread oatmeal cookies as the holiday version of regular iced oatmeal cookies. They’re every bit as chewy, soft, nostalgic, and wholesome, but brimming with gingerbread spices and topped with spiced vanilla icing. Pair with peanut butter blossoms and Christmas sugar cookies for a trio of classic Christmas cookie flavors.
One reader, LS, commented: “Absolutely incredible! Nothing else to add, just that if you are on the fence about making them, do it. Just do it. And don’t you dare think about skipping the icing! 🙂 ★★★★★“
It’s time to shift gears from pie crust to all things cookies! This recipe is part of my annual holiday cookie countdown called Sally’s Cookie Palooza. Every year since 2013, I work on a handful of new cookie recipes and publish the 10 best ones for readers to enjoy. It’s the biggest, tastiest event of the year on my website!
Iced gingerbread oatmeal cookies are definitely part of my cookie trays this year and I’m thrilled to share the new recipe with you. After 1 bite I immediately said “this is the best cookie I’ve ever made.” And I’ve made A LOT! Maybe it was my exhaustion talking… I had just spent the day testing 3 new recipes and vacuuming spilled sprinkles… TWICE… but oats + spices + molasses + icing is certainly a recipe for something delicious.
I think you’re going to love them too.
Tell Me About These Iced Gingerbread Oatmeal Cookies
- Flavor: These are gingerbread cookies and plain iced oatmeal cookies in 1. Generous amounts of ground ginger and cinnamon plus nutmeg, cloves, molasses, and brown sugar supply each cookie with cozy, comforting flavors. Truly—and I don’t say this often—you could skip the icing and be plenty satisfied.
- Texture: Like the regular version, these are mega chewy oatmeal cookies with buttery soft centers and slightly crisp edges. The key to their texture is pulsing the oats in a food processor or blender to gently break them down. The result is an uneven mixture of broken oats and coarse crumbs, a texture medley giving us a compact and chewy oatmeal cookie.
- Ease: The prep is simple and pulsing the oats takes a few brief seconds. Make sure you set aside about 30-45 minutes to chill the cookie dough before baking. Molasses makes the dough quite sticky and without time in the refrigerator, the cookies will over-spread. Luckily, it’s a quick chill time and these flavorful Christmas cookies will be ready soon!
Key Ingredients in Iced Gingerbread Oatmeal Cookies
- Brown Sugar: Brown sugar is a key ingredient in many cookie recipes because not only does it sweeten the cookies, it adds flavor, softness, and a little moisture too.
- Spices: I found the best ratio of spices is 2 teaspoons ground ginger, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. These are the same spices you use when making gingerbread whoopie pies and chocolate ginger cookies. I like a little extra ground cloves in my gingerbread recipes, so I usually add another pinch. It’s a strong flavor, so be careful if you decide to add a little more.
- Molasses: Molasses adds deep, rich flavor. Use dark molasses that’s labeled unsulphured. Avoid blackstrap molasses in this cookie recipe because it will overpower everything else.
- Oats: As mentioned above, taking an extra few seconds to pulse the oats will completely transform the texture of your finished cookies. No matter if you use whole oats or quick oats, pulse them a few times in your food processor to obtain the correct consistency.
Here’s what the oats will look like:
Success Tip: Use a Cookie Scoop
Use a cookie scoop because this is a textured and sticky dough. A cookie scoop not only prevents a mess, it helps ensure all cookies are the same size and shape. I recommend a medium cookie scoop which holds 1.5 Tablespoons of cookie dough. The cookies spread nicely, so keep each baking sheet/batch at around 8-9 cookies.
- If you’re shopping for new baking sheets, I love Nordic Ware and line them with silicone baking mats or these parchment paper sheets.
Spiced Vanilla Icing
Thick vanilla icing is the iconic finishing touch on regular iced oatmeal cookies. But since we’re crafting a generously spiced version, let’s not miss the opportunity for extra flavor on top. I love adding a pinch each of ground cinnamon and ginger to this icing. It doesn’t alter the texture at all—the icing will still set/dry nicely on the cookies—but it does elevate the flavor.
If dipped lightly, the thick icing will set on the cookies so you can easily stack, transport, or gift these flavorful beauties. Instead of dipping, feel free to drizzle the icing on top. Enjoy!
If you are looking for even more festive holiday flavors, try these gingerbread latte cookies or spiced eggnog oatmeal cream pies next!
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.
Iced Gingerbread Oatmeal Cookies
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These iced gingerbread oatmeal cookies are chewy, soft, and brimming with gingerbread flavor from molasses, ginger, cinnamon, nutmeg, and cloves. If dipped lightly, the icing will set so you can stack, transport, and/or gift the cookies.
Ingredients
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (80g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
Icing
- 1 and 1/2 cups (180g) sifted confectioners’ sugar*
- 1/4 teaspoon pure vanilla extract
- 1.5 – 2 Tablespoons milk
- small pinch each: ground cinnamon and ground ginger, plus extra cinnamon for garnish if desired
Instructions
- Make the cookies: Pulse the oats in a food processor 10-12 times until you have a variety of texture– chopped oats with some oat flour. See photo above for a visual.
- Whisk the pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be very thick and a little sticky. Cover and chill the dough for 30-45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
- Make the icing: Combine confectioners’ sugar, vanilla extract, and 1 Tablespoon of milk in a medium bowl. Use a fork to whisk until combined. It will be impossible to fully combine because this isn’t enough liquid. Add only enough extra milk to make a very very thick icing. I only add about 1 more Tablespoon of milk. Whisk in a very small pinch each of ground cinnamon and ginger. (Taste and add more if desired.) Lightly dip the tops of the cookies into the icing or lightly drizzle icing on top. Feel free to dust/sprinkle more ground cinnamon on top of the icing for garnish. Icing will set after a few hours, so you can stack, transport, and/or gift the cookies.
- Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies with or without icing freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Oats: Pulsing the oats in step 1 is the trick to this recipe. If you don’t have a food processor, use a blender. If you don’t have either, give the oats a rough chop on a cutting board. Even if you’re using quick oats, pulsing the oats is necessary—you just won’t have to pulse them as much as whole oats. Do not use oat flour in place of the pulsed oats.
- Confectioners’ Sugar: Sift confectioners’ sugar before measuring.
Reader Comments and Reviews
These cookies are so good. They have a nice gingerbread taste and the icing just sets them off. I used Gluten Free Flour for these and they are great.
My husband literally finishes these off before I get more than a couple – we are constantly fighting over them! Tomorrow, I’m making them for the fourth time this month 🙂
Hi! I made this recipe last year and they were a hit. I’m going to make them again, is it ok to frost the next day?
Definitely.
I’ve got my dough in the fridge and so far, delicious! Any reason I couldn’t use the icing from the brown butter pumpkin cookies on these?
Would be lovely, Ashley!
I made these last year and they turned out amazing. This year when I just baked them, they are much thinner and less thick & chewy. Any ideas as to why that might be or suggestions? I chilled for 30 min but maybe last time I did longer? Or something with mixing?
Hi Caitlin, there are quite a few factors that can cause cookies to spread, but this post on how to prevent cookies from spreading should be helpful for troubleshooting. Increasing the chill time can definitely help for next time!
How long does the icing take to set?
A few hours.
Is there any way to substitute the butter for plant based butter or would that not turn out well?
Hi Savannah, We haven’t tested these cookies with plant based butter but let us know if you try it.
I used a plant based butter to make these dairy free for a family party (and used almond milk for the icing), and they turned out great!
Hello from a chilly, Northern UK.
These are fantastic. I baked them at the weekend and they turned out perfect. Just as described. I used dark brown sugar to add depth instead of light brown sugar.
The ONLY thing I did slightly different was that I left out cloves, as I don’t like the taste.
I’m baking some more this week, and also going to try baking your chocolate raspberry crinkles 🙂
Incredibly tasty. I added a pinch of cinnamon and gingerto the icing. With the vanilla extract, the icing was light brown. Since it was crackly, it was fine and tasted great.
My fourth recipe of yours, followed carefully, right down to the grams. All were great.
Thank you Sally and team.
I liked this recipe but felt there was too much cinnamon. I wanted to taste ginger as the main flavor. So I will adjust next time I bake them. I had skipped the icing when I baked the first few QC cookies but will make when I cook the rest of the batch. Lovely recipe. Thank you.
Adding 5 stars to my previous review
This has been a family favorite for the past 3 years, we now make 2-3 batches to enjoy over the holidays because they are a fan favorite!
Absolutely incredible! Nothing else to add, just that if you’re on the fence about making them, do it. Just do it. And don’t you dare think of skipping the icing! 🙂
Would I be able to add raisins to the cookies without it affecting the recipe too much?
Hi Emily, Absolutely! We recommend 1 cup (140g) of raisins. Bake time will be the same.
Question before I make these….Should the 2 cups of oats be processed before measuring or after? Am excited to try this recipe! Thanks
Hi Kristen, after measuring. Enjoy!
These were delicious and have the perfect blend of spices! Thank you!
Could I use Pumpkin Pie Spice? Instead of all the different spices?
Hi Nancy, You certainly could although the flavor here would be a little different as these cookies have a higher ratio of ginger. If you decide to try it, you should still use the added cinnamon.
Hi Sally and team! I can´t seem to find molasses anywhere. Is there any way to substitute it for this and other cookie recipes?
Hi Sandra, molasses is a key ingredient in these gingerbread oatmeal cookies. We haven’t tested it but some readers have used pure maple syrup as a replacement in similar cookie recipes. Of course the flavor will be different and the texture may be thinner also. Let us know what you try!
I used cane syrup in place of molasses and my husband raved about these cookies! I will buy some molasses for the next time, simply to compare. I didn’t have ground cloves and subbed with allspice. All good.
I made these this cookies this morning and everyone loves them! Delicious warm too! I skipped the extra pinches of spices on icing bc I didn’t want them too overpowering, icing was the perfect touch! Will make again and again especially over the holidays.
Any help with high altitude adjustments?
Hi, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.htm
This recipe is amazing!!!! Imagine making an ice cream sandwich out of these? I DID! Pairing vanilla ice cream and gingerbread….over the top delightful!
I love these cookies !! So good ! I will be making them again for the holidays this year !
I love this recipe!! They are delicious. My cookies don’t come out flat they usually come out fluffy. Am I doing something wrong?
Hi Megan, How did you measure your flour and oats? Make sure to spoon and level to avoid packing in too much of the dry ingredients (which results in cookies that don’t spread). Thank you for giving these a try!
these are so good! Do you think they would adapt with gluten free flour and egg substitute? Trying to cook for family
Hi Jennifer, we haven’t tested this recipe with gluten-free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup or Bob’s Red Mill). If you try it, let us know how it goes!
Absolutely one of my new favorite recipes. Easy to put together. The hardest part is waiting for them to cool to frost them!
is it ok if i leave the molasses out as i currently can’t find any. or can you suggest alternatives for it please
Hi Hani, Molasses is a key ingredient in these gingerbread oatmeal cookies. We haven’t tested it but some readers have used pure maple syrup as a replacement in similar cookie recipes. Of course the flavor will be different and the texture may be thinner also. Let us know what you try!
Hello Can I use ground allspice instead of ground cloves for this recipe? Could be a bit redundant but don’t have ground cloves on hand.
Hi Rozzie, that would be a fine substitute.
I want my baked goods to look beautiful but my icing drizzling never looks great or holds up. Would LOVE a video tutorial. I think there has to be great tips and tricks to to dipping & drizzling
Hi Char, there is a video tutorial below the written recipe that shows how we dip the cookies. Hopefully this will be helpful for your next batch!
I made these for a potluck after a funeral and received so many compliments and people asking for the recipe! Amazing cookies. I always go to your recipes for baking and they never disappoint. I have a question. I followed everything exactly, but had a bit of a hard time getting the icing to stick when I dipped them. The cookie was room temperature. Is there a trick if this happens? I thinned the icing a little and I think it helped a bit, but any tips?
Hi Kimberly, we’re so glad they were a hit! Thinning out the icing a bit can definitely help. Glad that worked for you!
Hi Sally. Will this recipe work using gluten free flour?
Hi Gail, we haven’t tested this recipe with gluten-free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup or Bob’s Red Mill). If you try it, let us know how it goes!
Can I use quick oats in this recipe instead of rolled oats?
Hi Jill, yes, you can use quick oats here. You’ll still want to give them a few pulses in the food processor.