As I whisked together the ingredients for these delightful Strawberry Iced Oatmeal Cookies, the sweet, earthy aroma of brown butter wrapped around me like a cozy blanket, instantly transporting me to sunny afternoons spent in my grandmother’s kitchen. This recipe is a beautiful blend of nostalgic comfort and vibrant freshness, perfectly balancing soft, chewy centers with a luscious strawberry glaze that captures the essence of summer. Whether you’re a seasoned baker or a novice looking for a crowd-pleaser, these cookies offer the joy of indulgence with the goodness of oats and the potential for a gluten-free twist. Plus, they’re easily frozen for later snacking, making them an ideal make-ahead treat. Ready to create a batch that’s bound to impress? Let’s dive into these Strawberry Iced Oatmeal Cookies!
Why are these cookies so special?
Nostalgic Comfort: These Strawberry Iced Oatmeal Cookies evoke warm memories of childhood baking, delivering a comforting treat everyone will love.
Fruity Twist: The vibrant strawberry glaze adds a refreshing kick, making them perfect for summer gatherings or a cozy afternoon snack.
Versatile Delight: Easily adaptable, they can be made gluten-free with simple swaps, ensuring everyone can enjoy them.
Quick Prep Time: With just a few straightforward steps and minimal chilling time, these cookies can go from oven to plate in no time!
Crowd Pleaser: Great for parties or family gatherings, these cookies are sure to impress your friends and family, leaving them asking for the recipe!
For a similar flavor experience, check out my Blueberry Baked Oatmeal or make an indulgent treat with Cookies Cream Peanut.
Strawberry Iced Oatmeal Cookies Ingredients
For the Dough
• Butter – 10 tablespoons / 140 g – Adds richness and flavor; using unsalted gives better control over the salt.
• Brown Sugar – 1 cup / 95 g – Provides sweetness and moisture; feel free to choose light or dark brown sugar based on your preference.
• Granulated Sugar – 1 cup / 140 g – Sweetens the cookies and helps them spread.
• Egg – 1 large – Binds ingredients together and enhances texture.
• Vanilla Extract – 1 teaspoon – Boosts the overall flavor profile of your cookies.
• Molasses or Honey – 1 tablespoon – Contributes depth of flavor; each works well as a substitution based on your taste.
• All-Purpose Flour – 1 cup / 120 g – The foremost ingredient for cookie structure; can be swapped for a gluten-free blend if needed.
• Old-Fashioned Oats – 1/2 cup / 100 g, pulsed – Provides pleasant chewiness; quick or steel-cut oats aren’t recommended for this recipe.
• Baking Soda – 1 teaspoon – Helps the cookies rise beautifully.
• Cinnamon – 1/2 teaspoon – Infuses warmth and a hint of spice to the mix.
• Salt – 1/2 teaspoon – Balances the sweetness for a delightful taste.
For the Glaze
• Freeze-Dried Strawberries – 2 tablespoons, ground into powder – This is the star of the icing, giving a fruity flavor without moisture that’s essential for the Strawberry Iced Oatmeal Cookies glaze.
Ready to impress your friends and family? These delightful Strawberry Iced Oatmeal Cookies are perfect for any occasion!
Step‑by‑Step Instructions for Strawberry Iced Oatmeal Cookies
Step 1: Brown Butter
Start by melting 10 tablespoons of unsalted butter in a medium saucepan over medium heat. Stir gently as it begins to foam, watching for a golden-brown color and nutty aroma, about 5-7 minutes. Once browned, remove from heat and let it cool for 20-25 minutes, allowing it to thicken slightly while preserving that rich flavor essential for your Strawberry Iced Oatmeal Cookies.
Step 2: Prepare Oats
While the butter cools, pulse ½ cup of old-fashioned oats in a food processor until you achieve a mix of fine crumbs and larger bits; this helps create that perfect chewy texture in your cookies. After pulsing, set your oats aside while you focus on mixing the dough, ensuring a delicious base for the Strawberry Iced Oatmeal Cookies.
Step 3: Mix Dough
In a large mixing bowl, combine the cooled brown butter with 1 cup of brown sugar and 1 cup of granulated sugar, whisking until well blended. Add in 1 large egg and 1 teaspoon of vanilla extract, mixing until smooth. Finally, stir in 1 tablespoon of molasses or honey for depth of flavor, ensuring all wet ingredients are combined nicely before proceeding.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of cinnamon, and ½ teaspoon of salt. This mixture forms the dry component of your cookie dough. Once well combined, you’re ready to fold these dry ingredients into the wet mix, creating a balanced batter for the Strawberry Iced Oatmeal Cookies.
Step 5: Fold Together
Gently fold the dry ingredient mixture into the wet batter, being careful not to overwork the dough for a tender cookie. Next, add in the pulsed oats and mix until just combined. You want to see a few streaks of flour as you blend, which helps maintain the soft, buttery texture that makes these Strawberry Iced Oatmeal Cookies so irresistible.
Step 6: Chill Dough
Scoop the dough into uniform balls using a cookie scoop, placing them on a parchment-lined baking sheet. Cover the sheet with plastic wrap and chill the dough in the refrigerator for at least 3 hours or overnight if possible. This chilling step is crucial for maintaining the shape of your Strawberry Iced Oatmeal Cookies as they bake.
Step 7: Bake
Preheat your oven to 350°F (175°C). Once the dough has chilled, space the cookie dough balls on a new parchment-lined baking sheet about 2 inches apart. Bake in the preheated oven for about 10 minutes, watching for the edges to set and the centers to remain slightly puffy in the middle, perfect for the chew factor in your cookies.
Step 8: Cool & Glaze
After baking, let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. While they cool, prepare the icing by mixing grounded freeze-dried strawberries; then, dunk the cooled cookies in the strawberry glaze. Allow the glaze to set for 1-2 hours before serving these delightful Strawberry Iced Oatmeal Cookies.
Strawberry Iced Oatmeal Cookies Variations
Feel free to get creative with these lovely Strawberry Iced Oatmeal Cookies to make them uniquely yours!
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Gluten-Free: Swap all-purpose flour with a gluten-free blend to make these cookies suitable for those with gluten sensitivities. They’ll still be deliciously chewy and satisfying!
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Extra Strawberry Flavor: Add a tablespoon of freeze-dried strawberry powder directly into the dough for a more intense strawberry burst in every bite. Just imagine the lovely, vibrant hue!
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Nuts or Seeds: Incorporate chopped walnuts or sunflower seeds to add a delightful crunch and boost the nutrition. The contrast in texture is always a hit!
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Chocolate Drizzle: Drizzle melted white chocolate over the glazed cookies for a luxurious touch that pairs beautifully with the strawberry flavor. It’s a sweet surprise in every bite!
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Berry Medley: Experiment with freeze-dried raspberries or blueberries along with the strawberries to create a mixed berry glaze. The tangy notes will elevate the flavor profile even further!
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Cinnamon Swirl: Add a teaspoon of pumpkin pie spice or increase the cinnamon to bring a warm, cozy element to the dough. It’s like a warm hug in cookie form!
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Low Sugar Option: Substitute half of the granulated sugar with unsweetened applesauce to reduce sugar content while enhancing moisture and flavor. A guilt-free indulgence never tasted so good.
For more delightful cookie recipes, consider trying our Peanut Butter Oatmeal or enjoy a treat with Cinnamon Toasted Oatmeal that provides a twist on your favorite flavors!
Expert Tips for Strawberry Iced Oatmeal Cookies
- Chill Time: Always chill the dough to maintain the cookie shape during baking; at least three hours will yield the best results.
- Oat Preparation: Pulse the old-fashioned oats to achieve an ideal texture; avoid quick or steel-cut oats that can make cookies dry.
- Glaze Consistency: Let cookies cool completely before glazing to prevent the icing from sliding off; use ground freeze-dried strawberries for a vibrant flavor.
- Baking Watch: Check your cookies a minute or two before the recommended bake time; this ensures they remain chewy and don’t over-bake.
- Flavor Boost: For even more strawberry flavor, consider adding an extra tablespoon of freeze-dried strawberry powder to the cookie dough itself.
Make Ahead Options
These Strawberry Iced Oatmeal Cookies are perfect for meal prep, allowing you to enjoy delicious homemade treats even on the busiest of days! You can prep the cookie dough and chill it for up to 24 hours in advance, ensuring the flavors meld beautifully while the dough maintains its shape during baking. Simply scoop the dough into balls and cover them on the baking sheet before refrigerating. When you’re ready to bake, just preheat the oven and bake for around 10 minutes. If you want to prepare even further ahead, consider baking the cookies and glazing them up to 3 days before serving. Store them in an airtight container, and they’ll remain just as delicious, ready to impress your family or guests with minimal effort!
What to Serve with Strawberry Iced Oatmeal Cookies
These cookies are a delightful addition to any gathering, inviting warmth and sweetness to complete your meal.
- Creamy Vanilla Ice Cream: The rich, velvety texture perfectly complements the fruity glaze, creating a nostalgic dessert experience.
- Fresh Fruit Salad: A vibrant medley of seasonal fruits offers a refreshing contrast that enhances the cookie’s sweetness.
- Sparkling Lemonade: The zesty fizz of this beverage balances the sweetness of the cookies, making it a perfect thirst-quencher on warm days.
- Chocolate Milk: A classic pairing, its creamy richness brings out the flavors of the strawberry icing, creating a comforting, childlike joy.
- Warm Chai Tea: The spiced aromas of chai embrace the sweetness of the cookies, presenting a cozy, aromatic afternoon treat.
- Almond Biscotti: Crunchy and slightly nutty, these not only provide a delightful texture contrast but also heighten the cookie’s earthy flavors.
Imagine enjoying your Strawberry Iced Oatmeal Cookies alongside a glass of sparkling lemonade, the flavorful blend igniting cheerful laughter and warm memories around the table.
How to Store and Freeze Strawberry Iced Oatmeal Cookies
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Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh while maintaining that delightful chewy texture.
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Fridge: If you prefer a firmer cookie, place them in the fridge for up to a week, in a tightly sealed container, to preserve flavor and freshness.
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Freezer: For longer storage, freeze completely cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
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Reheating: To enjoy them warm, thaw at room temperature and briefly microwave individual cookies for 10-15 seconds, or warm in the oven to get that just-baked feel back!
Strawberry Iced Oatmeal Cookies Recipe FAQs
How should I choose ripe strawberries for the glaze?
Absolutely! When selecting strawberries, look for berries that are vibrant red, firm, and fragrant. Avoid any with dark spots or mushy areas, as these may spoil quicker. If possible, buy organic varieties to enhance the flavor and keep your cookies as delicious as they can be.
How should I store my Strawberry Iced Oatmeal Cookies?
You can store these delightful cookies in an airtight container at room temperature for up to 5 days. If you prefer a slightly firmer cookie, refrigerate them in a tightly sealed container, where they can last for up to a week while retaining their delicious flavor.
Can I freeze Strawberry Iced Oatmeal Cookies?
Yes, you can! To freeze your cookies, first allow them to cool completely. Then, arrange them in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. When you’re ready to enjoy, thaw them at room temperature and warm them in the microwave for a cozy treat!
What if my icing is too runny?
If your strawberry icing is too runny, don’t worry! You can easily fix this by either adding more powdered freeze-dried strawberry until you reach your desired thickness or by mixing in a bit of powdered sugar to create a stiffer glaze. Aim for a pourable yet thick consistency that will hold its shape on the cookies.
Are these cookies suitable for people with allergies?
Yes, they can be! If you have gluten sensitivities or allergies, you can substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that any store-bought ingredients (like oats and baking powder) are certified gluten-free. Always check the labels for any other allergens that might be present.
How can I enhance the strawberry flavor?
To ramp up the strawberry flavor, you can add an extra tablespoon of ground freeze-dried strawberries into the cookie dough itself. This will create an intensified berry taste throughout the cookie, making it even more inviting and delicious!
Strawberry Iced Oatmeal Cookies: A Sweet Summer Delight
Ingredients
Equipment
Method
- Start by melting 10 tablespoons of unsalted butter in a medium saucepan over medium heat for about 5-7 minutes.
- Pulse ½ cup of old-fashioned oats in a food processor until you achieve a mix of fine crumbs and larger bits.
- In a large mixing bowl, combine the cooled brown butter with 1 cup of brown sugar and 1 cup of granulated sugar, whisk until well blended. Add in 1 large egg and 1 teaspoon of vanilla extract, mixing until smooth.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of cinnamon, and ½ teaspoon of salt. Fold these dry ingredients into the wet mix.
- Gently fold the dry ingredient mixture into the wet batter, add in the pulsed oats and mix until just combined.
- Scoop the dough into uniform balls using a cookie scoop and chill the dough in the refrigerator for at least 3 hours.
- Preheat your oven to 350°F (175°C) and bake the cookies for about 10 minutes, watching for edges to set.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Prepare the icing by mixing grounded freeze-dried strawberries; dunk the cooled cookies in the glaze.
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