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Oatmeal Gingerbread Cookies

Soft Oatmeal Gingerbread Cookies for Cozy Holiday Joy

These Soft Oatmeal Gingerbread Cookies combine traditional gingerbread flavors with a chewy oatmeal texture, perfect for sharing during the holidays.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 0.5 cups Unsalted Butter Can replace with margarine if needed.
  • 0.5 cups Granulated Sugar Consider coconut sugar for a lower glycemic option.
  • 0.5 cups Brown Sugar Light brown sugar works as a substitute for dark.
  • 1 large Egg A flaxseed meal mix can serve as a vegan alternative.
  • 1 large Egg Yolk Essential to keep in the recipe.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a unique twist.
  • 0.5 cups Molasses Opt for blackstrap molasses for a stronger flavor.
  • 1.5 cups All-Purpose Flour Can be swapped with gluten-free all-purpose flour.
  • 1 teaspoon Baking Soda Ensure it's fresh for effective rising.
  • 1 teaspoon Ground Cinnamon Fresh spices deliver the best results.
  • 0.5 teaspoon Ground Cloves
  • 0.5 teaspoon Ground Nutmeg
  • 0.5 teaspoon Ground Ginger
  • 1 pinch Salt Essential for balanced taste.
  • 1 cups Old Fashioned Oats Quick oats can alter the texture slightly.
For Serving
  • Icing Optional; drizzle vanilla icing made with powdered sugar and maple syrup.
  • Add-ins Optional; add raisins or walnuts for varied texture and flavor.

Equipment

  • Oven
  • Mixing Bowl
  • electric mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat together ½ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy.
  3. Incorporate 1 egg, 1 egg yolk, 1 teaspoon of vanilla extract, and ½ cup of molasses into the mixture and mix until well combined.
  4. In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon each of ground cloves, nutmeg, ginger, and a pinch of salt.
  5. Gradually add the dry mixture to the wet mixture, stirring just until combined, then fold in 1 cup of old-fashioned oats.
  6. Wrap the dough in plastic wrap and Refrigerate for at least 30 minutes.
  7. Use a medium cookie scoop to portion the dough onto the baking sheets, leaving 2 inches of space between each cookie. Bake for 12-15 minutes.
  8. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 65mgPotassium: 60mgFiber: 1gSugar: 7gVitamin A: 200IUCalcium: 20mgIron: 0.4mg

Notes

Store cooled cookies in an airtight container at room temperature for up to a week or freeze for longer freshness.

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