Description
These strawberry iced oatmeal cookies are chewy, lightly spiced, and topped with a sweet strawberry icing. They’re made extra special with brown butter and pulsed oats, creating a perfect blend of comforting flavors and fun, fruity vibes.
Ingredients
Scale
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- 10 tablespoons (140 g) unsalted butter
- 1 cup (95 g) old fashioned oats
- 1 cup plus 2 tablespoons (140 g) all‑purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 tablespoon molasses (or honey)
Strawberry Icing
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- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons freeze‑dried strawberry powder
- 2 to 3 tablespoons whole milk
- 1 drop gel pink food coloring, optional
Instructions
- Line a large cookie sheet with parchment paper and set aside.
- Brown the butter by melting it in a saucepan over medium heat, stirring often. After about 4–5 minutes, golden brown specks will form, and the butter will take on a nutty aroma. Quickly pour it into a large mixing bowl and allow it to cool for 20–25 minutes.
- Pulse the oats in a food processor until you have a mix of fine crumbs and larger bits.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt. Set aside.
- Once the butter is cool, whisk in the brown sugar and granulated sugar. Then mix in the egg, vanilla, and molasses (or honey) until well combined.
- Fold the dry ingredients and pulsed oats into the wet mixture using a spatula. Do not overmix.
- Scoop the dough into balls using a medium cookie scoop. Place them on the prepared sheet, cover, and chill for at least 3 hours or overnight.
- When ready to bake, preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Place the chilled dough balls on the baking sheets about 2–3 inches apart. Bake one sheet at a time for 10–11 minutes, until edges are golden.
- Cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Make the icing by mixing powdered sugar, freeze‑dried strawberry powder, and 2–3 tablespoons of milk in a shallow bowl. Stir until smooth. Add a drop of pink gel food coloring if desired.
- Dip the top of each cooled cookie into the icing. Flip upright and place on a wire rack to let the icing set fully.
Notes
- Let the butter cool before adding sugars to avoid melting them.
- Chilling the dough is crucial for flavor development and to keep the cookies from spreading too much.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze un‑iced cookies for up to 3 months. Thaw and ice before serving for the best taste.About 18 cookies
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: strawberry iced oatmeal cookies, oatmeal dessert, easy strawberry cookie recipe, brown butter cookies