These iced oatmeal gingerbread cookies have crisp edges, chewy centers, and plenty of warm gingerbread spices. A simple vanilla glaze gives these nostalgic oatmeal cookies their signature sweet finish, making them perfect for Christmas cookie trays.
If you're planning a holiday baking day, don't miss my 40 Christmas Cookie Recipes for more classic and festive cookies to add to your Christmas cookie trays.
If you love my Old Fashioned Iced Oatmeal Cookies, you're going to love this gingerbread version. They're based on an old-fashioned oatmeal cookie recipe called Poor Man's Cookies, but I've given them a Christmas twist with butter, shortening, molasses, ginger, cinnamon, nutmeg, and cloves.
The cookies have crisp edges and chewy centers, with a slightly crinkly top that's perfect for dipping into the vanilla glaze. They're also egg-free, which makes them a little different from traditional gingerbread cookies.
This recipe makes about 2 dozen cookies, so they're a great size for holiday cookie exchanges, gifting, and Christmas cookie trays.
Why You'll Love This Recipe
- Crispy edges and chewy centers. These cookies have the perfect combination of crisp edges and soft, chewy centers.
- Classic gingerbread flavor. Molasses, ginger, cinnamon, nutmeg, and cloves give these oatmeal cookies all of those warm holiday spices you expect from gingerbread.
- No eggs. This recipe doesn't require eggs, which gives the cookies a slightly different texture from traditional gingerbread cookies.
- Easy vanilla glaze. The simple powdered sugar glaze adds sweetness and gives these cookies their classic iced oatmeal cookie appearance.
- No chilling required. Mix the dough, scoop it onto a baking sheet, and bake. There's no waiting for the dough to chill.
- A fun twist on oatmeal cookies. If you love old-fashioned iced oatmeal cookies, this gingerbread version is a delicious way to enjoy them during the Christmas season.
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Tips and Tricks
- Use inexpensive shortening. I've found that generic shortening works better for this recipe than the Crisco brand. I'm not sure why, but I'm not going to mess with it! Just use the inexpensive stuff.
- Use either quick or old-fashioned oats. I've made these cookies with both and think either works well. Quick oats give you a more traditional iced oatmeal cookie texture, while old-fashioned oats add a little more texture.
- Don't worry if the dough seems dry. The dough is fairly thick. If you have trouble getting all of the ingredients incorporated, use your hands to work the dough together. If it still seems too dry, add 1 tablespoon of water—no more.
- Use a 2-tablespoon cookie scoop. This makes it easy to portion the dough evenly so the cookies bake at the same rate.
- Flatten domed cookies before icing. If your cookies puff up in the center, gently bang the baking sheet against the counter a couple of times as soon as they come out of the oven. This flattens the tops and makes them much easier to dip into the glaze.
- Let the cookies cool completely before icing. Warm cookies will cause the glaze to melt instead of setting into a smooth coating.
- Keep the glaze thick. You want the glaze to have about the consistency of cake batter. If it's too thin, it won't coat the tops of the cookies properly.
- Dip only the tops. Quickly dip the top surface of each cookie into the glaze. Don't press the cookie down into the icing or submerge it.
Ingredients
- Butter: Butter adds rich flavor to the cookies. I use room-temperature butter so it creams easily with the shortening and sugars.
- Shortening: Shortening helps create the chewy texture and helps the cookies hold their shape. I prefer inexpensive generic shortening for this recipe.
- Brown sugar: Brown sugar adds sweetness, moisture, and a rich molasses flavor that pairs beautifully with the spices.
- Granulated sugar: A little white sugar balances the brown sugar and contributes to the cookie's texture.
- Molasses: Molasses is essential for the gingerbread flavor. It also gives the cookies their deep color and chewy texture.
- Vanilla extract: Vanilla rounds out the flavors in both the cookies and the glaze.
- All-purpose flour: Flour provides the structure for the cookies.
- Baking soda: Baking soda provides the leavening that helps the cookies puff as they bake.
- Salt: Salt balances the sweetness and enhances the warm spices.
- Cinnamon: Cinnamon adds warmth and classic holiday flavor.
- Ground ginger: Ginger gives these cookies their signature gingerbread flavor.
- Nutmeg: Nutmeg adds another layer of warm spice.
- Ground cloves: Cloves provide a slightly spicy, aromatic flavor that works especially well with the molasses and ginger.
- Oats: Use either quick-cooking oats or old-fashioned rolled oats. Both work well in this recipe.
For the Vanilla Glaze
- Powdered sugar: Powdered sugar creates the smooth, sweet base for the glaze.
- Milk: Milk gives the glaze a creamy consistency.
- Vanilla extract: Vanilla adds flavor to the simple glaze.
- Water: Water is added a little at a time to thin the glaze to the right consistency.
See the recipe card below for the complete ingredient list and exact measurements.
How to Make Iced Oatmeal Gingerbread Cookies
Step 1: Cream the butter, shortening, and sugars. Beat the butter, shortening, brown sugar, and granulated sugar together in a large bowl until light and fluffy.
Step 2: Add the molasses and vanilla. Beat in the molasses and vanilla extract until well combined. There is no egg in this recipe, although you can add one if you'd like.
Step 3: Add the dry ingredients. Add the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mix well, then fold in the oats. If the dough seems dry, use your hands to finish mixing it together. Add up to 1 tablespoon of water if necessary.
Step 4: Scoop the cookies. Use a 2-tablespoon cookie scoop to portion the dough onto greased or parchment-lined baking sheets, leaving space between the cookies for them to spread.
Step 5: Bake the cookies. Bake at 350°F for 9-11 minutes, or until the edges are golden brown.
Step 6: Flatten the cookies if needed. If the cookies have domed tops, gently bang the baking sheet against the counter a couple of times while they're still hot. This will flatten the cookies and make them easier to dip in the glaze.
Step 7: Cool the cookies. Let the cookies stand on the baking sheet for about 2 minutes, then transfer them to a wire rack and allow them to cool completely.
Step 8: Make the glaze. Stir the powdered sugar, milk, and vanilla extract together. Add water 1 teaspoon at a time until the glaze reaches about the consistency of cake batter.
Step 9: Dip the cookies. Quickly dip the top of each cooled cookie into the glaze. Don't press down or submerge the cookie. You only want to coat the top surface.
Step 10: Let the glaze set. Allow the excess glaze to drip off, then place the cookies on a wire rack and let them stand until the icing has hardened.
How to Store Iced Oatmeal Gingerbread Cookies
Store the cookies in an airtight container at room temperature for 3-5 days.
Let the icing set completely before stacking the cookies. Place parchment paper between layers if needed to keep the glaze from sticking.
Can You Freeze Iced Oatmeal Gingerbread Cookies?
Yes! These cookies freeze well with or without the icing.
Allow the cookies to cool completely, then place them in an airtight freezer-safe container with parchment paper between the layers. Thaw at room temperature before serving.
You can also freeze the unbaked cookie dough and bake the cookies when you're ready.
Frequently Asked Questions
No. This is a drop cookie recipe, so there is no need to chill the dough before baking.
Yes. Both quick-cooking oats and old-fashioned rolled oats work well. Quick oats will give you a slightly more uniform texture, while old-fashioned oats will give the cookies more texture.
This dough is fairly thick and may require some hands-on mixing to bring everything together. If it still seems too dry after mixing thoroughly, add 1 tablespoon of water. Don't add more than that.
These cookies can sometimes develop domed centers as they bake. Gently banging the baking sheet against the counter immediately after baking will help flatten them.
Flattening the cookies also makes them much easier to dip into the glaze.
You can, but I recommend keeping the shortening in the recipe. It contributes to the texture of these cookies and helps them bake up properly.
The glaze should be about the consistency of cake batter. It needs to be thick enough to coat the top of the cookie without immediately running off.
The cookies are delicate and chewy, so completely submerging them can cause them to break apart. Quickly dipping just the top gives you a smooth layer of glaze without making the cookie difficult to handle.
Yes. These cookies are great for holiday baking because they stay fresh for several days and freeze well with or without the icing.
Store them in an airtight container at room temperature for 3-5 days. For longer storage, freeze them.
More Christmas Cookies to Try
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Iced Oatmeal Gingerbread Cookies Recipe
Ingredients
- ½ cup butter room temperature, 1 stick
- ¼ cup shortening
- 1 cup packed brown sugar
- ½ cup sugar
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoons salt
- ½ tsp. nutmeg
- 2 tsp. cinnamon
- 2 tsp. ground ginger
- ¼ tsp. ground cloves
- 2 cups oats quick cooking or old fashioned
Glaze:
- 4 T milk
- 2 C. powdered sugar sifted
- 1 tsp. vanilla extract
- water as needed
Instructions
- In a large bowl, cream butter, shortening and sugars until light and fluffy.
- Beat in molasses and vanilla. Add the flour, baking soda, and salt, nutmeg, and cinnamon. Mix well. Fold in oats.
- Drop dough onto greased (or parchment paper-lined) baking sheets using a medium cookie scoop (2 Tbsp).
- Bake at 350° for 9-11 minutes or until golden brown. Optional: Bang the cookie sheet against the counter a couple of times to flatten the cookies if they have domes. They are easier to dip in icing if the tops are flat. Let cookies to stand 2 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, make a batch of glaze. Stir milk, vanilla extract and powdered sugar together. Add water, 1 tsp. at a time until desired consistency is reached.
- Quickly dip the top of each cookie in the glaze. DO NOT PRESS down, or submerge the cookie. You just want to coat the top surface. Allow excess to drip off.
- Place the cookies back onto the cookie sheet or cooling rack while the icing hardens.
Brandy says
Hi everyone! Brandy here, I hope you enjoy this recipe as much as we did. These cookies are great to make in advance as they stay fresh for a few days. Enjoy!