Crisp edges, chewy centers, and loaded with holiday spices, these iced oatmeal gingerbread cookies are a classic cookie!
You might also like our soft gingerbread cookie bars or our oatmeal pumpkin chocolate chip cookies!
Watch our step by step video!
Iced Oatmeal Gingerbread Cookies
If you like old fashioned iced oatmeal cookies you'll love my gingerbread version! Loaded with brown sugar, molasses and lots of spices. This recipe makes 2 dozen crispy and chewy cookies. This recipe is a spin off Poor Man's cookies. Have you heard of those before? The recipe is decades old and came from an issue of Country Magazine. I remember them from my childhood and loved them. They get their name from the fact that they don't have butter or eggs in them. Thin and crispy oatmeal cookies with a chewy center. They aren't dipped in icing, but are delicious just the same.
My gingerbread version uses a combination of butter and shortening, molasses instead of water, and extra spices like ginger, nutmeg and ground cloves. I stayed true to the Poor Man’s cookie recipe and don’t use an egg, but you can add one if you’d like.
Iced Oatmeal Gingerbread Cookie Ingredients
- butter and shortening: the original recipe uses all shortening, but I added butter to this version for a rich flavor.
- sugar: a combination of brown and white sugars.
- molasses: no gingerbread cookie is complete without molasses. It add a beautiful color to the dough and rich flavor.
- vanilla extract: have you ever made your own vanilla extract? It's delicious!
- all purpose flour
- baking soda and salt: for flavor and leavening
- cinnamon, ginger, nutmeg and cloves: of course.
- oats: you can use quick oats or old fashioned oats.
How to make iced oatmeal gingerbread cookies
While the cookies are cooling, make a batch of glaze. Stir milk and powdered sugar together. Add water, 1 tsp. at a time until desired consistency is reached.
You don’t want it to be too runny, about the consistency of cake batter.
Quickly dip the top of each cooled 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.
Return cookies to wire rack and let stand until set.
Iced Oatmeal Gingerbread Cookies Recipe
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
- 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.
Notes
Nutrition
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!