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Strawberry Iced Oatmeal Cookies: Your New Summer Obsession Recipe

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4.2 from 11 reviews

Strawberry Iced Oatmeal Cookies are a delightful summer treat featuring chewy oatmeal cookies browned with a rich buttery flavor, baked to perfection, then dipped in a vibrant strawberry glaze made from freeze-dried strawberries. These cookies are perfect for those who love a balance of hearty oats and fruity sweetness with a hint of cinnamon.

Ingredients

Cookie Dough

  • 1 cup Unsalted Butter (Substitute with coconut oil for a dairy-free version)
  • 1 cup Brown Sugar (Can replace with coconut sugar for deeper flavor)
  • 1/2 cup Granulated Sugar (Substitute with a sugar alternative if needed)
  • 1 Large Egg (Replace with a flax egg for a vegan option)
  • 1 teaspoon Vanilla Extract (Use pure vanilla for best results)
  • 1/4 cup Molasses (or Honey) (Can replace with agave syrup)
  • 1 1/2 cups All-Purpose Flour (Substitute with gluten-free flour blend if needed)
  • 2 cups Old-Fashioned Oats (Do not substitute with quick oats)
  • 1/2 teaspoon Baking Soda (No substitutions recommended)
  • 1/2 teaspoon Ground Cinnamon (Optional, can omit if desired)
  • 1/4 teaspoon Salt (Can use sea salt as an alternative)

Icing

  • 1/2 cup Freeze-Dried Strawberries (Fresh strawberries not recommended for icing)
  • Powdered Sugar (quantity to taste, approximately 1 to 1 1/2 cups)
  • Water (about 1-2 tablespoons, adjust for glazing consistency)

Instructions

  1. Brown the Butter: Melt 1 cup of unsalted butter in a medium saucepan over low heat. Cook, stirring occasionally, until the butter turns golden brown and has a nutty aroma, about 5-8 minutes. Remove from heat and allow it to cool for 20-25 minutes until warm but not hot.
  2. Prep the Oats: Place 2 cups of old-fashioned oats into a food processor and pulse until you achieve a mixture of fine and chunky oat textures. This adds varied texture to your cookies.
  3. Mix Wet Ingredients: In a large mixing bowl, combine the cooled browned butter with 1 cup brown sugar and 1/2 cup granulated sugar. Mix until creamy and smooth. Add 1 large egg and 1 teaspoon vanilla extract, mixing thoroughly to incorporate.
  4. Whisk Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon (optional), and 1/4 teaspoon salt to evenly distribute all the dry components.
  5. Combine Wet & Dry Mixtures: Gently fold the dry flour mixture into the wet mixture. Then add the pulsed oats, folding carefully until there are no visible flour patches remaining but avoid overmixing.
  6. Chill the Dough: Scoop the dough into tablespoon-sized balls using a cookie scoop or spoon. Place the dough balls onto a baking sheet or plate and refrigerate for at least 3 hours or ideally overnight. Chilling helps the flavors develop and prevents spreading.
  7. Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange the chilled dough balls spaced apart and bake for 10-12 minutes, or until the cookie edges are set and lightly golden.
  8. Cool Cookies: Let the cookies cool on the baking sheet for about 10 minutes to firm up, then transfer them to a wire rack to cool completely before icing.
  9. Prepare the Strawberry Icing: In a blender or food processor, combine 1/2 cup freeze-dried strawberries with about 1 to 1 1/2 cups powdered sugar. Slowly add water 1 teaspoon at a time until you achieve a thick but pourable glaze suitable for dipping.
  10. Ice the Cookies: Dip the cooled cookies into the strawberry glaze, allowing excess icing to drip off. Place the iced cookies on a parchment paper-lined tray and allow the glaze to set and dry for 1-2 hours before serving.

Notes

  • For a dairy-free option, substitute unsalted butter with coconut oil and use a flax egg as an egg replacement.
  • Do not use quick oats as they will alter the texture significantly; old-fashioned oats provide the perfect chewy bite.
  • If you don’t have molasses, honey or agave syrup can be used, though this will slightly change the flavor profile.
  • Freezing the chilled dough balls before baking can help maintain shape and enhance texture.
  • Fresh strawberries are not recommended for the icing as they contain moisture that will prevent the glaze from setting properly.
  • Adjust the powdered sugar and water ratio in icing to reach your preferred consistency; thicker for dipping, thinner for drizzling.

Find it online: https://cookedbysarah.com/strawberry-iced-oatmeal-cookies-your-new-summer-obsession-recipe/