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These iced gingerbread oatmeal cookies combine the perfect texture of soft and chewy oatmeal cookies with the warm spice flavor of gingerbread. They’re a delicious sweet treat that deserves a prime spot on your holiday dessert table.
There’s a lot to love about this gingerbread oatmeal cookie recipe. It’s full of traditional gingerbread spices like nutmeg, ginger, and cloves, plus a hint of maple and molasses and a sweet cinnamon glaze on top. It’s the ultimate comfort cookie that’s not only delicious and festive, but also easy – and gluten free.
A nice change from the typical oatmeal raisin or gingerbread cookies, this recipe combines the best of both treats. It’s sure to be a huge hit at a holiday party or cookie exchange, and it also makes a great gift. Add this fun and easy recipe to your holiday season baking list this year and serve up a new favorite festive treat!
💗 Why We Love This Recipe
- This cookie is full of festive gingerbread flavor and topped with sweet icing. It’s perfect for holiday parties and cookie exchanges.
- This is a simple recipe that comes together quickly and easily and doesn’t require any special equipment.
- It’s a perfect choice when you need a delicious gluten-free dessert option.
For the Cookies:
- Instant oats
- All-purpose flour
- Baking powder
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Sea salt
- Unsalted butter
- Large egg (room temperature)
- Vanilla extract
- Pure maple syrup
For the Icing:
- Powdered sugar
- Vanilla extract
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
Step One: Make the Cookie Dough
- In a large bowl, whisk together the oats, flour, ginger, nutmeg, cinnamon, cloves, baking powder, baking soda, and salt.
- Melt the butter and pour it into a small bowl. Add maple syrup, molasses, egg, and vanilla extract to the melted butter. Whisk until the mixture is well combined.
- Add the wet ingredients to the bowl of dry ingredients and stir until incorporated.
Step Two: Form and Bake the Cookies
- Using a quarter cup cookie scoop, make balls of cookie dough and place them on the prepared baking sheet.
- Flatten the cookie dough balls using clean hands or the back of a measuring cup.
- Bake in the preheated oven for 12-15 minutes or until golden brown, then transfer to a wire rack to cool.
Step Three: Add the Icing
- In a small bowl, mix the confectioners’ sugar, vanilla extract, 1 tablespoon of milk, and cinnamon. If the icing is too dry, add ½ tablespoon of milk at a time until the desired consistency is reached.
- Once the baked cookies have cooled, spoon icing onto each cookie.
- Sprinkle a little extra cinnamon onto the iced cookies if desired.
Tips and Alternatives
- Be sure to use instant or quick oats for this recipe. Steel cut oats or old-fashioned oats will not soften enough during baking.
- Don’t worry if your cookies look a bit soft when you remove them from the oven. They’ll firm up as they cool and will stay soft and chewy.
- Stir some white chocolate chips into your cookie dough before baking.
- Use a store-bought vanilla icing or cream cheese frosting in place of the powdered sugar glaze. Lemon frosting would also be delicious.
- Add some nuts or dried fruit, such as raisins, cranberries, or dates.
How Do I Store Gingerbread Oatmeal Cookies?
Store the cooled cookies in an airtight container at room temperature. They should keep for 3-4 days. You can stack the cookies in layers when storing – just make sure the cookies have cooled completely and the icing has hardened first.
Can I Freeze Gingerbread Oatmeal Cookies?
Yes – Place them in an airtight container or freezer bag and you can freeze them for up to three months.
More Cookie Recipes
- Strawberry Cake Mix Cookies
- Perfect Macarons
- Italian Ricotta Cookies
- White Chocolate Chip and Macadamia Nut Cookies
- Christmas Wreath Cornflake Cookies
- Chewy Chocolate Peppermint Cookies
- Pinwheel Sugar Cookies
- Cranberry and White Chocolate Cookies
- Peanut butter balls
Gingerbread Oatmeal Cookies
- 1 cup instant oats
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon sea salt
- 2 Tablespoons unsalted butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup
- ¼ cup molasses
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 tablespoons milk
- ¼ teaspoon cinnamon
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, add oats, flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine.
- Melt butter and pour into a small mixing bowl. Add egg, vanilla extract, maple syrup and molasses. Whisk to combine.
- Pour wet ingredients into the bowl of dry ingredients. Stir until incorporated.
- Use a ¼ cup cookie scoop to transfer the balls of cookie dough onto prepared baking sheet. Use the back of a measuring cup or bottom of a clean glass to flatten the cookie dough balls.
- Bake for 12 minutes-15 minutes or until golden brown.
- While cookies are baking, prepare the icing. In a small bowl, stir together confectioners sugar, vanilla extract, 1 tablespoon of milk and cinnamon. If icing is too thick, add ½ tablespoon of milk at a time until desired consistency is reached.
- When cookies are finished baking, frost each cookie. Sprinkle cinnamon onto iced cookies, if desired.
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