Strawberry Iced Oatmeal Cookies

These Strawberry Iced Oatmeal Cookies bring together the chewy texture of old-fashioned oats with the rich, nutty flavor of browned butter and a vibrant strawberry glaze that brightens every bite. They make for a wonderfully satisfying summer treat that balances indulgence with a touch of fruitiness in its glaze.

Ingredients

• One cup unsalted butter: browning that brings a warm nutty aroma use good quality butter for best flavor
• One cup brown sugar: moisture and caramel richness try to pick soft packed brown sugar
• Half cup granulated sugar: balances sweetness pick fine sugar so it dissolves easily
• One large egg: binds ingredients together opt for pasture-raised if possible
• One teaspoon vanilla extract: pure vanilla boosts the overall aroma and taste
• Quarter cup molasses or honey: adds depth and moistness choose a dark molasses or raw honey for stronger notes
• One and a half cups all-purpose flour: gives structure pick unbleached flour for healthier option
• Two cups old-fashioned oats: provide chewy texture do not substitute with quick oats or texture suffers
• Half teaspoon baking soda: leavening makes cookies rise nicely
• Half teaspoon ground cinnamon: optional for warm spice adds subtle complexity
• Quarter teaspoon salt: balances all flavors use sea salt for a cleaner finish if desired
• Half cup freeze-dried strawberries: the vibrant fruity icing powder fresh ones do not work here
• Powdered sugar about half to three-quarter cup: sweeten and thicken the glaze
• A few tablespoons water: bring the glaze to the perfect consistency

Step-by-Step Instructions

Brown the Butter:

Melt one cup of unsalted butter over low heat in a medium saucepan for about five to eight minutes until it turns golden and smells nutty and rich. Remove from heat and let cool for twenty to twenty-five minutes until warm but not hot. This step creates a deep rich flavor base for the cookies

Pulse the Oats:

Place two cups of old-fashioned oats in a food processor and pulse until you achieve a mix of fine and chunkier oat pieces. This variety in texture makes each cookie satisfyingly chewy and not too uniform

Mix Wet Ingredients:

In a large bowl combine the cooled browned butter with one cup brown sugar and half cup granulated sugar. Beat the mixture until creamy and smooth then add one large egg and one teaspoon vanilla extract mixing well until fully incorporated

Combine Dry Ingredients:

In a separate bowl whisk together one and a half cups all-purpose flour half teaspoon baking soda half teaspoon ground cinnamon if using and quarter teaspoon salt. This ensures even distribution of leavening agents and spices

Incorporate Dry and Oats:

Fold the dry mixture gently into the wet ingredients then add the pulsed oats. Mix just until no visible flour remains being careful not to overmix to keep cookies tender

Chill the Dough:

Scoop tablespoon-sized balls of dough onto a tray or plate and refrigerate for at least three hours or overnight. Chilling firms the dough and enhances the cookie texture and flavor development

Bake the Cookies:

Preheat oven to three hundred fifty degrees Fahrenheit or one seventy-five Celsius. Place chilled dough balls on parchment-lined baking sheets spaced well apart. Bake for ten to twelve minutes until edges are set but centers remain soft and chewy

Cool the Cookies:

Let cookies cool on the baking sheet for ten minutes to firm up then transfer to wire racks to cool completely before glazing

Prepare the Icing:

In a blender or food processor pulverize half a cup freeze-dried strawberries with about half to three-quarter cup powdered sugar. Add water one tablespoon at a time until you reach a smooth glaze that holds but is thin enough to dip

Glaze and Set:

Dip each cooled cookie into the strawberry glaze allowing excess to drip off. Place glazed cookies on racks or parchment and let icing dry for one to two hours before serving

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Storage tips

Store cookies in an airtight container at room temperature up to five days. Keep glazed cookies separate on a rack if stacking to avoid icing smudging. You can freeze unglazed dough balls for up to three months then thaw before baking. Glaze cookies fresh for best results.

Ingredient substitutions

For dairy-free swap butter with coconut oil and use a flax egg for vegan version. Coconut sugar or sugar alternatives can replace brown and granulated sugars but flavor varies. Use gluten-free flour blend to make gluten-free oat cookies but texture may be slightly different.

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Serving suggestions

Pair these cookies with a cold glass of milk or a cup of herbal tea. They also make a lovely summer dessert alongside a bowl of fresh berries or vanilla ice cream. The strawberry glaze adds a beautiful pop perfect for parties or gifting.

Frequently Asked Questions

→ Why use browned butter for these cookies?

Browned butter imparts a rich, nutty flavor that deepens the cookie’s taste and enhances its aroma, giving more complexity than regular melted butter.

→ Can quick oats be used instead of old-fashioned oats?

Quick oats tend to result in a mushier texture; old-fashioned oats preserve a pleasant chew and crunchy contrast essential to these cookies.

→ What is the role of freezing or chilling the dough before baking?

Chilling firms the dough, controls spread during baking, and helps develop a chewier, more satisfying texture.

→ How does the freeze-dried strawberry glaze enhance the cookies?

The glaze adds intense strawberry flavor and bright color without adding moisture, keeping the cookies’ texture intact.

→ Are there adjustments for vegan or dairy-free needs?

Yes, coconut oil can replace butter and a flaxseed egg can substitute the chicken egg to make a vegan or dairy-free version.