Strawberry Iced Oatmeal Cookies (Printer-Friendly)
Chewy brown butter oats meet fruity freeze-dried strawberry glaze in these summer-inspired cookies.
# The Ingredients You'll Need:
→ Cookie Dough
01 -
1 cup unsalted butter
02 -
1 cup brown sugar
03 -
1/2 cup granulated sugar
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1 large egg
05 -
1 teaspoon vanilla extract
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1/4 cup molasses or honey
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1 1/2 cups all-purpose flour
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2 cups old-fashioned oats
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon (optional)
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1/4 teaspoon salt
→ Icing
12 -
1/2 cup freeze-dried strawberries
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1/2 to 3/4 cup powdered sugar
14 -
Water, a few tablespoons
# Step-by-Step Instructions:
01 -
Melt 1 cup unsalted butter over low heat in a medium saucepan until golden brown and aromatic, about 5-8 minutes. Remove from heat and let cool for 20-25 minutes until warm.
02 -
Place 2 cups old-fashioned oats in a food processor and pulse until a mix of fine and chunky textures is achieved for added chewiness.
03 -
In a large bowl, beat browned butter with 1 cup brown sugar and 1/2 cup granulated sugar until creamy. Add 1 large egg and 1 teaspoon vanilla extract, mixing thoroughly.
04 -
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon if using, and 1/4 teaspoon salt.
05 -
Gently fold the dry mixture into the wet ingredients, then add pulsed oats. Mix until just combined without overmixing.
06 -
Scoop tablespoon-sized dough balls onto a tray and refrigerate for at least 3 hours or overnight to firm and enhance texture.
07 -
Preheat oven to 350°F (175°C). Place chilled dough balls on parchment-lined baking sheets spaced apart. Bake for 10-12 minutes until edges set but centers remain chewy.
08 -
Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
09 -
In a blender, pulverize 1/2 cup freeze-dried strawberries with approximately 1/2 cup powdered sugar. Add water by tablespoons until smooth glaze consistency is achieved.
10 -
Dip cooled cookies into strawberry glaze, allowing excess to drip off. Place on a rack or parchment paper and let icing dry for 1-2 hours before serving.
# Extra Tips:
01 -
Brown butter adds depth and richness; do not skip this step.
02 -
Use old-fashioned oats for proper texture; quick oats will cause mushiness.
03 -
Chilling dough overnight enhances flavor and texture.
04 -
Freeze-dried strawberries provide intense flavor without moisture.
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For vegan option, substitute egg with flax egg and butter with coconut oil.
06 -
Store in airtight container up to 5 days; icing may soften over time.