Introduction

Strawberry Iced Oatmeal Cookies are the perfect summer treat, combining the hearty texture of oats with a sweet, tangy strawberry glaze. These cookies bring a fresh twist to a classic favorite and are sure to become your new seasonal obsession.

Strawberry Iced Oatmeal Cookies Recipe - Recipe Image

Ingredients

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)
1/2 cup Freeze-Dried Strawberries (Fresh strawberries not recommended for icing)

Instructions

Step 1: Brown the butter by melting 1 cup in a medium saucepan over low heat until golden brown, about 5-8 minutes. Remove from heat and cool for 20-25 minutes until warm.
Step 2: Pulse 2 cups of old-fashioned oats in a food processor until you achieve a mix of fine and chunky textures.
Step 3: In a large mixing bowl, combine the cooled browned butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Mix until creamy, then add 1 large egg and 1 teaspoon of vanilla extract.
Step 4: In a separate bowl, whisk 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.
Step 5: Fold the dry ingredients into the wet mixture, adding the pulsed oats until no visible flour remains.
Step 6: Portion the dough into tablespoon-sized balls and refrigerate for at least 3 hours or overnight.
Step 7: Preheat the oven to 350°F (175°C) and bake the chilled dough balls on parchment-lined sheets for 10-12 minutes until edges are set.
Step 8: Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack.
Step 9: Prepare icing by blending freeze-dried strawberries with powdered sugar and water. Dunk cooled cookies into the glaze and allow to dry for 1-2 hours.

Tips & Variations

For a dairy-free version, substitute unsalted butter with coconut oil and use a flax egg instead of a regular egg.
Pulse the oats to your preferred texture, but avoid using quick oats to maintain the cookie’s chewy bite.
If you prefer a less intense strawberry flavor, reduce the amount of freeze-dried strawberries in the icing or add more powdered sugar.
Try adding chopped nuts or white chocolate chips for extra texture and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If iced, keep them in a single layer to preserve the glaze. For longer storage, freeze the cookies without icing for up to 3 months and add the glaze after thawing. Reheat gently if desired but avoid microwaving iced cookies to prevent melting the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried for the icing?

Fresh strawberries are not recommended for the icing as their moisture content can make the glaze runny. Freeze-dried strawberries provide concentrated flavor without extra liquid.

How do I make a flax egg for the vegan option?

To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5-10 minutes until it thickens and gels, then use it as a substitute for one large egg.

Strawberry Iced Oatmeal Cookies Recipe

Print Recipe

★★★★★

5 from 134 reviews

Delight in these Strawberry Iced Oatmeal Cookies, a perfect blend of chewy oats and vibrant freeze-dried strawberry icing. Browned butter gives them a rich, nutty flavor while the chilled dough ensures a tender texture, making these cookies an irresistible summer treat.

Author: Lena
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 3 hours 42 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

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)

Dry Ingredients

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 Ingredients

1/2 cup Freeze-Dried Strawberries (Fresh strawberries not recommended for icing)
Powdered sugar (quantity to taste for icing consistency)
Water (to adjust icing consistency)

Instructions

Brown the Butter: Melt 1 cup unsalted butter in a medium saucepan over low heat, stirring frequently, until it turns golden brown and emits a nutty aroma, about 5-8 minutes. Remove from heat and let it cool for 20-25 minutes until just warm.
Pulse the Oats: Place 2 cups of old-fashioned oats in a food processor and pulse until you achieve a mixture of fine and chunky textures—this adds both structure and chewiness to the cookies.
Mix Wet Ingredients: In a large mixing bowl, combine the cooled browned butter with 1 cup brown sugar and 1/2 cup granulated sugar. Beat the mixture until creamy and smooth, then add 1 large egg and 1 teaspoon vanilla extract, mixing well to incorporate.
Combine 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 the leavening and spices.
Fold Together: Gradually fold the dry ingredients into the wet ingredients, then add the pulsed oats, stirring gently until no visible flour remains and the dough forms a cohesive mixture.
Chill the Dough: Portion the dough into tablespoon-sized balls using a cookie scoop or hands. Arrange them on a plate or tray and refrigerate for at least 3 hours or overnight to firm up for best texture.
Bake the Cookies: Preheat the oven to 350°F (175°C). Place chilled dough balls onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and lightly golden.
Cool: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them to a wire cooling rack to cool completely.
Prepare the Icing: In a blender or food processor, combine 1/2 cup freeze-dried strawberries with powdered sugar and a small amount of water. Blend until smooth, adjusting the powdered sugar and water to form a thick but drizzleable glaze.
Ice the Cookies: Once cookies are fully cooled, dip the tops into the strawberry glaze and place them on parchment or a rack to allow the icing to dry and set for 1-2 hours before serving.

Notes

Use old-fashioned oats only; quick oats will alter the texture adversely.
Browned butter adds a rich, nutty flavor but can be substituted with melted butter if needed.
For a vegan version, substitute egg with a flax egg and use coconut oil instead of butter.
Refrigerating the dough is crucial for firm cookies with chewy centers.
Freeze-dried strawberries provide intense flavor and better glaze consistency compared to fresh strawberries.
Store iced cookies in an airtight container at room temperature for up to 3 days.
Glaze can be made ahead and refrigerated, just stir before use as it may thicken.

Keywords: strawberry iced oatmeal cookies, brown butter cookies, oat cookies with icing, summer cookies, freeze-dried strawberry glaze