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Strawberry Iced Oatmeal Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  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. Beat the mixture until creamy and smooth, then add 1 large egg and 1 teaspoon vanilla extract, mixing well to incorporate.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cheflenacooks.com/strawberry-iced-oatmeal-cookies-recipe/