If you’re searching for a delightful treat that beautifully balances chewy oats, sweet strawberries, and a luscious icing, you have to try this Strawberry Iced Oatmeal Cookies Recipe. These cookies bring together the wholesome texture of oatmeal with the vibrant flavor of freeze dried strawberries, topped off with a glossy, strawberry-infused glaze that just melts in your mouth. Whether you’re baking for a casual afternoon snack or needing something special to impress your guests, this recipe makes the journey fun, easy, and incredibly rewarding.
Ingredients You’ll Need
These ingredients are simple yet thoughtfully chosen to create a cookie that’s full of flavor and charm. Each one plays an important role, whether it be the chewiness of the oats, the natural sweetness of the strawberries, or the supple texture from the butter and eggs.
- Old fashioned rolled oats: The base that adds hearty chew and rustic texture to the cookies.
- Flour (spooned and leveled): Provides structure to the cookie dough for that perfect bite.
- Baking powder: Helps the cookies to rise softly, ensuring they’re tender.
- Baking soda: Works alongside baking powder to give a gentle lift and slight browning.
- Salt: Enhances all the sweet and fruity flavors even more.
- Freeze dried strawberries: Adds intense strawberry flavor without extra moisture, plus a burst of vibrant color.
- Unsalted butter, melted and cooled: Brings richness and keeps the cookies soft and chewy.
- Granulated sugar: For sweetness and a bit of crispiness on the edges.
- Brown sugar, packed: Adds deep caramel notes and moisture.
- Large egg and egg yolk: Bind everything together and contribute to the lovely texture.
- Vanilla extract: A classic touch that enhances the overall flavor.
- Powdered sugar: The base of the silky strawberry glaze.
- Freeze dried strawberry powder: Infuses the glaze with real strawberry goodness and pink hue.
- Whole milk: Adjusts the glaze to the perfect consistency.
- Light corn syrup: Adds a beautiful shine and helps the glaze set smoothly.
How to Make Strawberry Iced Oatmeal Cookies Recipe
Step 1: Preparing your oven and ingredients
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. This simple prep ensures your cookies bake evenly and come off those sheets effortlessly.
Step 2: Processing the oats
Pulse the old fashioned rolled oats about 10 times in a food processor. You want them broken down but still textured, not finely ground. This step is key for that signature oatmeal bite in your cookies.
Step 3: Making the strawberry powder
Next, blitz the freeze dried strawberries until they’re a fine powder with just a few small juicy pieces left. This powder will flavor both the dough and the glaze, giving your cookies their lovely strawberry punch.
Step 4: Mixing dry ingredients
Add about 3 tablespoons of the strawberry powder to the oats, then whisk in the flour, baking powder, baking soda, and salt. Combining these dry ingredients now means everything is evenly distributed through your dough later.
Step 5: Combining wet ingredients
In a large bowl, whisk together the melted and cooled butter with granulated sugar and brown sugar until smooth. Then add the egg, egg yolk, and vanilla extract, making sure the mixture is fully blended and silky.
Step 6: Bringing it all together
Mix your dry ingredients into the wet mixture until just combined. Be careful not to over-mix—this keeps your cookies tender and chewy instead of tough.
Step 7: Chilling the dough
Allow your dough to chill for 10 to 20 minutes. This step helps the flavors meld and makes handling the dough easier. If it feels too dry after chilling, add a small splash of milk to soften it slightly.
Step 8: Shaping and baking
Use a 2-tablespoon cookie scoop to portion out your dough, rolling each into a ball and placing them on your prepared baking sheets. Work in batches of 6 to 8 cookies to ensure they have enough space to spread. Bake for 9 to 11 minutes to keep that perfect soft and chewy texture.
Step 9: Shaping the warm cookies
Right after you pull them from the oven, gently spin each cookie with a round cutter to shape them into perfect circles while they’re still soft. Let the cookies rest briefly before moving them to a cooling rack lined with parchment paper.
Step 10: Making the strawberry icing
Whisk together powdered sugar, 2 ½ tablespoons of strawberry powder, milk, corn syrup, and vanilla extract until your glaze is thick and smooth. This glossy topping gives your cookies that irresistible strawberry sheen.
Step 11: Icing and finishing touches
Dip the tops of cooled cookies into the strawberry glaze and place them on parchment paper to let the icing harden, which takes about 1 to 2 hours. For extra flair, sprinkle a little more strawberry powder on top for a pop of color and flavor.
Step 12: Enjoying your creation
Once the glaze sets, your Strawberry Iced Oatmeal Cookies Recipe is ready to delight! Share, savor, and smile because you’ve just made something truly special.
How to Serve Strawberry Iced Oatmeal Cookies Recipe
Garnishes
Simple garnishes like a light dusting of extra freeze dried strawberry powder or a few finely chopped freeze dried strawberries give your cookies a pretty finishing touch that invites compliments before the first bite. You can also add a drizzle of white chocolate for contrast.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk, a fruity iced tea, or a cup of freshly brewed coffee. For brunch, serve alongside fresh berries or a light yogurt parfait to complement the strawberry flavors.
Creative Ways to Present
Arrange your cookies on a rustic wooden board with a scattering of whole oats and fresh strawberries for a charming display. Wrap a few in parchment and tie them with twine as sweet edible gifts. Or stack them with parchment paper between layers for a beautiful picnic treat.
Make Ahead and Storage
Storing Leftovers
Keep leftover Strawberry Iced Oatmeal Cookies in an airtight container at room temperature, layering parchment paper between cookies to prevent sticking. They stay fresh and soft for up to five days, perfect for quick snacks or sharing throughout the week.
Freezing
If you want to save these for later, freeze the baked and glazed cookies in a single layer on a baking sheet first until firm. Then transfer to a freezer-safe container or bag with parchment paper between layers. Thaw at room temperature for a sweet treat anytime.
Reheating
To bring back that fresh-baked feeling, warm cookies briefly in a 300°F oven for 3 to 5 minutes. This lightly softens them without melting the glaze too much. Avoid microwaving to keep the icing intact and the texture just right.
FAQs
Can I use fresh strawberries instead of freeze dried?
Freeze dried strawberries are preferred because they add intense flavor without extra moisture, which could affect the cookie texture. If you want to use fresh strawberries, consider dehydrating them first or finely chopping and draining excess juice, but results may vary.
What if I don’t have light corn syrup for the glaze?
If you don’t have corn syrup, you can substitute it with honey or a simple syrup made by dissolving sugar in water. This will still help the glaze achieve its shine and smooth finish, though the texture might be slightly different.
How can I make these cookies vegan?
To make a vegan version, try substituting the butter with a plant-based margarine and replace the egg and yolk with flax eggs or another egg replacer. Keep in mind that the texture and flavor may shift slightly since eggs contribute to binding and softness.
Can I make the glaze thicker or thinner?
The glaze thickness depends on how much milk you add. To thicken, add more powdered sugar; to thin it out, add milk a little at a time. The goal is a smooth, coatable consistency that sticks well to the cookies without dripping.
How long will the cookies last once iced?
Once iced, the cookies can last up to five days stored in an airtight container at room temperature. The glaze hardens nicely and helps preserve the cookie’s freshness, though for best flavor, enjoy them within the first couple of days.
Final Thoughts
I truly hope you feel inspired to bake this Strawberry Iced Oatmeal Cookies Recipe because it’s such a joyful combination of cozy textures and bright, fruity flavors. Whether you’re sharing with friends, gifting to loved ones, or simply treating yourself, these cookies bring a special kind of happiness. Give them a try soon and enjoy every delicious bite!
Print
Strawberry Iced Oatmeal Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Strawberry Iced Oatmeal Cookies are soft and chewy treats bursting with the natural sweetness of freeze-dried strawberries. These delightful cookies combine wholesome rolled oats with a fragrant strawberry glaze, making them a perfect snack or dessert for strawberry lovers craving a unique twist on a classic oatmeal cookie.
Ingredients
Dry Ingredients
- 2 cups old fashioned rolled oats
- 2 cups flour, spooned and leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups freeze dried strawberries
Wet Ingredients
- 1 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2/3 cup brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
Glaze Ingredients
- 1 ½ cups powdered sugar
- 2 ½ Tbsp freeze dried strawberry powder
- 2–3 Tbsp whole milk
- 1 Tbsp light corn syrup
- ½ tsp vanilla extract
Instructions
- Preheat Oven and Prepare Sheets. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow for even baking.
- Pulse Oats. Place the rolled oats into a food processor and pulse about 10 times until the oats have some texture but are not finely ground. Transfer to a mixing bowl and set aside.
- Prepare Strawberry Powder. Pulse the freeze dried strawberries in the food processor until finely powdered with a few small pieces remaining. Set aside.
- Mix Dry Ingredients. Add 3 tablespoons of the strawberry powder to the oats. Whisk in the flour, baking powder, baking soda, and salt until well combined. Set the mixture aside.
- Cream Butter and Sugars. In a large bowl, whisk the melted and cooled butter together with granulated sugar and brown sugar until smooth, ensuring no lumps remain.
- Add Eggs and Vanilla. Whisk in the large egg, egg yolk, and vanilla extract until fully blended into the butter and sugar mixture.
- Combine Wet and Dry Ingredients. Add the dry ingredient mixture to the wet ingredients and stir gently until just combined, avoiding overmixing to maintain cookie tenderness.
- Chill Dough. Refrigerate the dough for 10-20 minutes to firm up. If it feels too dry after chilling, add a small splash of milk to achieve the right consistency.
- Portion Dough. Using a 2 tablespoon cookie scoop, portion the dough and roll into balls. Place them on the prepared baking sheets, keeping any remaining dough chilled until baking.
- Bake Cookies. Bake 6-8 cookies per batch for 9-11 minutes, removing before overbaking to keep them soft and chewy. Immediately after removing, gently spin the cookies with a circular cutter to shape perfect circles.
- Cool Cookies. Let the cookies rest on the baking sheet for a few minutes, then transfer them to a parchment-lined wire rack to cool completely.
- Prepare Glaze. In a mixing bowl, whisk together powdered sugar, 2 ½ tablespoons strawberry powder, milk, corn syrup, and vanilla extract until smooth and thick in consistency.
- Glaze Cookies. Dip the tops of cooled cookies into the glaze and place on parchment paper to dry. Optionally, sprinkle with extra strawberry powder. Allow glaze to harden for 1-2 hours.
- Serve and Store. Serve the glazed cookies fresh. Store any leftovers in an airtight container at room temperature for up to 5 days.
Notes
- Freeze dried strawberries provide an intense strawberry flavor without adding moisture.
- Shaping cookies immediately after baking ensures a uniform, attractive appearance.
- If dough feels too dry, adding milk in small amounts helps improve texture without being too wet.
- Do not overbake to maintain a soft, chewy center.
- The glaze hardens to a beautiful pink finish with a subtle fruity sweetness.
- Store cookies in an airtight container to keep them fresh for several days.
