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Strawberry Iced Oatmeal Cookies

A delightful twist on classic oatmeal cookies, featuring fresh strawberry flavor and a luscious pink icing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 10 tablespoons unsalted butter Ensure at room temperature for easier creaming.
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 1 cup old fashioned oats
  • 1 1/8 cups all-purpose flour Can be substituted with whole wheat or gluten-free.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons strawberry powder (freeze-dried) For best results, use freeze-dried strawberries.
  • 1 drop gel pink food coloring Optional, for color.
For the icing
  • 2 tablespoons whole milk
  • 1 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until you achieve a smooth consistency.
  3. Beat in the egg, molasses, and vanilla until everything is well combined.
  4. In a separate bowl, whisk together the all-purpose flour, oats, baking soda, cinnamon, salt, and strawberry powder.
  5. Gradually mix the dry ingredients into the wet mixture until just combined—take care not to overmix.
  6. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about two inches apart.
  7. Bake for 10-12 minutes, or until the edges turn a lovely golden brown.
  8. Allow the cookies to cool on a wire rack.
Icing
  1. In a bowl, combine the powdered sugar, whole milk, and gel food coloring until smooth.
  2. Drizzle or spread the icing over the cooled cookies, then let it set.

Notes

These cookies are best stored in an airtight container at room temperature for up to a week, or freeze for longer storage up to three months.