As the summer sun casts its warm glow, the kitchen transforms into a playful haven where sweet aromas dance around, inviting us to indulge. Today, I’m thrilled to share my version of Strawberry Iced Oatmeal Cookies, a delightful blend of chewy oats and fresh strawberries that brings joy to every bite. These cookies are not only a breeze to whip up with just a few simple ingredients, but they also boast a charming vegan option for those looking to accommodate different dietary preferences. Perfect for warm-weather gatherings or a mid-afternoon treat, they evoke memories of simpler times while offering a fun twist to a classic favorite. Curious about how to create this fruity summer delight? Let’s dive into the world of cookies together!
Why are Strawberry Iced Oatmeal Cookies irresistible?
Deliciously Unique: These cookies combine classic oatmeal and fresh strawberries for a juicy twist that stands out at any gathering.
Flexible Ingredients: Easily adapt this recipe to your dietary needs by swapping in coconut oil or gluten-free flour, making it inclusive for everyone.
Quick & Easy: From prep to bake, these cookies come together in no time—perfect for those busy summer days when you crave something sweet!
Crowd-Pleasing Treat: Serve them at picnics or family gatherings; they’re sure to disappear quickly, making you the star of the show. For more delightful ideas, check out my Nutella Marshmallow Cookies or Soft Pumpkin Cookies.
Memories in Every Bite: These cookies evoke nostalgia for childhood treats, reminding you of homemade love and sunny days.
Strawberry Iced Oatmeal Cookies Ingredients
For the Cookie Dough
- Unsalted Butter – Provides richness and moisture; substitute with coconut oil for a dairy-free version.
- Brown Sugar – Adds sweetness and a moist texture; can replace with coconut sugar for a deeper flavor.
- Granulated Sugar – Sweetens and balances the flavors; substitute with a sugar alternative if needed.
- Large Egg – Binds ingredients and aids in leavening; replace with a flax egg for a vegan option.
- Vanilla Extract – Enhances flavor; use pure vanilla for best results.
- Molasses (or Honey) – Provides sweetness and adds depth of flavor; can replace with agave syrup.
- All-Purpose Flour – Main structure-building component; for gluten-free, substitute with a gluten-free flour blend.
- Old-Fashioned Oats – Adds texture and chewiness; do not substitute with quick oats which affect texture.
- Baking Soda – A leavening agent; no substitutions recommended.
- Ground Cinnamon – Adds warm spice notes; optional, can omit if desired.
- Salt – Balances sweetness; can use sea salt as an alternative.
For the Glaze
- Freeze-Dried Strawberries – Used for the icing; fresh strawberries are not recommended as they contain too much moisture.
Step‑by‑Step Instructions for Strawberry Iced Oatmeal Cookies
Step 1: Brown the Butter
Start by melting 1 cup of unsalted butter in a medium saucepan over low heat until it becomes golden brown and begins to smell nutty, about 5-8 minutes. Once browned, remove from heat and let it cool for 20-25 minutes until it is warm but not hot to the touch, as this will ensure it blends smoothly with the sugars.
Step 2: Prepare Oats
While the butter cools, pulse 2 cups of old-fashioned oats in a food processor until you achieve a mix of fine and chunky textures. This will enhance the chewiness of your Strawberry Iced Oatmeal Cookies. If you don’t have a food processor, you can simply use a plastic bag and a rolling pin to crush them slightly to the desired consistency.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the cooled browned butter with 1 cup of brown sugar and 1/2 cup of granulated sugar. Beat them together until creamy, then add in 1 large egg and 1 teaspoon of vanilla extract. Continue mixing until fully incorporated, ensuring a smooth and glossy mixture that will add richness to your cookies.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon (if using), and 1/4 teaspoon of salt. This blend of dry ingredients is crucial for the structure of your Strawberry Iced Oatmeal Cookies, so take care to ensure that everything is evenly combined before moving on.
Step 5: Combine All
Gently fold the dry ingredients into the wet mixture using a spatula. Add the pulsed oats as you combine, mixing just until no visible flour remains. Be careful not to over-mix, as this can lead to tough cookies. The dough will be slightly sticky but should hold together nicely when formed into balls.
Step 6: Chill Dough
Portion the dough into tablespoon-sized balls and place them on a baking sheet lined with parchment paper. Cover the sheet with plastic wrap and refrigerate for at least 3 hours or overnight. Chilling the dough is essential for helping your Strawberry Iced Oatmeal Cookies maintain their shape while baking, resulting in chewy centers and crisp edges.
Step 7: Bake
Preheat your oven to 350°F (175°C) and line an additional baking sheet with parchment paper. Arrange the chilled dough balls on the sheet, leaving space between them. Bake in the preheated oven for 10-12 minutes until the edges are set and the centers appear puffy. Remove them from the oven while they are still slightly underbaked for a soft texture.
Step 8: Cool
Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring them to a cooling rack. This step is important, as the cookies will firm up a bit while cooling, helping preserve their perfect chewy texture. Ensure they cool completely before icing, as warm cookies can melt the glaze.
Step 9: Ice Cookies
Prepare the icing by blending freeze-dried strawberries into a fine powder and mixing with powdered sugar and a little water to form a smooth glaze. Once the cookies are completely cooled, dunk the tops into the strawberry icing and allow the excess to drip off. Set the iced cookies aside on parchment paper to dry for 1-2 hours until the glaze is set and glossy, perfect for enjoying your Strawberry Iced Oatmeal Cookies!
How to Store and Freeze Strawberry Iced Oatmeal Cookies
Room Temperature: Keep cookies in an airtight container at room temperature for up to 5 days to maintain freshness and moisture.
Fridge: If you’re in a humid environment, refrigerate your cookies in a sealed container for up to 7 days. This helps prevent them from becoming too soft.
Freezer: For longer storage, freeze the iced or uniced cookies in a single layer on a baking sheet for 2 hours before transferring them to a freezer-safe bag. They can last up to 3 months!
Reheating: To enjoy your cookies warm, simply thaw them overnight in the fridge and then heat them in the microwave for 10-15 seconds.
What to Serve with Strawberry Iced Oatmeal Cookies
Picture a sunny afternoon, where the sweetness of freshly baked cookies mingles with the laughter of friends and family.
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Vanilla Ice Cream: The creamy richness of vanilla ice cream melts delightfully against the sweet strawberry glaze, creating a comforting duo. A scoop of this cool treat complements the chewy cookies, making each bite a refreshing experience.
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Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a burst of color and natural sweetness, balancing the rich flavors of the cookies. Juicy strawberries and tart blueberries harmonize beautifully with the cookie’s strawberry icing.
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Espresso or Coffee: The robust flavors of a well-brewed espresso or rich coffee contrast wonderfully with the sweet cookies, creating a nostalgic café experience at home. This pairing is perfect for afternoon gatherings or a cozy solo moment.
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Lemonade or Iced Tea: Refreshing beverages, like zesty lemonade or freshly brewed iced tea, brighten up the summer atmosphere, making them an ideal companion for enjoying cookies while relaxing outdoors.
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Chocolate Dipped Pretzels: For those who adore the sweet and salty combination, chocolate-dipped pretzels bring a crunchy texture that pairs perfectly with the soft oatmeal cookies. It’s a delightful contrast that adds an exciting twist to your snack table.
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Cheesecake Bites: Rich and creamy cheesecake bites provide a decadent finish to your dessert spread, perfectly complementing the fruity notes of the cookies. Enjoying these two treats together promises a delightful combination of flavors and textures.
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Sparkling Water with Mint: For a refreshing non-alcoholic beverage, sparkling water infused with mint enhances the lightness of the cookies while offering a sophisticated touch. This is not just hydrating but brings a festive flair to your cookie party.
Strawberry Iced Oatmeal Cookies Variations
Feel free to let your creativity shine and tailor these cookies to your taste preferences or dietary needs!
- Dairy-Free: Substitute unsalted butter with coconut oil for a delightful dairy-free option that retains the cookie’s rich taste.
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to make these treats accessible for everyone. It’s amazing how adaptable this recipe can be!
- Sweetener Swap: Replace granulated sugar with your favorite sugar alternative, like stevia or monk fruit, for a lower-calorie treat without sacrificing flavor.
- Fruit Fusion: Experiment by adding ½ cup of dried cranberries or cherries for a tart contrast to sweet strawberries that will make every bite a little surprise.
- Flavor Booster: Add 1 teaspoon of almond extract instead of vanilla for a pleasantly unique twist that’s sure to impress your friends.
- Textural Contrast: Toss in a handful of chopped walnuts or pecans to introduce a delightful crunch that beautifully complements the chewy oats.
- Berry Burst: Mix in 2 tablespoons of strawberry powder to the dough for an intensified strawberry flavor that will take your taste buds on a fruity adventure.
- Choco-Delight: Fold in chocolate chips to create a tempting chocolate-strawberry combo that will satisfy any sweet tooth. If you’re a chocolate lover, you’ll adore this twist!
These variations can truly elevate your cookies and cater to everyone’s preferences. And if you’re in the mood for more delightful cookie recipes, check out my Dirt Cake Cookies or Peanut Butter Oatmeal. Happy baking!
Make Ahead Options
These Strawberry Iced Oatmeal Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by chilling it overnight after portioning it into balls. This not only saves time but also helps the flavors meld beautifully, ensuring the cookies taste just as delicious when baked. Additionally, you can mix the dry ingredients and store them in an airtight container for up to 3 days, making your cookie-making process even quicker. When you’re ready to bake, simply take the chilled dough from the fridge, preheat your oven, and follow the baking instructions. This way, you’ll have fresh, scrumptious cookies with minimal effort, ideal for busy weeknights or surprise guests!
Tips for the Best Strawberry Iced Oatmeal Cookies
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Chill the Dough: Always chill the dough for at least 3 hours. This helps the cookies keep their shape while baking and ensures a chewy texture.
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Use Fresh Ingredients: Make sure your baking ingredients, especially the baking soda, are fresh. Old ingredients can lead to flat cookies that miss the delightful rise of these Strawberry Iced Oatmeal Cookies.
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Measure Flour Correctly: Use the spoon-and-level method for measuring flour. Too much flour can make cookies dry, while too little can ruin their texture.
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Monitor Bake Time: Keep a close eye on the baking time; pulling them out slightly early will give a soft, chewy center. Remember, they will continue to cook slightly after removing from the oven!
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Allow to Cool: Be patient and let the cookies cool completely before icing. If you ice warm cookies, the glaze will melt and lose its beautiful finish.
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Use Quality Glaze: Blend freeze-dried strawberries thoroughly for a smooth, vibrant glaze. This ensures each bite of your Strawberry Iced Oatmeal Cookies bursts with fruity flavor.
Strawberry Iced Oatmeal Cookies Recipe FAQs
How do I know if my strawberries are ripe enough for icing?
Absolutely! When selecting strawberries, look for ones that are vibrant red, plump, and free of dark spots or blemishes. If they are too soft or overly fragrant, they may be overripe. Freeze-dried strawberries are preferred for the glaze, as they contain less moisture, providing the perfect consistency for icing.
What is the best way to store Strawberry Iced Oatmeal Cookies?
For optimal freshness, store your cookies in an airtight container at room temperature for up to 5 days. If you live in a humid area, placing them in the refrigerator can help maintain the right texture for up to 7 days. Just make sure they are sealed properly to avoid drying out!
Can I freeze Strawberry Iced Oatmeal Cookies?
Yes! To freeze, arrange the iced or uniced cookies in a single layer on a baking sheet and pop them in the freezer for about 2 hours until firm. Then, transfer them to a freezer-safe bag or container for up to 3 months. To enjoy, just thaw them overnight in the fridge and warm them up for a few seconds in the microwave.
What should I do if my cookies spread too much while baking?
If your cookies spread too much, it could be due to the dough not being chilled long enough. I recommend chilling the dough for a minimum of 3 hours or even overnight. Additionally, make sure the butter is cooled sufficiently before mixing. If it’s too warm, it can lead to spreading!
Can I make these cookies gluten-free?
Very! Substitute the all-purpose flour with a gluten-free flour blend that works for baking. Just make sure your oats are certified gluten-free as well. This way, everyone can enjoy these delightful Strawberry Iced Oatmeal Cookies!
Are these cookies safe for pets?
No, it’s best to keep these cookies away from your pets, especially if they contain chocolate or any additional flavorings that may be harmful to them. Always be cautious about sharing human treats with furry friends!
Strawberry Iced Oatmeal Cookies: Your New Summer Obsession
Ingredients
Equipment
Method
- 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.
- Pulse 2 cups of old-fashioned oats in a food processor until you achieve a mix of fine and chunky textures.
- 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.
- 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.
- Fold the dry ingredients into the wet mixture, adding the pulsed oats until no visible flour remains.
- Portion the dough into tablespoon-sized balls and refrigerate for at least 3 hours or overnight.
- 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.
- Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack.
- 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.
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