If you’re on the lookout for a cookie recipe that combines the wholesome goodness of oats with the delightful flavor of strawberries, look no further than these Strawberry Iced Oatmeal Cookies. The blend of chewy oats and freeze-dried strawberries offers a unique, refreshing taste that’s perfect for any occasion. Not only are these cookies deliciously flavorful, but they also have a comforting texture that melts in your mouth, making them irresistible to both kids and adults alike.
The appeal of these Strawberry Iced Oatmeal Cookies goes beyond taste. The recipe is incredibly straightforward, requiring simple ingredients and minimal prep time. This makes it a perfect choice for busy weekdays or last-minute gatherings. Each bite is a sweet reminder of the joys of summer, regardless of the season. With the added charm of a light icing on top, these cookies are as beautiful as they are delicious, making them a lovely addition to any dessert table. Whether enjoyed warm out of the oven or packed as a sweet treat in lunchboxes, they are sure to be a hit.
Why You’ll Love This Strawberry Iced Oatmeal Cookies
These cookies are sure to become a family favorite for several reasons:
- Flavorful: The combination of oats and strawberries creates a delightful blend of sweet and tart flavors.
- Simple to Make: With clear instructions and minimal ingredients, even novice bakers can whip up a batch with ease.
- Customizable: You can easily tweak the recipe to add nuts, swap in different freeze-dried fruits, or adjust the level of sweetness.
- Perfect for Gift Giving: The icing adds an elegant touch, making these cookies great for gifts or special occasions.
- Healthy Twist: Using rolled oats and freeze-dried fruit makes them a healthier option compared to traditional cookies.
Preparation Phase & Tools to Use
Before diving into baking these Strawberry Iced Oatmeal Cookies, it’s essential to prepare your kitchen for a smooth baking experience. Start by gathering all your ingredients so that they are within arm’s reach. This will save you time while mixing and ensure you won’t miss any crucial components.
You’ll need essential baking tools, including a mixing bowl, measuring cups and spoons, a whisk, and a food processor. Make sure you have a cookie scoop for portioning the dough evenly, as this will help the cookies bake uniformly. Line your baking sheets with parchment paper to avoid sticking and make cleanup a breeze. Preheat your oven to 350°F (175°C) in advance; this ensures the cookies begin baking at the right temperature as soon as they are ready.
Ingredients
Gather the following ingredients before starting:
- 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
- 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
- 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
Step 1: Prep the Oven and Ingredients
Begin by preheating your oven to 350°F (175°C). This step is crucial because it allows your cookies to bake evenly from the moment they hit the oven. While the oven warms up, prepare your baking sheets by lining them with parchment paper. This will not only prevent sticking but also make transferring the cookies easier later.
Step 2: Process the Oats and Strawberries
In a food processor, pulse the 2 cups of rolled oats about ten times. You’re looking for a texture where the oats are still chunky but slightly broken down. This will give your cookies a delightful chew. Next, take the freeze-dried strawberries and pulse them until they turn into a fine powder, allowing for a burst of strawberry flavor in every bite. Set both the oats and strawberry powder aside for the next steps.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, whisk together the processed oats, flour, baking powder, baking soda, and salt. Then, add 3 tablespoons of the strawberry powder to this mixture as well. This ensures that the delightful berry flavor is incorporated throughout the cookies. Mixing the dry ingredients first helps to distribute the baking powder and soda evenly, ensuring consistent rising.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk the melted butter with the granulated and brown sugars. Mix until completely smooth, breaking up any clumps. Then, incorporate the egg, yolk, and vanilla extract, whisking until everything is well combined. This mixture provides the moisture and richness that keeps the cookies soft.
Step 5: Combine and Chill the Dough
Once your wet mixture is well blended, pour the dry ingredients into the wet mixture. Stir gently until just combined; overmixing could lead to tough cookies. If the dough appears too dry after chilling, feel free to add a splash of milk to adjust the consistency. Cover the dough and let it chill in the refrigerator for about 10-20 minutes. Chilling the dough helps prevent the cookies from spreading too much while baking, contributing to their perfect shape.
Step 6: Shape and Bake
Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, keeping some dough in the fridge to ensure it stays firm. Leave enough space between each scoop as they will spread as they bake. Bake 6-8 cookies at a time for 9-11 minutes. Watch closely as you don’t want to overbake them – you want a soft and chewy texture. As soon as they are out of the oven, use a circular cutter to gently spin and shape the cookies into perfect circles, enhancing their presentation.
Step 7: Cool and Glaze
Let the cookies rest on the baking sheet for a few minutes, allowing them to set before transferring them to a wire rack lined with parchment to cool completely. Meanwhile, in a mixing bowl, whisk together the powdered sugar, the remaining 2 ½ tablespoons of strawberry powder, milk, corn syrup, and vanilla extract until smooth. The glaze should be thick enough to coat the back of a spoon. Once cookies have cooled, dip their tops into the glaze and place them on parchment paper to set. Optionally, sprinkle additional strawberry powder on the glaze for an extra touch. The glaze will take about 1-2 hours to harden completely.
Variations
- Protein: Consider adding chocolate chips or nuts like walnuts for an extra texture contrast and flavor dimension.
- Vegetables: You can incorporate ripe mashed bananas for added sweetness and moisture while keeping the recipe vegetarian.
- Spices: A dash of cinnamon or nutmeg can elevate the flavors further, adding warmth to the cookie profile.
Cooking Notes
- Ensure that your butter is fully cooled after melting. This will help keep your cookie mixture from being too greasy.
- Using room-temperature eggs helps incorporate better and provides a more consistent cookie dough.
Serving Suggestions
- Pair these cookies with a cup of tea or coffee as a delightful afternoon snack.
- They make a refreshing dessert after a summer meal, offering a sweet ending to a light dinner.
Tips
- Store leftover cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
- If the dough is too sticky to handle, chilling it a bit longer can help ease the rolling process.
Prep Time, Cook Time, Total Time
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Total Time: 41 minutes
Nutritional Information
- Calories: 130 per cookie
- Protein: 2g
- Sodium: 90mg
FAQs
Can I use fresh strawberries instead of freeze-dried?
While fresh strawberries can be used, you will need to adjust the moisture levels and might not achieve the same concentrated flavor and enhanced texture from freeze-dried fruit.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to five days. For longer storage, consider freezing the unglazed cookies.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping.
What can I do if my glaze is too runny?
If the glaze appears too watery, add more powdered sugar until it reaches your desired thickness. If it’s too thick, just a touch of milk can help adjust it.
Conclusion
In conclusion, these Strawberry Iced Oatmeal Cookies embody everything you want in a delightful baked treat: flavor, simplicity, and the ability to impress with minimal effort. The mix of oats and strawberries not only ensures a unique flavor but also gives a nutritious spin to your dessert. Whether you’re baking for a celebration, a cozy family gathering, or simply craving something sweet, these cookies are sure to fulfill every purpose. Don’t forget to share your creations with us! Let us know how you enjoyed your journey in baking these cookies, any variations you made, or just how much you loved them. Happy baking!
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Strawberry Iced Oatmeal Cookies
- Total Time: 41 minutes
- Yield: 12 servings 1x
Description
These Strawberry Iced Oatmeal Cookies combine wholesome oats and strawberries for a delightful treat.
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
- 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
- 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 to 350°F (175°C) and line baking sheets with parchment.
- Pulse oats in a food processor until chunky, then pulse freeze-dried strawberries to a fine powder.
- Whisk processed oats, flour, baking powder, baking soda, and salt in a bowl. Add 3 tbsp strawberry powder.
- In another bowl, whisk melted butter, sugars, egg, yolk, and vanilla until smooth.
- Combine wet and dry ingredients gently and chill dough for 10-20 minutes.
- Scoop dough onto baking sheets and bake for 9-11 minutes. Use a cutter to shape cookies after baking.
- Cool cookies and glaze with a mixture of powdered sugar, strawberry powder, milk, corn syrup, and vanilla.
Notes
Chill dough longer if too sticky. Store cookies in an airtight container for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Dessert
Nutrition
- Calories: 130 kcal
- Sodium: 90 mg
- Protein: 2 g