Description
These Strawberry Iced Oatmeal Cookies combine wholesome oats and strawberries for a delightful treat.
Ingredients
Scale
- 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