Description
Delight in these soft and chewy Gingerbread Oatmeal Cookies enriched with warm spices, molasses, and a tangy lemon glaze. Perfectly balanced with oats for texture and a rich blend of ginger, cinnamon, and cloves, these cookies offer a festive treat that’s both comforting and flavorful.
Ingredients
Scale
Cookies
- ¾ cup (170.25 g) salted butter
- ¼ cup (50 g) granulated sugar
- ¾ cup (165 g) dark brown sugar
- ¼ cup (56 g) molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (210 g) all-purpose flour
- 1½ cups (140 g) oats, pulsed to make smaller
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1¼ teaspoons ground ginger
- 1½ teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
Lemon Glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Cream Butter and Sugars: Place the butter and both sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Wet Ingredients: Incorporate the molasses, egg, and vanilla extract into the creamed mixture and mix until fully combined.
- Prepare Oats: Pulse the oats in a blender several times until they are smaller in size but not fully ground—this adds texture to the cookies.
- Combine Dry Ingredients: Gradually mix in the all-purpose flour, pulsed oats, salt, baking soda, ground ginger, cinnamon, cloves, and nutmeg. Mix carefully and stop while some flour remnants are still visible around the bowl to avoid over mixing.
- Chill Dough: Scoop the dough into large balls using a 3-tablespoon cookie scoop. Cover and refrigerate for at least 2 hours to help cookies hold their shape.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Bake Cookies: Place six dough balls on each baking sheet, leaving space between them. Bake in the preheated oven for 10 to 12 minutes until edges turn a light golden brown.
- Mix Lemon Glaze: While cookies bake, combine powdered sugar and lemon juice in a bowl, adding a bit more lemon juice if necessary to achieve a brushable consistency.
- Glaze and Set: Once cookies have cooled, brush or dip the tops with the lemon glaze. Allow the glaze to firm up before serving.
Notes
- Ensure the butter is not overly soft before mixing to prevent cookies from spreading too thin during baking.
- Chilling the dough is optional but recommended to maintain cookie shape and improve texture.
- If you prefer a different glaze flavor, substitute lemon juice with milk or water for a standard powdered sugar glaze.
- Using grams for measuring ingredients provides better accuracy, especially for flour. If using cups, spoon the flour lightly to avoid packing it.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
