Description
Deliciously soft and chewy Strawberry Iced Oatmeal Cookies featuring freeze dried strawberries both inside the dough and as a vibrant strawberry glaze on top. These cookies combine the hearty texture of oats with the sweet and tangy flavor of strawberries, finished with a beautifully smooth pink icing that hardens to a perfect finish.
Ingredients
Scale
Dry 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
- 2 ½ Tbsp freeze dried strawberry powder
Wet Ingredients
- 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
Glaze
- 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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This will ensure your cookies bake evenly and don’t stick.
- Process the Oats: Pulse the oats in a food processor about 10 times to break them down slightly while maintaining some texture. Transfer the processed oats to a mixing bowl and set aside.
- Prepare Freeze Dried Strawberry Powder: Pulse the freeze dried strawberries in the food processor until they become a fine powder with a few small pieces remaining. Set this aside for later use.
- Combine Dry Ingredients: Add 3 tablespoons of the strawberry powder to the oats, then whisk in flour, baking powder, baking soda, and salt until fully combined. Set the dry mixture aside.
- Mix Butter and Sugars: In a large bowl, whisk together the melted and cooled butter with granulated sugar and brown sugar until smooth and free of clumps.
- Add Eggs and Vanilla: Whisk in the whole egg, egg yolk, and vanilla extract until the mixture is fully blended and smooth.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture into the wet ingredients. Stir gently until just combined to avoid overmixing, which can make cookies tough.
- Chill the Dough: Let the dough chill in the refrigerator for 10-20 minutes. If the dough feels too dry after chilling, add a small splash of milk to adjust the texture.
- Portion the Cookies: Using a 2 tablespoon cookie scoop, portion out the dough and roll into balls. Place them on prepared baking sheets, baking 6-8 cookies per batch. Keep remaining dough refrigerated between batches.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes, taking care not to overbake. The cookies should maintain a soft and chewy texture. Immediately upon removal, use a circular cutter to gently spin and shape the cookies into perfect circles.
- Cool the Cookies: Allow the cookies to rest on the baking sheet for a few minutes before transferring to a parchment-lined wire rack to cool completely.
- Prepare the Glaze: In a mixing bowl, whisk together powdered sugar, 2 ½ tablespoons strawberry powder, milk, light corn syrup, and vanilla extract until smooth and thick.
- Glaze the Cookies: Dip the tops of the cooled cookies into the glaze. Set them on parchment paper to dry. Optionally, sprinkle with additional strawberry powder for extra color and flavor. The glaze will harden within 1-2 hours.
- Serve and Store: Enjoy the cookies once the glaze is set! Store any leftovers in an airtight container at room temperature for up to 5 days.
Notes
- Chilling the dough improves texture and makes it easier to handle.
- Don’t overbake to keep the cookies soft and chewy.
- Use a circular cutter while cookies are warm for neat, uniform shapes.
- The glaze hardens as it dries, providing a nice finish but remains flavorful.
- Freeze dried strawberry powder adds intense strawberry flavor without moisture.
- Store cookies at room temperature in an airtight container for optimal freshness.
