Description
Delight in these Strawberry Iced Oatmeal Cookies, featuring a soft, chewy texture with the vibrant flavor of freeze-dried strawberries blended into both the dough and a luscious strawberry glaze. Perfect for snack time or dessert, these cookies combine wholesome oats with a sweet, fruity twist and a glossy iced finish.
Ingredients
Scale
Dry Ingredients
- 2 cups old fashioned rolled oats
- 2 cups all-purpose 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 (divided)
Wet Ingredients
- 1 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 2-3 Tbsp whole milk (adjust as needed)
- 1 Tbsp light corn syrup
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 Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies don’t stick.
- Process Oats: Pulse the rolled oats in a food processor about 10 times to break them down slightly while retaining some texture. Transfer to a mixing bowl and set aside.
- Make Strawberry Powder: Pulse the freeze-dried strawberries in the food processor until they form a fine powder with a few small pieces remaining. Set aside.
- Combine Dry Ingredients: Mix 3 tablespoons of the strawberry powder into the oats. Then whisk in the flour, baking powder, baking soda, and salt to form the dry mixture.
- Mix Wet Ingredients: In a large bowl, whisk the melted and cooled butter with granulated sugar and brown sugar until smooth and free of clumps. Add the egg, egg yolk, and vanilla extract, mixing until fully combined.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined, careful not to overmix.
- Chill Dough: Chill the cookie dough for 10-20 minutes to firm it up. If after chilling the dough feels too dry, add a small splash of milk to adjust consistency.
- Portion Dough: Use a 2 tablespoon cookie scoop to portion the dough. Roll each portion into a ball and place on the prepared baking sheets, keeping the remaining dough refrigerated between batches. Bake 6-8 cookies per batch.
- Bake Cookies: Bake the cookies for 9-11 minutes. Avoid overbaking to maintain a soft and chewy center. Immediately after removing them from the oven, use a circular cutter to gently spin and shape the cookies into perfect circles.
- Cool Cookies: Let the cookies rest on the baking sheet for a few minutes to set, then transfer them to a wire rack lined with parchment paper to cool completely.
- Prepare Strawberry Glaze: In a mixing bowl, whisk together the powdered sugar, 2 ½ tablespoons strawberry powder, milk, corn syrup, and vanilla extract until the glaze is thick and smooth.
- Ice the Cookies: Dip the tops of the cooled cookies into the strawberry glaze, allowing excess to drip off. Place the iced cookies back on parchment paper to set. Optionally, sprinkle with additional strawberry powder. Let the glaze harden for 1-2 hours.
- Serve and Store: Enjoy the cookies fresh or store leftovers in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- Ensure the butter is completely melted and cooled before combining with sugars to avoid cooking the eggs prematurely.
- Chilling the dough helps prevent excessive spreading during baking, so don’t skip this step.
- Use room temperature eggs to help create a smooth batter.
- The circular cutter step right after baking helps achieve perfectly round cookies.
- You can substitute light corn syrup in the glaze with honey or maple syrup if preferred, but this may slightly alter texture.
- Store the cookies in a single layer or with parchment paper between layers to prevent sticking.
- Freeze-dried strawberries offer intense flavor without moisture, which is essential for the cookie texture.
