Description
Delight in these Strawberry Iced Oatmeal Cookies that combine the hearty texture of rolled oats with the sweet, tangy flavor of freeze-dried strawberries. Topped with a luscious strawberry glaze, these soft and chewy cookies are perfect for a refreshing treat or a charming dessert to impress friends and family.
Ingredients
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 Oven: Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Pulse Oats: Place the rolled oats in a food processor and pulse about 10 times, aiming for some texture while avoiding grinding them into a powder. Transfer to a large mixing bowl and set aside.
- Prepare Strawberry Powder: Pulse the freeze-dried strawberries in a food processor until they form a fine powder with a few small pieces remaining. Set aside this powder for use in both the dough and glaze.
- Mix Dry Ingredients: Add 3 tablespoons of the strawberry powder to the oats, then whisk in the flour, baking powder, baking soda, and salt thoroughly. Set this dry mixture aside.
- Cream Butter and Sugars: In a separate large bowl, whisk together the melted and cooled butter, granulated sugar, and brown sugar until the mixture is smooth and free of clumps.
- Add Eggs and Vanilla: Whisk the large egg, extra yolk, and 2 teaspoons of vanilla extract into the butter and sugar mixture until completely blended.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing the dough.
- Chill Dough: Place the dough in the refrigerator for 10-20 minutes to firm up. If it feels too dry after chilling, add a small splash of milk to adjust the 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. Keep remaining dough refrigerated between batches, baking 6-8 cookies at a time.
- Bake Cookies: Bake in the oven for 9-11 minutes. Be careful not to overbake; the goal is to keep the cookies soft and chewy. Right after removing 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 before transferring them to a wire rack lined with parchment paper to cool completely.
- Prepare Glaze: In a bowl, whisk together 1 ½ cups powdered sugar, 2 ½ tablespoons strawberry powder, 2 to 3 tablespoons whole milk, 1 tablespoon light corn syrup, and ½ teaspoon vanilla extract until a thick, smooth glaze forms.
- Glaze Cookies: Dip the tops of the cooled cookies into the glaze and place them on parchment paper to dry. For extra flavor and decoration, sprinkle additional strawberry powder on top. Allow the glaze to harden for 1-2 hours at room temperature.
- Serve and Store: Enjoy your strawberry iced oatmeal cookies fresh. Store any leftovers in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- Chilling the dough helps in achieving the perfect texture for the cookies, preventing spread during baking.
- Using freeze-dried strawberries provides an intense and natural strawberry flavor without added moisture.
- The glaze can be adjusted in thickness by varying the amount of milk used.
- Shape the cookies right after baking to maintain neat edges since they remain soft when hot.
- Store cookies properly to maintain texture and glaze quality.
