last updated on October 29, 2026
These gingerbread oatmeal cookies are everything I need in a holiday cookie. They’re soft, chewy, and packed with gingerbread flavor. They’re topped off with a simple vanilla glaze that ties everything together.
ingredients needed
gingerbread oatmeal cookies
- 1/2 cup (113 g) salted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (72 g) brown sugar
- 1 large egg
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 cup (130 g) all-purpose flour
- 3/4 cup (68 g) rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
VANILLA ICING
- 1/2 cup powdered sugar
- 1 teaspoon milk
- dash of vanilla extract
- pinch of salt
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gingerbread oatmeal cookies
[PREP] 20 minutes
[COOK] 18 minutes
[TOTAL] 38 minutes
Ingredients
gingerbread oatmeal cookies
- 1/2 cup (113 g) salted butter, softened
- 1/3 cup (72 g) brown sugar
- 1/3 cup (67 g) granulated sugar
- 1 large egg
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 cup (130 g) all-purpose flour
- 3/4 cup (68 g) rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
VANILLA ICING
- 1/2 cup (58 g) powdered sugar
- 1 teaspoon milk
- dash of vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350F.
- Add the butter, sugar, and brown sugar to a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes.
- Add the egg, molasses and vanilla extract. Mix until combined, about 1 minute.
- Add the flour, oats, cinnamon, ginger, baking powder, and salt. Mix on low until just combined, about 1 minute.
- Use a large (1/4 cup) cookie scoop to scoop out the dough. Place up to 4 dough balls on a baking sheet lined with parchment paper.
- Transfer to the oven and bake for 8-10 minutes, until the edges are just starting to brown. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- For the icing, add the powdered sugar, milk, vanilla, and salt to a bowl. Whisk until combine. When the cookies are completely cooled, drizzle the icing over each one. Enjoy!
Thank you for the recipe. I like the incorporation of oats. The base cookie wasn’t as spicy as I normally like; it tasted like your basic sugar cookie. So I added a healthy dose of cinnamon to the icing for extra spice and it helped a lot.
hi! so glad you enjoyed these! yes, you can definitely make it more spicy by adding nutmeg, cloves, cardamom, etc.