Description
Strawberry Iced Oatmeal Cookies are soft and chewy treats bursting with the natural sweetness of freeze-dried strawberries. These delightful cookies combine wholesome rolled oats with a fragrant strawberry glaze, making them a perfect snack or dessert for strawberry lovers craving a unique twist on a classic oatmeal cookie.
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
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 Ingredients
- 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 Sheets. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow for even baking.
- Pulse Oats. Place the rolled oats into a food processor and pulse about 10 times until the oats have some texture but are not finely ground. Transfer to a mixing bowl and set aside.
- Prepare Strawberry Powder. Pulse the freeze dried strawberries in the food processor until finely powdered with a few small pieces remaining. Set aside.
- Mix Dry Ingredients. Add 3 tablespoons of the strawberry powder to the oats. Whisk in the flour, baking powder, baking soda, and salt until well combined. Set the mixture aside.
- Cream Butter and Sugars. In a large bowl, whisk the melted and cooled butter together with granulated sugar and brown sugar until smooth, ensuring no lumps remain.
- Add Eggs and Vanilla. Whisk in the large egg, egg yolk, and vanilla extract until fully blended into the butter and sugar mixture.
- Combine Wet and Dry Ingredients. Add the dry ingredient mixture to the wet ingredients and stir gently until just combined, avoiding overmixing to maintain cookie tenderness.
- Chill Dough. Refrigerate the dough for 10-20 minutes to firm up. If it feels too dry after chilling, add a small splash of milk to achieve the right consistency.
- Portion Dough. Using a 2 tablespoon cookie scoop, portion the dough and roll into balls. Place them on the prepared baking sheets, keeping any remaining dough chilled until baking.
- Bake Cookies. Bake 6-8 cookies per batch for 9-11 minutes, removing before overbaking to keep them soft and chewy. Immediately after removing, gently spin the cookies with a circular cutter to shape perfect circles.
- Cool Cookies. Let the cookies rest on the baking sheet for a few minutes, then transfer them to a parchment-lined wire rack to cool completely.
- Prepare Glaze. In a mixing bowl, whisk together powdered sugar, 2 ½ tablespoons strawberry powder, milk, corn syrup, and vanilla extract until smooth and thick in consistency.
- Glaze Cookies. Dip the tops of cooled cookies into the glaze and place on parchment paper to dry. Optionally, sprinkle with extra strawberry powder. Allow glaze to harden for 1-2 hours.
- Serve and Store. Serve the glazed cookies fresh. Store any leftovers in an airtight container at room temperature for up to 5 days.
Notes
- Freeze dried strawberries provide an intense strawberry flavor without adding moisture.
- Shaping cookies immediately after baking ensures a uniform, attractive appearance.
- If dough feels too dry, adding milk in small amounts helps improve texture without being too wet.
- Do not overbake to maintain a soft, chewy center.
- The glaze hardens to a beautiful pink finish with a subtle fruity sweetness.
- Store cookies in an airtight container to keep them fresh for several days.
