introduction
These Strawberry Iced Oatmeal Cookies are a delightful treat that combines the wholesome goodness of oats with the sweet, fruity taste of strawberries. They’re perfect for a snack or dessert, and the creamy icing adds a lovely finish. Whether you’re baking for a special occasion or just for yourself, these cookies will surely brighten your day.
why make this recipe
Making Strawberry Iced Oatmeal Cookies is a great way to enjoy a tasty dessert that is also a bit healthier than traditional cookies. The oats provide fiber, and the fresh strawberries add a burst of flavor and vitamins. The process is simple and fun, making it a perfect activity for those who want to spend some time in the kitchen. Plus, who can resist cookies topped with delicious strawberry icing?
how to make Strawberry Iced Oatmeal Cookies
Ingredients :
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup chopped strawberries
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon strawberry extract (optional)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In another bowl, combine the oatmeal, flour, baking soda, cinnamon, and salt. Gradually blend the dry ingredients into the wet mixture.
- Fold in the chopped strawberries.
- Drop heaping tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cookies cool on a wire rack.
- For the icing, mix powdered sugar, milk, and strawberry extract until smooth.
- Drizzle or spread icing over cooled cookies before serving.
how to serve Strawberry Iced Oatmeal Cookies
Serve these cookies fresh from the oven or once they’ve cooled and been iced. They go well with a glass of milk or a cup of tea. You can also add a few extra chopped strawberries on the side for a fresh touch.
how to store Strawberry Iced Oatmeal Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh even longer, you can refrigerate them, but make sure to separate layers with parchment paper to prevent sticking.
tips to make Strawberry Iced Oatmeal Cookies
- Use fresh strawberries for the best flavor. Frozen strawberries can be used but may create extra moisture in the dough.
- Make sure your butter is softened for easier mixing.
- If you like a stronger strawberry flavor, don’t hesitate to add a little more strawberry extract to the icing.
- For extra texture, add some chopped nuts like walnuts or almonds to the dough.
variation
You can try adding chocolate chips or dried fruits for a different twist. If you prefer a healthier version, you could substitute half the flour with whole wheat flour or use an alternative sweetener instead of granulated sugar.
FAQs
1. Can I use other fruits instead of strawberries?
Yes, you can substitute chopped bananas, blueberries, or raspberries for a different fruity flavor.
2. What can I use if I don’t have powdered sugar for the icing?
You can blend granulated sugar in a blender to make your own powdered sugar if you don’t have any.
3. Can I freeze the cookies?
Yes, these cookies freeze well. Simply place them in a freezer-safe bag or container and they will be good for about three months. Just thaw and enjoy when you’re ready!
Strawberry Iced Oatmeal Cookies
Ingredients
Main ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup chopped strawberries fresh
Icing ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon strawberry extract optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In another bowl, combine the oatmeal, flour, baking soda, cinnamon, and salt. Gradually blend the dry ingredients into the wet mixture.
- Fold in the chopped strawberries.
Baking
- Drop heaping tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cookies cool on a wire rack.
Icing
- For the icing, mix powdered sugar, milk, and strawberry extract until smooth.
- Drizzle or spread icing over cooled cookies before serving.