Strawberry Oatmeal Cookies Icing

Alright, these Strawberry Oatmeal Cookies with Icing? They’re soft, chewy, and full of cozy goodness with a fruity twist. You’ve got hearty oats, sweet bits of strawberry, and a drizzle of vanilla icing on top that makes every bite just the right kind of sweet.

I baked them on a lazy Sunday afternoon, and wow—my kitchen smelled like warm jam and fresh cookies. That soft texture from the oats mixed with juicy strawberry flavor? So comforting, so good. And that icing? It pulls everything together with a sweet little finish.

They’re super simple to make—just mix, bake, and drizzle. Let’s whip up a batch together—you’re gonna love these with a cup of tea, coffee, or honestly… all on their own!

Why You’ll Love This Recipe

• Balanced Texture and Taste: The oats give these cookies a hearty chew, while brown sugar and butter make them soft inside and crisp at the edges. The freeze-dried strawberries add real fruit flavor and a pop of color without making the dough soggy.
• Visually Appealing: The finished cookies have tiny flecks of red from the strawberries and a light pink icing, making them attractive for kids and adults alike.
• Kid-Friendly Ingredients: No artificial flavors or complicated steps. The sweetness comes from brown and granulated sugar, and the strawberry icing uses real fruit powder.
• Great for All Occasions: They’re sturdy enough to pack in lunchboxes and elegant enough for sharing at parties.
• Simple Prep, Big Reward: The dough comes together in minutes and doesn’t require special tools. A quick chill helps the cookies bake evenly and maintain a soft center.
• Flexible Recipe: Easy to adapt for gluten-free diets or to add extra flavors like white chocolate or lemon.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Preparation: Set aside about 20 minutes to measure, mix, and shape your dough. Chilling the dough for 30 minutes (optional, but recommended) helps prevent spreading and produces thicker, chewier cookies.
• Baking: Each batch bakes for 10 to 12 minutes. Allow a few extra minutes for cooling and icing.
• Total Time: About 1 hour, including prep, baking, cooling, and icing.

Servings:
This recipe yields about 24 cookies, depending on the size of your cookie scoop. For uniform cookies, use a 1.5-tablespoon (medium) cookie scoop.

Difficulty:
These cookies are beginner-friendly. Mixing the dough is straightforward, and the icing is simple to whisk together. Kids can help with scooping, shaping, and icing.

Ingredient Tips:

• Use old-fashioned rolled oats for the best chewy texture. Quick oats will yield a softer, less defined cookie.
• Freeze-dried strawberries give strong fruit flavor and don’t add extra moisture like fresh or frozen berries, which can make cookies mushy.
• The brown sugar provides a richer, deeper sweetness and helps keep the cookies moist.
• A bit of molasses (or honey) adds depth, makes the cookies chewier, and boosts color.

Required Kitchen Tools

• Mixing Bowls: One large (for dough), one medium (for whisking dry ingredients), and a small bowl (for icing).
• Measuring Cups and Spoons: Accurate measurement helps cookies bake evenly.
• Electric Hand Mixer or Stand Mixer: Creams butter and sugar easily, but a sturdy spatula and elbow grease work too.
• Cookie Scoop: For portioning dough (optional but ensures uniform cookies).
• Baking Sheets: Line with parchment paper for easy removal and cleanup.
• Wire Cooling Rack: Essential for letting cookies cool evenly and icing to set.
• Sifter or Fine Mesh Strainer: Helps remove lumps from powdered sugar for smooth icing.
• Silicone Spatula or Wooden Spoon: For folding in oats and strawberries.

Ingredients for Strawberry Oatmeal Cookies with Icing

For the Cookies:

• Unsalted Butter: 1/2 cup (1 stick, 113g), softened to room temperature. This gives the cookies their tender crumb and slight crisp at the edges.
• Old Fashioned Rolled Oats: 1 cup (95g). Adds chewiness and substance to each bite.
• All-Purpose Flour: 1 cup plus 2 tablespoons (140g), spooned and leveled. This ensures just the right structure so the cookies don’t spread too thin.
• Baking Soda: 1 teaspoon. Helps cookies rise and become tender.
• Ground Cinnamon: 1 teaspoon. Adds warmth and complexity that complements strawberry.
• Salt: 1/2 teaspoon. Balances sweetness and enhances flavors.
• Granulated Sugar: 1/2 cup (100g). Brings light sweetness and crispness to the edges.
• Light Brown Sugar: 1/2 cup (100g), packed. Gives depth of flavor and moisture.
• Egg: 1 large, at room temperature. Binds the dough.
• Vanilla Extract: 1 teaspoon. Adds aroma and enhances all flavors.
• Molasses or Honey: 1 tablespoon. Optional, but highly recommended for a soft, chewy texture and a slightly caramelized note.
• Freeze-Dried Strawberries: 1/2 cup, finely chopped or crushed into small pieces. These provide intense strawberry flavor and color throughout the dough.

For the Strawberry Icing:

• Powdered Sugar: 1 cup (120g), sifted for smoothness.
• Freeze-Dried Strawberry Powder: 2 tablespoons (blend freeze-dried strawberries to a fine powder). This is key for real berry flavor and pink color.
• Whole Milk: 2 to 3 tablespoons. Adjust the amount for the right drizzling consistency.
• Gel Pink Food Coloring: 1 drop, optional. Only if you want a more vibrant pink; not required if the strawberry powder gives enough color.

Variations for Strawberry Oatmeal Cookies

• Add White Chocolate Chips: Stir in 1/2 cup of white chocolate chips for a sweet, creamy addition that pairs well with strawberry.
• Switch Up the Sweetener: If you prefer honey over molasses, use it for a lighter, floral sweetness.
• Add Lemon Zest: For a citrus twist, add 1 teaspoon finely grated lemon zest to the dough or icing.
• Include Chopped Nuts: Fold in 1/3 cup finely chopped walnuts or pecans for a little crunch and nutty undertone.
• Use a Vanilla Glaze: For a simpler finish, make the icing with just powdered sugar, milk, and a touch of vanilla extract.
• Make it Gluten-Free: Use a gluten-free flour blend and make sure your oats are certified gluten-free. Check all labels to avoid cross-contamination.

How to Make Strawberry Oatmeal Cookies with Icing

Step-by-Step Instructions

1. Prepare the Ingredients

• Measure out all your ingredients before starting. Soften the butter to room temperature for smooth mixing. If using whole freeze-dried strawberries, crush them into small pieces for the dough and blend extra into a fine powder for the icing.

2. Whisk Dry Ingredients

• In a medium bowl, combine the all-purpose flour, baking soda, cinnamon, and salt. Whisk until well blended and set aside.

3. Cream the Butter and Sugars

• In a large mixing bowl, use an electric mixer (or sturdy wooden spoon) to beat the softened butter, granulated sugar, and brown sugar together until light and creamy. This should take about 2 minutes, and the mixture should look pale and fluffy.

4. Add the Egg, Vanilla, and Molasses (or Honey)

• Beat in the egg, vanilla extract, and molasses (or honey) until fully combined. The mixture should be smooth and cohesive, with no streaks of egg visible.

5. Combine Wet and Dry Ingredients

• Add the dry ingredients from Step 2 to the wet mixture. Mix on low speed or gently with a spatula just until no flour streaks remain. Avoid overmixing, which can make the cookies tough.

6. Fold in the Oats and Strawberries

• Add the rolled oats and chopped freeze-dried strawberries to the bowl. Gently fold them in with a spatula, distributing evenly through the dough. If adding extras like white chocolate chips or nuts, fold them in at this stage.

7. Chill the Dough (Optional, but Recommended)

• Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps the flavors blend and ensures the cookies will hold their shape and stay chewy. For thicker cookies, chill up to 2 hours.

8. Preheat the Oven and Prepare Baking Sheets

• When ready to bake, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.

9. Scoop and Shape the Cookies

• Use a medium cookie scoop (about 1.5 tablespoons) to portion out the dough. Place each mound about 2 inches apart on the prepared baking sheets. For perfectly round cookies, you can gently roll the dough between your hands.

10. Bake the Cookies

• Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look just set. Do not overbake—cookies will continue to set as they cool.

11. Cool the Cookies

• Remove baking sheets from the oven and let cookies rest for 5 minutes. Then, transfer cookies to a wire rack to cool completely before icing. Warm cookies are too delicate for icing.

Serving and Decoration

• Drizzle the Icing:
  Once cookies are cool, prepare the strawberry icing. In a small bowl, whisk together the sifted powdered sugar, freeze-dried strawberry powder, and 2 tablespoons of milk. The icing should be thick but pourable. If it’s too thick, add another teaspoon of milk at a time until it reaches a drizzling consistency. Add a drop of pink food coloring if you want a brighter hue.
• Icing Application:
  Use a spoon to drizzle icing over each cookie in zig-zag patterns, or dip the tops for a thicker layer. Place cookies back on the wire rack and let the icing set for 20–30 minutes.
• Garnishing (Optional):
  For extra flair, sprinkle a pinch of extra strawberry powder or a few tiny strawberry pieces over the wet icing before it sets.

How to Serve Strawberry Oatmeal Cookies

• With Milk:
  These cookies pair well with a glass of cold milk or warm herbal tea.
• For Parties:
  Arrange on a platter and serve at room temperature. The pink icing and strawberry flecks make them especially attractive for baby showers or spring gatherings.
• In Lunchboxes:
  Pack one or two in a small airtight container for an easy, wholesome treat.

• Room Temperature:
  Store cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to keep the icing intact.
• Refrigerator:
  For longer freshness, keep cookies in the refrigerator for up to 1 week. Let them come to room temperature before serving for the best texture.
• Freezing:
  Baked, un-iced cookies freeze well. Place cooled cookies in a freezer-safe bag and store for up to 2 months. Thaw at room temperature, then add icing before serving.
• Make-Ahead Dough:
  The dough can be made ahead and stored, covered, in the refrigerator for up to 2 days. When ready to bake, scoop and bake as directed.

Tips and Tricks for Success

• Measure Flour Correctly:
  Spoon flour into your measuring cup and level it off. Too much flour can make cookies dry.
• Do Not Overmix:
  Overmixing dough after adding flour can make cookies tough. Mix just until combined.
• Chill for Thick Cookies:
  Chilling dough helps cookies stay thick and chewy, especially important on warm days or in humid kitchens.
• Uniform Size:
  Use a cookie scoop for even cookies. This ensures even baking and a consistent look.
• Wait to Ice:
  Always let cookies cool completely before adding icing, or it will melt and run off.
• Strawberry Powder Tip:
  For the icing, grind freeze-dried strawberries to a powder right before using for the brightest color and strongest flavor.

Nutrition

Serving Size	Calories	Total Fat	Saturated Fat	Carbohydrates	Sugars	Protein	Fiber
1 cookie	105	4.5g	2.5g	15g	9g	1.5g	1g

Nutritional information is approximate and will vary depending on specific ingredients and portion size.

Frequently Asked Questions

Can I use fresh or frozen strawberries instead of freeze-dried?
Fresh or frozen strawberries add too much moisture, which can make the cookies spread and turn soggy. Freeze-dried strawberries provide intense flavor and color without changing the texture of the dough.

Do I need to chill the dough?
Chilling is optional, but it helps the cookies stay thick, hold their shape, and develop a chewier texture. If you’re in a rush, you can bake immediately, but expect flatter cookies.

Can I make the dough ahead of time?
Yes, the dough can be prepared up to 2 days in advance. Store it covered in the refrigerator and scoop just before baking.

How do I make strawberry powder for the icing?
Place freeze-dried strawberries in a blender or food processor and pulse until a fine powder forms. Sift out any large bits before adding to your icing.

Is it possible to make these cookies gluten-free?
Yes, simply substitute a gluten-free all-purpose flour blend and use gluten-free oats. Check labels to ensure all ingredients are certified gluten-free.

Conclusion

Strawberry Oatmeal Cookies with Icing are a gentle and wholesome dessert that brings together the goodness of oats and the vibrant taste of strawberries in every bite. The cookie itself is soft and chewy, while the icing provides an extra layer of berry flavor and an inviting finish. This recipe is approachable for all skill levels, and easy to adapt with your favorite add-ins or dietary preferences. Serve these cookies at gatherings, pack them for lunch, or keep a few on hand for a satisfying snack. Their cheerful appearance and balanced flavor make them a favorite for children and adults alike.