Strawberry Iced Oatmeal Cookies bring together the hearty texture of classic oatmeal cookies with the fresh, fruity charm of a naturally pink strawberry glaze. Soft, chewy, and delicately spiced, these cookies are finished with a drizzle or dip of strawberry-infused icing, making them a sweet and comforting snack perfect for springtime or afternoon tea.

Why You’ll Love This Recipe

These cookies offer a delightful balance of wholesome oats and the subtle sweetness of brown sugar, with a hint of cinnamon to enhance the flavor. The strawberry icing—made with real freeze-dried strawberries—adds a vibrant touch of color and a burst of fruity flavor without any artificial coloring. They’re easy to prepare, visually appealing, and sure to please both kids and adults.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cookies:

old-fashioned rolled oats
all-purpose flour
baking soda
cinnamon
salt
unsalted butter, softened
light brown sugar, packed
granulated sugar
large egg
vanilla extract

For the strawberry icing:

powdered sugar
freeze-dried strawberries, ground into a powder
milk
vanilla extract

directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Scoop dough into balls using a cookie scoop and place on the baking sheet about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set. Allow to cool completely.
For the icing, mix powdered sugar, strawberry powder, vanilla, and 1–2 tablespoons of milk until smooth.
Drizzle or dip cooled cookies in the icing and allow to set before serving.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 20 cookies
Calories: Approximately 160 kcal per cookie

Variations

Berry Medley Icing: Mix freeze-dried raspberries or blueberries with strawberries for a multi-berry glaze.
Gluten-Free Version: Use a gluten-free flour blend and certified gluten-free oats.
Nutty Addition: Add chopped pecans or walnuts for added texture.
Vegan Version: Replace the butter with plant-based margarine and use a flax egg substitute.
Chocolate Drizzle: Add a thin drizzle of white or dark chocolate over the strawberry icing for extra richness.

storage/reheating

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep in the refrigerator for up to a week. These cookies freeze well; freeze un-iced cookies for up to 2 months and glaze after thawing. Reheating is not necessary, but cookies can be gently warmed in a microwave for a softer texture.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, though the texture may be slightly softer. Old-fashioned oats provide more chew.

Are freeze-dried strawberries essential for the icing?

They are recommended for the best flavor and natural color, but you can substitute with a small amount of strawberry jam if needed.

How do I prevent my cookies from spreading too much?

Chill the dough for 15–30 minutes before baking to reduce spread.

Can I make these cookies ahead of time?

Yes, they can be baked and stored for several days, or the dough can be frozen for later use.

What’s the best way to grind freeze-dried strawberries?

Use a food processor or spice grinder for a fine, powdery consistency.

Can I skip the icing?

Yes, the cookies are delicious on their own, though the icing adds a special fruity touch.

Is the icing hard or soft?

It sets into a soft glaze that firms slightly but remains tender.

Can I make these cookies smaller or larger?

Yes, adjust the baking time slightly depending on the size of the dough balls.

Are these cookies overly sweet?

They strike a balanced sweetness, especially with the mildly tart strawberry glaze.

Can I substitute other fruits for the icing?

Yes, freeze-dried raspberries or blueberries work well and provide different colors and flavors.

Conclusion

Strawberry Iced Oatmeal Cookies are a charming update on a classic treat. With their soft, chewy texture and naturally pink glaze, they are as delightful to look at as they are to eat. Whether you’re baking for spring festivities or looking to brighten up your cookie jar, these cookies offer a perfect blend of comfort and creativity.