Description
Soft and chewy oatmeal cookies made with brown sugar and oats, finished with a naturally pink strawberry icing—comforting, fruity, and perfect for spring snacking.
Ingredients
Units
Scale
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp freeze-dried strawberries, ground into a powder
- 1–2 tbsp milk
- 1/4 tsp vanilla extract (for icing)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Add the egg and vanilla to the creamed mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Use a cookie scoop to form dough balls and place them on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are set. Allow cookies to cool completely on a wire rack.
- For the icing, mix powdered sugar, ground freeze-dried strawberries, vanilla, and milk in a bowl until smooth.
- Drizzle or dip the cooled cookies in the icing and allow to set before serving.
Notes
- Ensure cookies are completely cool before icing to prevent it from melting.
- Adjust milk in icing for desired consistency—thicker for dipping, thinner for drizzling.
- Freeze-dried strawberries give natural color and flavor without moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg