Iced Oatmeal Molasses Cookies
The best chewy gluten free cookie I’ve had. Think pillows of oatmeal with hints of ginger and brown sugar. Topped with a simple glaze that makes them look like snow covered mountains.
The edges are crispy while the center is chewy and sweet – I love this combination.
Pro Tip: Freeze these after you bake them. My husband says they are even better right out of the freezer.
What is your favorite holiday book?
If you couldn’t tell, Polar Express tops them.
Enjoying one of these cookies with a hot cup of tea while one of my daughters reads this. Basically one of the best memories from this season.
The perfect cookie. It has everything.
Chewy inside with crispy edges with hints of cinnamon and molasses all coated with a sugary glaze.
They look like mountain caps dusted with snow to me. Or random clumps of snowflakes.
Cookie land...bake all of these!
Iced Oatmeal Molasses Cookies
- Total Time: 18 minutes
- Yield: 24 1x
- Diet: Gluten Free
Ingredients
- 2 cups gluten free old fashioned oats
- 2 cups gluten free flour blend
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup salted butter, room temperature
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs, room temperature
- 1 tablespoon molasses
- 2 teaspoon vanilla extract
Sugar Glaze
- 2 cups powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat your oven to 375F. Line a baking sheet tray with parchment paper and set aside.
- Mix the dry ingredients together in a medium bowl – oatmeal, flour, baking soda, salt and cinnamon.
- Add the butter, brown sugar and sugar to a bowl of a mixer. Whip on high for 1 minute. Scrap down the sides and whip for another 30 seconds.
- Mix in the eggs, molasses and vanilla extract on low until combined.
- While the mixer is running, slowing add in the dry ingredient mixture. Just mix until all the flour is combine and the batter comes together.
- Using a scoop, measure the cookies out to about 2 teaspoon rounds. Fill the baking sheet tray with 12 cookies – leaving enough room between each.
- Place in your oven and bake for 6 minutes. Remove the tray from the oven and tap the tray on your counter 2-4 times to settle the cookies. Return back to the oven for 2 more minutes.
- Remove the cookies from the oven and let them cool for about 1-2 minutes on the baking sheet tray. Transfer the cookies to a wire rack to cool.
- To glaze the cookies, mix the powdered sugar and milk (2 tablespoons) together in a small bowl until smooth. If you powdered sugar is very clumpy, sift it first. Add more milk gradually if it needs to be more runny. It should be the consistency of real maple syrup. You don’t want it too thin as it will run off the cookies and you don’t want it too thick as it will be more of a frosting.
- When the cookies are completely cooled, place a cookie upside down in your hand. Press it slightly into the sugar glaze just so the very tops of the cookie is in the glaze for 1 second. Pull out and place back on the wire rack to set up. Repeat until all the cookies are glazed. Enjoy.
Notes
Pro Tip – if you want perfectly round cookies, use a biscuit or round cookie cutter that is slightly larger than the cookies. When you pull the cookies out of the oven, place the cutter over the cookie. Keep the cutter on the baking sheet try while you use a circular motion to gently form them into rounded cookies. Basically the hot cookies batter will hit the sides of the cookie cutter to form that rounded cookie you desire.
- Prep Time: 10
- Cook Time: 8
- Category: cookies
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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