Iced Oatmeal Molasses Cookies
These Iced Oatmeal Molasses Cookies may just be the best chewy gluten free cookie I’ve ever baked. They’re soft, pillowy oatmeal cookies packed with warm molasses, hints of ginger, brown sugar, and cinnamon. Each cookie is dipped in a simple sweet glaze, giving them that snowy, mountain-cap look every good iced oatmeal molasses cookie should have.
The edges bake up beautifully crisp while the centers stay soft, chewy, and full of cozy holiday flavors. If you love gluten free holiday cookies that feel nostalgic but taste even better than the classics, these belong on your baking list.
What Makes These Cookies So Good
The combination of oats, molasses, cinnamon, and brown sugar makes these gluten free oatmeal cookies incredibly flavorful. The chewy center is balanced by lightly crisp edges, and the icing on top gives them the perfect sweet finish.
They truly look like little mountains dusted in snow — or tiny clusters of snowflakes — which makes them ideal for all your holiday baking traditions. These chewy molasses cookies are everything comforting wrapped into one delicious bite.
One of my favorite holiday memories this season has been enjoying a cookie with a hot cup of tea while listening to my daughter read The Polar Express. These cookies just feel like winter.
The perfect cookie. It has everything.
The Perfect Cookie for Holiday Baking Season.
If you’re looking for a gluten free holiday cookie that delivers on flavor, texture, and nostalgia, these iced oatmeal molasses cookies are it. They’re simple to make, naturally gluten free when using certified GF oats, and they freeze beautifully — making them perfect for gifting, hosting, or prepping ahead for parties.
Cookie land...bake all of these!
Pro Tip:
Freeze these cookies after baking — they become extra chewy and delicious straight from the freezer. In fact, my husband swears they’re even better ice-cold.
For more cozy gluten free recipes and holiday baking inspiration, follow along on Instagram @whitesparrowfoodco!
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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