Nothing makes my kitchen feel more like home than baking a batch of Strawberry Iced Oatmeal Cookies! These delightful treats combine the hearty texture of oats with a sweet strawberry icing that makes them irresistible. Let me share my favorite recipe with you!

Ingredients

For the cookies:

10 tablespoons (140g) unsalted butter
1 cup (95g) old fashioned oats
1 cup, plus 2 tablespoons (140g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1 large egg, room temperature
1 teaspoon vanilla
1 tablespoon molasses (or honey)

For my Strawberry Icing:

1 cup (120g) powdered sugar, sifted
2 tablespoons freeze-dried strawberry powder
2 to 3 tablespoons whole milk
1 drop gel pink food coloring (optional)

Instructions

I always start by lining a large cookie sheet with parchment paper and setting it aside.
Then I place my butter in a medium saucepan over medium heat. I stir occasionally until the butter melts completely. As it begins to foam and crackle, I make sure to stay with it (never leave this unattended!). With continued stirring for about 4-5 minutes, I watch for those magical golden brown bits to fall to the bottom of the pan. The crackling sound stops, and I know it’s ready when the butter becomes aromatic and amber in color. I’m careful not to brown it too much – I want it golden, not dark.
I pour the browned butter into a large bowl, making sure to scrape all those flavorful brown bits from the pan. Then I let it cool for 20-25 minutes.
While my butter is cooling, I pulse the oats in my food processor until they’re a mix of fine crumbs (like oat flour) and larger bits.
In a separate medium bowl, I whisk together the flour, baking soda, cinnamon, and salt.
Once my butter has cooled to the touch, I add both sugars and whisk for about a minute until well combined.
Next, I add the egg and vanilla, whisking until everything is nicely incorporated.
I stir in the molasses until fully blended.
Then I add my dry ingredients and pulsed oats to the bowl, using a large spatula or wooden spoon to fold everything together. I’m always careful not to overmix at this stage.
Using a medium cookie scoop, I portion the dough into uniform balls and place them on my prepared cookie sheet. These need to chill overnight (or at least 3 hours if I’m in a hurry).
When I’m ready to bake my Strawberry Iced Oatmeal Cookies, I preheat the oven to 350°F and line two large baking sheets with parchment paper.
I transfer the chilled dough balls onto the lined cookie sheets, spacing them about 2-3 inches apart since they’ll spread while baking. I always bake one sheet at a time in the center of the oven for 10-11 minutes. The cookies should be set on the edges and golden brown – never overbake!
After removing them from the oven, I sometimes use a large circle cookie cutter or spatula to “scoot” the edges toward the center for perfectly round cookies. Then I let them cool on the baking sheet for 10 minutes before carefully transferring them to a wire cooling rack. They need to cool completely before I add my strawberry icing.

For my Strawberry Icing:

I add the powdered sugar, freeze-dried strawberries, and milk to a medium, shallow bowl.
Using a large fork, I whisk everything together until the mixture is smooth and free of lumps. The strawberry icing should be quite thick so it adheres well to the cookie tops when dunked. If I want a more intense pink color, this is when I add that drop of pink food coloring.
I gently dip the top of each cookie into the icing. I know the consistency is right when I feel some resistance as I pull the cookie away. If it feels too thin, I add a bit more powdered sugar.
After covering the top generously, I quickly flip the cookie upright and place it on a wire rack to set.

These Strawberry Iced Oatmeal Cookies are my go-to treat when I want to impress friends and family! The combination of hearty oats and sweet strawberry icing creates the perfect balance. I love how the freeze-dried strawberry powder gives the icing such an authentic berry flavor without making it soggy.

I store my cookies in an airtight container at room temperature for up to 5 days. For the best results, I make sure the icing is completely dry before storing them. They also freeze beautifully for up to 3 months – I just defrost them at room temperature before serving!

Give my Strawberry Iced Oatmeal Cookies recipe a try, and I guarantee they’ll become a favorite in your home too!

My Baking Tips for Perfect Strawberry Iced Oatmeal Cookies

When I make my Strawberry Iced Oatmeal Cookies, there are a few special tricks I’ve learned over the years that really make a difference!

The Magic of Brown Butter

The browned butter is truly what makes these cookies special. I’ve found that watching the butter carefully during the browning process is essential – the difference between perfectly nutty, aromatic butter and burnt butter is just seconds! I like to use a light-colored pan so I can see those golden bits forming at the bottom.

Oat Texture Matters!

For my Strawberry Iced Oatmeal Cookies, I prefer having a mix of finely processed oats and some larger pieces. This gives the cookies that classic oatmeal texture while still allowing them to hold together beautifully. If you want a more rustic cookie, pulse the oats less; for a more refined texture, process them a bit longer.

Chilling Is Non-Negotiable!

I know it’s tempting to skip the chilling step when you’re craving cookies, but trust me this makes all the difference! Chilling the dough allows the oats to absorb moisture and the flavors to meld together. The result is a cookie with better structure and a more complex flavor profile. I often make the dough the night before so I can bake fresh cookies the next day.

Strawberry Icing Variations

While I love the freeze-dried strawberry powder for its intense flavor and beautiful color, I sometimes experiment with other freeze-dried fruits too! Raspberry powder creates a lovely tart icing, and freeze-dried blueberries make a gorgeous purple topping. You could even mix strawberry and raspberry for an extra berry burst!

Make Them Your Own!

Sometimes I add white chocolate chips to the batter for extra sweetness, or chopped nuts for crunch. I’ve even tried adding small pieces of dried strawberries to the cookie dough to complement the strawberry icing.

I hope these tips help you enjoy making these Strawberry Iced Oatmeal Cookies as much as I do! There’s something so satisfying about pulling a perfect batch from the oven and watching the pink icing set on top. Whether you’re baking for yourself or sharing with loved ones, these cookies are sure to bring smiles all around!

Frequently Asked Questions About My Strawberry Iced Oatmeal Cookies

Can I make these cookies gluten-free?

Yes! I’ve successfully made these using a 1:1 gluten-free flour blend. The oats should be certified gluten-free as well. The texture might be slightly different, but they’re still delicious!

What if I don’t have freeze-dried strawberries?

If you can’t find freeze-dried strawberries, you have a few options. You could use strawberry extract (about 1/2 teaspoon) with a drop of food coloring, or even purée fresh strawberries and reduce the liquid on the stove until thick, then use 1-2 tablespoons in your icing (you’ll need less milk if you do this). The freeze-dried powder gives the best flavor without adding moisture, but these alternatives work in a pinch!

Can I skip browning the butter?

You can use regular melted butter instead, but I really don’t recommend it! The brown butter adds a nutty, caramelized flavor that makes these cookies special. If you’re short on time, you could brown the butter ahead and refrigerate it, then bring to room temperature before using.

My icing is too runny. How do I fix it?

Simply add more powdered sugar, a tablespoon at a time, until you reach the right consistency. The icing should be thick enough that it sticks to the cookie when dipped and doesn’t run off the sides.

Can I make the dough ahead of time?

Absolutely! The cookie dough can be refrigerated for up to 3 days before baking. You can also freeze the shaped dough balls for up to 3 months. Just add an extra minute to the baking time if baking from frozen.

How do I store leftover freeze-dried strawberry powder?

Store any unused freeze-dried strawberry powder in an airtight container away from moisture. It will keep for several months and can be used in smoothies, yogurt, or other baking projects!

Why did my cookies spread too much?

This usually happens if the dough wasn’t chilled long enough or if your butter was too warm when you added the sugars. Make sure to chill the dough thoroughly and start with properly cooled brown butter.

Can I make these with quick oats instead of old-fashioned?

Yes, you can, but the texture will be different. Quick oats will give you a more uniform, less textured cookie. I prefer the hearty bite that old-fashioned oats provide, but quick oats will work in a pinch.

Do these cookies freeze well after they’re iced?

They do! Just make sure the icing has completely set before freezing. Layer them between sheets of parchment paper in an airtight container and freeze for up to 3 months. Let them thaw completely at room temperature before serving.

Can I double the recipe?

Absolutely! These cookies are so popular that I often double the batch. Just make sure to use a large enough bowl for mixing and maintain the same baking time.

Hope these answers help you make the perfect batch of my Strawberry Iced Oatmeal Cookies!