Strawberry Glazed Oatmeal Cookies
Chewy oatmeal cookies topped with a strawberryglaze made from freeze-dried strawberries. A delightful twist on a classictreat.
Ingredients
Produce:
- 2 tbsp freeze-dried strawberry powder
Refrigerated:
- 1 large egg
Condiments:
- 1 tbsp molasses
Pasta & Grains:
- 1 cup old-fashioned oats
Baking & Spices:
- 1 1/8 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 drop pink gel food coloring optional
Dairy:
- 10 tbsp unsalted butter softened
- 2 tbsp whole milk
Instructions
- Prepare the Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and molasses until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Chill: Cover the dough and refrigerate for 30 minutes to make it easier to handle.
- Preheat and Shape: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into small balls (about 1.5 tablespoons each) and place them on the sheet, spacing them 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the cookies are golden around the edges. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Strawberry Glaze: In a medium bowl, whisk together the powdered sugar, freeze-dried strawberry powder, milk, and food coloring (if using) until smooth. Adjust the milk to achieve your desired consistency.
- Ice the Cookies: Dip the tops of the cooled cookies into the glaze or drizzle the glaze over them. Let the glaze set for about 20 minutes before serving.