Why You’ll Love This Recipe

I love how these cookies taste like a fruity twist on a classic. The hearty oats give them great texture, while the freeze-dried (or pureed) strawberries add real strawberry flavor without sogginess. The icing sets up nicely, making them perfect for gifting or packing

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Old-fashioned rolled oats
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon (optional)
Brown sugar
Granulated sugar
Unsalted butter (room temperature or browned)
Egg(s) (some versions use egg + yolk)
Molasses or honey (optional for depth)
Vanilla extract
Freeze-dried strawberry powder or fresh/frozen strawberries for glaze

For the glaze:

Powdered sugar
Freeze-dried strawberry powder or fresh strawberry purée
Milk or cream (for consistency)
Light corn syrup (optional for shine)

directions

Prep & dry mix
I preheat the oven to 350 °F, line baking sheets, then whisk oats, flour, baking powder, soda, salt, and cinnamon (if using) in a bowl
Cream fats & sugars
I beat butter (plain or browned), granulated sugar, and brown sugar until smooth. I stir in egg(s), vanilla, and molasses or honey if using
Combine & chill
I gently fold the dry mix into the wet until combined. I usually chill the dough for 30 minutes to overnight—it helps prevent spreading
Scoop & bake
I scoop tablespoon-sized balls onto sheets, spacing them apart, and bake for about 10–12 minutes, until edges are set and centers look slightly underbaked
Cool & ice
I let cookies cool on the baking sheet, then transfer to a rack. While they cool, I whisk powdered sugar with strawberry powder (or purée), milk, and optional corn syrup until thick—but pourable. I dip or drizzle the tops, then let the glaze set before storing .

Servings and timing

Makes 24–30 cookies, depending on size .
Prep: ~ 20–30 minutes (plus chilling time)
Bake: 10–12 minutes
Total time: ~ 1 hour including chilling

Variations

Butter style: I sometimes brown the butter for extra richness
Oat flour texture: pulsing oats in a food processor gives a softer crumb, but I keep some texture intact
Mix-ins: white chocolate chips, nuts, or dried berries add fun texture
Glaze color: I use fresh purée or freeze-dried powder. A drop of pink gel coloring boosts the color if needed

storage/reheating

I store glazed cookies in an airtight container at room temperature for up to 3–5 days. They’re great for gifting! To freeze, I wrap cooled cookies (icing set) and they keep well for up to 3 months .

FAQs

Can I use quick oats instead of old‑fashioned?

Yes—you can, but they yield a softer, less chewy cookie. I prefer old-fashioned for texture .

Do I have to chill the dough?

Chilling isn’t required, but it helps control spread and improves texture. I like chilling at least 30 minutes, or overnight if I plan ahead .

Can I use fresh strawberries in the glaze?

Yes! Blend and strain fresh berries, but use more powdered sugar if it’s too runny. Freeze-dried powder gives color without extra moisture .

Why do my cookies lose glaze?

Make sure cookies cool fully before icing and let the glaze set completely before stacking or storing

Can I bake from frozen dough balls?

Definitely! I bake frozen dough, adding 1–2 minutes to cook time. They come out just as delicious .

Conclusion

These Strawberry Iced Oatmeal Cookies bring cozy oat-chewiness and bright strawberry sweetness together in perfect harmony. They’re straightforward, adorable, and always vanish fast—in my kitchen and among friends. I hope they become a favorite in yours too!

Strawberry Iced Oatmeal Cookies

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Author: Mia
Total Time: ~1 hour
Yield: 24–30 cookies
Diet: Vegetarian

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Description

Soft and chewy oatmeal cookies topped with a naturally pink strawberry glaze—made with freeze-dried berries for a fruity twist on a nostalgic treat.

Ingredients

Dry Ingredients:

1½ cups old-fashioned rolled oats

1 cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon (optional)

Wet Ingredients:

½ cup unsalted butter (softened or browned)

½ cup brown sugar

¼ cup granulated sugar

1 large egg (or 1 egg + 1 yolk for extra chew)

1 tsp vanilla extract

1 tsp molasses or honey (optional)

Strawberry Glaze:

1 cup powdered sugar

1–2 tbsp freeze-dried strawberry powder or strawberry purée

1–2 tbsp milk or cream (to adjust consistency)

Optional: ½ tsp light corn syrup (for shine)

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Mix dry: In a bowl, whisk together oats, flour, baking powder, baking soda, salt, and cinnamon.

Cream sugars and butter: Beat softened or browned butter with brown sugar and granulated sugar until smooth. Add egg(s), vanilla, and molasses or honey.

Combine: Gradually fold dry mixture into wet until just combined. Chill dough for 30 minutes to overnight.

Scoop & bake: Scoop tablespoon-sized dough balls onto sheets, spaced 2–3″ apart. Bake for 10–12 minutes until edges are set and centers slightly soft.

Cool: Let cookies rest on baking sheets before transferring to wire racks.

Glaze: Whisk powdered sugar, strawberry powder or purée, and milk. Dip or drizzle cooled cookies, then let set before storing.