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)
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.
Notes
For a softer texture, pulse oats briefly in a food processor.
Browned butter adds richness and depth of flavor.
Mix in white chocolate chips, nuts, or dried berries for added texture.
Use pink gel food coloring for a more vibrant glaze if desired.
Store at room temp for 3–5 days or freeze for up to 3 months.
- Prep Time: 20–30 minutes (plus chilling)
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
