Description
Indulge in the delightful taste of Strawberry Iced Oatmeal Cookies, a perfect summer treat that combines the classic flavors of oatmeal cookies with the refreshing sweetness of strawberries. These cookies are not only easy to make but also visually stunning, thanks to their vibrant pink icing. With a chewy texture from old-fashioned oats and a fruity twist from freeze-dried strawberries, they are ideal for summer picnics, gatherings, or simply enjoying at home. Customize them effortlessly for dietary preferences, making them a versatile addition to any dessert table. Treat yourself and impress your friends with these beautiful cookies that encapsulate the essence of summer!
Ingredients
- 1 cup Unsalted Butter
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1/4 cup Molasses
- 1 1/2 cups All-Purpose Flour
- 2 cups Old-Fashioned Oats
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Freeze-Dried Strawberries
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together unsalted butter, brown sugar, and granulated sugar until fluffy.
- Add the egg and vanilla extract; mix well followed by molasses.
- In another bowl, whisk together flour, oats, baking soda, cinnamon, and salt. Gradually combine with wet ingredients.
- Fold in freeze-dried strawberries gently until evenly mixed.
- Drop rounded tablespoons of dough onto prepared baking sheets with space in between.
- Bake for about 12 minutes until edges are lightly golden. Cool on a rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Ensure all ingredients are at room temperature for best results. Chill the cookie dough for 30 minutes to prevent spreading. Store leftover cookies in an airtight container for up to one week or freeze for three months.