IMAGE ©Brianna Shaver - Garden Box Baking

Iced Gingerbread Oatmeal Cookies

Name: Iced Gingerbread Oatmeal Cookies
Total time: 50 min
Yield: 15 SERVINGS | 1 large cookie*
Ingredients: 2 cups (170g) old-fashioned whole rolled oats; 2 cups (250g) all-purpose flour; 1 tsp baking soda; 2 tsp gingerbread spice; 1 cup (226g) unsalted butter, softened; 1 cup (200g) brown sugar; 1/2 cup (100g) granulated sugar; 2 large eggs; 1 tbsp molasses; 2 tsp pure vanilla extract; 11/2 cups (180g) powdered sugar; 1/4 tsp vanilla extract; 2-3 tbsp milk

a sweet treat recipe

FOR THE COOKIES
2 cups	(170g) old-fashioned whole rolled oats
2 cups	(250g) all-purpose flour
1 tsp	baking soda
2 tsp	gingerbread spice
1 cup	(226g) unsalted butter, softened
1 cup	(200g) brown sugar
½ cup	(100g) granulated sugar
2 large	eggs
1 tbsp	molasses
2 tsp	pure vanilla extract
FOR THE ICING
1½ cups	(180g) powdered sugar
¼ tsp	vanilla extract
2-3 tbsp	milk

a sweet treat recipe

by Brianna Shaver

gardenboxbaking.com

Brianna Shaver is a pastry chef turned stay at home mom, recipe developer and food photographer. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants all over the west coast, did 5 seasons with her small business in the Seattle farmers market circuit and had a brief stint selling hand decorated sugar cookies on Amazon. She now focuses her time on raising her kids in the mountains of Northwest Montana and building her business: Garden Box Baking. When not in the kitchen you can catch her chasing her wild kids up a mountain, swimming in lakes or curling up with a good book. Follow her drool worthy content on Instagram @gardenboxbaking, TikTok @gardenboxbaking and YouTube @gardenboxbaking.

Get into the holiday spirit with these iced gingerbread oatmeal cookies! Bursting with flavor, they're sure to jingle your bells and are the perfect addition to your holiday cookie platter.

TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 20 M
TOTAL | 50 M

15 SERVINGS | 1 large cookie*

SPECIAL EQUIPMENT:
ELECTRIC HAND MIXER OR STAND MIXER FITTED WITH A PADDLE ATTACHMENT

Preheat oven to 350°F and line 2 sheet pans with parchment paper. Set aside.

Pulse the oats in a food processor until you have chopped oats with some oat flour. Mix the oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium speed until combined. Mix in the eggs, molasses, and vanilla. Scrape down the sides and up the bottom of the bowl and mix again as needed.

Mix in the dry ingredients on low until combined. Using a cookie scoop, portion the cookie dough out and place on prepared sheet pans. Bake for 9-11 minutes or until lightly browned on the sides and soft in the center. Let cool completely.

Whisk the powdered sugar, vanilla and milk together in a large bowl until smooth. Add more milk as needed but the icing should be very thick. Dip the tops of the cookies into the icing. Let the icing set up before enjoying.

3 days at room temperature

Let the icing set up for at least 2 hours before stacking and packing for gifts

5.0

gingerbread spice

blend

A warm, balanced mix of freshly ground ginger, cinnamon, cloves, nutmeg, and allspice. Make gingerbread cookies and more.

1.5 oz - JAR$6

1.5 oz - REFILL$5

6 oz - REFILL$13

1.5 oz - JAR $6

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