Description
A delightful twist on classic oatmeal cookies, these Strawberry Oatmeal Cookies feature a chewy texture from rolled oats and bursts of fresh strawberry, topped with a sweet, creamy pink icing made from strawberry puree. Perfect for parties, dessert spreads, or just as a sweet snack, these cookies are sure to delight with both flavor and presentation.
Ingredients
Scale
- 1 cup ( 226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¾ cup (160g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups (210g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 cups (270g) old-fashioned rolled oats
- 1 cup (150g) fresh strawberries, finely diced
- 2 cups (240g) powdered sugar, sifted
- ¼ cup (56g) unsalted butter, softened
- 2–3 tablespoons milk or heavy cream
- 2 tablespoons fresh strawberry puree
- ½ teaspoon pure vanilla extract
- Pinch of salt
- Optional: Tiny drop of pink or red food coloring
Instructions
- Whisk flour, baking soda, cinnamon, and salt. In a stand mixer, cream softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 mins). Beat in eggs one at a time, then vanilla. Gradually add dry ingredients, mixing until just combined. Fold in oats and diced strawberries. Cover dough and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment. Scoop 1.5-tablespoon dough balls onto sheets, spacing 2 inches apart. Bake 10-12 minutes until edges are golden and centers are soft. Let cool on sheets for 5 mins, then transfer to a wire rack to cool completely. Ensure cookies are fully cooled before applying the Strawberry Oatmeal Cookie Icing.
- Sift powdered sugar into a medium bowl. Add softened butter and mix on low speed until combined. Stir in strawberry puree, 2 tablespoons milk/cream, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat for 2-3 minutes until light and smooth. Add more milk/cream (up to 1 tbsp) if needed for desired consistency of the Strawberry Oatmeal Cookie Icing. Optional: Add food coloring for a vibrant pink hue.
- Once cookies are completely cool, apply the Strawberry Oatmeal Cookie Icing. Spread a thin, even layer with an offset spatula, drizzle with a piping bag, or pipe decorative designs. Optional: Garnish with freeze-dried strawberry powder or fresh strawberry micro-dices. Allow icing to set at room temperature for at least 30 minutes before storing. Store in an airtight container at room temperature for up to 3-4 days.
Notes
- If using frozen strawberries, thaw and drain excess liquid before adding to the cookie dough.
- Ensure cookies are fully cooled before applying the Strawberry Oatmeal Cookie Icing for best results.
- Adjust milk or cream in the icing for desired consistency.
- Store in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 55 Minutes
- Cook Time: 25 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 200-250 (estimate)
- Sugar: Approx. 20-25g (estimate)
- Sodium: Approx. 50-75mg (estimate)
- Fat: Approx. 10-15g (estimate)
- Saturated Fat: Approx. 5-8g (estimate)
- Unsaturated Fat: Approx. 5-7g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g (estimate)
- Fiber: Approx. 1-2g (estimate)
- Protein: Approx. 2-3g (estimate)
- Cholesterol: Approx. 25-35mg (estimate)