Strawberry Iced Oatmeal Cookies
By Krolls Korner · krollskorner.com
1 hr 15 minMakes 30 cookies
Soft oatmeal cookies with freeze-dried strawberry powder, topped with a thick strawberry icing.
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| prepPreheat oven to 350°F / 175°C | |||||||||
| prepLine 2 baking sheets with parchment paper | |||||||||
| 2 cups old fashioned rolled oats | Pulse oats until textured | Whisk oats, strawberry powder, flour, baking powder, baking soda & salt | Stir dry ingredients into wet until combined | Chill dough 10–20 min | Scoop into balls, place on sheets | Bake 350°F / 175°C, 9–11 min; swirl with cutter | Cool on sheet 2 min, transfer to rack | Dip cooled cookies in icing, set on parchment | Sprinkle with strawberry powder if desired, let set 1–2 hrs |
| 2 cups old fashioned rolled oats (for pulsing) | |||||||||
| 85 g freeze-dried strawberries | Pulse strawberries into fine powder | ||||||||
| 3 Tbsp freeze-dried strawberry powder (for dry mix) | |||||||||
| 250 g flour (spooned and leveled) | |||||||||
| 1 tsp baking powder | |||||||||
| 1 tsp baking soda | |||||||||
| 1 tsp salt | |||||||||
| 225 g unsalted butter (melted and cooled ~10 minutes) | Whisk butter, both sugars until smooth | Whisk in egg, egg yolk & vanilla | |||||||
| 200 g granulated sugar | |||||||||
| 150 g brown sugar (light or dark, packed) | |||||||||
| 1 large egg (room temperature) | |||||||||
| 1 large egg yolk (room temperature) | |||||||||
| 2 tsp vanilla extract | |||||||||
| 180 g powdered sugar | Whisk powdered sugar, strawberry powder, milk, corn syrup & vanilla | ||||||||
| 2 ½ Tbsp freeze-dried strawberry powder (for icing) | |||||||||
| 2–3 Tbsp / 30–45 ml whole milk | |||||||||
| 1 Tbsp light corn syrup | |||||||||
| ½ tsp vanilla extract | |||||||||
| Freeze-dried strawberry powder (optional, for garnish) | |||||||||
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