These Iced Gingerbread Oatmeal Cookies bring all that nostalgic holiday flavor without any of the fuss — and honestly, they smell like December the second they hit the oven. They’re soft, warmly spiced, lightly sweetened with maple syrup and molasses, and finished with the prettiest cinnamon-kissed icing that sets just enough for stacking (if they even last that long lol).
I love these because they check every box: quick prep, simple ingredients, naturally gluten-free, and they taste like a cross between a chewy oatmeal cookie and classic gingerbread. Ariya always wanders into the kitchen when these bake — that gingerbread smell pulls her right in — and Cameron tries to swipe the icing bowl every time.
If you want that holiday flavor without breaking out a million ingredients or decorating supplies, these cookies are going to be your new little lifesaver. They’re perfect for gifting, perfect for nibbling with coffee, and perfect for adding to your Christmas trays when you need a reliable “grab-and-go” cookie that always gets compliments.
What Is This Recipe? (Iced Gingerbread Oatmeal Cookies)
These Iced Gingerbread Oatmeal Cookies are a soft, chewy, deeply spiced holiday cookie made with gluten-free oats, gluten-free all-purpose flour, warm gingerbread spices, maple syrup, and molasses. Think of them as the perfect hybrid between a classic oatmeal cookie and nostalgic gingerbread, but without the dryness or the long ingredient list that usually comes with traditional gingerbread dough.
These cookies are mixed in minutes, bake quickly, and finish with a simple cinnamon icing that sets beautifully as they cool. They deliver everything you want in a holiday cookie: warm spice notes, comforting texture, and that signature gingerbread aroma that fills the whole house the moment your oven door opens.
This recipe is ideal for anyone craving holiday flavor without a complicated cookie-cutting process, and because they’re naturally gluten-free (when using certified GF oats), they’re great for gift trays, school parties, or family gatherings where dietary restrictions come into play. They’re soft, tender, and the icing adds a sweet, silky finish that makes them look bakery-style with almost no effort.
Why This Recipe Works
This recipe works beautifully because it balances wholesome ingredients with classic holiday flavors. Instant oats give the cookies body and chewiness without making them dense. Gluten-free flour keeps them light and ensures a consistent texture that holds up well under icing. Molasses provides that signature gingerbread depth, pairing with maple syrup for natural sweetness and a moist crumb. The spice combination of ginger, cinnamon, nutmeg, and cloves provides a warm, aromatic flavor profile that feels nostalgic and familiar, but not overpowering.
The ratio of wet to dry ingredients helps keep these cookies soft instead of crumbly (a common issue in gluten-free recipes). The icing, made with powdered sugar, cinnamon, vanilla, and milk, complements the spices and adds a beautiful, snowy finish that firms up for easy stacking. This recipe is dependable, quick, and requires no chilling time, making it a go-to cookie for busy holiday baking schedules.
Make-Ahead & Storage Tips
These cookies keep very well thanks to the moisture from the maple syrup and molasses. After icing sets, they can be stored at room temperature in an airtight container for 3–4 days. For make-ahead options, you can mix the dough up to 24 hours ahead and refrigerate it. Let it sit at room temperature for 10–15 minutes before scooping.
To freeze: Scoop the dough into balls, flatten lightly, and freeze on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time. Iced cookies can also be frozen; just freeze in layers separated by parchment paper.
Why You’ll Love This Recipe
• Naturally gluten-free with no complicated swaps
• Packed with warm gingerbread spice
• Soft, chewy texture with a bakery-style iced finish
• Quick prep with simple pantry ingredients
• Perfect for holiday gifting
• No chill time required
• Kid-friendly and great for cookie decorating activities
• Makes the whole house smell like gingerbread
These cookies are also ideal for people who don’t love the dryness or crisp edges of traditional gingerbread men—they’re softer, cozier, and much easier to make.
Variations & Substitutions
• Add mini chocolate chips for a gingerbread-meets-oatmeal chocolate chip cookie twist
• Swap maple syrup for honey
• Add chopped pecans or walnuts
• Use almond extract in the icing for a bakery-style flavor shift
• Add candied ginger pieces for extra heat
• Use browned butter instead of regular butter for deeper flavor
• Add orange zest to the icing for a citrus-forward holiday variation
Budget Breakdown
(All approximate, based on average U.S. grocery prices.)
Instant oats: $0.40
Gluten-free flour: $1.00
Spices: $0.50
Molasses: $0.30
Maple syrup: $0.70
Butter: $0.25
Egg: $0.20
Powdered sugar & icing ingredients: $0.40
Total cost: About $3.75
Cost per cookie (12 cookies): 31 cents each
This makes them an extremely affordable holiday gift or bake sale treat.
Ingredient Breakdown: What They Do
- Instant oats – Provide structure, chewiness, and natural texture. Instant oats soften quickly, ensuring the cookie stays tender without long soaking or baking times.
- Gluten-free all-purpose flour – Gives the cookie shape and stability. A blend with xanthan gum works best for binding and preventing crumbling.
- Baking powder & baking soda – Work together for lift. Baking soda interacts with the acidity of molasses for that signature gingerbread texture.
- Ginger, cinnamon, nutmeg, cloves – The classic gingerbread spice quartet. Ginger gives heat, cinnamon gives warmth, nutmeg adds sweetness, and cloves deepen the flavor.
- Sea salt – Enhances balance and makes the spices more pronounced.
- Butter – Adds richness and moisture, helping the cookies stay soft instead of dry.
- Egg – Binds ingredients and contributes to a stable, uniform cookie texture.
- Vanilla extract – Adds smooth sweetness and rounds out the spice blend.
- Maple syrup – Provides moisture, sweetness, and subtle caramel undertones.
- Molasses – Essential for gingerbread. Adds depth, chewiness, and dark flavor notes.
- Powdered sugar – Creates a smooth icing that sets nicely.
- Milk – Adjusts icing consistency.
- Cinnamon in icing – Enhances the cookie flavors and adds a hint of warmth in every bite.
Troubleshooting Tips
• Cookies too dry: Oats were swapped for rolled oats or the flour was over-measured.
• Cookies spreading too little: Dough may have been too dry; add 1 teaspoon milk.
• Cookies too puffy: Oven may be running hot or baking soda was slightly too much.
• Icing cracking: Too much powdered sugar; thin it with a splash of milk.
• Crumbly edges: Gluten-free flour blend may need xanthan gum for binding.
• Sticky dough: Let it sit 5 minutes to allow oats to absorb moisture.
FAQ
Are these gingerbread oatmeal cookies truly gluten-free?
Yes, these cookies are gluten-free as long as you use certified gluten-free instant oats and a high-quality gluten-free all-purpose flour blend. Many conventional oats are processed in facilities with wheat, so using certified GF oats ensures the recipe stays suitable for those with gluten sensitivities. The texture remains soft and chewy because instant oats hydrate quickly and work well in gluten-free baking. A flour blend containing xanthan gum is ideal for binding and preventing crumbling.
Can I use rolled oats instead of instant oats?
Rolled oats do not soften quickly enough in this dough and will create a tougher, more rustic texture. Instant oats are steamed and cut finer, allowing them to blend seamlessly into the cookie while still offering chew. Rolled oats also absorb moisture slower, leading to a drier cookie. If rolled oats are all you have, you can pulse them lightly in a food processor to mimic instant oats, but instant remains the best option for ideal texture.
Why do these cookies stay soft instead of crisp like traditional gingerbread cookies?
This recipe uses a higher ratio of moisture-rich ingredients—maple syrup, molasses, butter, and egg—which results in a softer, more tender gingerbread cookie. Oats also hold moisture exceptionally well. Traditional gingerbread uses more flour, more spice, and less fat, which produces a firmer, snappier cookie. These are intentionally formulated to give you that comforting, soft cookie experience.
Can I double or triple this recipe?
Yes. This recipe scales perfectly. When doubling or tripling, make sure to level your spices carefully for consistent flavor. Because the icing sets quickly, it’s best to mix the icing in small batches so it doesn’t firm up before you finish icing the cookies.
Why does my icing look thin or thick?
Powdered sugar icing is sensitive to humidity and temperature. Here is some troubleshooting: if the icing is too thick, add milk a half-tablespoon at a time until it reaches a spoonable consistency. If a runnier, drizzle-style icing is desired, add slightly more milk. If the icing is too thin, add a tablespoon of powdered sugar at a time until it firms up. The icing will always thicken as it sets on the cookies.
Can I make these dairy-free?
Yes. Substitute the butter with vegan butter and use dairy-free milk for the icing. Because the recipe relies more on the moisture in the maple syrup and molasses than on dairy fat, the substitution works reliably without compromising overall texture.
Why is molasses important in gingerbread cookies?
Molasses creates the iconic gingerbread flavor—deep caramelization, subtle bitterness, and rich sweetness. It contributes to the dark color of gingerbread and keeps cookies soft thanks to its moisture content. Without molasses, the cookies will taste flat and lack the warm, nostalgic notes that define gingerbread.
Can I leave these cookies unfrosted?
Absolutely. The cookies are delicious on their own, but the icing adds sweetness and visual appeal, especially for holiday cookie trays. The icing also provides contrast to the spiced dough and enhances the cinnamon flavor.
How long do iced gingerbread cookies last?
These cookies stay fresh for 3–4 days at room temperature thanks to the moisture in the molasses. Once the icing sets, they stack easily without sticking or smearing.
Nutrition Information (Approximate per cookie)
Calories: 165
Fat: 3.5g
Carbohydrates: 31g
Sugar: 17g
Fiber: 2g
Protein: 3g
My Personal Kitchen Notes
These cookies are one of my favorite “quick holiday bakes” because they require no chill, no cutters, and no fuss. The icing sets beautifully, which means they’re great for stacking in tins or packing as gifts. The maple syrup keeps them soft for days, and the molasses gives such a cozy, nostalgic flavor. Ariya loves the smell of gingerbread, and Cameron tries to dip his fingers in the icing every single time. They’re fast, dependable, and never fail on a busy December day.
Why These Are Perfect for Holiday & Christmas Cookie Trays
These cookies are an ideal addition to Christmas cookie trays because they offer something unique among the usual classics. The soft, chewy texture stands out from crisp cookies and shortbreads, while the warm gingerbread spices bring nostalgic holiday flavor that immediately says Christmas.
The icing adds a polished, bakery-style touch that makes your trays look more professional and visually appealing. With their snowy white icing and a light sprinkle of cinnamon, they naturally complement red, green, chocolate, and peppermint treats, giving your tray balance, color variation, and a sense of warmth.
Because the icing hardens as the cookies cool, they stack beautifully without sticking or smearing, making them extremely tray-friendly. This means you can layer them with other cookies confidently, transport them easily, and arrange large quantities without worrying about mess or breakage.
Their gluten-free nature is also a huge bonus for holiday gatherings. Having at least one gluten-free option on your cookie tray ensures that everyone can enjoy something sweet, and people often appreciate the thoughtfulness of including a treat that meets dietary needs.
Their quick bake time and simple ingredient list also make them the perfect “extra” cookie when you want to round out a tray with something homemade but don’t have time for more complicated recipes. They fill space beautifully, add richness and spice, and elevate the entire spread with their cozy aroma and soft bite. Whether you’re building trays for parties, teachers, or family gatherings, these cookies are the reliable, delicious addition that ties everything together and makes your holiday baking feel complete.
How to Give These Cookies as Gifts
These Iced Gingerbread Oatmeal Cookies make an exceptional homemade holiday gift because they look impressive, stack beautifully once the icing sets, and stay soft for several days without drying out. Their cozy gingerbread aroma instantly feels festive, making them the kind of treat people remember long after the holidays are over. They’re a great option for teachers, neighbors, family members, delivery drivers, coworkers, and anyone you want to surprise with something thoughtful but still quick and inexpensive to make.
For gifting, let the icing fully harden before packaging. Once set, you can layer them neatly between small squares of parchment paper and place them in a decorative tin, bakery box, or clear cellophane gift bag tied with a ribbon. Add a handwritten tag with the recipe name and a short note about them being gluten-free so recipients with dietary restrictions can enjoy them confidently. These cookies also travel well, so they’re perfect for mailing—just cushion the tin or box with tissue paper inside a shipping box to prevent movement. Because the icing firms up but doesn’t crack easily, they arrive looking just as pretty as the day you baked them.
If you’re assembling multiple gifts at once, this recipe is especially helpful because it doubles and triples without any tricky adjustments. You can bake large batches in very little time, stack them neatly, and have an entire table of gifts ready in just one afternoon. And since the ingredients are affordable, they’re a budget-friendly option that still feels homemade, thoughtful, and festive.
My Final Thoughts
If you want an easy, reliable holiday cookie that delivers big gingerbread flavor without any complicated steps, these Iced Gingerbread Oatmeal Cookies are exactly that. They’re soft, warmly spiced, naturally gluten-free, and so simple to make. Perfect for gifting, snacking, or adding to your Christmas cookie trays. This is the kind of recipe you’ll reach for again and again because it never disappoints and always gets compliments.
More Cookie Recipes you’ll love
- Chocolate Pie Cookies
- Cherry Chocolate Chip Cookies
- Christmas M&M Cookies
- Chocolate Covered Marshmallow Cookies
Iced Gingerbread Oatmeal Cookies
Ingredients
Cookie Ingredients:
- 1 cup instant oats certified gluten free if necessary
- ¾ cup all-purpose gluten free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon sea salt
- 2 tablespoons unsalted butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup
- ¼ cup molasses
Icing Ingredients:
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 tablespoon milk
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, add oats, flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine.
- Melt butter and pour into a small mixing bowl. Add egg, vanilla extract, maple syrup and molasses. Whisk to combine.
- Pour wet ingredients into the bowl of dry ingredients. Stir until incorporated.
- Use a ¼ cup cookie scoop to transfer the balls of cookie dough onto prepared baking sheet. Use clean hands or the back of a measuring cup to flatten the cookie dough balls.
- Place in preheated oven to bake for 12-15 minutes or until golden brown.
- While cookies are baking, prepare the icing. In a small bowl, stir together confectioners sugar, vanilla extract, 1 tablespoon of milk and cinnamon. If icing needs additional moisture, add ½ tablespoon of milk at a time until desired consistency is reached.
- When cookies are finished baking, spoon icing onto each cookie. Sprinkle a little extra cinnamon onto iced cookies if desired and enjoy!
Notes
- Be sure to use instant oats as old fashioned or steel cut oats will not soften enough during baking.
- As the cookies cool, the icing will harden and allow you to stack the cookies when storing.
- Store completely cooled cookies in an airtight container for 3-4 days.
- This cookie is bursting with gingerbread flavor! Opt for this recipe when you want that holiday flavor, but don’t want a complicated recipe. This one comes together quickly and easily.
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