Strawberry Iced Oatmeal Cookies 

These Strawberry Iced Oatmeal Cookies from Browned Butter Blondie are a fun, fruity twist on the classic iced oatmeal cookie. Featuring super-soft centers, chewy edges, and a bright pink strawberry glaze, they deliver nostalgic flavor with a fresh, summery update. Made with pulsed oats and browned butter, these cookies get cozy warmth from cinnamon and molasses while staying surprisingly light. Garnish them with strawberry icing infused with freeze-dried strawberry powder for a pretty, stackable treat perfect for potlucks, gifts, or everyday indulgence. 

Ingredients

• 10 tbsp (≈140 g) unsalted butter
  
  

• 1 cup (95 g) old‑fashioned oats (pulsed to mix of fine and coarse)
  
  

• 1 cup + 2 Tbsp (≈140 g) all‑purpose flour
  
  

• 1 tsp baking soda
  
  

• 1 tsp ground cinnamon
  
  

• ½ tsp salt
  
  

• ½ cup (100 g) granulated sugar
  
  

• ½ cup (100 g) light brown sugar
  
  

• 1 large egg, room temperature
  
  

• 1 tsp vanilla extract
  
  

• 1 Tbsp molasses
  
  

Strawberry Icing

• 1 cup (120 g) powdered sugar, sifted
  
  

• 2 Tbsp freeze‑dried strawberry powder
  
  

• 2–3 Tbsp whole milk
  
  

• 1 drop gel pink food coloring (optional)
  
  

Directions

1. Brown the butter: Melt butter in a saucepan over medium heat. Stir until foam subsides and butter turns golden with nutty aroma (about 4–5 minutes). Pour into a bowl and let cool for 20–25 minutes, scraping in the browned bits. 

2. Prepare oats/flours: Pulse oats until a mix of fine crumbs and larger pieces. Whisk flour, baking soda, cinnamon, and salt into a bowl. 

3. Mix cookie dough: Whisk both sugars into cooled butter until smooth. Add egg, vanilla, then molasses; stir to combine. Fold in dry ingredients and pulsed oats until just combined. Avoid over-mixing.
   
   

4. Chill: Scoop dough into uniform balls (~1½ Tbsp each). Chill covered for at least 3 hours or overnight.
   
   

5. Bake: Preheat oven to 350 °F (175 °C). Place dough balls 2–3 inches apart on parchment‑lined sheets. Bake 9–10 minutes until edges are set but centers still puffy. Let cool 5–10 minutes, then transfer to wire rack. Cookies deflate slightly as they cool.
   
   

6. Glaze: Whisk powdered sugar, strawberry powder, milk, and optional food coloring to a thick glaze. When cookies are completely cooled, dip the tops—don’t submerge fully—allow excess to drip off. Place back on rack to set, about 2 hours.
   
   

Nutrients 

(Per cookie; yields ~12–14 cookies)

• Calories: ~205 kcal
  
  

• Protein: ~2 g
  
  

• Carbohydrates: ~28 g (Sugars ~18 g)
  
  

• Total Fat: ~9 g (Saturated ~5 g)
  
  

• Cholesterol: ~30 mg
  
  

• Sodium: ~120 mg