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Freshly baked Strawberry Iced Oatmeal Cookies on a marble surface.

Strawberry Iced Oatmeal Cookies

Soft, chewy oatmeal cookies packed with fresh strawberries and topped with a sweet powdered sugar icing. A delightful twist on a classic treat!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened 2 sticks
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup fresh strawberries, diced
  • 1 cup powdered sugar for icing
  • 2 to 3 tablespoons milk for icing

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in rolled oats and diced strawberries.
  7. Drop rounded tablespoons of dough onto ungreased baking sheets.
  8. Bake for 10-12 minutes, or until cookies are golden brown.
  9. Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
  10. Once cookies are completely cool, whisk together powdered sugar and milk to create a smooth icing.
  11. Drizzle icing over cookies and allow it to set before serving.

Notes

For best results, use fresh strawberries and avoid overmixing the dough. Let the cookies cool fully before icing to prevent the icing from melting. Store in an airtight container for up to 3 days, or freeze for up to 2 months. You can add chocolate chips, chopped nuts, or spices like cinnamon for variations.