Soft + Chewy Gingerbread Oatmeal Cookies
Soft + Chewy Gingerbread Oatmeal Cookies
These Soft + Chewy Gingerbread Oatmeal Cookies are melt-in-your-mouth festive deliciousness that tastes just like Christmas in your mouth! Super soft and chewy, these cookies are easy, bigger than your average cookie, and bursting with delicious ginger + eggnog flavors, and REQUIRES NO CHILLING! This is the perfect sweet indulgence for the entire family during ANY season, especially during the Holidays and they make for the best little DIY gifts!
Think soft in the centers, crisp on the edges, perfectly spiced & sweetened holiday goodness!
Soft + Chewy Gingerbread Oatmeal Cookies is the perfect name for these, if I say so myself. Haha.
These cookies are absolutely insane! I mean, they truly do melt-in-your-mouth and are SO INSANELY SOFT. Gosh! Clearly, I LOVE making cookies in all forms and delicious flavors. If you're truly a cookie fan, then we've got you covered with the following delicious recipes!
What I LOVE about these Gingerbread Oatmeal Cookies
- TEXTURE - I'm not exaggerating when i say these are SOOO soft and chewy. Traditionally, gingerbread oatmeal cookies are thought to be hard and crunchy, but not with this recipe! The perfect amount of chewiness.
- MAKE AHEAD - You can prep the gingerbread dough or cookies in advance and even freeze the dough for quick Christmas cookies in a pinch.
- FESTIVE & FUN - I love getting my family involved in decorating these cookies, the kids LOVE it and it gets everyone in the mood for festivities.
- TASTE - Sweet and lightly spiced. YUM.
- EASE - This gingerbread cookie recipe is foolproof, and gets you ready for the snuggly season ahead without any hassle!
Why Christmas Gingerbread Cookies?
With Christmas just around the corner, I've gotta say I'm feeling festive and so in the spirit of things.
Nothing quite captures the spirit of Christmas like the smell of freshly baked gingerbread in your kitchen. Am I right? We all have grand plans of baking up a storm and constructing a WHOLE gingerbread house but if you are anything like me and my family the holiday season is BUSY and sometimes we all just need a little simplicity - Alas the easy Christmas Gingerbread Cookies are here to save the day.
These straightforward gingerbread cookies are great for entertaining the kids over the Christmas break because they are not only delicious but also quite simple to create together as a family
I love a good SOFT + CHEWY cookie, so these cookies definitely meet all of the requirements for a nice sweet indulge. Plus, the half white chocolate glaze adds a nice beautiful touch along with the festive sprinkles, which makes for an amazing small DIY gift to your loved ones.
How to Make Soft + Chewy Gingerbread Oatmeal Cookies
These cookies take just less than 30 minutes (in total) to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly for these Gingerbread Oatmeal Cookies:
- Unsalted butter. Always ensure that your butter is at room temperature, so your cookies stay nice and firm after baking. For an extra hint of flavor, you can also use salted butter.
- Brown sugar. Choose organic sugar to ensure it's healthier.
- Cane sugar. I like to use organic cane sugar as well. Using this hand in hand with brown sugar allows the cookies to have a nice color, spread nicely, while keeping firm as well.
- Egg. This is the binder for your cookies.
- Flour. I use Bob's Red Mill or King Arthur Flour all-purpose (organic). For GF, just substitute with GF all-purpose flour or 1-to-1 GF Baking flour.
- Rolled oats. This adds a nice texture to these cookies without compromising the softness and chewiness. For GF, just ensure that oats are certified GF.
- Baking soda. To help your cookies rise in the oven.
- Gingerbread spices. Creates that Gingerbread feel. You'll need: ground ginger, cinnamon, nutmeg, + cloves. I add a bit of allspice too!
- Molasses. I like to use a premium molasses.
- Eggnog. You can find this at many stores, but it's also easy to make your own if you'd like!
- Vanilla. To add flavor to the glaze.
My Cookie Making Back Story + Tips.
To confess—cookies were actually (and still sometimes are) the dessert that I least enjoy making because I often never make them as perfectly as I’d like. While they might be simple for some to make, they aren’t the easiest for me to make for some reason. Honestly, the shape or texture seems hard to achieve depending on the flavor for me. What about you?
Thankfully, however, I’ve been getting a lot better with my cookies and these were testament to that, which is why I chose to share my best Tips for making the Perfect Cookies.
Making Christmas Cookies Ahead And Freezing
Prepping this dough so you can have cookies anytime is a great time saver during holiday craziness!
TO MAKE AHEAD - Make the gingerbread cookie dough and store it covered in the refrigerator for 3-4 days. Roll out and cut into cookies when ready to bake up a Christmas storm.
FREEZING - Make a ball out of the dough and wrap it well in plastic wrap. Put it in a bag that can be frozen and keep it in the freezer for up too three months. Let the dough thaw in the fridge overnight before you try to roll it and bake!
Best Substitutes for Molasses?
OK, so if you're not a fan of using molasses, then I completely understand. While molasses usually plays the most important role for the beautiful brown color in anything Gingerbread, there are definitely other options!
- Dark Maple Syrup (Just be sure to reduce other liquids slightly to avoid an overly wet dough)
- Dark Corn Syrup
- DIY Mix: ½ honey + ½ brown sugar or ½ dark corn syrup + ½ maple syrup
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE COOKIES!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Soft + Chewy Gingerbread Oatmeal Cookies. Everything from my fave baking sheet, liners, spatulas, hand-mixers, mixing bowls, and more.
5 TIPS TO MAKING THE PERFECT COOKIES.
#1: WHEN IT COMES TO MIXING, DON’T OVER-MIX. JUST MIX UNTIL FULLY COMBINED!
Yes, so in most cases, over-mixing can be a real disaster. It can sometimes turn your sweet treats super dense, hard, or one not so amazing mess. Therefore, try to avoid over-mixing and stop the moment everything is completely combined and incorporated!
#2: TOO STICKY? REFRIGERATE!
OK, so while regular cookies often require refrigeration, this cookie recipe doesn’t. However, if you’ve mixed everything together well and it appears SUPER STICKY, simply refrigerate them after scooping them onto your baking sheet and they’ll form nicely and bake well.
#3: WORK SMALLER SCOOPS AS OPPOSED TO BIGGER ONES WHEN YOU CAN.
Personally, I found that my cookies baked better (and more in tact) whenever I scooped them small instead of regular sized like traditional cookies. Because the batter is a bit more “soft”, I find that scooping too large might make them super flat and not so great in texture. But of course, it all depends on the texture of the batter in the first place and these cookies have the perfect texture, which makes them come out just as perfect although they are larger!
#4: PARCHMENT PAPER AWAY!
I do this for all of my cookie (or baking) recipes, however, in case that you don’t, it’s especially important for cookies—-use that Parchment Paper or non-stick mat. It’s going to ensure that they don’t stick or became a disaster.
#5: COOL, COOL, + COOL SOME MORE!
These little beauties are SUPER SOFT therefore movement might not be the best before they are fully cooled. Simply cool them onto the baking sheet after removing them from the oven for about 5 minutes before transferring them to a cooling rack to fully cool, somewhere between 15-20 minutes in a cool place.
REGULAR MOLASSES VS. BLACKSTRAP MOLASSES?!
OK, so if you aren’t aware, there are two types of Molasses—-regular and blackstrap.
While most people use regular molasses which is literally ‘bittersweet’, I tend to use blackstrap molasses in all of my recipes as a way to cut back on the sugar content.
Blackstrap is hardly used by many due to it’s bitterness and ‘heaviness’ when use din baking since it can make the texture of your baked goods more thick and dense if not used correctly.
That’s why I use only HALF THE AMOUNT of molasses that a recipe might otherwise require. That way, I get the darker color (not too dark) without compromising the texture or taste.
ARE THERE ANY BENEFITS TO BLACKSTRAP MOLASSES?
But did you know that Blackstrap Molasses actually has more nutritional value? Yup.
It actually contains vital vitamins and minerals such as: iron, calcium, magnesium, Vitamin B6, and Selenium.
How Do You Store Leftover Gingerbread Cookies? Frozen Vs. Chilled.
Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
The cookies can also be frozen for 4-5 months and reheated to thaw out. You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
Lover of Gingerbread Flavor?
These Drink Recipes Are Perfect for this Season.
Vegan Gingerbread Latte - The spicy flavors of gingerbread and a hot latte are some of my favorite combinations of the holiday season. Warm up and get cozy with this festive latte flavored with oat milk, molasses, vanilla, and warming spices!
Gingerbread Eggnog Mocktail - Holiday parties are the perfect excuse to celebrate your friends and family a little extra this season. Serve them all this unforgettable drink make with a homemade alcohol-free coffee liqueur!
Gingerbread Cinnamon Rolls - Just taste like Christmas! If you’re like me, and you believe the holidays are all about indulging, then I have the best holiday inspired cinnamon roll recipe for you. And, beginner bakers, have no fear, because this holiday recipe is easy, easy, easy!
CAN I MAKE THESE COOKIES GLUTEN-FREE?
Yes absolutely. These gingerbread cookies can be altered to suit the whole family's dietary needs! To make this cake GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). FYI If the batter mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
Crazy For Cookies? These are a MUST!
Soft + Crisp Crinkled Butterscotch Cookies - These are truly my newest favorite flavor of cookies. Unlike standard cookies, these small handheld favorites are full of bold buttery and sweet butterscotch flavors---which work perfectly together. In addition, they are slightly crinkled in look and comes thinly crispy and makes for a real obsession.
Big Brown Butter Chocolate Chip Cookies - Make these soft, chewy and thick Big Brown Butter Chocolate Chip Cookies with beautiful pockets of melted chopped chocolate and an oversized look for the perfect sweet bite.
Big Bakery-Style Oatmeal Chocolate Chip Cookies - These cookies are the perfect sweet indulge right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea. The best kid-approved, adult-loving cookies you'll ever try-----made with rich chocolate flavor and great texture from the oats. Gluten-free option available.
Soft Oversized Crinkled Sprinkle Sugar Cookies - These Soft Oversized Crinkled Sprinkle Sugar Cookies are so good, they'll leave you indulging in two or three before you even realize it. Super soft and tender with a slightly crispy edge, these sugar cookies are nothing like the traditional, yet are so easy to whip together. Perfect sweet treat for the entire family, especially during the Holidays.
More Magic Holiday Recipes
- Vegan Gingerbread Cake + Chai Buttercream
- Delicious Vegan Pumpkin Pie
- Gingerbread Cupcakes with Eggnog Frosting
- Caramel Pumpkin Cheesecake + Pecan Crust
- Gingerbread Cinnamon Rolls
- Carrot Cake + Chai Buttercream
MADE OUR RECIPE(S)?
If you make this Soft + Chewy Gingerbread Oatmeal Cookies, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Soft + Chewy Gingerbread Oatmeal Cookies
Ingredients
COOKIES:
- 2 cups organic rolled oats
- 1 ¾ cups organic all-purpose flour
- 1 teaspoon baking soda
- 2 tsps ground ginger
- 1 ½ tsps ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- Pinch of sea salt
- 1 cup organic brown sugar, lightly-packed
- ¼ cup organic cane sugar
- ¾ cup unsalted butter, softened at room temp.
- 1 large organic egg, at room temp.
- ¼ cup molasses
EGGNOG GLAZE:
- 2 cups organic powdered sugar, sifted
- ¼ cup eggnog, premium
- ¼ teaspoon vanilla extract
Instructions
TO MAKE THE COOKIES:
- Preheat the oven to 350 degrees Fahrenheit and line TWO baking sheets with parchment paper.
- In a large bowl, add in the softened butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg and molasses, and continue to mix until combined.
- In a bowl, add together the flour, oats, baking soda, ginger, cinnamon, nutmeg, cloves, allspice, and salt, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well.
- Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheets, leaving 1-2 inches between each cookie for spreading when they bake. Lightly press down on each cookie to help it spread nicely. NOTE: I like to use a the flat end of a cup or spatula to gently press down.
- Bake for 15 to 17 minutes (checking it after about 10 minutes), or until the edges are golden brown.
- Remove the cookies from the oven and cool cookies onto the baking sheets for a few minutes before transferring them unto a cooling rack to cool completely.
TO MAKE THE EGGNOG GLAZE:
- In a bowl, add the powdered sugar, vanilla, and eggnog, whisking everything together until the glaze is smooth and thick. NOTE: Add 1-2 Tbsps of eggnog at this point, if needed. Glaze should be thick, but able to slowly run off whisk.
- Once the cookies have cooled, drizzle or spoon the eggnog glaze unto each cookie and let the glaze "set" for 2-3 minutes before serving.
- Enjoy with your favorite glass of dairy-free milk or eggnog!
- Bon Appetit!
Tips & Tricks
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
- TIPS ON THE PERFECT COOKIES: Read within the Post!
- MOLASSES: If using regular molasses, you can use the recommended amount as listed in the recipe. If using Blackstrap Molasses, simply use 1 less tablespoon than the amount listed to ensure that the batter isn’t too bitter.
- MOLASSES SUBSTITUTES: Dark Maple Syrup (Just be sure to reduce other liquids slightly to avoid an overly wet dough), Dark Corn Syrup, DIY Mix: ½ honey + ½ brown sugar or ½ dark corn syrup + ½ maple syrup.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Soft + Chewy Gingerbread Oatmeal Cookies. Everything from my fave baking sheet, liners, spatulas, hand-mixers, mixing bowls, and more.
Nutrition
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Soft + Chewy Gingerbread Oatmeal Cookies.
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