These Oatmeal Gingerbread Cookies are a delightful twist on two holiday classics, blending the cozy warmth of gingerbread with the hearty chew of oats. In just 15 minutes of prep, you’ll create a dough infused with molasses, cinnamon, and ginger, promising a fragrant kitchen and a treat that’s both soft and slightly crisp. A quick 30-minute chill ensures the perfect texture, while baking fills your home with the irresistible aroma of spiced sweetness.
Each bite delivers a comforting balance of flavors—earthy oats, rich molasses, and a hint of spice—all wrapped in a cookie that’s tender yet satisfyingly chewy. At just 122 calories per cookie, they’re a guilt-free indulgence perfect for sharing or savoring solo. Ready in under an hour, these cookies are your shortcut to holiday cheer.
Ingredients for Oatmeal Gingerbread Cookies
- 1½ sticks (170g) unsalted butter (softened at room temperature)
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar (packed, light or dark works)
- 1 large egg
- 1 egg yolk (save the white for another recipe!)
- 1 teaspoon vanilla extract
- ¼ cup (60ml) molasses (unsulphured for best flavor)
- 1½ cups (190g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1½ teaspoons ground ginger
- ½ teaspoon salt
- 1¾ cups (175g) old-fashioned oats (not instant)
Step-by-Step Instructions
- Prep: Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and noticeably lighter in color (about 2-3 minutes).
- Add wet ingredients: Stir in the egg, followed by the egg yolk. Mix in the vanilla extract, then add the molasses. Scrape down the sides of the bowl and mix until everything is well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients. Mix until just combined (do not over-mix). Gently fold in the oats, being careful not to overwork the dough.
- Chill the dough: Cover the dough with plastic wrap or transfer it to a Ziplock bag. Refrigerate for at least 30 minutes (up to 24 hours for deeper flavor).
- Bake: Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough into equal balls. Arrange them on the prepared baking sheets, leaving space for spreading. Bake for 15 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Perfect Pairings: Sauce and Topping Ideas
Take your Oatmeal Gingerbread Cookies to the next level with a drizzle of vanilla glaze or a dollop of cream cheese frosting. For a festive touch, sprinkle with powdered sugar or add a pinch of cinnamon on top. If you’re feeling adventurous, dip half of each cookie in melted dark chocolate for a decadent twist!
How to Store and Keep Them Fresh
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls before baking—they’ll keep for up to 3 months. When ready to bake, simply pop them in the oven straight from the freezer, adding an extra minute or two to the baking time.
Quick Tips for Time-Saving Success
If you’re short on time, skip the chilling step by using a smaller cookie scoop to create thinner cookies that bake faster. Alternatively, prep the dough ahead of time and refrigerate it overnight for even more flavor. For quicker cooling, transfer the baked cookies to a wire rack after just 2 minutes on the baking sheet.
Recipe Variations to Try
Swap out the oats for chopped nuts or add a handful of dried cranberries for a chewy, tangy contrast. For a gluten-free version, use almond flour or a gluten-free flour blend. If you prefer a spicier kick, double the ground ginger or add a pinch of black pepper for a warm, complex flavor.
Essential Equipment for Cookie Perfection
Make sure you have a stand mixer or hand mixer to cream the butter and sugars efficiently. A medium cookie scoop ensures evenly sized cookies, while parchment paper prevents sticking and makes cleanup a breeze. Don’t forget a wire rack for cooling—it keeps the cookies crisp and prevents sogginess.
Oatmeal Gingerbread Cookies Recipe
Ingredients
Wet Ingredients
- 1½ sticks unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- ¼ cup molasses
Dry Ingredients
- 1½ cups flour
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 1½ teaspoons ground ginger
- ½ teaspoon salt
- 1¾ cups old fashioned oats
Instructions
- Prep. Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
- Cream. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until fluffy and significantly lighter in color.
- Add the rest of the wet ingredients. Stir in the egg followed by the egg yolk. Then mix in the vanilla. Finally, stir in the molasses. Scrape down the sides of the bowl and mix until everything is well incorporated.
- Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and salt.
- Put it all together. Add the dry ingredients to the wet ingredients. Mix until everything is just combined. Be careful not to over-mix. Fold in the oats. Again, careful not to over-mix.
- Chill. Cover the cookie dough with plastic wrap or seal it in a Ziplock and refrigerate for at least 30 minutes (up to 24 hours).
- Bake. Use a medium cookie scoop to portion the dough out into equal balls. Arrange the dough balls on the prepared cookie sheets and bake for 15 minutes.
- Cool. Remove the cookies from the oven and allow them to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.