There’s something about the way these oatmeal cookie gingerbread girls fill the kitchen with a warm, spicy aroma that makes you want to pause whatever you’re doing. I remember the last time I baked them—it was one of those slow, gray afternoons where the light just slips away too early. I was halfway through rolling out the dough, distracted by a phone call I didn’t quite catch the end of, and ended up with a few cookies a little thicker than intended. But honestly, those thicker ones were the best to nibble on with a cup of tea, slightly chewy in the middle and bursting with cozy spices.
Why You’ll Love It:
– The oats add a hearty texture that makes these cookies feel more substantial than your average gingerbread.
– The spice blend is perfectly balanced — warm but not overpowering — making this cookie great anytime, not just holidays.
– They’re chewy, not crispy, which means they stay soft for days if you keep them in a good container.
– It’s simple — and that’s kind of the point. No fancy steps, just a straightforward recipe that’s easy to love.
– These cookies aren’t overly sweet, so they pair nicely with a variety of drinks, especially tea or coffee.
If you’re worried about the dough rolling out evenly, don’t stress too much. I usually end up with a few that are a bit thicker or thinner, and that’s part of the charm. Plus, they taste great no matter the shape or size.
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Oatmeal Cookie Gingerbread Girl
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
A delightful twist on classic gingerbread cookies, these oatmeal cookie gingerbread girls combine warm spices and hearty oats for a chewy, flavorful treat perfect for the holiday season or any cozy occasion.
Ingredients
1 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 cups old-fashioned rolled oats
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and light brown sugar until light and fluffy, about 3 minutes.
Beat in the egg, then add the molasses and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats until evenly distributed throughout the dough.
Divide the dough into two equal portions. On a lightly floured surface, roll each portion to about 1/4-inch thickness.
Use a gingerbread girl-shaped cookie cutter to cut out cookies and place them about 2 inches apart on the prepared baking sheets.
Gather the scraps, re-roll, and cut out additional cookies until all dough is used.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly browned.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Kitchen Notes:
Rolling out the dough works best on a lightly floured surface, but a little stickiness here and there just means you’re in the middle of something good. These cookies hold their shape nicely, so a simple baking sheet will do—no need for anything fancy. I like to serve them with a hot cup of chai or even a splash of milk, especially when the weather turns chilly. If you want to switch things up, I’ve sometimes added a handful of chopped nuts or a few dried cranberries to the dough, though I haven’t tested all variations thoroughly. Also, swapping molasses for honey gives a slightly different sweetness, but watch the baking time closely if you do.
FAQ:
Q: Can I make these gluten-free?
A: I haven’t tried it myself, but swapping all-purpose flour for a gluten-free blend might work—just keep an eye on the texture.
Q: How long do these cookies stay fresh?
A: They keep well in an airtight container for about a week. You can freeze them too if you want to save some for later.
Q: Will the cookies spread too much while baking?
A: Not with this recipe. The oats and spices help keep the shape, so you should get nice, distinct gingerbread girls.
Ready to bring some cozy warmth to your afternoon? Give these oatmeal cookie gingerbread girls a try—you might find yourself sneaking more than one. Happy baking!