These Gluten-Free Iced Gingerbread Oatmeal Cookies are a festive twist on the classic iced oatmeal cookie we all know and love.  They take the cozy warmth of classic gingerbread and blend it with the soft-chewy texture of an oatmeal cookie, creating a treat that feels both sophisticated and comforting—whether you’re sharing them at a cookie exchange or enjoying one quietly with a cup of tea.

Each cookie bakes up beautifully spiced with cinnamon, ginger, cloves, and nutmeg, with hearty oats giving them that rustic, home-baked charm. And the glaze—light, sweet, and kissed with orange and ginger—adds the perfect delicate finish without overwhelming the warm flavors beneath. It’s the kind of simple, nostalgic touch that makes these cookies stand out on any winter dessert table.

If you’re looking for a cookie that’s easy to make, wonderfully aromatic, and just festive enough to feel special, these iced gingerbread oatmeal cookies will quickly become a new seasonal favorite.

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Why You’ll Love This Recipe

Beautifully spiced and perfectly cozy
Each cookie is infused with warm gingerbread spices—ginger, cinnamon, cloves, and nutmeg—for a festive flavor that feels classic yet elevated.

Soft centers with lightly crisp edges
Old fashioned oats give these cookies a comforting chew, while the edges bake up golden and delicately crisp for the perfect textural balance.

A bright, elegant glaze
The orange–ginger glaze adds a whisper of citrus that lifts the warm spices and gives each cookie a delicate, bakery-style finish.

Simple ingredients, effortless to make
With straightforward mixing, a short chill time, and no special equipment required, these cookies come together easily but taste truly special.

Perfect for gifting or gatherings
They hold their shape beautifully, pack well, and look stunning on any holiday cookie tray.

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Ingredient Notes

Gluten-free 1:1 flour:
Use a high-quality gluten-free 1:1 flour blend so the cookies hold a soft, chewy texture without becoming dry or crumbly (I recommend Bob’s Redmill).

Warm spices (cinnamon, ginger, cloves, nutmeg):
These classic gingerbread spices build depth and warmth. Feel free to adjust the spice levels to suit your preference—ginger-forward for extra warmth or extra cinnamon for sweetness.

Butter:
Softened unsalted butter creates a smooth, creamy base when mixed with the sugars and contributes to the cookies’ tender centers.

Dark brown sugar + granulated sugar:
The combination provides both moisture and structure. Dark brown sugar adds molasses richness, while granulated sugar balances the sweetness and helps with lightly crisp edges.

Molasses:
Be sure to use regular unsulfured molasses (not blackstrap). It gives these cookies their signature gingerbread flavor and soft texture.

Old fashioned rolled oats:
These add heartiness and chew—avoid quick-cooking oats, which dissolve too easily and affect the structure.

Orange–ginger glaze:
Powdered sugar, orange juice, a touch of ginger, and a pinch of salt whisk into a bright, silky glaze that complements the spiced cookie without overpowering it.

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How to Make Gluten-Free Iced Gingerbread Oatmeal Cookies

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Whisk together the gluten-free 1:1 flour, cinnamon, ginger, cloves, nutmeg, salt, baking powder, and baking soda.

Step 2: In a separate mixing bowl, cream together the butter, dark brown sugar, and granulated sugar for ~2 minutes until creamy and smooth.

Step 3: Add the egg, molasses, and vanilla extract and mix until well combined.

Step 4: Add the dry ingredients and mix on low until no flour streaks remain.

Step 5: Fold in the oats until they are fully coated and evenly distributed in the batter. Cover the bowl and chill in the refrigerator for 1 hour.

Step 6: When ready to bake the cookies, preheat the oven 350°F and line two large baking sheets with parchment paper.  Then use a large cookie scoop to scoop the dough into 2-2 ½  tbsp portions.

Step 7: Place 6 cookies on each baking sheet and bake one sheet at a time for 10-12 minutes. Immediately after removing the cookies from the oven, gently swirl each cookie with a round cookie cutter or the rim of a small bowl to push in the edges and create a perfectly round shape.

Step 8: To make the glaze, whisk together the powdered sugar, orange juice (start with 3 tbsp and add more as needed), ginger, and salt until smooth.

Step 9: Gently dip the top of each cookie into the bowl of glaze and place on a wire rack to allow the glaze to set.  Enjoy!

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Recipe Tips

Chill the dough for the best texture
A short chill helps the oats hydrate and prevents the cookies from spreading too much in the oven, giving you those soft centers and beautifully rounded edges.

Scoop the dough evenly
Use a large cookie scoop (about 45g per cookie) to ensure consistent size and even baking. Equal-sized cookies also glaze more neatly.

Bake just until the edges are set
Remove the cookies when the edges are lightly golden and the centers look slightly underdone—this keeps the texture soft and chewy once cooled.

Use a round cutter to shape
Right after baking, gently “scoot” each cookie with a round cutter or the rim of a small bowl to create perfectly even, bakery-style circles.

Glaze lightly for the prettiest finish
Dip only the tops of the cookies into the glaze rather than fully immersing them. This allows some of the cookie to peek through and prevents the glaze from becoming too thick.

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Storage & Freezing Recommendations

Room Temperature:
Store the glazed cookies in an airtight container at room temperature for 3–4 days. If stacking, place a sheet of parchment between layers to keep the glaze intact.

Refrigeration:
You can refrigerate them for up to 1 week, though the glaze may firm slightly. Allow the cookies to come to room temperature before serving for the best texture.

Freezing Baked Cookies:
Freeze the unglazed cookies in a single layer until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw at room temperature, then glaze once fully thawed.

Freezing the Dough:
For fresh-baked cookies anytime, scoop the dough into balls, freeze on a tray until firm, and store in a freezer-safe bag for up to 2 months. Bake from frozen, adding 1–2 extra minutes as needed.

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Photography by Creating Kaitlin

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