There’s something about cold afternoons that makes you want to slow down and wrap yourself in warmth. These oatmeal cookie gingerbread girls are just the kind of treat that settles into that mood perfectly. Imagine the scent of ginger and cinnamon filling your kitchen, the texture of hearty oats giving each bite a satisfying chew. While baking, I often catch myself distracted by the smell wafting through the house—sometimes I forget to set the timer exactly, but that little imperfection only adds to the anticipation. The cookies come out with edges just golden enough, and that familiar molasses richness makes them feel like a hug on a plate.
Pulling the tray from the oven, there’s this moment when you realize how those simple ingredients turned into something cozy and special. I usually grab one while it’s still warm, the spices mingling with the oats in a way that’s comforting and a little unexpected. It’s the kind of recipe that invites you back to the kitchen again and again, even on days when you don’t really intend to bake.
Why You’ll Love It
- The blend of gingerbread spices with hearty oatmeal creates a cookie that’s both familiar and delightfully textured.
- These cookies hold up well for days, making them great for sharing or savoring slowly.
- It’s simple — and that’s kind of the point. No complicated steps, just cozy flavors.
- The gingerbread girl shape adds a whimsical touch without any extra fuss.
If you’re wondering about the balance of spices, it’s flexible enough to adapt to your taste. Some days I add a pinch more cinnamon, other times I lean into the ginger. It’s not a precise science, which makes it perfect when you want to bake without overthinking.
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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 the warm spices of gingerbread with the hearty texture of oatmeal. Perfect for holiday baking 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 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
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 fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt.
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 portions and wrap each in plastic wrap. Refrigerate for at least 1 hour to firm up.
On a lightly floured surface, roll out one portion of dough to about 1/4 inch thickness.
Use a gingerbread girl cookie cutter to cut out shapes and place them about 2 inches apart on the prepared baking sheets.
Repeat with the second portion of dough.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and just beginning to brown.
Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Kitchen Notes: I usually use a sturdy baking sheet lined with parchment to keep the cookie bottoms from browning too fast, but nothing fancy is necessary. These cookies pair beautifully with a mug of spiced tea or even simple black coffee, especially in the late afternoon. For a little variation, you can swap in golden raisins or chopped nuts, though I haven’t tested those extensively—sometimes I just like the plain, cozy vibe. Rolling the dough a bit thicker or thinner changes the texture too: thicker makes a softer bite, thinner gives a crisper edge.
FAQ
Can I freeze these cookies?
Yes, they freeze well in an airtight container for up to three months. Just let them come to room temperature before enjoying.
Do I need special equipment for the gingerbread girl shape?
Not necessarily—if you don’t have the cutter, any festive shape or even a simple circle will work just fine.
Are these cookies gluten-free?
No, they contain all-purpose flour, but you could experiment with gluten-free blends if you’re up for a baking adventure.
These oatmeal cookie gingerbread girls bring a little slow-down moment to your day. Maybe you’ll find yourself sneaking a second one, just like I do.