Sneak Preview: This Iced Oatmeal Cookie Recipe with Coffee Icing makes a thin, crispy, and chewy cookie. When glazed with coffee-flavored icing, they are addictive! Make these for your family, a neighbor, or a friend to show your appreciation. Don’t miss the how-to video inside the recipe card.
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If I had a signature cookie, it would probably be these Iced Oatmeal Cookies. The coffee-flavored glaze makes these cookies fly out of the cookie jar. Everybody seems to love cookies with frosting on top–or is it just me?!
In addition to Thumbprints, these cookies are my husband’s favorite. Since I only do thumbprints at Christmas, he requests and gets these oatmeal cookies more often than any other. Who needs more appreciation than your spouse?
What you can expect:
These thin oatmeal cookies will rise up in the oven. But don’t be surprised when they fall in a dramatic fashion soon after they are removed from the oven. No worries! That’s expected and normal.
Straight out of the oven, these cookies are crispy. Nevertheless, they will soften a bit the longer they sit around.
If you love oatmeal cookie recipes, I suggest you also check out these Chocolate Icebox Cookies with Chocolate Chips. If you need ideas for the oatmeal you have left over, try this Chocolate Olive Oil Granola, Low-Calorie Granola, or A Healthier Pop-Tart with an Oatmeal and Whole Wheat Crust.
Ingredients and Substitutions:
- BUTTER: No substitutes. Unsalted butter gives the best flavor and texture. If you only have salted butter, cut the salt in half.
- SUGAR: Granulated sugar–I haven’t tried light brown sugar.
- EGGS: The recipe is written for large eggs
- HONEY: Honey gives the perfect chewy texture to these cookies. Maple syrup is a possible substitute but may change the flavor slightly.
- FLOUR: All-purpose flour is best–bleached or unbleached is fine.
- CINNAMON: Allspice is a good substitute if you don’t have cinnamon.
- BAKING SODA: No substitutes here. Baking powder is not the same.
- QUICK OATS: It’s important to use quick oats for just the right chewy texture. If preferred, use a food processor to chop old-fashioned oats to mimic the size quick oats.
- BLACK COFFEE (for the icing): Instant espresso is a good substitute. If you don’t want to use coffee, use milk.
Ice these oatmeal cookies with coffee-flavored icing (part of the recipe) or try browned-butter icing.
For variety, try adding raisins or dried cranberries, about 3/4 cup.
How to make iced oatmeal cookies with a coffee glaze:
FAQ about these glazed oatmeal cookies:
Using a small ice cream scoop will give you pretty, uniform cookies. Be sure to leave plenty of room on the cookie sheet. Typically, these cookies SPREAD!
Yes. Store in an airtight container. Double wrap for best results. Best if eaten within 1-2 months.
Since these cookies are iced, be sure to let the icing dry before packing them. Use wax paper, parchment, or plastic wrap between the layers.
Try this Chocolate Olive Oil Granola, Low-Calorie Granola, or A Healthier Pop-Tart with an Oatmeal and Whole Wheat Crust. If you are a breadmaker, this OBread Machine Oatmeal-Sunflower Bread is a favorite with my readers.
Parting thoughts: If you love oatmeal cookie recipes, I suggest you also check out these Chocolate Icebox Cookies with Chocolate Chips. Although I wouldn’t call oatmeal cookies particularly healthy, they make a much tastier breakfast than a bowl of sticky oatmeal. (For some reason, I never convinced my mom that this was a good idea.)
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Iced Oatmeal Cookie Recipe with Coffee Icing
- 1 cup unsalted butter - (2 sticks, softened) 226 g
- 1¾ cup granulated sugar - 156 g
- 2 large eggs
- 1 ½ tablespoons honey - 31 g
- 2 teaspoons vanilla
- 2¼ cup all-purpose unbleached flour - 270 g
- 2 teaspoons cinnamon
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups quick-cooking oats - (not instant or old-fashioned–important for the right texture-see substitution list) 160 g
- 1½ cups powdered sugar
- 1 tablespoon black coffee - or milk if you prefer
- Preheat oven to 350˚F (180˚C).
- Whip the butter until smooth and creamy. Add the sugar and continue beating until well mixed. Add the eggs, honey, and vanilla extract and mix well.
- Whisk together flour, cinnamon, baking soda, and salt. Add to the butter mixture. Stir in the oatmeal.
- Drop the dough onto a prepared cookie sheet by the teaspoonsful. They spread a good bit, so leave plenty of room. Bake at 350˚F (180˚C) for 11-13 minutes.
- Combine confectioners' sugar with coffee and mix until smooth. You may need to add more liquid to make the glaze spreadable.