Preview: This Iced Oatmeal Cookie Recipe makes a thin, crisp, and chewy cookie. When glazed with a coffee-flavored icing, they are addictive! My husband’s fave.
If I had a signature cookie, it would probably be Iced Oatmeal Cookies. These cookies seem to fly out of the cookie jar.
Although it’s just my guess, I’m thinking it has something to do with the light coffee-flavored glaze on top. 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.
What you can expect:
Iced 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.
Ingredients and Substitutions:
- BUTTER: No substitutes. Butter gives the best flavor and texture.
- SUGAR: Granulated sugar–I haven’t tried 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-COOKING OATS: It’s important not to use instant or old-fashioned oats for just the right chewy texture.
- BLACK COFFEE: (for the icing): Instant Espresso is 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.
Using an 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. 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.
More recipes for iced cookie lovers:
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.
- 1 cup butter (2 sticks), softened
- 1 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 tablespoons honey
- 2 teaspoons vanilla
- 2 1/4 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups quick-cooking oats (not instant or old-fashioned--important for the right texture)
- 1 1/2 cups powdered sugar
- 1 tablespoon black coffee (or milk if you prefer)
Preheat oven to 350 degrees.
- Whip butter until smooth and creamy. Add sugar and continue beating until well mixed. Add eggs, honey, and vanilla and mix well.
- Whisk together flour, cinnamon, baking soda, and salt. Add to butter mixture. Stir in oats.
- Drop onto cookie sheet by teaspoonsful. They spread a good bit, so leave plenty of room. Bake at 350 degrees for 11-13 minutes.
Coffee-Flavored Powdered Sugar Glaze
- Combine sugar with black coffee and mix until smooth. You may need to add more liquid to make glaze spreadable.
Browned-Butter Glaze is also delicious on these cookies.
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Serving Size:1 cookie
Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 157mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 2g
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