Oatmeal Cookie with Coffee Icing: Guaranteed to Win Friends
Preview: This Oatmeal Cookie with Coffee Icing makes a thin, crispy, 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 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?!
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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:
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.
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 a good substitute. If you don’t want to use coffee, use milk.
Variations:
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.
FAQ
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.
This recipe adapted from Among Friends with Heart & Soul (paid link).
More recipes for iced cookie lovers:
Frosted Lemon Cookies (with Greek Yogurt)
A cake-like cookie featuring the tanginess of Greek yogurt and the tartness of lemon--covered by the sweet crunchiness of a lemon glaze
Chocolate Cupcake Tops (aka Frosted Chocolate Cookies)
These will remind you of the top of a chocolate cupcake. A soft, tender cookie with ganache-like, fudgy frosting.
Pink Shortbread Cookies
A simple but delicious shortbread cookie with a smooth butter icing. Kids and adults alike love these.
Soft Pumpkin Cookies with Browned Butter Icing
Cake-like spiced cookies flavored with pumpkin. Directions for Browned Butter Icing included.
Baby Black and White Cookies
This Black and White Cookie recipe is smaller in size than the classic cookie but fresher and tastier than the average store-bought black and white cookie.
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Oatmeal Cookie with Coffee Icing Recipe
Ingredients
- 1 cup butter - 2 sticks, softened
- 1¾ cup granulated sugar
- 2 large eggs
- 1 ½ tablespoons honey
- 2 teaspoons vanilla
- 2¼ cup all-purpose flour
- 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
Glaze
- 1½ cups powdered sugar
- 1 tablespoon black coffee - or milk if you prefer
Instructions
- Preheat oven to 350˚F.
- 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˚F 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.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.