Name: Iced Oatmeal Cookie Recipe with Coffee Icing
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Ingredients: 1 cup unsalted butter (softened); 1¾ cup granulated sugar; 2 large eggs; 1 ½ tablespoons honey; 2 teaspoons vanilla; 2¼ cup all-purpose unbleached 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-see substitution list) ); 1½ cups powdered sugar; 1 tablespoon black coffee (or milk if you prefer)

jump to recipe jump to video

Sneak Preview: This recipe for Oatmeal Cookies with Coffee Icing makes a thin, crispy, and chewy cookie. When glazed with coffee-flavored icing, they are addictive! I make these for my husband, but they are sure to please your family, a neighbor, or a friend. Don’t miss the how-to video inside the recipe card.

As an Amazon Associate, I earn from qualifying purchases.

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?

Four Reasons To Make These Cookies

Frosting!
Oatmeal. Eat them for breakfast. 😁
Thin and slightly chewy
Not too filling

Happy Bakers Speak Up

Love this recipe! Second time making them, I’ll freeze some today. The coffee icing drew me in!–ELAINE S.

What You Can Expect

Oatmeal cookies rise in the oven but will fall dramatically after being removed.
Cookies are crispy right out of the oven but will soften over time.

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:
- Unsalted butter is best
- Cut the salt in half when using salted butter
SUGAR:
- Granulated sugar
- Recipe untested for substitutes
EGGS:
- Use large eggs
HONEY:
- Honey enhances the chewy texture
- Maple syrup is a possible substitute (but may need to add more flour)
FLOUR:
- All-purpose flour
- Bleached or unbleached works
CINNAMON:
- Substitute allspice.
BAKING SODA:
- No substitutes
QUICK OATS:
- Quick oats for a chewy texture
- Alternate: chop old-fashioned oats in a food processor to mimic the size of quick oats.
BLACK COFFEE (for the icing):
- Instant espresso is a good substitute.
- Or, use milk.

Recipe Variations

variation of these oatmeal cookies with dried cranberries — *Glazed Oatmeal Cookies with Dried Cranberries*

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

combining the butter, eggs, honey and vanilla — Whip unsalted butter until smooth and creamy inside a large mixing bowl. Add granulated sugar and continue beating until well mixed. Add eggs, honey, and a teaspoon of vanilla extract and mix well.

whisk together the dry ingredients in a medium ball. — Whisk together the flour, cinnamon, baking soda, and salt in a medium bowl.

Adding the dry ingredients to the mixing bowl. — Add the dry ingredients to the butter mixture.

mixing in the oatmeal. — Stir in the oatmeal. The dough consistency will be heavy and thick.

Using a cookie scoop to make cookies. — Use a small cookie scoop to dip the cookie dough onto a parchment paper-covered baking sheet.

Bake until brown and crispy around the edges. — Bake the cookies at 350˚F until golden brown. Expect them to rise up and then fall flat.

Cookies cooling on a wire rack — After removing the cookies from the oven, let them rest on a wire rack.

Finished iced oatmeal cookies. — Iced Oatmeal Cookies with Coffee Frosting–ready to eat!

Parting thoughts: If you want your cookies slightly thicker, add a tablespoon or two of flour. If you want your cookies to be a uniform size, use a spring-loaded ice cream scoop. Remember to leave plenty of space between the cookies. These cookies will spread

This recipe is adapted from Am ong Friends with Heart & Soul (paid link).

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

Iced Oatmeal Cookie Recipe with Coffee Icing

By Paula Rhodes

These flat and chewy oatmeal cookies with coffee-flavored icing are so much better than the ones from the store. They are well worth the trouble.

4 from 9 votes

PRINT RECIPE PIN RECIPE

Video

Prep time: 15

Cook time: 11

Total time: 26

Ingredients

Cookie Dough

1 cup (227 g) unsalted butter (softened)
1¾ cup (156 g) granulated sugar
2 (100 g) large eggs
1 ½ tablespoons honey
2 teaspoons vanilla
2¼ cup (270 g) all-purpose unbleached 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-see substitution list)

Glaze

1½ cups (180 g) powdered sugar
1 tablespoon black coffee or milk if you prefer

Instructions

Preheat oven to 350˚F (180˚C).
Whip 1 cup (227 g) unsalted butter (softened) until smooth and creamy. Add the 1¾ cup (156 g) granulated sugar and continue beating until well mixed. Add 2 (100 g) large eggs, 1 ½ tablespoons honey, and 2 teaspoons vanilla and mix well.
Whisk together 2¼ cup (270 g) all-purpose unbleached flour, 2 teaspoons cinnamon, 1½ teaspoons baking soda, and ½ teaspoon salt. Add to the butter mixture. Stir in 2 cups quick-cooking oats.
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.

Coffee Icing

Combine 1½ cups (180 g) powdered sugar with 1 tablespoon black coffee and mix until smooth. You may need to add more liquid to make the glaze spreadable.

Notes

Browned-Butter Glaze is also delicious on these cookies.
Can I freeze these cookies? Yes. Store in an airtight container. Double wrap for best results. Best if eaten within 1-2 months.
Let the icing dry before packing cookies. Use wax paper, parchment, or plastic wrap between the layers.

Equipment

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

My Amazon Store

22 Comments

Love this recipe! Second time making them, I’ll freeze some today. The coffee icing drew me in!

Paula says:

at

I agree about the coffee icing. Yum! Thanks for writing.

Reply

The ‘Video’ links above aren’t highlighted for the recipe. No link to the Recipe either. So would enjoy making these. They look devine! 🙂

Paula says:

at

Hi Pamie,
Thanks for the heads-up. I think all is well now (but let me know if not). Enjoy the cookies.

Reply

I make these cookies with butterscotch chips added to the batter and my family loves them.

This is everything I have ever wanted in an oatmeal cookies. Perfection! Thank you.

Paula says:

at

So glad you liked them Maggie. After your comment, I promptly made a batch because you reminded me how much we like them, too.

Reply

Paula, you did it again! These cookies are the best! And wow, browning the butter adds an interesting dimension to the icing. My family gobbled them right up. Every recipe I’ve tried from your site has come together beautifully and been delicious. Thanks so much.

Hi. I’m from Portugal and sometimes it’s hard to find (outside the big cities) the stuff you talk about.
I’d love to try these cookies, but the oats that I bought are the ones to make breakfast, I think it’s the old-fashioned type.
Do I have to pre-cook it, add them as they are, or what?

By the way, loved to find your blog, I was just looking for a way to make homemade greek yogurt. It’s so interesting to find easy solutions to solve some issues around the kitchen 🙂

I tried this recipe and it’s wonderful! But here’s the funny part:
The ingredient list calls for baking soda. But your instructions say baking POWDER.

And even though I’ve made these, and am getting ready to make them again, I have
NO idea which I used!!!!

Can you please set me straight on this? Many thanks for a great cookie recipe!!

Wow-coffee icing, I’d never thought of trying that before! I love making oatmeal cookies and this sounds like the perfect way to take them up a notch-thanks for sharing 🙂

“Iced” cookies – now those harken back to cookies of old…. how wonderful. I must try some (sometime)… these look so wonderfully classic – and delicious!

You are into oatmeal, smart lady. These cookies look so good, I think, I should bake them.

These look amazing, I know what I am doing this Saturday 🙂 Tyler’s gonna LOVE them!

I have been on an oatmeal cookie quest lately, and I definitely want to try these oatmeal cookies. I think maybe I’ll have to frost 1/2 with the coffee glaze and the other 1/2 with the browned butter glaze — just to be sure I’ve tried all of the options.
I had to laugh about your hubs and the thumbprints. They’re my all-time favorite cookie, too, and I could never understand why my mom only made them at Christmas. Well, one of the first things I did when I moved into my college apartment was to make a batch of thumbprints in October. You know what? They didn’t taste as good. Now I’m convinced that there’s something about the Christmas season that makes thumbprints taste better.

I love oatmeal cookies. I usually add raisins, but never thought to ice them instead. Love the first photo!

I LOVE a good oatmeal cookie! Icing? I’d not thought of that! Mmm!
I know, you’ll be shocked that I say this, but what about chocolate chips? Chocolate glaze? 😉

Romaine says:

at

Shocked?? LOL. Chocolate would be totally awesome on these cookies. I have another oatmeal cookie recipe to which I add chocolate chips but I like this one better. I’m going to try chocolate icing the next time I make these.

Reply

I adore oatmeal cookies. These look absolutely delicious!

Looks delicious! I can have these anytime with a cup of hot mocha. Love the coffee icing.

I agree. When I think of my recipes of yours……….it’s always iced cookies.
I don’t know if that says more about you or me. I really love cookies.
You made a cookie one time that I still think about. It had orange zest. Not sure if the orange was in the cookie or icing, but I remember coming home and trying to duplicate it.

these are always a hit! you are right, they go fast!

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.