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?!
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.
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 or suggestions? Please email me: Paula at saladinajar.com.