Thin Iced Oatmeal Cookies with Coffee Glaze
Sneak Preview: These thin oatmeal cookies bake up crisp on the edges, soft in the center, and wear a sweet coffee glaze on top. Chewy, frosted, and husband-approved!
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If I had to pick a signature cookie, this would be it. These crisp-edged oatmeal cookies get extra love from a thin coffee-flavored glaze that turns them into a pantry-raiding temptation. My husband asks for them more than any other—and when I bring them to friends, the frosted tops always get the first compliments.
Ingredients and Substitutions
• BUTTER: Use unsalted butter for better control over salt. If using salted butter, reduce the added salt by half.
• SUGAR: Granulated sugar only. This recipe has not been tested with substitutes.
• EGGS: Use large eggs (about 50g each).
• HONEY: Adds chewiness and helps with spread. You can try maple syrup instead, but you may need to add extra flour.
• FLOUR: All-purpose flour, bleached or unbleached, both work well.
• CINNAMON: Swap with allspice if needed.
• BAKING SODA: No substitute recommended—essential for spread and rise.
• QUICK OATS: Quick oats create the right texture. You can pulse old-fashioned oats briefly in a food processor as an alternative.
• POWDERED SUGAR: Needed for the icing. You can make your own by blending granulated sugar in a blender until fine.
• BLACK COFFEE: Used for icing. Instant espresso or milk are good alternatives.
How To Make Iced Oatmeal Cookies with a Coffee Glaze
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Tips That Make a Difference
• Leave room for spreading: These cookies flatten dramatically in the oven. Use a small cookie scoop and space them far apart—at least 3 inches.
• Thicker cookie option: Want them a little less thin? Add 1–2 tablespoons of extra flour to the dough.
• Make the icing stick: Ice the cookies while they’re slightly warm, but not hot. This helps the glaze set with a soft sheen.
• Customize the flavor: Try browned-butter icing instead of coffee for a nutty twist. Or stir in ¾ cup raisins or dried cranberries to the dough before baking.
• Freeze like a pro: Let the icing dry completely before stacking. Use parchment or wax paper between layers in an airtight container.
Iced Oatmeal Cookie Recipe with Coffee Icing
Video
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 extract
- 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 the butter: Cream 1 cup (227 g) unsalted butter (softened) until smooth. Add 1¾ cup (156 g) granulated sugar and beat until light and fluffy.
- Add wet ingredients: Beat in 2 (100 g) large eggs, 1 ½ tablespoons honey, and 2 teaspoons vanilla extract
- Mix dry ingredients: In a separate bowl, whisk 2¼ cup (270 g) all-purpose unbleached flour, 2 teaspoons cinnamon, 1½ teaspoons baking soda, and ½ teaspoon salt.
- Combine and stir in oats: Add the dry ingredients to the butter mixture. Stir until mostly combined, then fold in 2 cups quick-cooking oats. The dough will be thick and heavy.
- Scoop and bake: Drop by rounded teaspoons (or use a small cookie scoop) onto parchment-lined baking sheets. Leave room to spread. Bake at 350˚F (180˚C) for 11–13 minutes until golden around the edges.
- Cool completely: Let cookies sit for a minute or two before transferring to a wire rack to cool completely.
- Make the glaze: Combine 1½ cups (180 g) powdered sugar with 1 tablespoon black coffee (or milk). Stir until smooth and spreadable. Add more liquid, a few drops at a time if needed.
- Ice the cookies: Use a spoon or offset spatula to spread glaze on each cookie once cooled. Let dry completely before storing.
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
Final Thoughts
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.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
This recipe is adapted from Among Friends with Heart & Soul (paid link).
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These cookies are very good. This is my new go too recipe.
My husband wishes you lived next door to us. These are his favorites, and he complains that I don’t make them often enough. ?
These cookies are great with a cup of hot coffee. Easy to make and frost. The coffee makes a nice change in color for the cookie frosting.
Hi Sharon,
My husband was just talking about these cookies this morning. Too bad we don’t live down the street from you.
Love this recipe! Second time making them, I’ll freeze some today. The coffee icing drew me in!
I agree about the coffee icing. Yum! Thanks for writing.
The ‘Video’ links above aren’t highlighted for the recipe. No link to the Recipe either. So would enjoy making these. They look devine! 🙂
Hi Pamie,
Thanks for the heads-up. I think all is well now (but let me know if not). Enjoy the cookies.
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.
So glad you liked them Maggie. After your comment, I promptly made a batch because you reminded me how much we like them, too.
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!!
cj
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? 😉
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.
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!