Iced Oatmeal Cookie with Coffee Glaze

These iced oatmeal cookies bake up thin with crisp edges and chewy centers, then get a simple coffee glaze that dries into a delicate frosting.

30 large cookies

Prep Time 15

Cook Time 11

Total Time 26

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)

Preheat oven to 350˚F (180˚C).
Whip the butter: Cream 1 cup unsalted butter (softened) until smooth. Add 1¾ cup granulated sugar and beat until light and fluffy.
Add wet ingredients: Beat in 2 large eggs, 1 ½ tablespoons honey, and 2 teaspoons vanilla extract
Mix dry ingredients: In a separate bowl, whisk 2¼ cup 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, leaving at least 3 inches between cookies. These cookies spread significantly as they bake.
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 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: Spread the glaze over cookies while they are still slightly warm. Let the glaze dry completely before storing.

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.

Want thicker cookies? Add a tablespoon or two of extra flour.