These warm spiced cardamom oatmeal cookies are topped with the best maple espresso glaze! Made with brown butter, these cardamom cookies are made without a mixer. The maple espresso glaze is the perfect flavor pairing with cardamom, giving us all the cozy, warm vibes.
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These aren't your grandma's iced oatmeal cookies! (Apologies if she has the best iced oatmeal cookies, I'm sure she does) Think of these as being ✨inspired✨ by iced oatmeal cookies.
Iced oatmeal cookies usually have pulverized oats in the cookie dough and a vanilla icing. Rather than having to haul out another piece of equipment, I'm using rolled oats. I also made my absolute favorite glaze of the moment - maple espresso! I've been using this glaze on my pumpkin pecan muffins, so good!
These cardamom cookies use brown butter to get even more cozy, warm flavors. They're spiced with cardamom, cinnamon, and you don't need a mixer to make them! If you want more warmly spiced recipes, you must try my brown butter chocolate chip cinnamon cookies, cinnamon mini muffins, and pumpkin chocolate chip cookies!
Grab your ingredients!
- Oats: Make sure you're using rolled oats or old-fashioned oats. Instant oats are a bit too small, and they'll make these cookies dry.
- Flour: I've only tested this recipe with all-purpose flour. Try to use a kitchen scale to weigh out your flour (and to be honest, all of your ingredients!). Super easy to add too much flour if you're using measuring cups, and that'll make your cookies sad and dry.
- Spices: I'm using cardamom here, but also adding some cinnamon for even more warm spices.
Let's Make Some Cookies!
- Brown your butter on the stove. Place in a medium saucepan over medium-low heat until the butter melts. It'll then start to foam and sputter. Make sure to stir with a rubber spatula or wooden spoon. Once the dairy solids turn golden brown and it smells toasty, pour into a large bowl. Let cool.
- Whisk the dry ingredients together in a separate bowl.
- Add the wet ingredients - the light brown sugar, sugar, and vanilla to the brown butter. Add the eggs, whisking until just combined.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Stir in the rolled oats.
- Cover the bowl with plastic wrap and chill in the fridge for at least 45 minutes. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop out 1.5-2 tablespoon sized cookie dough balls and place on the baking sheets, making sure the cookie dough balls have space between them. Bake one sheet at a time for 11-13 minutes, or until the edges are set and golden brown.
- Let the cookies cool. Whisk the glaze ingredients together until smooth. Dip the tops of the cookies into the glaze, then place on a wire cooling rack to set.
My Tips, Tricks, & More!
- Storage: Store the cookies in an airtight container at room temperature for 4-5 days.
- Scooting: Once the cookies come out of the oven, I recommend using a biscuit cutter or a large glass or mug to scoot them into a perfect shape.
- Glaze Consistency: If you find the glaze isn't thick enough, add more heavy cream. If it's too thin, you can add more confectioners' sugar!
Made This Recipe?
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Thank you!
Ella
Recipe
Cardamom Oatmeal Cookies with Maple Espresso Glaze
These cardamom oatmeal cookies are packed with warm spices and topped with a maple espresso glaze! These cozy cookies don't need a mixer!
Ingredients
Cardamom Oatmeal Cookies
- 1 cup (227 grams) unsalted butter
- 1 ¾ cup (210 grams) all purpose flour
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons ground cardamom
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (205 grams) light brown sugar
- ¼ cup (50 grams) white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (222 grams) rolled oats
Maple Espresso Glaze
- ½ tablespoon fresh brewed coffee
- drop maple extract optional
- 1 tablespoon maple syrup
- pinch salt
- 1 cup confectioners' sugar
- 2 tablespoons heavy cream you may need more or less!
Ella's Baking Tip!Weigh your ingredients with a kitchen scale for the best results!
Instructions
- Start by browning the butter. Add the butter to a small saucepan and place over medium-low heat. Stir as the butter begins to melt. As the butter melts it will start to foam and sputter. Stir until the butter completely melts and the sputtering starts. You should see small dairy solids at the bottom, and those should start to turn golden brown. The butter will smell nutty and toasty. Take off the heat and pour into a bowl to cool completely.1 cup (227 grams) unsalted butter
- In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.1 ¾ cup (210 grams) all purpose flour, ½ teaspoon ground cinnamon, 1 ½ teaspoons ground cardamom, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Add the light brown sugar, white sugar and vanilla extract to the cooled brown butter. Whisk until smooth.1 cup (205 grams) light brown sugar, ¼ cup (50 grams) white sugar, 2 teaspoons vanilla extract
- Add the 2 eggs into the brown butter, and whisk until just combined.2 large eggs
- Pour the flour mixture into the sugar mixture and stir until just combined. Stir in the rolled oats.2 ½ cups (222 grams) rolled oats
- Cover the bowl with plastic wrap and place in the fridge for at least 45 minutes, or up to overnight.
- After 45 minutes, preheat the oven to 350℉/175℃ and line two baking trays with parchment paper.
- Using a medium cookie scoop or a tablespoon, scoop out 1.5-2 tablespoons of dough. Place on the prepared baking sheets, keeping the cookie dough balls about 3-4 inches apart.
- Bake 1 sheet at a time for 11-13 minutes. The edges will have set and turned golden brown but the middles might look underbaked which is fine. Let cool for 10 minutes on the baking sheet before tranferring to a wire cooling rack to cool completely.
- I recommend keeping the cookie dough balls that aren't being baked right away in the fridge! That way they don't get too warm. If they get too warm they will spread out while baking.
- Once cool, whisk all the glaze ingredients together. You want it to be fairly thick, but you may need to add more heavy cream depending on the brand of your confectioners' sugar!½ tablespoon fresh brewed coffee, drop maple extract, 1 tablespoon maple syrup, pinch salt, 1 cup confectioners' sugar, 2 tablespoons heavy cream
- Dip the tops of the oatmeal cookies into the glaze. I like to test one cookie first to see if I need to add more heavy cream! Set the cookies onto a wire cooling rack to let the glaze firm up.
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Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Overnight Chilling: if you're chilling the cookies for more than a few hours you may need to let the cookies come to room temperature for 15-20 minutes before scooping out the cookie dough.
Maple Extract: This is optional, but it does give the glaze a much stronger maple flavor!
Coffee: I've tested this with coffee made from espresso powder and also my Nespresso, both work! You can also use decaf coffee.
Oats: Make sure you're using rolled oats or old-fashioned oats. Instant oats or porridge oats will make the cookies too dry!
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.
Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls for up to 2 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two. Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
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