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!
Servings: 17 cookies
Calories: 295kcal
Ingredients
Cardamom Oatmeal Cookies
- 1 cup unsalted butter
- 1 ¾ cup all purpose flour
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons ground cardamom
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup light brown sugar
- ¼ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups 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!
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 unsalted butter
- In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.1 ¾ cup 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 light brown sugar, ¼ cup 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 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.
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. Nutrition
Calories: 295kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 216mg | Potassium: 93mg | Fiber: 2g | Sugar: 23g | Vitamin A: 392IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
