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atmeal Latte Cookies with Espresso Icing Recipe

atmeal Latte Cookies with Espresso Icing Recipe
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★★★★★

4.9 from 6 reviews

These Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing combine the warm, comforting flavors of brown sugar, vanilla, and espresso into a soft oatmeal cookie. Perfect for coffee lovers, these cookies have a rich, aromatic vibe with a delightful hint of cinnamon and a luscious espresso glaze on top.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks, 226g) salted butter, softened
  • 1 ½ cups (320g) dark brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla bean paste (or substitute vanilla extract)

Dry Ingredients

  • 2 cups (240g) all-purpose flour
  • 1 ¾ cups (158g) old fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 to 2 tablespoons espresso powder, depending on your preference for coffee flavor
  • ½ teaspoon cinnamon

For the Espresso Icing

  • 1 cup powdered sugar
  • 1 to 2 tablespoons brewed espresso (adjust for consistency)
  • Optional: ½ teaspoon vanilla extract

Instructions

  1. Prepare the dough: Cream the softened salted butter and dark brown sugar together in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste until fully incorporated.
  2. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, espresso powder, and cinnamon until evenly distributed.
  3. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, folding carefully to form a soft cookie dough. Avoid overmixing to keep the cookies tender.
  4. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and dough to firm up for easier shaping.
  5. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  6. Shape and bake: Scoop cookie dough using a tablespoon or cookie scoop and place onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes until edges are lightly golden but centers still look soft.
  7. Cool the cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Make the espresso icing: Whisk together powdered sugar with brewed espresso until smooth and pourable. Add vanilla extract if using. Adjust consistency by adding more espresso or powdered sugar as needed.
  9. Decorate the cookies: Drizzle or spread espresso icing over cooled cookies. Allow icing to set before serving or storing.

Notes

  • Use high quality espresso powder or freshly brewed espresso for the best coffee flavor.
  • Vanilla bean paste enhances the flavor, but vanilla extract is a good substitute.
  • Chilling the dough is important for preventing spreading and improving texture.
  • Keep an eye on the cookies near the end of baking to avoid overbaking; they should be soft when removed.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Nutrition

Keywords: oatmeal cookies, espresso cookies, brown sugar cookies, vanilla cookies, coffee flavored cookies, latte cookies, homemade cookies

Find it online: https://bitesizedbenny.com/atmeal-latte-cookies-with-espresso-icing-recipe/