Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing

Looking for a perfect coffee-flavored cookie recipe? These Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing combine the rich flavor of brown butter, warm cinnamon, and a touch of espresso for a unique treat. Topped with a smooth espresso icing, these cookies offer a delightful balance of sweetness and coffee goodness. Ideal for coffee lovers, these oatmeal cookies are easy to make and perfect for any occasion. Whether you’re preparing for a cozy afternoon or a special gathering, these irresistible cookies are a must-try!

Ingredients

For the Wet Ingredients:

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

For the 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 (adjust for desired coffee flavor)
• ½ teaspoon cinnamon
• ¼ teaspoon kosher salt

For the Espresso Icing:

• 1 tablespoon reserved brown butter
• 1 cup (180g) powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon espresso powder
• 2 to 3 tablespoons milk (as needed for consistency)

Instructions

1. Brown the butter:
   In a medium saucepan, melt the butter over medium heat. As it melts, whisk constantly. The butter will foam and crackle before turning a golden amber color and releasing a nutty aroma (5-8 minutes). Once browned, remove from heat and transfer to the bowl of an electric mixer to cool for 5-10 minutes. Make sure to scrape all the flavorful brown bits from the pan into the bowl.
2. Prepare the dough:
   Reserve 1 tablespoon of the brown butter for the icing. Add the brown sugar to the remaining butter in the mixer bowl. Using the paddle attachment, mix the butter and sugar on medium speed until well combined (about 1 minute). Add the eggs and vanilla bean paste and mix until smooth and caramel-like in texture, about 1 minute.
3. In a separate medium bowl, whisk together the dry ingredients: flour, oats, baking soda, espresso powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
4. Chill the dough:
   Cover the dough with plastic wrap and chill in the fridge for 30 minutes to firm up. While the dough chills, preheat your oven to 350°F and line a large baking sheet with parchment paper.
5. Shape and bake the cookies:
   Use a medium cookie scoop to drop about 1 ½ tablespoons of dough onto the prepared baking sheet, or roll the dough into balls and place them on the sheet, leaving 2 inches of space between each. Bake for 10-12 minutes, or until the edges are just slightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Prepare the icing:
   In a small bowl, warm the reserved tablespoon of brown butter in the microwave for 10-20 seconds if it’s no longer liquid. Add powdered sugar, espresso powder, vanilla extract, and 1 tablespoon of milk. Stir until smooth and lump-free. If the icing is too thick, add more milk, ½ teaspoon at a time, until it reaches a thick but smooth consistency.
7. Ice the cookies:
   Lightly dip each cookie into the icing, then return them to the wire rack or a sheet of parchment paper to allow the icing to set. Let the icing harden completely before serving. This recipe makes about 2 dozen cookies.

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Why You’ll Love This Recipe

These Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing combine the best of both worlds: chewy oatmeal cookies and the rich flavors of coffee and vanilla. The brown butter adds a nutty depth to the cookies, while the espresso icing brings a delightful coffee kick. Perfect for coffee lovers and anyone who craves a sweet, comforting treat with a sophisticated twist.

Tips, Variations, and Substitutions

• Tips:
  • Ensure the brown butter cools slightly before mixing it with the sugar to prevent curdling.
  • For a more pronounced coffee flavor, increase the espresso powder to 2 tablespoons.
  • Chilling the dough is important for shaping the cookies and preventing them from spreading too much.
• Variations:
  • Nutty twist: Add chopped walnuts or pecans to the dough for added crunch.
  • Gluten-free: Swap the all-purpose flour for a gluten-free flour blend to make these cookies gluten-free.
  • Chocolate lovers: Add chocolate chips to the dough for a mocha-inspired treat.
• Substitutions:
  • Vanilla bean paste: Substitute with vanilla extract if you don’t have vanilla bean paste.
  • Espresso powder: If you don’t have espresso powder, instant coffee granules will work as a substitute, though the flavor may not be as rich.

FAQs

Can I make these cookies ahead of time?
Yes! You can make the dough ahead of time and chill it in the fridge for up to 3 days. Alternatively, you can freeze the dough for up to 2 months and bake them fresh when you’re ready.

Can I freeze the baked cookies?
Yes! Store the baked cookies in an airtight container or zip-top bag in the freezer for up to 3 months. To serve, just thaw at room temperature or warm in the oven for a few minutes.

Can I skip the espresso icing?
Yes, the cookies are delicious on their own without the icing. If you prefer a simpler version, just enjoy them as classic oatmeal cookies!

Serving Suggestions

These cookies are perfect for serving alongside a warm cup of coffee or tea. They also make an excellent treat for gift-giving or as part of a holiday cookie platter. For a decadent dessert, serve them with a scoop of vanilla ice cream or drizzle with chocolate sauce.