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Cardamom Oatmeal Cookies with Maple Espresso Glaze Recipe

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4.1 from 13 reviews

These Cardamom Oatmeal Cookies are a delicious twist on a classic favorite, featuring warm spices like cardamom and cinnamon, browned butter for a nutty depth, and hearty rolled oats for a chewy texture. Finished with a sweet and slightly bitter maple espresso glaze, these cookies offer a perfect balance of spice, sweetness, and texture, ideal for an afternoon treat or dessert.

  • Total Time: 1 hour 17 minutes
  • Yield: 17 servings (approximately 17 cookies)

Ingredients

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

Glaze

  • ½ tablespoon fresh brewed coffee
  • drop maple extract (optional)
  • 1 tablespoon maple syrup
  • pinch salt
  • 1 cup confectioners' sugar
  • 2 tablespoons heavy cream (adjust as needed)

Instructions

  1. Browning the butter: Place 1 cup of unsalted butter in a small saucepan over medium-low heat. Stir as it melts and begins to foam and sputter. Continue cooking until the butter solids turn golden brown and the butter develops a nutty aroma. Remove from heat and pour into a bowl to cool completely.
  2. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, and 1 ½ teaspoons ground cardamom. Set aside.
  3. Combine sugars and butter: To the cooled browned butter, add 1 cup light brown sugar, ¼ cup white sugar, and 2 teaspoons vanilla extract. Whisk well until smooth.
  4. Add eggs: Add 2 large eggs to the butter and sugar mixture, whisking just until combined.
  5. Incorporate dry ingredients and oats: Pour the flour mixture into the wet ingredients and stir until just combined. Fold in 2 ½ cups rolled oats.
  6. Chill dough: Cover the dough with plastic wrap and refrigerate for at least 45 minutes or up to overnight to firm up.
  7. Preheat oven and prepare trays: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Shape cookies: Using a medium cookie scoop or tablespoon, scoop out 1.5 to 2 tablespoons of dough. Place dough balls 3 to 4 inches apart on the prepared baking sheets.
  9. Bake: Bake one sheet at a time for 11-13 minutes, until the edges are golden brown but centers still look slightly underbaked. This ensures chewy cookies. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
  10. Store extra dough properly: Keep any unused cookie dough balls refrigerated before baking to prevent spreading.
  11. Prepare glaze: In a small bowl, whisk together ½ tablespoon fresh brewed coffee, a drop of maple extract (optional), 1 tablespoon maple syrup, a pinch of salt, 1 cup confectioners' sugar, and 2 tablespoons heavy cream. Adjust heavy cream as needed to achieve a fairly thick consistency.
  12. Glaze cookies: Dip the tops of the cooled cookies into the glaze. Place back onto a wire rack to allow the glaze to firm up before serving.

Notes

  • Brown the butter carefully to avoid burning; look for a golden color and nutty aroma.
  • Chilling the dough helps control spreading and enhances flavor.
  • Baking one sheet at a time ensures even temperature and consistent baking.
  • Adjust the glaze thickness with heavy cream to suit your preference.
  • Glaze adds a lovely maple espresso flavor that complements the cardamom and oats.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes per batch (approx. 26 minutes for two batches)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/cardamom-oatmeal-cookies-with-maple-espresso-glaze-recipe/