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Cardamom Oatmeal Cookies with Maple Espresso Glaze Recipe

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4.3 from 14 reviews

Delight in these warm and aromatic Cardamom Oatmeal Cookies topped with a luscious Maple Espresso Glaze. Perfectly chewy with a hint of spice and a nutty brown butter base, these cookies offer a unique twist on classic oatmeal cookies, enhanced by the rich flavors of cardamom and a subtle coffee-infused glaze.

Ingredients

Cookie Dough

  • 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 bean paste
  • 2 ½ cups rolled oats

Maple Espresso Glaze

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

Instructions

  1. Browning the Butter: Add the butter to a small saucepan and place over medium-low heat. Stir as the butter melts and begins to foam and sputter. Continue stirring until the dairy solids at the bottom turn golden brown and the butter emits a nutty, toasty aroma. Remove from heat and pour into a bowl to cool completely.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground cardamom, baking soda, and kosher salt. Set aside.
  3. Combine Sugars and Butter: To the cooled brown butter, add the light brown sugar, white sugar, and vanilla bean paste. Whisk until the mixture is smooth and well incorporated.
  4. Add Eggs: Crack in the two eggs and whisk just until combined with the butter and sugar mixture.
  5. Incorporate Dry Mixture and Oats: Pour the flour mixture into the wet mixture and gently stir until just combined. Fold in the rolled oats evenly.
  6. Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 45 minutes or up to overnight to allow the flavors to meld and dough to firm up.
  7. Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking trays with parchment paper for easy removal and clean-up.
  8. Scoop Dough: Using a medium cookie scoop or tablespoon, portion out 1.5 to 2 tablespoons of dough per cookie. Place them on the baking trays, spacing them 3-4 inches apart to prevent spreading.
  9. Bake Cookies: Bake one tray at a time for 11-13 minutes. Edges should be golden brown while the centers may appear slightly underbaked. Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
  10. Keep Extra Dough Chilled: Store any cookie dough balls not yet baked in the refrigerator to keep them firm and prevent spreading during baking.
  11. Prepare Glaze: Whisk together fresh brewed coffee, maple syrup, pinch of salt, confectioners' sugar, and heavy cream until you achieve a thick but dip-able consistency. Adjust heavy cream as needed based on the glaze thickness.
  12. Glaze Cookies: Dip the tops of the cooled oatmeal cookies into the maple espresso glaze. Place glazed cookies on a wire rack to allow the glaze to set and firm up before serving.

Notes

  • Brown butter develops a nutty, toasty flavor essential for the cookie’s rich taste.
  • Chilling the dough helps control spreading and enhances texture.
  • Use parchment paper to prevent sticking and promote even baking.
  • Adjust heavy cream in glaze to achieve desired consistency for easy dipping.
  • Cookies can be stored in an airtight container for up to 5 days.
  • The coffee in the glaze adds depth but isn't overpowering; can be omitted for a milder glaze.

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