Print

atmeal Latte Cookies with Espresso Icing Recipe

atmeal Latte Cookies with Espresso Icing Recipe
Print Recipe

★★★★★

4.9 from 16 reviews

These Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing are a delightful combination of rich, warm flavors perfect for any coffee lover. The brown butter adds a nutty undertone to the cookies, while the espresso icing provides a sweet and slightly bitter finish. Enjoy with a cup of coffee for the ultimate indulgence.

Ingredients

Scale

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.

Nutrition

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