Coffee Oatmeal Cookies

Coffee Cookies

 Kristina Vanni

  • Total: 45 mins
  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 18 sandwich cookies

When you are looking for a small treat to enjoy with your morning cup of joe, these coffee sandwich cookies fit the bill. Shots of brewed espresso are incorporated into the cookie dough as well as into the coffee icing used to sandwich the cookies together. The oat-based dough is subtly sweet for those who enjoy a little nibble without too much sugar. Naturally, they are best when washed down with a warm cup of coffee or a shot of espresso.


  • For the Coffee Oat Cookies:
  • 1/2 cup unsalted butter (softened)
  • 1/4 cup granulated sugar
  • 4 teaspoons espresso (brewed)
  • 1 teaspoon heavy whipping cream
  • 2 cups quick-cooking rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • For the Coffee Icing:
  • 4 teaspoons espresso (brewed, plus additional as needed)
  • 1 teaspoon heavy whipping cream
  • 1 cup confectioners’ sugar

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F. Line the baking sheets with parchment paper. 

    Gather the ingredients
     The Spruce / Kristina Vanni
  2. In a large bowl, beat together butter and sugar until light and fluffy. 

    Beat butter and sugar
     The Spruce / Kristina Vanni
  3. Beat in the brewed espresso and heavy cream. 

    Add espresso and heavy cream
     The Spruce / Kristina Vanni
  4. In another bowl, combine the rolled oats, flour, and baking powder.

    Mix the dry ingredients
     The Spruce / Kristina Vanni
  5. Add the oat mixture to butter mixture. Stir to combine. 

    Mix the dry and wet ingredients
     The Spruce / Kristina Vanni
  6. Scoop small spoonfuls of cookie dough onto the prepared cookie sheets and press into round circles. The cookies should all be relatively the same size since they will be used to sandwich together. Bake for 15 minutes or until lightly browned. 

    Bake the Coffee Cookies
     The Spruce / Kristina Vanni
  7. Transfer the cookies to a wire rack and cool completely.

    Cool the Coffee Cookies
     The Spruce / Kristina Vanni
  8. Prepare the icing. In a large bowl stir together the brewed espresso and cream.

    Mix the icing
     The Spruce / Kristina Vanni
  9. Stir in confectioners’ sugar. Add additional espresso as needed, a little at a time, to achieve a smooth and spreadable consistency. 

    Stir in powdered sugar for icing
     The Spruce / Kristina Vanni
  10. Invert half of the cookies and spread the flat side with a layer of coffee icing. Top with the remaining cookies to form a sandwich. Transfer the cookies to a rack and let the icing set. 

    Ice the coffee cookies
     The Spruce / Kristina Vanni
  11. Serve with a warm cup of coffee. Store in an airtight container.

    Coffee Cookies
     The Spruce / Kristina Vanni


When making sandwich cookies, try and form the cookies to be of uniform shape and size. This way, when they are sandwiched together, the cookies will line up properly. It is sometimes helpful to pair up the cookies before spreading on the icing to make sure the sizes match up well.

Recipe Variation

For an Irish coffee-flavored twist, substitute half of the brewed espresso in the cookie dough and in the icing with whisky.