In a small saucepan over medium-low heat, melt unsalted butter until it turns golden brown and emits a nutty aroma, about 5–7 minutes. Remove from heat and allow it to cool slightly.

In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground cardamom, and kosher salt.

In a large bowl, combine the cooled brown butter with light brown sugar, white sugar, and vanilla extract. Whisk until smooth and well-blended. Add eggs one at a time, mixing gently.

Fold the dry ingredients into the wet mixture gradually, being careful not to overmix. Stir in the rolled oats until just combined.

Cover the cookie dough with plastic wrap and refrigerate for at least 45 minutes.

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Using a cookie scoop or tablespoon, roll the chilled dough into balls and place them on the prepared baking sheets, spaced about two inches apart. Bake for 11–13 minutes.

Allow the cookies to cool on the baking sheets for about 10 minutes before transferring to a wire rack to cool completely.

In a medium bowl, whisk together the brewed coffee, maple syrup, confectioners' sugar, and heavy cream until smooth. Adjust thickness if needed.

Dip the tops of the cookies into the glaze, allowing excess to drip off. Place the glazed cookies on a wire rack to set.