Description
Delight in these Coffee Cake Cookies, featuring a buttery cinnamon streusel topping baked right into soft, tender cookies. Finished with a smooth vanilla icing drizzle, these treats combine the cozy flavors of classic coffee cake with the convenience of a cookie.
Ingredients
Scale
Streusel
- 1/2 cup all purpose flour
- 1/3 cup brown sugar, packed
- 2 tsp cinnamon
- pinch salt
- 5 Tbsp softened unsalted butter
Cookie Dough
- 1 1/4 cup all purpose flour, spooned and leveled
- 3/4 cup cake flour, spooned and leveled
- 1 tsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 Tbsp cold unsalted butter, cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
Icing
- 2 Tbsp unsalted butter, melted
- 3 Tbsp heavy cream or milk
- 1 cup powdered sugar, sifted
- 1 tsp vanilla
- pinch salt
Instructions
- Prepare Streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Work in softened butter with fingers until small clumps form. Refrigerate the streusel mixture.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Mix Dry Ingredients for Dough: In a large bowl, whisk together all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
- Cream Butter and Sugars: Place cold cubed butter, brown sugar, and granulated sugar into stand mixer bowl with paddle attachment. Beat on medium speed until smooth and creamy, about 1-2 minutes.
- Add Wet Ingredients: Mix in egg, egg yolk, and vanilla extract until well combined. Scrape down sides with spatula to incorporate any stuck bits and mix again.
- Incorporate Dry Ingredients: Gradually add dry flour mixture to wet ingredients about 1/4 cup at a time, mixing until fully incorporated with each addition.
- Form Cookies: Scoop and roll the dough into approximately 8 large balls (or smaller for 22-24 cookies). Place dough balls on prepared baking sheets, spacing them adequately.
- Create Indent and Add Streusel: Make an indent in the center of each cookie ball using a thumb or a floured utensil. Spoon about 1 tablespoon of streusel filling into each indent.
- Bake Cookies: Bake cookies for 11 minutes or until edges are set and slightly golden. Remove promptly to prevent over-baking; cookies will set further on the pan.
- Shape Cookies (Optional): Immediately after baking, place a circular cookie cutter or glass around each cookie and gently spin to smooth edges for a neat circular shape.
- Cool Cookies: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack until completely cool.
- Prepare and Drizzle Icing: Whisk together melted butter, heavy cream or milk, powdered sugar, vanilla, and pinch of salt until smooth. Drizzle icing over cooled cookies and serve.
Notes
- Make streusel up to three days in advance; store in airtight container refrigerated.
- To double streusel safely, heat treat flour by baking at 350°F for 7 minutes or until 160°F internally, then cool before use.
- Only ice cookies once completely cooled to prevent melting.
- Add shredded coconut or finely chopped pecans or walnuts to streusel for extra texture.
- Store cookies at room temperature in airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 large cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
