Description
Coffee Cake Cookies combine a rich, cinnamon-spiced streusel topping with a soft, buttery cookie dough base, finished with a sweet vanilla icing drizzle. Perfect for coffee breaks or dessert, these cookies offer the nostalgic flavors of classic coffee cake in a convenient cookie form.
Ingredients
Units
Scale
For the 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 extract
- pinch salt
Instructions
- Prepare the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Work in softened butter using your fingers until small clumps form. Refrigerate the streusel until ready to use.
- Preheat the oven: Set the oven to 400°F (205°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix dry ingredients: In a large bowl, whisk together all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
- Cream butter and sugars: In a stand mixer with paddle attachment, beat the cold cubed butter, brown sugar, and granulated sugar on medium speed until smooth and creamy, about 1-2 minutes.
- Add wet ingredients: Mix in the egg, egg yolk, and vanilla extract until combined. Scrape down the sides with a rubber spatula as needed.
- Combine dough: Gradually add the dry ingredients, about 1/4 cup at a time, mixing until incorporated and a dough forms.
- Shape cookies: Scoop and roll the dough into approximately 8 large balls or smaller for more cookies (yielding 22-24 cookies). Place on prepared baking sheets.
- Add streusel topping: Create an indent in each cookie ball with your thumb or a floured utensil. Spoon about 1 Tbsp of streusel filling into each indent.
- Bake: Bake cookies for 11 minutes or until edges are set and lightly golden. Remove slightly before fully done as cookies will continue to bake on the sheet to prevent dryness.
- Shape cookies (optional): Immediately after baking, place a larger circular cookie cutter or glass around each cookie and gently spin to smooth edges for a perfect round shape.
- Cool cookies: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Make icing and drizzle: Whisk together melted butter, heavy cream or milk, powdered sugar, vanilla, and pinch of salt. Once cookies are cooled, drizzle icing over the tops and serve.
Notes
- The streusel can be made up to three days ahead and stored airtight in the refrigerator.
- For extra streusel topping after baking, double the streusel and heat treat the flour beforehand by baking at 350°F (175°C) for 7 minutes to make it safe to consume.
- Ice the cookies only after they are completely cooled to avoid melting the icing.
- For added texture in the streusel, consider adding shredded coconut or finely chopped pecans or walnuts.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 large cookie
- Calories: 280 kcal
- Sugar: 19 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
