Description
Coffee Cake Cookies combine the best of both worlds – the soft, tender crumb of a coffee cake with the convenient, handheld appeal of a cookie. These cookies feature a cinnamon-spiced streusel center and a rich, moist dough, finished with a sweet vanilla icing drizzle. Perfect for breakfast, snack time, or dessert.
Ingredients
Units
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 extract
- Pinch salt
Instructions
- Prepare the streusel filling: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Work in the softened butter with your fingers until small clumps form. Refrigerate to set.
- Preheat oven and prepare baking sheets: Set oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Combine dry ingredients for dough: In a large bowl, whisk together all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: Place cold butter cubes, brown sugar, and granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy, about 1-2 minutes.
- Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla extract until fully combined. Scrape down the sides of the bowl as needed.
- Incorporate dry ingredients: Gradually add the flour mixture in 1/4 cup increments, mixing until fully incorporated but do not overmix.
- Form cookies and add streusel: Scoop the dough into approximately 8 large balls (or smaller for more cookies), placing them on the prepared baking sheets. Make an indent in the center of each cookie using your thumb or the end of a spoon to create a well. Spoon approx. 1 tablespoon of the chilled streusel into each indent.
- Bake: Bake for 8-11 minutes or until the edges are set and lightly golden. Remove the cookies just before they look fully done as they continue to bake on the sheet once out of the oven.
- Optional shaping: Immediately after baking, place a cookie cutter or round glass slightly larger than the cookie around each one and gently spin to smooth out edges into perfect circles.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Make and drizzle icing: Whisk melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt together until smooth. Drizzle over completely cooled cookies as desired.
Notes
- Make streusel up to 3 days ahead and store refrigerated in an airtight container.
- To double streusel for extra topping, heat treat flour by baking it at 350°F for 7 minutes or until it reaches 160°F, then cool before use.
- Ice cookies only once completely cooled to prevent melting.
- Add shredded coconut, chopped pecans, or walnuts to the streusel for extra texture and flavor.
- Store cookies at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 555 kcal
- Sugar: 44 g
- Sodium: 445 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 76 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 104 mg
