Description
Coffee Cake Cookies combine the delightful flavors of classic coffee cake and soft, chewy cookies. These treats feature a cinnamon-spiced streusel filling nestled inside buttery cookie dough, finished with a sweet vanilla glaze. Perfect for breakfast or an indulgent snack, these cookies offer a moist texture and rich flavor with a crispy cinnamon streusel center.
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
For the 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
For the 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 flour, brown sugar, cinnamon, and salt. Work in softened butter using your fingers until the mixture forms small clumps. Refrigerate to chill the streusel.
- Preheat oven: Set the oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- Combine dry ingredients: 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: Using a stand mixer with paddle attachment, beat cubed cold butter along with brown sugar and granulated sugar on medium speed until smooth and creamy, about 1-2 minutes.
- Add wet ingredients: Add egg, egg yolk, and vanilla extract to the creamed butter mixture. Mix until fully incorporated. Scrape sides with a rubber spatula and mix again to ensure even blending.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet mixture, about 1/4 cup at a time, mixing just until combined and no dry flour remains.
- Form cookie dough balls: Scoop and roll the dough into approximately 8 large balls (or smaller for 22-24 cookies). Place them on the prepared baking sheets with space between each.
- Create indentations: Use your thumb, the end of a spoon, spatula, or a floured wooden juicer to press an indent into the center of each cookie dough ball.
- Fill with streusel: Spoon about 1 tablespoon of the chilled streusel filling into the indentation of each cookie.
- Bake: Bake the cookies for 8-11 minutes or until the edges look set and lightly golden. Remove from oven just before fully done to avoid drying out as they will continue baking slightly on the hot pan.
- Optionally shape cookies: Immediately after removing the cookies from the oven, you can set a circular cookie cutter or drinking glass around each cookie and gently spin them to smooth out uneven edges for a perfect circular shape.
- Cool: Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the icing: In a small bowl, whisk together melted butter, heavy cream (or milk), powdered sugar, vanilla extract, and a pinch of salt until smooth.
- Ice the cookies: Once cookies are completely cooled, drizzle the icing over the tops and allow it to set before serving.
Notes
- Make the streusel up to three days ahead and store it refrigerated in an airtight container.
- If doubling the streusel, heat treat the flour by baking it at 350°F (177°C) for 7 minutes or until it reaches 160°F to make it safe for consumption.
- Ice the cookies only after they have fully cooled to prevent melting and sogginess.
- For added texture, incorporate shredded coconut or finely chopped pecans or walnuts into the streusel.
- Store baked cookies in an airtight container at room temperature 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: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 76 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 104 mg
