Description
These Coffee Cake Cookies are a delightful twist on classic coffee cake, featuring a buttery cinnamon streusel topping baked into soft, tender cookies and finished with a smooth vanilla icing drizzle. Perfect for breakfast or an afternoon treat, these cookies combine the rich flavors and textures of coffee cake in a handheld form.
Ingredients
Units
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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
- pinch salt
Instructions
- Prepare the Streusel: In a medium bowl, combine the all purpose flour, brown sugar, cinnamon, and a pinch of salt. Work in the softened unsalted butter with your fingers until the mixture forms small clumps. Refrigerate the streusel mixture to keep it firm.
- Preheat Oven and Line Baking Sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix Dry Ingredients for Dough: In a large bowl, whisk together the all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the cold cubed butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is smooth and creamy, about 1 to 2 minutes.
- Add Wet Ingredients: Add the vanilla extract, the whole egg, and the egg yolk to the creamed butter and sugars. Mix until fully incorporated, scraping down the sides of the bowl as needed.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture, about 1/4 cup at a time, mixing after each addition until just combined and no dry streaks remain.
- Form and Fill Cookies: Scoop the cookie dough and roll into approximately 8 large balls or smaller for about 22-24 cookies. Place the dough balls evenly spaced on the prepared baking sheets. Make an indent in the center of each cookie ball using your thumb or the end of a spoon (flour the utensil to prevent sticking). Spoon about 1 tablespoon of the chilled streusel mixture into the indent of each cookie.
- Bake: Bake the cookies for 8 to 11 minutes or until the edges are set and lightly golden. The centers will look slightly soft but will firm up as they cool. Remove from the oven before they are fully browned to avoid dryness.
- Optional Shaping: Immediately after removing from the oven, place a circular cookie cutter or drinking glass larger than the cookie around each cookie and gently spin to smooth the edges for a perfect round shape.
- Cool: Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Icing and Drizzle: Whisk together the melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Once the cookies are fully cooled, drizzle the icing over the tops and allow it to set before serving.
Notes
- Using cold butter cubes in the dough helps create a tender and flaky texture.
- Scooping the dough into large balls yields soft, thick cookies; smaller balls will produce thinner cookies.
- The optional cookie cutter step immediately after baking helps the cookies keep an attractive round shape as they cool.
- Make sure not to overbake the cookies to keep them moist and soft.
- You can substitute milk for heavy cream in the icing for a lighter drizzle.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
