Description
Coffee Cake Cookies combine the tender crumb and warm cinnamon flavors of classic coffee cake with the convenience of a cookie. These treats feature a soft, buttery dough layered with a cinnamon streusel center and finished with a sweet vanilla icing drizzle, making them perfect for breakfast, dessert, or anytime snacking.
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 Streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Work in the softened butter with your fingers until small clumps form. Refrigerate the streusel to firm up while preparing the dough.
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- Mix Dry Ingredients: 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: Place cold cubed butter, brown sugar, and granulated sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 1-2 minutes until smooth and creamy.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the creamed mixture. Mix until fully combined, scraping down the bowl with a rubber spatula as needed.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients about 1/4 cup at a time, mixing just until incorporated after each addition. Avoid overmixing to keep cookies tender.
- Form Cookies: Scoop and roll the cookie dough into approximately 8 large balls for big cookies or smaller balls for about 22-24 cookies. Place the dough balls onto the prepared baking sheets, leaving spacing between them.
- Indent and Add Streusel: Using your thumb or the end of a spoon or spatula, make an indent in the center of each dough ball. Spoon about 1 tablespoon of the chilled streusel filling into each indent.
- Bake: Bake the cookies in the preheated oven for 8-11 minutes, or until the edges are just set and lightly golden. Remove from oven slightly before fully done as cookies will continue to bake on the sheet.
- Optional Shaping: Immediately after removing the cookies from the oven, place a circular cookie cutter or large drinking glass around each cookie (larger than the cookie) and gently spin it to smooth any rough edges for a perfect round shape.
- Cooling: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Icing and Drizzle: Whisk together melted butter, heavy cream (or milk), powdered sugar, vanilla, and a pinch of salt until smooth. Once cookies are fully cooled, drizzle the icing over the tops and allow it to set before serving.
Notes
- Using cold butter in the dough creates a tender texture with a slight puff.
- Indenting the dough before baking allows room for the streusel without spreading.
- Watch the bake time closely to avoid overbaking, which can dry out the cookies.
- The optional shaping step helps keep cookies uniformly round for a polished presentation.
- You can substitute heavy cream with whole milk in the icing if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute flours with a gluten-free baking blend (adjust measurements accordingly).
Nutrition
- Serving Size: 1 large cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
