Description
Delight in these Coffee Cake Cookies, featuring a soft cookie base topped with a cinnamon-swirled streusel and finished with a smooth vanilla icing drizzle. Perfectly baked to achieve a tender bite with a crumbly, buttery topping, these cookies bring the flavors of classic coffee cake into a handheld treat ideal for any time of the day.
Ingredients
Scale
Streusel
- 1/2 cup all purpose flour
- 1/3 cup brown sugar, packed
- 2 tsp. cinnamon
- pinch salt
- 5 Tbsp. softened butter, unsalted
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 butter, unsalted, 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
- pinch salt
Instructions
- Prepare Streusel: In a medium bowl, combine 1/2 cup all purpose flour, 1/3 cup packed brown sugar, 2 tsp cinnamon, and a pinch of salt. Work in 5 Tbsp softened unsalted butter with your fingers until small clumps form. Refrigerate to chill.
- Preheat Oven and Prepare Pans: Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix Dry Ingredients: In a large bowl, mix 1 1/4 cup all purpose flour, 3/4 cup cake flour, 1 tsp cornstarch, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- Cream Butter and Sugars: Place 8 Tbsp cold cubed unsalted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 1-2 minutes.
- Add Eggs and Vanilla: Add 1 large egg, 1 large egg yolk, and 1 tsp vanilla extract to the creamed butter mixture. Blend until combined, scraping down the sides with a rubber spatula as needed.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients about 1/4 cup at a time, mixing until just incorporated each addition.
- Form Cookies: Scoop and roll the cookie dough into about 8 large balls or smaller for 22-24 cookies. Place on prepared baking sheets leaving space between each.
- Indent Cookies and Add Streusel: Make an indent in each cookie using your thumb or a floured utensil like the end of a wooden juicer. Spoon about 1 Tbsp of chilled streusel dough into each indentation.
- Bake Cookies: Bake cookies for 11 minutes or until edges are set and slightly golden. Remove just before fully done to avoid overbaking. Optionally, immediately after removing from oven, place a circular cookie cutter or glass around each cookie and gently spin to smooth edges.
- Cool: Let cookies rest on baking sheets for 5 minutes then transfer to a cooling rack to cool completely.
- Prepare Icing: Whisk together 2 Tbsp melted unsalted butter, 3 Tbsp heavy cream or milk, 1 cup sifted powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth.
- Apply Icing: Once cookies are fully cooled, drizzle the icing over the tops and allow to set before serving.
Notes
- Make the streusel up to three days ahead and store in an airtight container in the refrigerator.
- To double the streusel for topping after baking, heat treat the flour by baking it at 350°F for 7 minutes until it reaches 160°F, then cool before use.
- Ice cookies only after they have completely cooled to prevent melting and running.
- Add shredded coconut, or finely chopped pecans or walnuts to the streusel for extra texture.
- 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 large cookie
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
