Description
Delight in these Coffee Cake Cookies featuring a tender, cinnamon-spiced dough topped with a buttery streusel filling and finished with a sweet vanilla drizzle. Perfect for merging the comfort of coffee cake with the convenience of cookies, these treats bake up beautifully golden with a soft center and a crisp, crumbly topping, ideal for breakfast or snack time.
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
- pinch salt
Instructions
- Prepare the streusel: In a medium sized 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 the streusel until ready to use.
- 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 for dough: In a large bowl combine 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 a paddle attachment. Cream on medium speed until smooth, about 1 to 2 minutes.
- Add wet ingredients: Add 1 tsp vanilla extract, 1 large egg, and 1 large egg yolk to the creamed mixture. Mix until well combined, scraping down the sides of the bowl with a spatula as needed.
- Combine dough: Gradually add the dry ingredient mixture to the wet ingredients about 1/4 cup at a time, mixing until incorporated after each addition.
- Shape cookies: Scoop and roll dough into approximately 8 large balls or smaller to make about 22 to 24 cookies. Place them on the prepared baking sheets with enough space between each cookie.
- Indent and fill cookies: Make an indent in the center of each cookie ball using your thumb, the end of a spoon, spatula, or floured wooden juicer. Spoon about 1 Tbsp of the prepared streusel filling into each indentation.
- Bake cookies: Bake in the preheated oven for 11 minutes or until the edges appear set and slightly golden. Remove just before fully baked to avoid dryness as they will continue cooking slightly on the pan.
- Optional shaping: Immediately after removing from the oven, use a circular cookie cutter or large drinking glass to swirl and smooth the edges for perfect round cookies.
- Cool cookies: Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare icing and drizzle: 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. Once cookies are completely cooled, drizzle the icing over the tops and serve.
Notes
- Make the streusel up to three days in advance and store it in an airtight container in the refrigerator.
- You can double the streusel portion to have extra topping for garnish after baking. If doubling, heat treat the flour by baking it at 350°F for 7 minutes until it reaches 160°F, then cool before use.
- Ice the cookies only after they have completely cooled to prevent melting and running of the glaze.
- For added texture in the streusel topping, consider adding shredded coconut or finely chopped pecans or walnuts.
- Store baked cookies at room temperature in an airtight container for up to 3 days or freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
