Description
Delight in these Coffee Cake Cookies featuring a tender cookie dough base topped with a cinnamon-spiced streusel filling and a sweet vanilla glaze. Perfectly balanced with buttery richness and a hint of cinnamon, these cookies are quick to make and great for sharing or a cozy treat alongside your coffee.
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 bowl, combine the flour, brown sugar, cinnamon, and salt. Use your fingers to work in the softened butter until small clumps form. Refrigerate the streusel mixture while you prepare the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Mix Dry Ingredients for Dough: 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: Place the cold cubed butter, brown sugar, and granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed until smooth, approximately 1 to 2 minutes.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the creamed butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture about 1/4 cup at a time, mixing until just combined.
- Form Cookie Dough Balls: Scoop and roll the dough into 8 large balls (or smaller for about 22-24 cookies). Place the balls onto the prepared baking sheets evenly spaced.
- Create Indents and Add Streusel: Make an indentation in the center of each cookie using your thumb or a spoon handle dipped in flour to prevent sticking. Spoon approximately 1 Tbsp of the chilled streusel filling into each indent.
- Bake Cookies: Bake for 11 minutes or until the edges are set and slightly golden but the centers remain soft. Remove from the oven just before they appear fully done to avoid overbaking.
- Shape Cookies (Optional): Immediately after removing cookies from the oven, place a circular cookie cutter or drinking glass slightly larger than the cookie around each one and gently spin to smooth edges for a perfect round shape.
- Cool Cookies: Allow cookies to 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 melted butter, heavy cream (or milk), powdered sugar, vanilla, and a pinch of salt until smooth. Once cookies are fully cooled, drizzle the icing on top and serve.
Notes
- Make the streusel filling up to three days ahead and store refrigerated in an airtight container for convenience.
- To make extra streusel for garnishing after baking, double the streusel recipe and heat treat the flour by spreading it on a baking sheet and baking at 350°F for 7 minutes until it reaches 160°F, then cool before use.
- Ice the cookies only after they are completely cooled to prevent melting and spreading of the glaze.
- For added texture in streusel, 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 to maintain freshness.
Nutrition
- Serving Size: 1 large cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
