Description
Delicious Coffee Cake Cookies feature a tender, cinnamon-spiced dough topped with a buttery streusel filling and finished with a sweet vanilla icing drizzle. These cookies combine the flavors of classic coffee cake in a convenient, handheld treat perfect for breakfast or dessert.
Ingredients
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 flour, brown sugar, cinnamon, and salt. Work in the softened butter with your fingers until small clumps form. Refrigerate while you prepare the rest.
- Preheat oven and line baking sheets: Set oven to 400°F and line two baking sheets with parchment paper or silicone mats. Set aside.
- Mix dry ingredients for dough: In a large bowl, combine all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: In a stand mixer fitted with the paddle attachment, beat cold cubed butter with brown sugar and granulated sugar until smooth and creamy, about 1-2 minutes.
- Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract until fully incorporated, scraping down sides if needed.
- Incorporate dry ingredients: Gradually add the flour mixture 1/4 cup at a time, mixing until just combined.
- Form cookies: Scoop and roll dough into about 8 large balls (yielding approximately 8 large cookies, or 22-24 smaller cookies if preferred). Place on prepared baking sheets.
- Make indents and fill with streusel: Use your thumb or the end of a spoon (or floured wooden juicer) to make an indent in each cookie. Spoon about 1 Tbsp of streusel into each indentation.
- Bake cookies: Bake for 11 minutes or until edges are set and slightly golden. Remove just before fully done to avoid dryness; cookies will continue baking on the pan after removal.
- Optional shaping: Immediately after baking, place a circular cutter or glass around each cookie and gently spin to smooth edges for a perfect round shape.
- Cool: Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare icing and drizzle: Whisk melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Drizzle over cooled cookies and serve.
Notes
- Prepare streusel up to three days ahead and keep refrigerated in an airtight container.
- Doubling the streusel is possible for extra topping; if doubling, heat treat the flour by baking it at 350°F for 7 minutes to reach 160°F for safety.
- Ice cookies only after they are completely cool to prevent melting.
- For added texture, incorporate shredded coconut or finely chopped nuts like pecans or walnuts into the streusel.
- 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: 250 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
