Description
Delight in these Coffee Cake Cookies that combine the crumbly streusel topping of a classic coffee cake with the chewy texture of a cookie. Topped with a sweet vanilla icing, they make a perfect treat for coffee time 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. Use your fingers to work in the softened butter until small clumps form. Refrigerate the streusel while you prepare the dough.
- Preheat and prepare baking sheets: Heat 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, whisk together the all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, beat the cold cubed butter with brown sugar and granulated sugar on medium speed until smooth, about 1 to 2 minutes.
- Add wet ingredients: Add the vanilla extract, egg, and egg yolk to the butter-sugar mixture and blend until fully combined. Scrape down the sides of the bowl with a rubber spatula to ensure even incorporation.
- Incorporate dry ingredients: Gradually add the dry ingredients, about 1/4 cup at a time, mixing each addition until just combined to form the cookie dough.
- Shape cookies: Scoop and roll the dough into approximately 8 large balls (or smaller for up to 24 cookies) and place them evenly on the prepared baking sheets.
- Indent and add streusel: Make an indentation in the center of each cookie using your thumb, the back of a spoon, or a floured wooden juicer. Spoon about 1 tablespoon of the prepared streusel into each indentation.
- Bake cookies: Bake for 11 minutes or until the edges are set and slightly golden. Remove from oven a bit early to avoid over-baking, as they will continue cooking on the pan.
- Optional shaping: Immediately after baking, place a circular cookie cutter or glass around the cookie and gently spin to smooth the edges for a perfect round shape.
- Cool: Let the cookies rest on the baking sheets for 5 minutes then transfer 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 cooled, drizzle the icing over the tops and serve.
Notes
- Make the streusel up to three days in advance and store in an airtight container in the refrigerator.
- Doubling the streusel allows extra topping for garnish after baking; heat treat the flour by baking it at 350°F for 7 minutes to ensure safety.
- Ice the cookies only after they are completely cool to avoid melting the icing.
- For added texture, mix shredded coconut or chopped pecans or walnuts into the streusel.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 105 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg
