Description
Delight in these Coffee Cake Cookies featuring a buttery streusel filling and a sweet vanilla icing drizzle. These soft, cinnamon-spiced cookies bring the beloved flavors of coffee cake into a handheld treat, perfect for breakfast or dessert.
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 flour, brown sugar, cinnamon, and salt. Use your fingers to work in the softened butter until small clumps form. Refrigerate the streusel until needed.
- Preheat oven and prepare baking sheets: Set the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Combine dry ingredients for cookie dough: In a large bowl, mix all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: Place cold cubed butter, brown sugar, and granulated sugar into a stand mixer bowl fitted with a paddle attachment. Beat on medium for 1-2 minutes until smooth and creamy.
- Add eggs and vanilla: Blend in the egg, egg yolk, and vanilla extract until combined, using a rubber spatula to scrape down sides as needed.
- Incorporate dry ingredients: Gradually add dry ingredients about 1/4 cup at a time to the wet mixture, mixing until just incorporated after each addition.
- Form cookie dough balls: Scoop and roll dough into about 8 large balls (or smaller for more cookies, yielding approximately 22-24). Place on the prepared baking sheets evenly spaced.
- Create indent and fill with streusel: Make an indent in each cookie dough ball with your thumb or a floured utensil. Spoon approximately 1 tablespoon of chilled streusel into each indentation.
- Bake the cookies: Bake for 11 minutes or until edges are set and slightly golden, removing the cookies just before they appear fully done to avoid dryness. After baking, optionally swirl a larger circular object around each cookie to smooth edges while still warm.
- Cool the cookies: Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Prepare and drizzle icing: Whisk together melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Once cookies have cooled, drizzle the icing over the tops before serving.
Notes
- The streusel can be made up to three days ahead and stored in an airtight container in the refrigerator.
- To have extra streusel topping to garnish after baking, you can double the streusel recipe but heat treat the flour first by spreading it on a baking sheet and baking at 350°F for 7 minutes or until it reaches 160°F internal temperature, then cool before making the streusel.
- Ice the cookies only after they are completely cool to prevent the icing from melting.
- For added texture in the streusel, consider adding shredded coconut or finely chopped pecans or walnuts.
- Store the 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: 280 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
