Description
Delight in these Coffee Cake Cookies featuring a buttery cinnamon streusel center and a sweet vanilla icing drizzle. Perfectly soft with a hint of spice, these cookies combine the comforting flavors of classic coffee cake in a convenient handheld treat.
Ingredients
Units
Scale
For the 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 extract
- pinch salt
Instructions
- Prepare Streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Using your fingers, work in softened butter until small clumps form. Refrigerate streusel until ready to use.
- Preheat Oven: Heat the oven to 400°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Mix Dry Ingredients: 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: In the bowl of a stand mixer fitted with the paddle attachment, beat cold cubed butter with brown and granulated sugar on medium speed until smooth, about 1-2 minutes.
- Add Wet Ingredients: Add egg, egg yolk, and vanilla extract to the creamed butter mixture. Mix until fully combined, scraping down the sides with a rubber spatula as needed.
- Incorporate Dry Ingredients: Gradually add dry ingredients in 1/4 cup increments to the wet mixture, mixing until just incorporated after each addition.
- Shape Cookies: Scoop and roll dough into about 8 large balls (or smaller for ~22-24 cookies). Place dough balls evenly spaced on prepared baking sheets.
- Indent and Add Streusel: Make an indent in each cookie ball using your thumb or a floured utensil. Spoon approximately 1 Tbsp of the chilled streusel filling into each indent.
- Bake Cookies: Bake for 11 minutes, or until edges are set and lightly golden. Remove before fully baked to avoid dryness as cookies will set further on the hot sheet.
- Optional Shaping: Immediately after baking, place a circular cookie cutter or a large rimmed glass around each cookie and gently swirl to smooth edges into perfect circles.
- Cool Cookies: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack until completely cooled.
- Prepare Icing: Whisk melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth.
- Drizzle Icing: Once cooled, drizzle the icing over the cookies and serve.
Notes
- Make the streusel up to three days ahead and store in an airtight container in the refrigerator.
- To double streusel safely for garnish, heat treat flour at 350°F for 7 minutes to 160°F internal temperature before mixing.
- Only ice cookies after they have fully cooled to prevent melting the glaze.
- For extra texture in streusel, add shredded coconut or finely chopped pecans or walnuts.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
