Description
These Coffee Cake Cookies combine the soft, buttery texture of classic coffee cake with a sweet cinnamon streusel center and a drizzle of rich vanilla icing. Perfectly baked to achieve golden edges and a tender crumb, these cookies are a delightful treat for coffee lovers and dessert enthusiasts alike.
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 Streusel: In a medium bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 2 tsp cinnamon, and a pinch of salt. Work in 5 Tbsp softened butter with your fingers until small clumps form. Refrigerate the streusel while preparing the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 400°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Mix Dry Ingredients: In a large bowl, combine 1 1/4 cup all purpose flour, 3/4 cup cake flour, 1 tsp cornstarch, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- Cream Butter and Sugars: Place 8 Tbsp cold cubed butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and creamy, approximately 1-2 minutes.
- Add Wet Ingredients: Add 1 tsp vanilla extract, 1 large egg, and 1 large egg yolk to the creamed butter mixture. Mix until fully combined, scraping the bowl with a rubber spatula as needed.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients about 1/4 cup at a time, mixing until just incorporated.
- Shape Cookies: Scoop and roll the dough into approximately 8 large balls or smaller to yield 22-24 cookies. Place the dough balls on the prepared baking sheets, spacing them evenly.
- Create Indents and Add Streusel: Make an indent in the center of each cookie using your thumb, a spatula end, or a floured wooden juicer. Spoon about 1 Tbsp of the chilled streusel filling into each indent.
- Bake: Bake the cookies in the preheated oven for 11 minutes or until the edges are set and slightly golden. Remove before they are fully done as they will continue to bake slightly on the hot pan.
- Shape Cookies (Optional): Immediately after removing from the oven, place a circular cookie cutter or glass around each cookie and gently swirl to smooth out edges for a perfect round shape.
- Cool: Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
- Prepare Icing: Whisk together 2 Tbsp melted unsalted butter, 3 Tbsp heavy cream or milk, 1 cup sifted powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth.
- Drizzle Icing: Once cookies are fully cooled, drizzle the icing over the tops and serve.
Notes
- Prepare streusel up to three days in advance and store in an airtight container in the refrigerator.
- To double streusel for extra topping, heat treat the flour by baking it at 350°F for 7 minutes or until it reaches 160°F, then cool.
- Ice cookies only after they are completely cool to avoid melting the icing.
- For extra texture in streusel, add shredded coconut or finely chopped pecans or walnuts.
- 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 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: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg
