Introduction:
Coffee Cake Cookies combine the comforting flavors of classic coffee cake into a delicious cookie form. Soft, buttery cookies are topped with a cinnamon-sugar crumb and a drizzle of vanilla glaze. These cookies are perfect for a morning treat with your coffee or a sweet dessert any time of day!
Ingredients Breakdown:
- For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sour cream
- For the Crumb Topping:
- 1/4 cup unsalted butter (melted)
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- For the Glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Step-by-Step Recipe:
- Make the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and sour cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Make the Crumb Topping:
- In a small bowl, combine the melted butter, flour, brown sugar, and cinnamon until crumbly.
- Sprinkle a generous amount of crumb topping onto each cookie dough ball.
- Bake:
- Bake the cookies for 10-12 minutes or until the edges are lightly golden and the crumb topping is set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Make the Glaze:
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cookies.
Tips for the Perfect Coffee Cake Cookies:
- Chill the Dough (Optional):
For thicker cookies, chill the dough for 20-30 minutes before baking. - Use Cold Butter for the Crumb Topping:
Cold butter helps create a better crumbly texture for the topping. - Don’t Overmix:
Overmixing the dough can make the cookies tough. Mix just until the ingredients are combined.
Variations and Customizations:
- Add Nuts:
Add chopped pecans or walnuts to the crumb topping for a crunchy texture. - Spice It Up:
Add a pinch of nutmeg or cardamom to the cookie dough for extra warmth. - Lemon Glaze:
Substitute lemon juice for milk in the glaze for a zesty twist.
Health Considerations and Nutritional Value:
- Calories: Each cookie has around 180-200 calories.
- Rich in Butter: These cookies are buttery and indulgent, so enjoy them in moderation for a treat.
FAQ:
- Can I freeze these cookies?
Yes! You can freeze unfrosted cookies in an airtight container for up to 2 months. Let them thaw at room temperature before glazing. - How do I store them?
Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. - Can I make them gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free flour blend.
Coffee Cake Cookies
These Coffee Cake Cookies are soft, topped with a cinnamon crumb, and drizzled with vanilla glaze—perfect with a cup of coffee or as a sweet treat!
Ingredients
For the streusel
- 1/2 cup all purpose flour
- 1/3 cup brown sugar packed
- 2 tsp. cinnamon
- pinch salt
- 5 Tbsp. softened butter unsalted
Cookie Dough
- 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
- 1/2 tsp. salt
- 8 Tbsp. cold butter unsalted, cut into cubes
- 1/2 cup brown sugar packed
- 1/4 cup sugar
- 1 tsp. vanilla extract
- 1 large egg
- 1 large egg yolk
Icing
- 2 Tbsp. unsalted butter melted
- 3 Tbsp. heavy cream
- 1 cup powdered sugar sifted
- 1 tsp. vanilla
- pinch salt
Instructions
- Prepare the streusel filling: In a medium sized bowl combine the flour, brown sugar, cinnamon and salt together. Then work in the butter until small clumps form. (I just use my fingers to work it together). Refrigerate.
- 1/2 cup all purpose flour,1/3 cup brown sugar, packed,2 tsp. cinnamon,pinch salt,5 Tbsp. softened butter, unsalted
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside
- Combine the dry ingredients in a large bowl: all purpose flour, cake flour, corn starch, cinnamon, baking soda, baking powder and salt. Set aside.
- 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,1/2 tsp. salt
- Place the cubed butter and sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.
- 8 Tbsp. cold butter, unsalted, cut into cubes,1/2 cup brown sugar, packed,1/4 cup sugar
- Add in the egg, egg yolk and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
- 1 tsp. vanilla extract,1 large egg,1 large egg yolk
- Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated.
- Scoop and roll cookie dough into ~8 large balls, or smaller if preferred. Place on prepared baking sheets.
- Make an indent in each cookie, using your thumb or the end of a spoon/spatula or something similar. (I used the end of a wooden juicer).
- Spoon ~1 Tbsp. of the streusel filling in each cookie and bake for ~9-11 minutes, or until edges appear set and are slightly golden. (They will continue to bake a bit more on the pan after you pull them out so pull them out just before you think they’re done so they don’t over-bake/become dry.)
- *Optional step to get cookies perfectly circular: Immediatley after the cookies come out of the oven, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges.
- Let cookies rest on cookie sheet for ~5 minutes then transfer to a cooling rack.
- Whisk together the ingredients for the icing and once the cookies are cooled, drizzle icing over the tops and enjoy!
- 2 Tbsp. unsalted butter, melted,3 Tbsp. heavy cream,1 cup powdered sugar, sifted,1 tsp. vanilla,pinch salt
Notes
- Make the streusel up to three days in advance and store in an air tight container in the refrigerator.
- You can also double the streusel so you have extra streusel topping to garnish the cookies with after they bake, if needed. If you do this, it’s important to heat treat the flour so it becomes safe to consume. To do so: Preheat the oven to 350°F. Spread the flour onto a baking sheet lined with a silicone baking mat and bake for 7 minutes in the oven or until the flour reaches 160°F then let it cool and use to make the streusel.
- Ice the cookies only after they are completely cool.
- For added texture to the streusel add shredded coconut, or finely chopped pecans or walnuts.
- Store cookies in at room temperature in an air tight container for up to 3 days or freeze for up to 3 months.