Introduction:
Coffee Cake Cookies are the perfect blend of soft, buttery cookies with a sweet, crumbly streusel topping, inspired by the classic flavors of coffee cake. These cookies are ideal for anyone who loves the comforting taste of coffee cake but wants a smaller, portable version. They offer the best of both worlds: a chewy cookie base with cinnamon-sugar richness and a tender, crumbly topping. Perfect with a cup of coffee, they make for a delightful treat at any time of day.
The History of Coffee Cake:
Coffee cake, despite its name, doesn’t always contain coffee. Instead, it refers to a sweet, often cinnamon-flavored cake meant to be served with coffee. Its origins can be traced back to Central and Northern Europe, where cakes were paired with coffee for breakfast or dessert. The idea of translating this popular cake into cookie form takes a modern twist on tradition, offering all the best elements of coffee cake—cinnamon, streusel, and soft texture—in a fun, handheld format.
Ingredients Breakdown:
- For the Cookies:
- 1 cup unsalted butter, softened: Provides a rich, buttery base for the cookies.
- ¾ cup granulated sugar: Sweetens the cookies and gives them a chewy texture.
- 1 large egg: Helps bind the ingredients together and adds moisture.
- 1 teaspoon vanilla extract: Adds depth and enhances the flavor of the cookies.
- 2 cups all-purpose flour: The main structure of the cookies.
- 1 teaspoon baking powder: Helps the cookies rise slightly and become soft.
- ½ teaspoon baking soda: Ensures the cookies are light and tender.
- ½ teaspoon ground cinnamon: Adds a warm, spiced flavor to the cookies.
- For the Streusel Topping:
- ½ cup brown sugar, packed: Adds sweetness and caramel-like depth to the streusel.
- ½ cup all-purpose flour: Provides structure to the crumbly topping.
- 1 teaspoon ground cinnamon: Gives the streusel its classic coffee cake flavor.
- ¼ cup unsalted butter, cold and cut into cubes: Helps create the crumbly texture of the topping.
- ¼ cup chopped pecans or walnuts (optional): Adds a crunchy element to the topping.
- For the Glaze:
- 1 cup powdered sugar: Sweetens the glaze and creates a smooth consistency.
- 1-2 tablespoons milk: Thins the glaze to a drizzle-able texture.
- ½ teaspoon vanilla extract: Adds flavor to the glaze.
Step-by-Step Recipe:
- Prepare the Streusel Topping:
- In a small bowl, combine the brown sugar, flour, cinnamon, and cold butter. Use a fork or pastry cutter to mix the ingredients until they form coarse crumbs. Stir in the chopped nuts, if using, and set the topping aside.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press down on each ball of dough to flatten it slightly.
- Add the Streusel Topping:
- Generously sprinkle the prepared streusel topping over each cookie, pressing it lightly into the dough to help it stick.
- Bake the Cookies:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the center is set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle with Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and slightly thick. If the glaze is too thick, add more milk, one teaspoon at a time.
- Once the cookies are fully cooled, drizzle the glaze over the top of each cookie for an extra touch of sweetness.
- Serve and Enjoy:
- Serve the cookies with a hot cup of coffee or tea for a perfect sweet snack!
Tips for the Perfect Coffee Cake Cookies:
- Keep the Butter Cold for the Streusel: Cold butter helps create a crumbly, delicious topping that won’t melt too quickly in the oven.
- Use Fresh Cinnamon: For the best flavor, make sure your cinnamon is fresh, as it plays a central role in the cookie’s taste.
- Don’t Overbake: Watch the cookies closely to ensure they don’t overbake; they should be soft and chewy in the center.
- Customize the Topping: Add extra spices like nutmeg or a pinch of cloves to the streusel topping for a warmer, spicier flavor.
Variations and Customizations:
- Add Coffee Flavor: Stir 1 teaspoon of instant coffee granules into the cookie dough for a subtle coffee flavor.
- Fruit-Filled Coffee Cake Cookies: Add dried fruit like raisins or chopped apples to the cookie dough for a fruity twist.
- Nut-Free Version: Skip the nuts in the streusel if you prefer or need a nut-free option.
- Cinnamon Roll Cookies: Add a swirl of cinnamon sugar inside the cookie dough before baking for a cinnamon roll-inspired treat.
- Pumpkin Coffee Cake Cookies: Add ½ cup of canned pumpkin puree to the dough, and increase the flour by ¼ cup for a fall-inspired version.
Health Considerations and Nutritional Value:
While Coffee Cake Cookies are rich in sugar and butter, you can make a lighter version:
- Reduce Sugar: Cut back the sugar by ¼ cup in both the cookie dough and streusel for a less sweet version.
- Whole Wheat Flour: Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Skip the Glaze: Leave off the glaze to reduce the sugar content without sacrificing flavor.
FAQ:
- Can I make Coffee Cake Cookies ahead of time?
Yes, you can make the dough and streusel ahead of time and store them in the refrigerator for up to 24 hours before baking. Just assemble and bake when ready. - How should I store Coffee Cake Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for up to 3 months. - What goes well with Coffee Cake Cookies?
These cookies pair perfectly with a hot cup of coffee, tea, or even hot cocoa. They also make a great addition to a brunch spread!
Coffee Cake Cookies
Coffee Cake Cookies combine the soft, chewy texture of cookies with the sweet, crumbly goodness of coffee cake’s signature streusel topping. Perfect for a sweet treat or breakfast companion, these cookies are packed with cinnamon flavor and buttery richness!
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.