Description
Coffee Cake Cookies combine the rich, tender crumb of coffee cake with a delightful crumbly streusel topping baked right into each cookie. Finished with a sweet vanilla glaze, these cookies are perfect for breakfast, dessert, or an indulgent snack.
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 extract
- pinch salt
Instructions
- Prepare the streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and pinch of salt. Work in the softened butter with your fingers until small clumps form. Refrigerate to firm up the streusel while preparing the dough.
- Preheat oven and prepare baking sheets: Preheat your oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix dry ingredients for dough: In a large bowl, whisk together the all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
- Cream butter and sugars: Place the cubed cold butter, brown sugar, and granulated sugar into the stand mixer bowl fitted with the paddle attachment. Cream on medium speed until smooth, about 1-2 minutes.
- Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla extract until fully incorporated. Use a rubber spatula to scrape down the sides if needed.
- Combine dough: Gradually add the dry ingredient mixture into the wet mixture about 1/4 cup at a time, mixing until just incorporated after each addition.
- Form cookies: Scoop and roll the dough into about 8 large balls or smaller size for about 22-24 cookies. Place them spaced on the prepared baking sheets.
- Create indent and add streusel: Use your thumb, the end of a spoon, or a floured wooden tool to make an indent in the center of each cookie dough ball. Spoon approximately 1 tablespoon of chilled streusel into each indent.
- Bake cookies: Bake in the preheated oven for 11 minutes, or until edges are set and slightly golden but centers remain soft. Remove from oven just before fully done to avoid drying out.
- Shape cookies (optional): Immediately after removing cookies from oven, place a circular cookie cutter or glass larger than the cookie around it and gently spin to smooth uneven edges and create perfect circles.
- Cool cookies: Let cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Prepare and drizzle icing: Whisk together melted butter, heavy cream or milk, powdered sugar, vanilla extract, and pinch of salt until smooth. Once cookies are fully cooled, drizzle the icing over the tops and allow to set.
Notes
- Make the streusel up to three days ahead and keep refrigerated in an airtight container.
- To have extra streusel topping to sprinkle after baking, double the streusel ingredients but heat treat the flour first by baking it at 350°F for 7 minutes or until it reaches 160°F.
- Only ice the cookies once they are completely cooled to prevent melting.
- For added texture in the streusel, incorporate shredded coconut or finely chopped pecans or walnuts.
- Store cookies at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 large cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
