Description
These Coffee Cake Cookies combine the best of both treats with a tender, buttery cookie base topped with a cinnamon-spiced streusel and finished with a smooth vanilla glaze. Perfect for breakfast or as a sweet snack, these cookies feature a delightful combination of textures and flavors, delivering the essence of classic coffee cake in a convenient handheld form.
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 extract
- pinch salt
Instructions
- Prepare the Streusel Filling: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Work in the softened butter with your fingers until small clumps form. Refrigerate the mixture while you prepare the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F. Line two baking sheets with parchment paper or silicone 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. Set aside.
- Cream Butter and Sugars: Place the cubed cold butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy, about 1-2 minutes.
- Add Wet Ingredients: Add the egg, egg yolk, and vanilla extract to the creamed mixture. Mix until combined, scraping down the sides of the bowl as needed.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture, about 1/4 cup at a time, mixing just until incorporated after each addition.
- Form Dough Balls: Scoop and roll the cookie dough into approximately 8 large balls each, or smaller balls to yield 22-24 cookies. Place the dough balls on the prepared baking sheets, spaced apart.
- Create Indent and Add Streusel: Using your thumb or a tool like the end of a wooden juicer dipped in flour, make a shallow indent in the center of each dough ball. Spoon about 1 tablespoon of the refrigerated streusel filling into each indent.
- Bake Cookies: Bake in the preheated oven for 11 minutes, or until the edges are set and lightly golden. Remove from the oven just before they look fully done to avoid overbaking and drying out.
- Optionally Shape Cookies: Immediately after removing from oven, place a cookie cutter or a glass slightly larger than the cookie around each one and gently spin to smooth out edges for a perfect circle.
- Cool Cookies: Let the cookies rest on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
- Prepare and Drizzle Icing: Whisk together the melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Once cookies are fully cooled, drizzle the icing evenly over the tops.
Notes
- Make the streusel up to three days ahead and store it in an airtight container in the refrigerator.
- To double the streusel for extra topping, heat-treat the flour by baking it at 350°F for 7 minutes until it reaches 160°F internal temperature, then cool before mixing.
- Only ice the cookies after they are completely cooled to prevent melting.
- Add shredded coconut or finely chopped pecans or walnuts to the streusel for extra texture and flavor.
- 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: 210 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
