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Coffee Cake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 70 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 large cookies or 22-24 smaller cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Coffee Cake Cookies combine the tender crumb and cinnamon-spiced streusel topping of classic coffee cake into a delightful cookie form. With a buttery, cinnamon-scented dough and a crisp, sugary streusel center, these cookies are perfect for breakfast or an afternoon treat. Finished with a smooth vanilla icing drizzle, they bring the best of coffee cake in an easy-to-eat cookie.

Ingredients

Scale

For the Streusel

  • 1/2 cup all purpose flour
  • 1/3 cup brown sugar, packed
  • 2 tsp. cinnamon
  • pinch salt
  • 5 Tbsp. softened unsalted butter

For the 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

For the Icing

  • 2 Tbsp. unsalted butter, melted
  • 3 Tbsp. heavy cream or milk
  • 1 cup powdered sugar, sifted
  • 1 tsp. vanilla
  • pinch salt

Instructions

  1. Prepare the streusel: 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 streusel mixture to firm it up before use.
  2. Preheat oven and prepare baking sheets: Set your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  3. Combine 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 this mixture aside.
  4. Cream butter and sugars: Place the cold cubed butter and both sugars into the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until smooth and fluffy, about 1 to 2 minutes.
  5. Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract to the creamed butter mixture. Blend until just combined, scraping down the sides of the bowl with a rubber spatula as needed.
  6. Incorporate dry ingredients: Gradually add the dry flour mixture into the wet ingredients about 1/4 cup at a time, mixing until just incorporated. Avoid overmixing to keep cookies tender.
  7. Shape the cookies: Scoop and roll the dough into approximately 8 large balls, or smaller if desired (you can get about 22-24 smaller cookies). Place the dough balls evenly spaced on the prepared baking sheets.
  8. Create the indent and add streusel: Use your thumb, the end of a spoon, spatula, or a floured wooden juicer to make an indent in the center of each dough ball. Spoon roughly 1 tablespoon of the chilled streusel mixture into each indent.
  9. Bake the cookies: Bake the cookies in the preheated oven for 8 to 11 minutes, or until the edges are set and slightly golden but the centers still look soft. The cookies will continue baking on the hot sheet after removal, so avoid overbaking to keep them moist.
  10. Optional shaping: To get perfectly round cookies, immediately after removing from the oven, place a cookie cutter or a circular drinking glass (larger than the cookie) around each cookie and gently spin it to even out edges.
  11. Cool the cookies: Let the cookies rest on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely before icing.
  12. Prepare and apply icing: Whisk together melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Drizzle or spread the icing over fully cooled cookies.

Notes

  • Make the streusel up to three days in advance and store it refrigerated in an airtight container for freshness.
  • You can double the streusel recipe to have extra for garnishing after baking; if doubling, heat treat the flour by baking it at 350°F for 7 minutes to ensure safety.
  • Only ice cookies once they have completely cooled to prevent melting of the icing.
  • For added texture in the streusel, try mixing in shredded coconut or finely chopped pecans or walnuts.
  • Store the baked cookies at room temperature in an airtight container for up to 3 days, or freeze them for up to 3 months.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 555
  • Sugar: 44g
  • Sodium: 445mg
  • Fat: 26g
  • Saturated Fat: 14g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 76g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 104mg

Find it online: https://tastyrates.com/coffee-cake-cookies-recipe/