Description
These Coffee Cake Cookies combine the best elements of a classic coffee cake and a soft, tender cookie topped with a generous, buttery cinnamon streusel. The dough is made with cake flour for a delicate crumb and includes a rich, cinnamon-sugar streusel that creates a flavorful, crunchy topping. Optionally finished with a sweet powdered sugar glaze, these cookies are perfect for breakfast or an indulgent snack.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) light brown sugar, firmly packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 2 cups (225 g) cake flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Streusel Topping
- 6 Tablespoons (85 g) unsalted butter
- 1 1/4 cups (156 g) all-purpose flour
- 1/2 cup (100 g) light brown sugar, firmly packed
- 1/3 cup (66 g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Glaze (Optional)
- 2/3 cup (85 g) powdered sugar
- 1-2 Tablespoons whole milk, plus more as needed
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside as you prepare the dough.
- Make Cookie Dough: In a large mixing bowl, use an electric mixer to beat together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, stirring until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet butter mixture, stirring until the dough is uniform and fully combined. Cover the dough and refrigerate while preparing the streusel.
- Prepare Streusel Topping: Melt the butter and allow it to cool until no longer hot. In a medium bowl, combine the all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and salt. Pour in the cooled melted butter and use a fork to mix until the mixture forms clumpy streusel pieces.
- Form Cookies: Scoop the cookie dough into 2-tablespoon sized balls and roll each until smooth. Place them spaced about 2 inches apart on the prepared cookie sheet. Create a small indent or a nest in the center of each dough ball using your thumb or the back of a spoon.
- Add Streusel: Press a generous amount (at least 2 tablespoons) of the streusel topping into the indent on each cookie. It’s okay to have some leftover streusel.
- Bake: Bake the cookies on the center rack for 12 minutes, or until the edges begin to turn a light golden brown. Remove from oven and allow to cool on the baking sheet for at least 10 minutes.
- Make Glaze (Optional): In a small bowl, whisk together the powdered sugar with 1 tablespoon of milk. Add additional milk as needed to achieve a smooth, ribbon-like glaze. Drizzle over cooled cookies if desired.
Notes
- Flour: Cake flour is recommended for softer, more tender cookies. If substituting with all-purpose flour, use 1 ¾ cups plus 1 tablespoon (225 grams) instead.
- Streusel: The recipe yields a generous amount of streusel topping. If you prefer less, you can halve the streusel ingredients. Leftover streusel can be stored in an airtight container in the refrigerator for up to one week and reused on muffins or another batch of cookies.
- Storing: Store these cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 383 kcal
- Sugar: 34 g
- Sodium: 208 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 49 mg
