Description
These Coffee Cake Cookies combine the best of two worlds — the soft, cinnamon-streusel flavor of a classic coffee cake baked into a convenient, delectable cookie form. Featuring a tender cookie dough infused with warm spices and a buttery cinnamon streusel topping, these cookies are finished with a sweet vanilla glaze for the perfect morning treat or afternoon pick-me-up.
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 salt. Work in the softened butter using your fingers until the mixture forms small clumps. Refrigerate the streusel until ready to use.
- Preheat oven and prepare baking sheets: Set the oven temperature to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix dry ingredients for cookie dough: In a large bowl, whisk together all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, place the cold cubed butter, brown sugar, and granulated sugar. Cream on medium speed until smooth and combined, about 1 to 2 minutes.
- Add eggs and vanilla: Add the large egg, egg yolk, and vanilla extract to the creamed butter mixture. Mix until well integrated, scraping down the sides with a rubber spatula as needed.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, about 1/4 cup at a time, mixing just until combined after each addition to avoid overmixing.
- Portion and shape cookies: Using a cookie scoop or spoon, portion the dough into approximately 8 large balls or smaller for a total of 22-24 cookies. Place them spaced on the prepared baking sheets.
- Create indentations and add streusel: Using your thumb or the end of a spoon/spatula (floured to prevent sticking), make an indentation in the center of each cookie ball. Spoon about 1 tablespoon of the chilled streusel mixture into each indentation.
- Bake the cookies: Bake the cookies in the preheated oven for 8 to 11 minutes or until the edges look set and just begin to turn golden. Remove them slightly before fully done to avoid overbaking and dryness.
- Shape cookies (optional): Immediately after removing from the oven, place a circular cookie cutter or drinking glass around each cookie (slightly larger than cookie size) and gently spin to smooth edges for a perfect circle.
- Cool the cookies: Let the cookies rest on the baking sheet for about 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely.
- Prepare the icing: In a small bowl, whisk together melted butter, heavy cream or milk, powdered sugar, vanilla extract, and a pinch of salt until smooth and pourable.
- Ice the cookies: Once cookies are completely cooled, drizzle or spread the icing over the tops for a sweet finishing touch.
Notes
- Streusel can be made up to three days ahead and stored refrigerated in an airtight container.
- If you plan to double the streusel for extra topping, heat treat the flour by baking it at 350°F for 7 minutes or until it reaches 160°F internally; then cool before using.
- Ice the cookies only when they have completely cooled to prevent melting and sliding of the glaze.
- For added texture in the streusel, feel free to mix in 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 cookie
- Calories: 555
- Sugar: 44g
- Sodium: 445mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 104mg
