Description
Delight in these Coffee Cake Cookies featuring a soft, tender dough swirled with cinnamon streusel and topped with a sweet vanilla icing. Perfect for coffee breaks or dessert, these cookies deliver all the buttery, cinnamon-spiced goodness of classic coffee cake in a handheld treat.
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 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 while you prepare the dough.
- Preheat oven and prep baking sheets: Preheat your oven to 400°F (200°C). 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 all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: Place the cold cubed butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, about 1 to 2 minutes.
- Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Beat until combined, scraping down the sides of the bowl as needed with a rubber spatula.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, about 1/4 cup at a time, mixing just until incorporated.
- Form cookie dough balls: Scoop and roll the dough into roughly 8 large balls (or smaller for 22-24 cookies) and place them evenly spaced on the prepared baking sheets.
- Create an indent: Using your thumb or the end of a wooden juicer dipped in flour, press an indent into the center of each cookie ball.
- Fill and bake: Spoon approximately 1 tablespoon of the chilled streusel mixture into each indent. Bake the cookies for 8 to 11 minutes or until the edges are set and lightly golden. Remove from the oven just before over-baking since they will continue to bake slightly on the sheet.
- Optional shaping: Immediately after removing from the oven, place a circular cookie cutter or glass around each cookie and spin gently to smooth the edges for a perfect round shape.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare and drizzle icing: Whisk together melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Drizzle the icing over the cooled cookies before serving.
Notes
- Streusel can be made up to three days in advance and stored in an airtight container in the refrigerator.
- You may double the streusel recipe to have extra topping for after baking. If doubling, heat treat the flour by baking it at 350°F for 7 minutes until it reaches 160°F to ensure safety.
- Only ice the cookies once they are fully cooled to prevent melting.
- For added texture, consider mixing shredded coconut, or finely chopped pecans or walnuts into the streusel.
- Store 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 kcal
- Sugar: 44 g
- Sodium: 445 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 76 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 104 mg
