Description
Deliciously tender Coffee Cake Cookies feature a soft, cake-like dough topped with a cinnamon-sugar streusel and finished with a smooth vanilla icing. These cookies combine the delightful flavors of classic coffee cake in a handheld treat, perfect for breakfast or a sweet snack.
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: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Work in the softened butter using your fingers until small clumps form. Refrigerate the streusel mixture while you prepare the dough.
- Preheat oven and prepare baking sheets: Heat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
- Combine 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 cubed cold butter, brown sugar, and granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until mixture is smooth and creamy, about 1-2 minutes.
- Add the eggs and vanilla: Add the vanilla extract, egg, and egg yolk to the creamed butter mixture and blend until fully combined. Scrape the sides of the bowl with a rubber spatula if needed and mix again for even incorporation.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, about 1/4 cup at a time, mixing until just incorporated after each addition. Avoid overmixing.
- Form cookie dough balls: Using a scoop or hands, roll the dough into approximately 8 large balls for bigger cookies, or smaller balls for 22-24 cookies. Place them spaced evenly on the prepared baking sheets.
- Create indentations and add streusel: Press an indentation in the center of each cookie with your thumb, the end of a spoon, spatula, or a floured wooden juicer. Spoon about 1 tablespoon of chilled streusel into each indentation.
- Bake the cookies: Bake in the preheated oven for 8-11 minutes, or until the edges are set and slightly golden. The cookies will continue to bake slightly on the hot sheet after removal, so take them out just before they look fully done to avoid dryness.
- Optional shaping: Immediately after removing from the oven, place a cookie cutter or circular glass around a cookie and gently spin it to smooth uneven edges for a perfectly round shape.
- Cool the cookies: Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the icing: Once cookies are completely cooled, whisk together melted butter, heavy cream (or milk), powdered sugar, vanilla extract, and a pinch of salt until smooth. Drizzle or spread the icing over the cooled cookies to finish.
Notes
- The streusel can be made up to three days ahead and stored in an airtight container in the refrigerator.
- If doubling the streusel for extra topping to sprinkle after baking, heat treat the flour by baking it at 350°F for 7 minutes until it reaches 160°F to make it safe for consumption.
- Only ice the cookies once they are completely cooled to prevent icing from melting.
- For added texture in the streusel, consider adding shredded coconut or finely chopped pecans or walnuts.
- Store the cookies at room temperature in an airtight container for up to 3 days or freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 555 kcal
- Sugar: 44 g
- Sodium: 445 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 76 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 104 mg
