Description
These Coffee Cake Cookies combine the best flavors of classic coffee cake into a soft, delicious cookie. Featuring a cinnamon-spiced streusel filling and a lightly sweet icing drizzle, these cookies offer a delightful mix of textures and flavors perfect for breakfast or an afternoon 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 the streusel filling: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Work in the softened butter using your fingers until small clumps form. Cover and refrigerate.
- Preheat and prepare baking sheets: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix dry ingredients: In a large bowl, whisk together the all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: Place cold cubed butter, brown sugar, and granulated sugar into the stand mixer bowl fitted with the paddle attachment. Beat on medium speed until smooth and creamy, about 1-2 minutes.
- Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract. Use a rubber spatula to scrape down the sides of the bowl and mix again to ensure everything is combined.
- Incorporate dry ingredients: Gradually add the dry flour mixture in 1/4 cup increments, mixing well after each addition until just incorporated.
- Shape cookies: Scoop and roll the dough into approximately 8 large balls or 22-24 smaller cookies, placing them evenly spaced on the prepared baking sheets.
- Create indentations and fill: Use your thumb or the end of a spoon to make an indent in the center of each cookie. Spoon about 1 tablespoon of the chilled streusel filling into each indent.
- Bake cookies: Bake in the preheated oven for 8-11 minutes, until the edges are set and lightly golden. Remove from oven just before they seem fully done, as they will continue baking slightly on the hot pan.
- Optional shaping: Immediately after removing from oven, place a circular cookie cutter or a drinking glass around each cookie and gently swirl to smooth uneven edges and form perfect circles.
- Cool: Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare icing: In a small bowl, mix melted butter, heavy cream or milk, sifted powdered sugar, vanilla, and a pinch of salt until smooth. Drizzle over completely cooled cookies before serving.
Notes
- The streusel can be made up to three days ahead and stored in an airtight container in the refrigerator.
- You may double the streusel to have extra topping for garnishing after baking. If doing so, heat treat the flour by baking it at 350°F for 7 minutes to make it safe to eat raw.
- Ice the cookies only after they have completely cooled to prevent melting.
- For added texture in the streusel, add 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 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
