Description
Delight in these tender Coffee Cake Cookies featuring a cinnamon-sugar streusel filling and a sweet vanilla glaze. Combining the flavors of classic coffee cake with the convenience of a cookie, this recipe yields soft, buttery treats perfect for breakfast or an afternoon snack.
Ingredients
Scale
Streusel Filling
- 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
- Pinch salt
Instructions
- Prepare the Streusel Filling: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Use your fingers to work in the softened butter until small clumps form. Refrigerate to chill the streusel.
- Preheat the Oven: Heat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone 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: Using a stand mixer fitted with the paddle attachment, place the cubed cold butter and both sugars into the bowl. Beat on medium speed until smooth and creamy, about 1–2 minutes.
- Add Eggs and Vanilla: Incorporate the egg, egg yolk, and vanilla extract into the creamed mixture. Scrape down the sides with a rubber spatula and mix again until fully combined.
- Add Dry Ingredients Gradually: Slowly add the dry ingredient mixture in increments of about 1/4 cup, mixing just until incorporated to form the cookie dough.
- Form Cookies: Scoop and roll the dough into approximately 8 large balls for bigger cookies or 22–24 smaller balls if preferred. Place them on the prepared baking sheets.
- Create Indents: Make a well in the center of each cookie ball using your thumb, a spoon, or the end of a wooden juicer dipped in flour to prevent sticking.
- Fill and Bake: Spoon about 1 tablespoon of the chilled streusel filling into each cookie indent. Bake for 8–11 minutes until edges are set and lightly golden. Remove just before fully done to maintain softness.
- Optional Shaping: Right after removing from the oven, you may place a circular cookie cutter or a drinking glass larger than the cookie around each one. Gently spin to smooth edges for a perfectly round cookie.
- Cool Cookies: Let the cookies rest on the baking sheet for about 5 minutes, then transfer them 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. Once cookies are cooled, drizzle the icing over the tops and serve.
Notes
- Using chilled butter and chilling the streusel helps achieve a crumbly texture.
- Be careful not to overbake; the cookies should remain soft and slightly underdone in the center.
- The optional shaping step smooths out cookie edges for a polished look but is not necessary.
- Heavy cream can be substituted with milk for a lighter icing.
- Store cookies in an airtight container at room temperature for up to 3 days.
