Description
These Coffee Cake Cookies combine the best of both worlds: the crumbly, cinnamon-spiced streusel of a classic coffee cake and the chewy, buttery texture of a cookie. Topped with a sweet vanilla glaze, these cookies make a perfect treat for coffee time or dessert. With a medley of flours and a cinnamon streusel center, they offer a delightful balance of crumbly and tender bites in every cookie.
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 extract
- Pinch salt
Instructions
- Prepare Streusel Filling: In a medium bowl, combine 1/2 cup all purpose flour, 1/3 cup brown sugar, 2 tsp cinnamon, and a pinch of salt. Work in 5 Tbsp softened unsalted butter using your fingers until small clumps form. Refrigerate the streusel while preparing the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Combine Dry Ingredients for Dough: In a large bowl, whisk together 1 1/4 cup all purpose flour, 3/4 cup cake flour, 1 tsp cornstarch, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- Cream Butter and Sugars: Place 8 Tbsp cold unsalted butter (cubed), 1/2 cup brown sugar, and 1/4 cup granulated sugar into a stand mixer bowl with paddle attachment. Cream together on medium speed until smooth and fluffy, about 1 to 2 minutes.
- Add Eggs and Vanilla: Add 1 large egg, 1 large egg yolk, and 1 tsp vanilla extract to the creamed mixture. Mix until fully incorporated, stopping to scrape down the sides as needed.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in approximately 1/4 cup increments, mixing after each addition until just combined.
- Form Cookie Dough Balls: Using a scoop or hands, shape the dough into about 8 large balls or 22-24 smaller cookies. Place them evenly spaced on the prepared baking sheets.
- Create Indents and Add Streusel: Use your thumb or the end of a spoon to make an indent in the center of each cookie. Optionally, flour the tool to prevent sticking. Spoon about 1 tablespoon of the chilled streusel filling into each indent.
- Bake Cookies: Bake in the preheated oven for 8 to 11 minutes, until the edges are set and lightly golden. Remove the cookies just before they appear fully done to avoid overbaking.
- Shape Cookies (Optional): Immediately after removing from the oven, place a circular cookie cutter or a glass larger than the cookie around each one and give it a gentle spin to smooth edges for a perfect round shape.
- Cool Cookies: Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire cooling rack to cool completely.
- Prepare and Drizzle Icing: Whisk together 2 Tbsp melted unsalted butter, 3 Tbsp heavy cream or milk, 1 cup sifted powdered sugar, 1 tsp vanilla extract, and a pinch of salt until smooth. Once cookies are cooled, drizzle the icing over the tops and allow to set before serving.
Notes
- For softer cookies, slightly underbake and allow residual heat to finish baking them on the tray.
- Using cake flour in the dough adds tenderness and a softer crumb.
- Chilling the streusel filling helps maintain its crumbly texture when baked.
- If you prefer dairy-free, substitute butter with vegan butter and heavy cream with a plant-based milk.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
