Description
These Coffee Cake Cookies combine the rich flavors of cinnamon and brown sugar with a crumbly streusel topping and a sweet icing drizzle. Perfectly tender with a satisfying crunch, they deliver all the taste of a classic coffee cake in a convenient cookie form.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour (spooned and leveled)
- 3/4 cup cake flour (spooned and leveled)
- 2 tsp cinnamon
- 1/2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 Tbsp unsalted butter (cold, cubed)
- 1/3 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Streusel Filling
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 tsp cinnamon
- 1/4 tsp salt
- 5 Tbsp unsalted butter (cold, cubed)
Icing
- 1 cup powdered sugar (sifted)
- 3 Tbsp heavy cream or milk
Instructions
- Make the Streusel Filling: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 2 teaspoons cinnamon, and 1/4 teaspoon salt. Cut in the 5 tablespoons of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture forms clumps. Refrigerate the streusel mixture until ready to use.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients for Dough: In a large mixing bowl, whisk together the 1 cup all-purpose flour, 3/4 cup cake flour, 1/2 teaspoon cornstarch, 2 teaspoons cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the 8 tablespoons of cold, cubed unsalted butter with 1/3 cup packed brown sugar and 1/3 cup granulated sugar until smooth and fluffy. Add in 1 large egg and 1 teaspoon vanilla extract and mix until fully incorporated.
- Combine Dough: Gradually add the dry ingredient mixture into the creamed butter and sugar mixture, mixing on low speed until the dough just comes together.
- Shape Dough: Scoop the dough into balls, about 2 tablespoons each, and place them on the prepared baking sheets. Use your thumb or the back of a spoon to create an indent in the center of each dough ball to hold the streusel filling.
- Fill and Bake: Spoon a generous amount of the chilled streusel mixture into each dough indent. Bake in the preheated oven for 8 to 11 minutes, or until the edges are set but the centers remain soft.
- Prepare Icing: While the cookies bake, whisk together 1 cup sifted powdered sugar and 3 tablespoons heavy cream or milk until smooth. Drizzle icing over cooled cookies before serving.
Notes
- Ensure the butter used in the dough is cold to create a tender crumb and prevent spreading.
- For a dairy-free alternative, substitute heavy cream with almond or oat milk for the icing.
- The cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- If you prefer a stronger cinnamon flavor, you can increase the cinnamon in both the dough and streusel by 1/2 teaspoon.
