Description
Delight in these tender Coffee Cake Cookies featuring a cinnamon streusel center and a luscious vanilla icing drizzle. With a perfect balance of crumbly streusel and soft cookie, these treats bring the cozy flavors of coffee cake into cookie form, ideal for snacking or a sweet breakfast companion.
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 1/2 cup all purpose flour, 1/3 cup packed brown sugar, 2 tsp cinnamon, and a pinch of salt. Work in 5 Tbsp softened unsalted butter with your fingers until small clumps form. Refrigerate until ready to use.
- Preheat oven and prep pans: Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Mix 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: Using a stand mixer fitted with the paddle attachment, beat 8 Tbsp cold butter cubes, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar until smooth and creamy, about 1-2 minutes.
- Add wet ingredients: Add 1 tsp vanilla extract, 1 large egg, and 1 large egg yolk to the butter mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture about 1/4 cup at a time, mixing after each addition until just combined.
- Shape cookies and add streusel: Scoop and roll cookie dough into about 8 large balls (or smaller for more cookies). Place on prepared baking sheets. Create an indent in each cookie using your thumb or the end of a floured utensil. Fill each indent with about 1 Tbsp of chilled streusel topping.
- Bake cookies: Bake in the preheated oven for 11 minutes or until edges are set and slightly golden. Remove before fully browned to avoid dryness.
- Optional shaping: Immediately after removing from the oven, place a circular cookie cutter or drinking glass around each cookie and gently spin to smooth edges for a perfect round shape.
- Cool cookies: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make 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 fully cooled, drizzle the icing over the tops and serve.
Notes
- The streusel can be made up to three days in advance and stored in an airtight container in the refrigerator.
- To double the streusel for extra topping, heat treat the flour by baking it at 350°F for 7 minutes until it reaches 160°F, then cool before use.
- Ice cookies only after they have completely cooled to prevent melting.
- For added texture in the streusel, consider incorporating shredded coconut or finely chopped pecans or walnuts.
- Store baked 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: 250 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
