Description
These Coffee Cake Cookies combine tender, cinnamon-spiced cookie dough with a sweet buttery streusel filling and a smooth vanilla glaze. Perfect for a delightful snack or dessert, these cookies bake up soft and flavorful with a rich coffee cake taste in every bite.
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
- pinch salt
Instructions
- Prepare the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Work in the softened butter with your fingers until small clumps form. Refrigerate the streusel while you prepare the dough.
- Preheat oven and prepare baking sheets: Preheat 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 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 in the bowl of a stand mixer fitted with paddle attachment. Cream on medium speed until smooth, about 1-2 minutes.
- Add eggs and vanilla: Add egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix until combined, scraping the sides with a spatula as needed.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, about 1/4 cup at a time, mixing until just incorporated.
- Shape cookies: Scoop and roll the dough into about 8 large balls or smaller if preferred, making approximately 22-24 cookies. Place them evenly spaced on the prepared baking sheets.
- Indent and fill cookies: Make an indent in each cookie with your thumb or the end of a spoon or spatula. Spoon about 1 tablespoon of the refrigerated streusel filling into each indent.
- Bake: Bake cookies for 11 minutes or until the edges are set and slightly golden. Remove from oven just before they look fully done to avoid overbaking and dryness.
- Optional shaping: Immediately after baking, place a circular cookie cutter or glass around each cookie and gently spin to smooth edges and create a uniform round shape.
- Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare icing and finish: Whisk melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Drizzle the icing over fully cooled cookies before serving.
Notes
- Make the streusel up to three days in advance and store it in an airtight container in the refrigerator for convenience.
- For extra streusel to garnish after baking, double the streusel recipe and heat treat the flour by baking it at 350°F for 7 minutes until it reaches 160°F, then cool before using.
- Ice the cookies only once they have completely cooled to prevent icing from melting.
- Add texture to the streusel by mixing in shredded coconut or finely chopped pecans or walnuts.
- Store the cookies at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
