Description
Delight in these Coffee Cake Cookies featuring a tender, buttery dough filled with a cinnamon-spiced streusel and topped with a sweet vanilla icing. Perfectly soft and flavorful, these cookies combine the essence of classic coffee cake into a handheld treat that’s ideal for breakfast or an afternoon snack.
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 the all purpose flour, brown sugar, cinnamon, and a pinch of salt. Use your fingers to work in the softened butter until small clumps form. Refrigerate the streusel mixture to chill.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats and set them aside.
- Combine Dry Ingredients for Dough: In a large bowl, whisk together the all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set this dry mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the cold cubed butter with the brown and granulated sugars on medium speed until smooth and creamy, about 1-2 minutes.
- Add Wet Ingredients: Mix in the egg, egg yolk, and vanilla extract until fully combined. Scrape down the sides of the bowl with a spatula as needed for even mixing.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, about 1/4 cup at a time, mixing until just combined after each addition.
- Form the Cookies: Scoop and roll the dough into approximately 8 large balls for large cookies or smaller to yield about 22-24 cookies. Place the dough balls on the prepared baking sheets, spaced apart.
- Create Indents and Add Streusel: Press an indent into the center of each cookie using your thumb or a utensil like the end of a wooden juicer dipped in flour to prevent sticking. Spoon about 1 tablespoon of the chilled streusel into each indentation.
- Bake the Cookies: Bake for 8-11 minutes, or until the edges look set and slightly golden. Remove from oven just before fully done to avoid over-baking, as cookies will firm up more on the hot baking sheet.
- Optional Shaping: Immediately after baking, place a larger circular cookie cutter or glass over each cookie and gently spin to smooth out uneven edges for a perfect circle.
- Cool Cookies: Allow cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and Drizzle Icing: Whisk together the melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Once cookies are fully cooled, drizzle the icing over the tops to finish.
Notes
- Streusel topping can be made up to three days ahead and refrigerated in an airtight container.
- If doubling the streusel, heat treat the flour by baking it at 350°F for 7 minutes to make it safe for raw consumption.
- Only ice the cookies once they are completely cool to prevent melting.
- Add shredded coconut or finely chopped pecans or walnuts to the streusel for extra texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 555 kcal
- Sugar: 44 g
- Sodium: 445 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 76 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 104 mg
