Description
Delight in these Coffee Cake Cookies that combine the tender crumb of classic coffee cake with the portability of a cookie. Topped with a buttery cinnamon streusel and finished with a smooth vanilla glaze, these cookies offer a perfect balance of sweet, spice, and texture—ideal for breakfast treats or afternoon snacks.
Ingredients
Streusel
- 4 tbsp Unsalted Butter (cold, cut into cubes)
- 1/3 cup + 1 tbsp Brown sugar
- 2/3 cup All-purpose flour
- 1/8 tsp Salt
- 1 tsp Ground cinnamon
Cookie Dough
- 1 cup Unsalted butter (softened)
- 1 cup White granulated sugar
- 1/3 cup Light brown sugar
- 1 Large egg (room temperature)
- 1 Large Egg yolk (room temperature)
- 1 tsp Vanilla extract
- 2 3/4 cup + 2 tbsp All-purpose flour (sifted)
- 1 tsp Baking soda
- 3/4 tsp Salt
- 1/2 tsp Ground cinnamon
Icing
- 1/2 cup Powdered sugar (sifted)
- 1 tbsp Whole milk
- 1/4 tsp Vanilla extract
Instructions
- Make the streusel: Cut the cold unsalted butter into small cubes. In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Using your fingers, work the butter into the dry ingredients until small clumps form. Place the mixture in the refrigerator to chill until ready to use. This can be prepared several days in advance for convenience.
- Mix dry ingredients for dough: In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
- Cream the butter and sugars: Using an electric hand mixer, beat the softened butter, granulated sugar, and light brown sugar on high speed for 2 to 3 minutes until the mixture becomes light and fluffy.
- Add wet ingredients to creamed mixture: Incorporate the whole egg and egg yolk one at a time, followed by the vanilla extract. Continue beating for another 2 minutes to ensure proper mixing.
- Combine dry ingredients: Gradually add the sifted flour mixture to the wet ingredients and mix just until all ingredients are combined, taking care not to overmix for a tender cookie.
- Scoop the cookie dough: Using a 2-ounce ice cream scoop, portion the dough onto a parchment-lined baking sheet, spacing evenly to allow for spreading during baking.
- Indent and chill: Create a small indentation in the center of each cookie using the back of a teaspoon or your thumb. Refrigerate the cookies for at least 1 to 2 hours or overnight to help them set and prevent excessive spreading while baking.
- Bake the cookies: Preheat the oven to 350°F (175°C). Space cookies at least 2 inches apart, baking six cookies per sheet. Top each cookie generously with the chilled streusel. Bake for 13 to 15 minutes, turning the baking sheet halfway through to ensure even cooking. When cookies start to flatten about halfway through baking, sprinkle additional streusel on top for maximum texture and visual appeal. Remove cookies from the oven and allow them to cool completely on the sheet before icing.
- Prepare the icing: Sift the powdered sugar into a bowl. Whisk in the milk and vanilla extract until the sugar is completely dissolved and a smooth glaze forms.
- Glaze the cookies: Drizzle the icing over the cooled cookies and let set for 10 to 15 minutes to create a delicate, sweet finish before serving.
Notes
- For best texture and flavor, use unsalted butter and bring eggs to room temperature before mixing.
- The streusel can be prepared up to 3 days ahead and kept refrigerated.
- Chilling the cookie dough before baking helps maintain shape and texture.
- If desired, additional cinnamon can be sprinkled in the icing for extra flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
