Description
These Coffee Cake Cookies combine the delicious crumbly cinnamon streusel topping of a classic coffee cake with a soft and tender cookie base. Topped with a sweet vanilla glaze, they offer a perfect balance of cinnamon spice and buttery richness in every bite. Quick to prepare and baked to a light golden perfection, these cookies are ideal for an afternoon treat or dessert.
Ingredients
Scale
Cinnamon Streusel
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter, softened
Cookie Dough
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold salted butter, cut into cubes
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
Icing
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Cinnamon Streusel: In a medium bowl, combine the flour, light brown sugar, and cinnamon. Using a pastry cutter or fork, cut the softened salted butter into the flour mixture until small clumps form. Cover the streusel mixture and refrigerate to firm up while preparing the dough.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
- Mix Dry Ingredients for Cookie Dough: In a large bowl, whisk together the all-purpose flour, cinnamon, baking powder, and salt. Set aside.
- Cream Butter and Sugars: Place the cubed cold butter, light brown sugar, and granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until smooth and fluffy, about 4 minutes.
- Add Eggs and Vanilla: Mix in the beaten eggs and vanilla extract until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing until just combined. Avoid overmixing to maintain cookie tenderness.
- Form Cookie Balls: Using your hands or a cookie scoop, roll the dough into 16 equal-sized balls and place them evenly spaced on the prepared baking sheets.
- Add Cinnamon Streusel Topping: Create a small indent in the center of each cookie ball using your thumb or the end of a spoon. Spoon approximately 1 tablespoon of the chilled cinnamon streusel onto each indent, pressing lightly to adhere.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges look set and lightly golden. Be careful not to overbake to keep the cookies soft.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheets for optimal texture.
- Prepare Icing: In a small bowl, whisk together the powdered sugar and vanilla extract until smooth. Slowly add heavy cream, if needed, to reach desired drizzling consistency.
- Decorate and Serve: Drizzle the vanilla icing over the cooled cookies. Allow icing to set slightly before serving. Enjoy your Coffee Cake Cookies!
Notes
- Use cold butter for the cookie dough to achieve a tender, flaky texture.
- Do not overbake the cookies; they should be soft when removed from the oven.
- The cinnamon streusel can be prepared in advance and refrigerated.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
