Description
Delicious Coffee Cake Cookies with a cinnamon streusel filling, tender cake-like texture, and a sweet vanilla icing drizzle. Perfect for breakfast or an afternoon treat.
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
- pinch salt
Instructions
- Prepare the streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Work in the softened butter with your fingers until small clumps form. Refrigerate while preparing dough.
- Preheat oven and prepare baking sheets: Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Combine 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: Using a stand mixer fitted with the paddle attachment, beat the cubed cold butter, brown sugar, and granulated sugar on medium speed until smooth, about 1-2 minutes.
- Add eggs and vanilla: Beat in the egg, egg yolk, and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
- Incorporate dry ingredients: Gradually add the dry ingredients, about 1/4 cup at a time, mixing until just combined.
- Shape cookies: Scoop and roll dough into approximately 8 large balls or smaller for 22-24 cookies. Place on prepared baking sheets.
- Make indent and add streusel: Create an indent in each cookie using your thumb or a floured utensil. Spoon about 1 Tbsp of the chilled streusel filling into each indent.
- Bake cookies: Bake for 11 minutes or until edges are set and slightly golden. Remove before fully browned to avoid dryness.
- Shape cookies (optional): Immediately after baking, place a circular cookie cutter or glass over each cookie and gently spin to smooth edges for a perfect round shape.
- Cool cookies: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Make and drizzle icing: Whisk melted butter, heavy cream or milk, powdered sugar, vanilla, and salt together until smooth. Once cookies are completely cooled, drizzle icing over the tops and serve.
Notes
- Make the streusel up to three days in advance; store in an airtight container in the refrigerator.
- To double the streusel topping safely, heat treat the flour by baking it at 350°F for 7 minutes until it reaches 160°F, then cool before use.
- Only ice cookies after they have fully cooled to prevent melting.
- Add shredded coconut or finely chopped pecans or walnuts to the streusel for added 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 large cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
