Description
Delight in these Coffee Cake Cookies featuring a cinnamon streusel filling, tender cookie dough, and a sweet vanilla icing drizzle. Perfectly soft with a crumbly streusel center, these cookies combine the best elements of coffee cake and cookies into a delicious treat.
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 streusel filling: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Work in softened butter using your fingers until small clumps form. Refrigerate while preparing dough.
- Preheat oven and prepare pans: Set oven to 400°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Combine dry ingredients for dough: In a large bowl, mix 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 into a stand mixer bowl with paddle attachment. Beat on medium speed until smooth and creamy, about 1-2 minutes.
- Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract to the creamed mixture. Mix until combined, scraping down sides as needed.
- Add dry ingredients: Gradually add dry flour mixture about 1/4 cup at a time, mixing until just incorporated.
- Form cookie balls: Scoop and roll dough into 8 large balls or smaller for about 22-24 cookies. Place on prepared baking sheets, spaced apart.
- Indent and fill cookies: Make an indent in each cookie using your thumb or a floured tool. Spoon approximately 1 Tbsp of streusel into each indentation.
- Bake cookies: Bake at 400°F for 11 minutes or until edges are set and lightly golden. Remove just before cookies appear fully done to avoid dryness.
- Shape cookies (optional): Immediately after removing from oven, place a circular cutter or glass larger than cookie around one and gently swirl to smooth edges for a uniform shape.
- Cool cookies: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare icing and drizzle: Whisk melted butter, heavy cream or milk, powdered sugar, vanilla, and salt until smooth. Drizzle over cooled cookies and serve.
Notes
- Make the streusel up to three days in advance and store in an airtight container in the refrigerator.
- For extra streusel topping after baking, double the streusel recipe and heat treat the flour by baking it at 350°F for 7 minutes until reaching 160°F internal to ensure safety.
- Only ice cookies after they are completely cool to prevent melting or sliding icing.
- Add shredded coconut or finely chopped pecans or walnuts to the streusel for added texture.
- Store cookies at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
