Coffee Cake Cookies
You will absolutely adore these Coffee Cake Cookies! They are loaded with classic cinnamon sugar flavor, and the crumbly cinnamon streusel is to die for. They’re the perfect treat to enjoy at a special brunch, for the holidays, or as a sweet treat for any night of the week.
Servings: 15 cookies
Ingredients
Streusel
- 6 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons packed brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 tablespoons unsalted butter, cold
Cookies
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar, packed
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Glaze
- ¾ cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
Streusel
- Add 6 tablespoons all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons packed brown sugar, ½ teaspoon ground cinnamon, and ⅛ teaspoon salt to a small bowl and whisk until combined.
- Add 3 tablespoons unsalted butter, and cut it in with a pastry cutter or fork until it is fully absorbed into the flour mixture. Alternatively, you may use clean hands to mash the butter into the flour mixture.
- Cover and refrigerate until the cookie dough is ready to be topped.
Cookies
- Add ½ cup unsalted butter, ½ cup brown sugar, and ⅓ cup granulated sugar, to a large bowl and beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment for 3-4 minutes until light and fluffy.
- Add 1 large egg, and ½ teaspoon vanilla extract and mix until combined. Scrape down the sides and bottom of the bowl as needed.
- Sift or whisk together 2 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon salt in a medium bowl. Add the flour mixture to the butter mixture and mix until fully combined. The dough will be quite dry and crumbly.
- Use a medium cookie scoop (about 2 ½ tablespoons) to scoop the dough into cookies. You may have to press the dough into the scoop and level it off due to the crumbly texture.
- Place the cookie dough scoops onto the prepared baking sheets, leaving 2 inches between them. Use the back of the cookie scoop to gently press an indent into the tops of the cookies.
- Fill the indents with a generous amount of streusel.
- Bake for 11-13 minutes until the edges are set. The cookies won’t brown very much, if at all, so do not wait for them to start browning.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.
Glaze
- Once the cookies are completely cool, prepare the glaze by whisking together ¾ cup powdered sugar, 2 tablespoons milk, and ¼ teaspoon vanilla extract,. Thicken the glaze by adding powdered sugar one teaspoon at a time, or thin it by adding ½ teaspoon of milk at a time until you reach a consistency you like.
- Drizzle the glaze across the cookies before serving.
Video
Nutrition
Calories: 284kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 163mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 349IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 1mg
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