Coffee Cake Cookies: A Sweet and Spiced Treat
Introduction
If you’re a fan of coffee cake but love the convenience of a cookie, these Coffee Cake Cookies are the perfect dessert for you. They combine all the flavors of a classic coffee cake—cinnamon, brown sugar, and a buttery streusel topping—in a soft, delicious cookie form. With a sweet vanilla icing drizzle, these cookies make a delightful treat for breakfast, brunch, or an afternoon snack with a cup of coffee. Ready to get baking? Let’s dive into the recipe!
Ingredients
For the Streusel:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 2 tsp. cinnamon
- Pinch of salt
- 5 Tbsp. unsalted butter, softened
For the Cookie Dough:
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp. cornstarch
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter, cold and cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1 tsp. vanilla extract
- 1 large egg
- 1 large egg yolk
For the Icing:
- 2 Tbsp. unsalted butter, melted
- 3 Tbsp. heavy cream
- 1 cup powdered sugar, sifted
- 1 tsp. vanilla extract
- Pinch of salt
Instructions
1. Prepare the Streusel Filling
- In a medium bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt.
- Work in the softened butter using your fingers until small clumps form. The mixture should resemble coarse crumbs. Refrigerate the streusel while you prepare the cookie dough.
2. Preheat the Oven
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
3. Combine Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
4. Cream Butter and Sugars
- In the bowl of a stand mixer fitted with the paddle attachment, cream the cold cubed butter, brown sugar, and white sugar for 1-2 minutes until smooth and well combined.
5. Add Wet Ingredients
- Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.
6. Mix in Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients, about 1/4 cup at a time, mixing until just combined.
7. Shape and Fill Cookies
- Scoop and roll the cookie dough into 8 large balls (or smaller, depending on your preference).
- Place the dough balls onto the prepared baking sheets. Make an indent in the center of each cookie using your thumb or the back of a utensil.
- Fill each indent with about 1 tablespoon of the chilled streusel mixture.
8. Bake the Cookies
- Bake the cookies for 9-11 minutes, or until the edges are set and lightly golden. Be careful not to overbake, as the cookies will continue baking on the sheet after being removed from the oven.
- For perfectly round cookies, immediately after removing them from the oven, use a circular cookie cutter or glass to gently swirl around the edges of each cookie.
9. Cool the Cookies
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Make the Icing
- In a small bowl, whisk together the melted butter, heavy cream, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
11. Drizzle and Serve
- Once the cookies have cooled completely, drizzle the icing over the tops. Enjoy these delicious coffee cake cookies as a sweet treat any time of day!
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes
- Total Time: 40-45 minutes
- Servings: 8 large cookies
- Calories: 350 kcal per cookie
Tips for Success
- Cold Butter: Using cold butter in the cookie dough helps to create a thick, chewy texture. Be sure to cube it before mixing for easier incorporation.
- Streusel: Keep the streusel chilled until you’re ready to fill the cookies. This will help it hold its shape during baking and create a crumbly, delicious topping.
- Perfectly Round Cookies: Swirling a cookie cutter or glass around the edges of each cookie immediately after baking can help you achieve perfectly round cookies.
Final Thoughts
These Coffee Cake Cookies are the best of both worlds—rich, buttery cookies topped with a cinnamon-sugar streusel and a drizzle of sweet vanilla icing. They’re perfect for breakfast, dessert, or even as a snack alongside your favorite cup of coffee. Soft, flavorful, and easy to make, they’re sure to become a new favorite in your baking rotation. Enjoy these cookies fresh from the oven or store them for a few days to savor the flavors of a cozy coffee cake in every bite!
Coffee Cake Cookies
- Total Time: 40-45 minutes
- Yield: 8 1x
Description
These Coffee Cake Cookies are soft, cinnamon-spiced cookies topped with a buttery streusel and finished with a sweet vanilla glaze. They’re a deliciously indulgent treat that combines the flavors of coffee cake in a fun, handheld cookie form!
Ingredients
For the Streusel:
1/2 cup all-purpose flour
1/3 cup brown sugar, packed
2 tsp. cinnamon
Pinch of salt
5 Tbsp. unsalted butter, softened
For the Cookie Dough:
1 1/4 cup all-purpose flour
3/4 cup cake flour
1 tsp. cornstarch
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 Tbsp. unsalted butter, cold and cut into cubes
1/2 cup brown sugar, packed
1/4 cup sugar
1 tsp. vanilla extract
1 large egg
1 large egg yolk
For the Icing:
2 Tbsp. unsalted butter, melted
3 Tbsp. heavy cream
1 cup powdered sugar, sifted
1 tsp. vanilla extract
Pinch of salt
Instructions
Prepare the Streusel Filling:
In a medium bowl, combine flour, brown sugar, cinnamon, and salt.
Work in the softened butter until small clumps form. Use your fingers to mix. Refrigerate the streusel while you prepare the cookies.
Preheat Oven:
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Combine Dry Ingredients:
In a large bowl, combine all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugars:
In the bowl of a stand mixer fitted with a paddle attachment, cream the cold cubed butter, brown sugar, and white sugar for 1-2 minutes until smooth.
Add Wet Ingredients:
Add the egg, egg yolk, and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed.
Mix in Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, about 1/4 cup at a time. Mix until just incorporated.
Shape and Fill Cookies:
Scoop and roll the cookie dough into 8 large balls (or smaller, if desired).
Place the dough balls onto the prepared baking sheets.
Make an indent in each cookie using your thumb or the end of a utensil. Fill each indent with about 1 tablespoon of the chilled streusel.
Bake the Cookies:
Bake for 9-11 minutes, or until the edges are set and lightly golden. Be careful not to overbake! The cookies will continue to bake on the sheet after being removed from the oven.
Optional: To get perfectly circular cookies, immediately after removing them from the oven, use a circular cookie cutter or glass to gently swirl the edges of each cookie.
Cool the Cookies:
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Icing:
In a small bowl, whisk together melted butter, heavy cream, powdered sugar, vanilla, and a pinch of salt until smooth.
Once the cookies have cooled, drizzle the icing over the tops. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes
Nutrition
- Calories: 350