Coffee Cake Cookies
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4.7
661 reviews
Excellent
Coffee Cake Cookies
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Coffee Cake Cookies combine a cinnamon-spiced cookie dough with a buttery streusel topping and a sweet vanilla glaze. The cookies have a tender, soft crumb with a crumbly, textured streusel that adds crunch and cinnamon warmth. An optional icing drizzle adds sweetness and moisture.
Description
The recipe features cookies made from a blend of all-purpose and cake flours with cornstarch and cinnamon to create a soft yet structured texture. Cold butter is creamed with sugars, eggs, and vanilla before incorporating dry ingredients to form the dough. The streusel topping blends flour, brown sugar, cinnamon, and softened butter into coarse crumbs that bake to a crisp, buttery layer on the cookies.
After baking, a simple icing of melted butter, cream, powdered sugar, vanilla, and salt is drizzled over cooled cookies to enhance sweetness and add moisture. This cookie offers the flavor profile of a classic coffee cake in a handheld form, suitable for snacks or dessert.
These cookies can be made with added nuts or coconut in the streusel for extra texture and flavor. Proper storage in airtight containers keeps them fresh, and they freeze well for longer preservation.
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Ingredients
For the streusel
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar packed
- 2 tsp. cinnamon
- pinch salt
- 5 Tbsp. butter softened, unsalted
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. butter cold, unsalted, 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 filling: In a medium sized bowl combine the flour, brown sugar, cinnamon and salt together. Then work in the butter until small clumps form. (I just use my fingers to work it together). Refrigerate.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside
- Combine the dry ingredients in a large bowl: all purpose flour, cake flour, corn starch, cinnamon, baking soda, baking powder and salt. Set aside.
- Place the cubed butter and sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.
- Add in the egg, egg yolk and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
- Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated.
- Scoop and roll cookie dough into ~8 large balls, or smaller if preferred you can get about 22-24 cookies. Place on prepared baking sheets.
- Make an indent in each cookie, using your thumb or the end of a spoon/spatula or something similar. (I used the end of a wooden juicer and dunk it in a little flour so it doesn't stick).
- Spoon ~1 Tbsp. of the streusel filling in each cookie and bake for ~8-11 minutes, or until edges appear set and are slightly golden. (They will continue to bake a bit more on the pan after you pull them out so pull them out just before you think they're done so they don't over-bake/become dry.)
- *Optional step to get cookies perfectly circular: Immediatley after the cookies come out of the oven, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges.
- Let cookies rest on cookie sheet for ~5 minutes then transfer to a cooling rack.
- Whisk together the ingredients for the icing and once the cookies are cooled, drizzle icing over the tops and enjoy!
Notes
- The streusel can be made up to three days ahead and stored refrigerated in an airtight container.
- Double the streusel if extra topping is desired, but heat treat the flour by baking it at 350°F for 7 minutes before using to eliminate any pathogens.
- Apply icing only after cookies have fully cooled to avoid melting.
- Store cookies at room temperature in airtight containers for up to three days or freeze for up to three months.
Nutrition Information
Show Details
Serving
1cookie
Calories
555kcal
(28%)
Carbohydrates
76g
(25%)
Protein
6g
(12%)
Fat
26g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
104mg
(35%)
Sodium
445mg
(19%)
Potassium
105mg
(2%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin C
1mg
(1%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8large
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 555kcal | 28% |
| Carbohydrates | 76g | 25% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 445mg | 19% |
| Potassium | 105mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
661 reviews
Excellent
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