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Coffee Cake Cookies Recipe
Coffee Cake Cookies pair a buttery cookie base with crumbly brown sugar cinnamon streusel and sweet vanilla icing. They are the perfect breakfast or dessert!
Prep Time
30 mins
Cook Time
30 mins
Servings: 30 cookies
Calories: 212 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the Cookie
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
For the Streusel
- ½ cup unsalted butter, melted
- 1 ¼ cup all-purpose flour
- ¾ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
For the Icing
- ½ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 1 Tablespoon milk
Instructions
- Preheat the oven to 350 degrees F. Spray a muffin tin (cupcake pan) with non-stick baking spray. Set it aside.
- For the cookie dough, combine butter and sugars in a mixing bowl and beat for 2-3 minutes until fully blended. Add in egg yolks, vanilla extract, and almond extract.
- Add flour, baking powder, salt, and cinnamon to the mixing bowl. Beat until combined. The dough will be crumbly, keep mixing until a dough ball forms. Set cookie dough aside while you make the streusel topping.
- In a small mixing bowl, add the streusel ingredients. Using a fork or a small spoon, combine until all the butter has been blended into the streusel. Set aside.
- Using a 2 Tablespoon cookie scoop, drop cookie dough into the prepared muffin tin. Using a tablespoon, wine cork, fingers, or a tart shaper, press the dough in the center of the muffin tin until a small cavity forms. Repeat for the remaining cookie dough balls.
- Using a 1 Tablespoon cookie scoop, drop streusel topping into the cavity, using your fingertips to slightly spread it out.
- Bake cookies for 12-14 minutes until edges are lightly browned. Remove from the oven and cool for at least 10 minutes in the pan. Use a butter knife to pop the cookies out of the pan and cool completely on a wire rack.
- For the glaze, whisk the powdered sugar with vanilla and milk until desired consistency. Drizzle over cooled cookies.
Cup of Yum
Notes
- Save the egg whites to make meringue cookies or an egg white omelette!
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze baked and cooled cookies in an airtight freezer safe container (or ziploc) for up to 3 months. For best results, freeze the cookies before drizzling with icing.
- You can make these cookies without a muffin tin. Scoop dough onto cookie sheet, spacing 2-3 inches apart. Press thumb into the center of the cookie and add streusel. Bake for 12-14 minutes. Remove from the oven and cool before adding icing.
- I prefer the muffin tins because the edges of the cookie get a nice crispy, chewy texture. They are also easier to assemble with less mess.
Nutrition Information
Serving
1cookie
Calories
212kcal
(11%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
37mg
(12%)
Sodium
84mg
(4%)
Potassium
35mg
(1%)
Fiber
0.5g
(2%)
Sugar
18g
(36%)
Vitamin A
302IU
(6%)
Vitamin C
0.004mg
(0%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 212
% Daily Value*
| Serving | 1cookie | |
| Calories | 212kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 84mg | 4% |
| Potassium | 35mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.