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Coffee Cake Cookies Recipe

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4.4 from 15 reviews

Delight in these Coffee Cake Cookies that perfectly combine the flavors of a classic coffee cake with the convenience of a cookie. Featuring a cinnamon streusel filling and a luscious vanilla icing drizzle, these cookies offer a soft crumb with a crisp edge, making them ideal for satisfying your coffee break cravings or any dessert occasion.

Ingredients

Streusel Filling

  • 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 paste
  • 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

  1. Prepare the streusel filling: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Work in the softened butter using your fingers until small clumps form. Refrigerate the mixture.
  2. Preheat the oven: Set the oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone baking mats.
  3. Mix dry ingredients for dough: In a large bowl, whisk together all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
  4. Cream sugars and butter: In the bowl of a stand mixer fitted with a paddle attachment, combine the cubed butter, brown sugar, and granulated sugar. Cream on medium speed until smooth, about 1 to 2 minutes.
  5. Add eggs and vanilla: Incorporate the egg, egg yolk, and vanilla paste into the creamed sugar and butter. Use a rubber spatula to scrape down the sides of the bowl and mix again until combined.
  6. Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, about 1/4 cup at a time, mixing until just incorporated.
  7. Form cookie dough balls: Scoop and roll the dough into approximately 8 large balls, or smaller if preferred for about 22-24 cookies. Place them on the prepared baking sheets.
  8. Indent cookies: Make an indentation in the center of each cookie using your thumb, a spoon, or a floured utensil like the end of a wooden juicer.
  9. Add streusel filling and bake: Spoon about 1 tablespoon of the chilled streusel filling into each indentation. Bake in the preheated oven for 8 to 11 minutes, or until the edges are set and slightly golden. Remove the cookies just before they’re fully baked to avoid dryness.
  10. Optional shaping for perfect roundness: Immediately after removing from the oven, place a circular cookie cutter or glass around each cookie and gently spin it to smooth out edges.
  11. Cool cookies: Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
  12. Prepare and drizzle icing: Whisk together the melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Once the cookies are cool, drizzle the icing over the tops and enjoy.

Notes

  • The streusel filling must be chilled to maintain texture while baking.
  • Do not overbake cookies; remove them when edges are set but centers are still soft as they firm up after baking.
  • Using cake flour helps create a tender and soft cookie crumb.
  • The icing adds a sweet finishing touch but can be omitted if preferred.
  • For a dairy-free option, substitute butter with a plant-based alternative and use dairy-free milk.

Find it online: https://yumntasty.com/coffee-cake-cookies-recipe/