Coffee Cake Cookies
The ultimate comfort food, Coffee Cake Cookies combine the warm flavors of cinnamon and sugar in a delightful cookie form. Perfect with coffee or tea, these treats are easy to make and will satisfy your sweet tooth. Bake a batch tonight and bring smiles to your table!
Equipment
- Mixing Bowl
- Oven
- Whisk
- Baking Sheet
Ingredients
- 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)
- ½ cup Unsalted Butter (Room Temperature)
- ½ cup Packed Brown Sugar
- ⅓ cup Granulated Sugar
- 1 large 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
- ¾ cup Powdered Sugar
- 2 tablespoons Milk
- ¼ teaspoon Vanilla Extract (Optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a small bowl, combine 6 tablespoons of all-purpose flour, 2 tablespoons of granulated sugar, 2 tablespoons of packed brown sugar, ½ teaspoon of ground cinnamon, and ⅛ teaspoon of salt. Whisk these ingredients together until they’re well combined.
- Add 3 tablespoons of cold unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs. Cover this mixture and refrigerate it until the cookie dough is ready.
- In a large bowl, combine ½ cup of unsalted butter, ½ cup of packed brown sugar, and ⅓ cup of granulated sugar. Beat this mixture on medium-high speed with a hand mixer or a stand mixer fitted with a paddle attachment for about 3 to 4 minutes until light and fluffy.
- Add in 1 large egg and ½ teaspoon of vanilla extract. Mix until just combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, sift or whisk together 2 cups of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of ground cinnamon, and ½ teaspoon of salt. Gradually add this dry mixture to the wet mixture, mixing until just combined.
- Using a medium cookie scoop (approximately 2.5 tablespoons), scoop the dough and place it onto the prepared baking sheets. Ensure to leave about 2 inches between each cookie.
- With the back of the cookie scoop, gently press an indent into the tops of the cookies. Fill each indent with a generous amount of the streusel mixture you prepared earlier.
- Bake the cookies in the preheated oven for about 11 to 13 minutes. Keep an eye on them; they won’t brown much, so look for the edges to be set.
- Once baked, let the cookies cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack to cool completely.
- For the glaze, whisk together ¾ cup of powdered sugar, 2 tablespoons of milk, and optional ¼ teaspoon of vanilla extract until smooth.
- Drizzle the glaze over the cooled cookies just before serving.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to five days.
- Freezing: You can freeze unbaked cookie dough balls for up to three months.
- Glaze Variations: Feel free to experiment with different flavors in your glaze.
- Mix-Ins: Add chocolate chips, nuts, or dried fruit to the cookie dough for extra flavor.
- Topping Alternatives: Consider using a crumb topping or a drizzle of chocolate instead of glaze for a different presentation.