Description
Delight in these Coffee Cake Cookies that combine the tender crumb of coffee cake with the convenience of a cookie. Featuring a cinnamon-sugar streusel filling and a sweet, creamy icing drizzle, these treats offer a perfect balance of buttery richness, warm spices, and a crisp-tender texture. Ideal for breakfast on the go or an afternoon pick-me-up.
Ingredients
Scale
Streusel Filling
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar (packed)
- 2 tsp cinnamon
- A pinch of salt
- 8 Tbsp unsalted butter (cold, cubed)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
Dough
- 1 cup all-purpose flour (spooned and leveled)
- 3/4 cup cake flour (spooned and leveled)
- 1/4 cup cornstarch
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 5 Tbsp unsalted butter (softened)
- Cold butter amount for creaming: 8 Tbsp unsalted butter (cold, cubed)
- 1/2 cup brown sugar (from streusel ingredients)
- 1/4 cup granulated sugar (from streusel ingredients)
- 1 egg
- 1 tsp vanilla extract
Icing
- 1 cup powdered sugar (sifted)
- 3 Tbsp heavy cream or milk
Instructions
- Prepare the Streusel Filling: Combine 1/2 cup all-purpose flour, 1/3 cup packed brown sugar, 2 tsp cinnamon, and a pinch of salt in a bowl. Cut in 8 Tbsp cold cubed butter with your fingers or a pastry cutter until the mixture forms coarse clumps. Refrigerate this streusel to firm up while preparing the dough.
- Preheat the Oven and Prepare Baking Sheets: Set your oven to 400°F (200°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix Dry Ingredients for Dough: In a large bowl, whisk together 1 cup all-purpose flour, 3/4 cup cake flour, 1/4 cup cornstarch, 2 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt until fully combined.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat 8 Tbsp cold cubed butter together with 1/2 cup packed brown sugar and 1/4 cup granulated sugar until smooth and creamy, about 2–3 minutes. Add 1 egg and 1 tsp vanilla extract; continue blending until incorporated and fluffy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture in the mixer bowl and mix on low speed until just combined. Do not overmix to keep cookies tender.
- Shape and Fill Cookies: Scoop dough into balls and place them on the prepared baking sheets. Using your thumb or the back of a spoon, create an indent in the center of each cookie. Fill each indent with a spoonful of the chilled streusel mixture.
- Bake the Cookies: Bake in the preheated oven for 8 to 11 minutes or until the edges are set and golden. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prepare and Add Icing: Whisk together 1 cup sifted powdered sugar with 3 Tbsp heavy cream or milk until smooth and pourable. Drizzle the icing over cooled cookies before serving.
Notes
- For best texture, ensure the butter used in the streusel is very cold to create those desirable crumbly pockets in the cookies.
- Use fresh baking powder and baking soda for optimal rise and texture.
- The 400°F oven temperature creates a nicely browned cookie edge while keeping the interiors soft.
- These cookies store well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
- Substitute milk with heavy cream in the icing for a richer drizzle or with almond milk for a dairy-free option.
