Description
These Coffee Cake Cookies combine the buttery, cinnamon-rich flavors of traditional coffee cake with the portable convenience of a cookie. Topped with a crumbly streusel and optionally drizzled with a sweet vanilla glaze, these bakery-style cookies are perfect for coffee breaks or dessert. Soft in the center with golden edges, they offer a deliciously tender bite with a satisfying crunch from the streusel.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Optional Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and to ensure even baking.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and smooth, which helps create a tender texture in the cookies.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition to fully incorporate, then stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spice throughout the dough.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a soft, cohesive dough forms without overmixing to keep the cookies tender.
- Make streusel topping: In a small bowl, mix the flour, brown sugar, and ground cinnamon. Stir in the melted butter until the mixture becomes crumbly, which will give the topping its signature texture and flavor.
- Shape cookies: Scoop the cookie dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Add streusel topping: Flatten each cookie ball slightly with your hand or the back of a spoon, then press approximately 1 tablespoon of the prepared streusel topping on top of each cookie to create a rich, crunchy topping.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without losing moisture.
- Optional glaze: If desired, whisk together the powdered sugar, milk (start with 1 tablespoon and add more if needed for desired consistency), and vanilla extract until smooth. Drizzle this glaze over the cooled cookies to add a classic coffee cake finish and extra sweetness.
Notes
- You can freeze the cookie dough balls before baking for up to 2 months. When ready to bake, allow them to thaw slightly, then add the streusel topping and bake as directed.
- The glaze is optional but adds a delicious sweet and creamy finishing touch that complements the cinnamon and buttery flavors perfectly.
