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Coffee Cake Cookies Recipe

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★★★★★

4.7 from 68 reviews

Delight in these Coffee Cake Cookies, a perfect fusion of tender cookie dough with a cinnamon-spiced streusel filling that offers a moist, crumbly center reminiscent of classic coffee cake. Finished with a powdered sugar glaze, these cookies are a delightful treat perfect for breakfast or a cozy snack.

Ingredients

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Streusel Filling

  • 1/2 cup all purpose flour
  • 1/3 cup brown sugar, packed
  • 2 tsp cinnamon
  • Pinch of salt
  • 5 Tbsp. unsalted butter, softened

Cookie Dough

  • 1 1/4 cups 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. unsalted butter, cold and cut into cubes
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk

Powdered Sugar Glaze

  • 2 Tbsp. unsalted butter, melted
  • 3 Tbsp. heavy cream or milk
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the streusel filling: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Use your fingers to work in the softened butter until small clumps form. Refrigerate while you prepare the dough.
  2. Preheat oven and prepare baking sheets: Heat the oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  3. Mix dry ingredients for cookie dough: In a large bowl, whisk together all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
  4. Cream butter and sugars: Using a stand mixer fitted with the paddle attachment, beat the cubed butter, brown sugar, and granulated sugar together on medium speed until smooth and creamy, about 1-2 minutes.
  5. Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract until combined fully, scraping down the sides of the bowl as needed.
  6. Incorporate dry ingredients: Gradually add the dry flour mixture in about 1/4 cup increments, mixing until just incorporated to form the cookie dough.
  7. Shape the cookies: Scoop and roll the dough into approximately 8 large balls, or smaller if preferred to yield 22-24 cookies. Place them on the prepared baking sheets.
  8. Create indentations for the streusel: Make an indent in the center of each cookie using your thumb or the end of a spoon/spatula that has been floured to prevent sticking.
  9. Fill and bake: Spoon about 1 tablespoon of the chilled streusel filling into each indentation. Bake for 8-11 minutes or until the cookie edges are set and lightly golden. Remove just before fully done to prevent dryness.
  10. Optional shaping: Immediately after baking, place a circular cookie cutter or a rounded glass (larger than the cookie) around each cookie and gently spin to smooth out uneven edges, creating a perfect circle.
  11. Cool: Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Notes

  • Be careful not to overbake; cookies should be removed when edges are just golden as they will continue cooking on the hot baking sheet.
  • If you don’t have cake flour, you can substitute by replacing 2 Tbsp. of all purpose flour per cup with cornstarch.
  • Refrigerate the streusel filling to help it firm up and make it easier to spoon onto the cookies.
  • The optional shaping step ensures professional-looking, uniform cookies perfect for gifting or display.
  • For the glaze, adjust the cream quantity to achieve your desired consistency.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: coffee cake cookies, streusel cookies, cinnamon cookies, baked cookies, coffee cake inspired, soft cookies, homemade cookies

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