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Coffee Cake Cookies

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Coffee Cake Cookies combine the cozy flavors of cinnamon, brown sugar, and buttery streusel in a soft, chewy cookie form. Perfect with your morning coffee or as an anytime treat.

Ingredients

Scale
  • For the Streusel
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar (packed)
  • 2 tsp cinnamon
  • Pinch salt
  • 5 Tbsp unsalted butter (softened)
  • For the 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, 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
  • For the Icing
  • 2 Tbsp unsalted butter (melted)
  • 3 Tbsp heavy cream or milk
  • 1 cup powdered sugar (sifted)
  • 1 tsp vanilla extract
  • Pinch salt

Instructions

  1. Make the streusel:
  2. In a medium bowl, mix flour, brown sugar, cinnamon, and salt. Work in softened butter until small clumps form. Chill until ready to use.
  3. Preheat oven:
  4. Set oven to 400°F (200°C) and line two baking sheets with parchment paper or silicone baking mats.
  5. Prepare dry ingredients:
  6. In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
  7. Cream butter and sugars:
  8. In a stand mixer, beat cold cubed butter with brown sugar and granulated sugar until smooth (1–2 minutes).
  9. Add wet ingredients:
  10. Mix in vanilla extract, egg, and egg yolk until combined, scraping down sides as needed.
  11. Combine:
  12. Gradually add the dry ingredients to the wet mixture in small batches, mixing until just combined.
  13. Shape cookies:
  14. Scoop dough into 8 large balls (or smaller if preferred). Place on baking sheets. Create a small indentation in each cookie using your thumb or the end of a spoon.
  15. Fill:
  16. Spoon ~1 tablespoon chilled streusel into each indentation.
  17. Bake:
  18. Bake for 8–11 minutes, until edges are set and lightly golden. Remove from oven — cookies will finish baking on the sheet.
  19. Cool and ice:
  20. Let cookies cool for 5 minutes on the pan, then transfer to a wire rack. Whisk icing ingredients together, drizzle over cooled cookies, and enjoy.

Notes

Make streusel up to 3 days ahead and refrigerate in an airtight container.

For extra topping, double the streusel recipe and sprinkle more after baking. Heat-treat extra flour before eating raw.

Add chopped nuts or shredded coconut to the streusel for variation.

Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.

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