Description
These Coffee Cake Cookies combine the rich, buttery flavor of classic coffee cake with the convenience and texture of a cookie. Topped with a cinnamon streusel and a sweet vanilla glaze, these cookies are perfect for breakfast, a snack, or dessert. Soft, fluffy, and bursting with cinnamon goodness, they deliver all the warmth of coffee cake in a handheld treat.
Ingredients
Scale
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup sour cream or Greek yogurt
Streusel Topping
- 3/4 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and easy cookie removal.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined with no streaks.
- Cream Butter and Sugars: In a large bowl, beat softened butter with granulated sugar and brown sugar until light, creamy, and slightly fluffy, about 2 to 3 minutes.
- Add Wet Ingredients: Incorporate the egg into the butter mixture until fully mixed, then stir in vanilla extract and sour cream or Greek yogurt until smooth and creamy.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until incorporated and the dough becomes thick and soft.
- Prepare Streusel: In a separate bowl, combine flour, brown sugar, cinnamon, and salt; pour in melted butter and mix with a fork until large clumpy crumbs form.
- Scoop Dough: Portion the cookie dough into 1 1/2 tablespoon scoops onto the prepared baking sheets, spacing them a few inches apart to allow spreading.
- Add Streusel Topping: Flatten each dough ball slightly with fingertips, then press a generous amount of streusel crumbs onto each cookie so they adhere well.
- Bake Cookies: Bake for 11 to 13 minutes, or until edges are lightly golden and centers look just set but remain soft when gently touched.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make Glaze: Whisk together powdered sugar, 2 tablespoons of milk or cream, and vanilla extract in a small bowl until smooth, adding more milk to achieve drizzle consistency if necessary.
- Glaze and Serve: Drizzle the glaze over cooled cookies in thin lines or zigzag patterns, allow glaze to set, then serve or store in an airtight container.
Notes
- For a tangier flavor, use sour cream instead of Greek yogurt or vice versa.
- Ensure butter is softened for easy creaming with sugars.
- If you prefer a thicker glaze, reduce the milk quantity; for thinner, add more gradually.
- Cookies can be stored in an airtight container at room temperature for up to 4 days.
- To keep cookies fresh longer, freeze them after glazing and thaw before serving.
