Coffee Cake Cookies Recipe
These Coffee Cake Cookies combine the tender, soft texture of classic coffee cake with the convenience and individual portions of cookies. Featuring a buttery cake flour base, a crumbly cinnamon streusel topping, and a sweet vanilla glaze, these cookies offer the perfect balance of flavors and textures. Ideal for breakfast treats, coffee breaks, or dessert, they deliver the nostalgic coffee cake experience in a handheld delight.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 teaspoon vanilla extract
- 2 cups cake flour (or all-purpose flour as a substitute)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Streusel Topping
- 6 tablespoons unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 1/3 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt (omit if using salted butter)
Glaze
- 2/3 cup powdered sugar
- 2 tablespoons whole milk (plus more if needed)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the room temperature egg and vanilla extract until well combined. Gradually add in the cake flour, cornstarch, baking powder, baking soda, and salt, mixing gently just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough and place it in the refrigerator for at least 15-30 minutes. Chilling firms the dough, making it easier to scoop and helps prevent the cookies from spreading too much during baking.
- Make the Streusel Topping: In a separate bowl, combine the melted unsalted butter, all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and salt. Use a fork to gently claw the mixture together until it forms a crumbly texture. Be careful not to overmix to keep it crumbly rather than pasty.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy removal and cleanup.
- Scoop and Top Cookies: Using a cookie scoop or spoon, portion the chilled dough onto the prepared baking sheet, spacing them about 2 inches apart. Generously sprinkle the streusel topping over each cookie, pressing lightly so it adheres but stays crumbly.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden and the streusel topping is set. Avoid overbaking to maintain a soft interior.
- Prepare the Glaze: While the cookies are baking, whisk together the powdered sugar and whole milk in a small bowl. Add more milk a teaspoon at a time if the glaze is too thick, aiming for a smooth, drizzly consistency.
- Cool and Glaze: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once cooled, drizzle the glaze evenly over the cookies.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for smooth mixing and better cookie texture.
- Cake flour is recommended for a softer, more tender cookie, but all-purpose flour can be used as a substitute.
- Chilling the dough is essential to prevent cookies from spreading too thin and to make scooping easier.
- Mix the streusel topping just enough to combine; overmixing will result in a paste-like texture rather than crumbly.
- 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, soft cookies, coffee cake recipe, cinnamon streusel, glazed cookies, tender cookies
Find it online: https://tastemadebyclara.com/coffee-cake-cookies-recipe/
