Print

Coffee Cake Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 27 reviews

Delight in these Coffee Cake Cookies, a perfect blend of tender, buttery cookie dough filled with a cinnamon-spiced streusel center and topped with a sweet vanilla glaze. These cookies combine the comforting flavors of a classic coffee cake in easy-to-make individual portions, offering a lovely treat for breakfast or an afternoon snack.

Ingredients

For the Cookies

  • 1 cup unsalted butter (room temperature)
  • 1 ¼ cups granulated sugar
  • 1/4 cup dark brown sugar
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 Tbsp whole milk
  • 2 tsp vanilla extract
  • 2 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp cornstarch
  • 3/4 tsp salt
  • 1/2 tsp baking soda

For the Streusel

  • 1/2 cup + 2 Tbsp all-purpose flour
  • 1/4 cup light brown sugar (packed)
  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/4 cup unsalted butter (melted and cooled slightly)
  • Splash of vanilla extract

For the Glaze

  • 1 cup powdered sugar (plus more as needed)
  • 2 Tbsp milk (or heavy cream)
  • Pinch salt
  • 1/2 tsp vanilla extract (or clear vanilla)

Instructions

  1. Make the Streusel: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter and a splash of vanilla until the mixture is crumbly and fully incorporated. Set aside.
  2. Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides as needed. Add the egg, egg yolk, milk, and vanilla extract and mix until smooth, scraping down the sides again if necessary. In a separate bowl, whisk together the flour, baking powder, cinnamon, cornstarch, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  3. Scoop & Fill: Scoop the cookie dough into 2 tablespoon-sized portions, yielding approximately 18-20 cookies. Roll each portion into a ball and place on a parchment-lined plate or small baking sheet. Using the back of a tablespoon lightly dipped in flour, press an indent into the center of each ball. Fill each indent with 2-3 teaspoons of the prepared streusel.
  4. Chill: Place the filled cookies in the refrigerator for 30-60 minutes to firm up and ensure the cookies hold their shape while baking.
  5. Bake: Preheat the oven to 350°F (177°C). Arrange the cookies on a parchment-lined baking sheet spaced a few inches apart (baking 6-8 at a time). Bake for approximately 10 minutes, until edges are set and centers appear just slightly underbaked, avoiding overbaking to maintain softness. Immediately after removing from the oven, gently ‘scoot’ the cookies into perfect circles using a round glass or biscuit cutter. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
  6. Glaze: In a small bowl, whisk powdered sugar, milk, a pinch of salt, and vanilla until smooth. Adjust the consistency by adding more powdered sugar or milk as needed. Drizzle the glaze over the cooled cookies. Enjoy!

Notes

  • Chilling the dough filled with streusel is essential to prevent the cookies from spreading too much during baking.
  • Do not overbake the cookies; they should look slightly underbaked in the center for a moist, tender texture.
  • The glaze can be customized by adjusting thickness with more milk or powdered sugar.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Use room temperature ingredients to ensure proper mixing and texture of dough.

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