Description
Delight in these Coffee Cake Cookies that perfectly combine the flavors of a classic coffee cake with the convenience of a cookie. Featuring a tender, cinnamon-spiced dough topped with a buttery streusel crumb and a sweet vanilla glaze, these cookies are ideal for breakfast treats or afternoon snacks. Easy to make and baked to golden perfection, they deliver a comforting, nostalgic flavor in every bite.
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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure even baking and easy cookie removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until fully combined and free of streaks.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light, creamy, and slightly fluffy, about 2 to 3 minutes.
- Add Egg and Wet Ingredients: Beat in the egg until fully incorporated, then mix in the vanilla extract and sour cream or Greek yogurt until the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients in two additions, mixing on low speed just until the flour is incorporated and a thick, soft cookie dough forms. Avoid overmixing.
- Prepare Streusel Topping: In a separate bowl, stir together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until large, clumpy crumbs form.
- Scoop Dough on Baking Sheets: Using a tablespoon measure, scoop 1 1/2 tablespoon portions of dough onto the prepared baking sheets, spacing scoops a few inches apart to allow for spreading.
- Apply Streusel Topping: Gently flatten each dough ball slightly with your fingertips. Press a generous amount of streusel crumbs onto the top of each cookie, lightly pressing so they adhere well.
- Bake Cookies: Bake for 11 to 13 minutes until the edges are lightly golden and the centers look just set but still soft when touched.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely while preparing the glaze.
- Make Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk or heavy cream, and vanilla extract until smooth. Add an extra splash of milk if needed to reach a drizzling consistency.
- Glaze and Serve: Drizzle the glaze over the cooled cookies in thin lines or a zigzag pattern. Let the glaze set before serving or storing the cookies in an airtight container.
Notes
- For a tangier flavor, use Greek yogurt instead of sour cream.
- Make sure not to overbake the cookies; they should remain soft in the center.
- The streusel topping adds a delightful crunch and contrast to the soft cookie base.
- Adjust the glaze consistency by adding more milk or powdered sugar as needed.
- Store cookies in an airtight container at room temperature for up to 5 days.
