Description
These Coffee Cake Cookies combine the tender crumb and cinnamon streusel topping of a classic coffee cake with the convenience and portability of a cookie. They feature a soft, moist cookie base flavored with cinnamon and a rich buttery streusel crumb topping, finished with a sweet vanilla glaze. Perfect for breakfast, snack time, or dessert, these cookies offer all the warmth and comfort of coffee cake in a single-bite 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 and Prepare Baking Sheets: 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 the flour, baking powder, baking soda, salt, and cinnamon until well combined without streaks for uniform flavor distribution.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar for 2 to 3 minutes until the mixture is light, creamy, and slightly fluffy, which helps create a tender cookie texture.
- Add Egg and Wet Ingredients: Beat in the egg until fully incorporated, then mix in vanilla extract and sour cream or Greek yogurt until the batter is smooth and creamy, which adds moisture and tang.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet in two portions, mixing on low speed just until combined to prevent overmixing and keep the dough tender.
- Prepare Streusel: In a separate bowl, stir together flour, brown sugar, cinnamon, and salt, then pour in melted butter and mix with a fork until large, clumpy crumbs form, which will provide the signature crumbly topping.
- Scoop Dough on Baking Sheets: Portion the cookie dough into 1 1/2 tablespoon scoops onto baking sheets, spacing a few inches apart to allow spreading.
- Flatten and Top with Streusel: Gently flatten each dough ball with your fingertips and press a generous amount of streusel crumbs on top, lightly pressing so the crumbs stick.
- Bake Cookies: Bake for 11 to 13 minutes until edges are lightly golden and centers look set but still soft, ensuring a moist interior.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- Prepare Glaze: Whisk powdered sugar, 2 tablespoons milk or cream, and vanilla extract until smooth; add more milk if needed to reach a drizzle consistency.
- Glaze Cookies: Drizzle glaze over cooled cookies in thin lines or zigzag patterns, allow to set before serving or storing in an airtight container.
Notes
- Softened butter is key for creamy creaming with sugars; avoid melting.
- Sour cream or Greek yogurt adds moisture and slight tang for classic coffee cake flavor.
- Do not overmix the dough to keep cookies tender and soft.
- Streusel topping should be crumbly but clumpy for texture contrast.
- Glaze consistency can be adjusted with milk to achieve desired drizzle effect.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
