Description
These Coffee Cake Cookies combine the comforting flavors of a classic coffee cake with the convenience of a cookie. Featuring a soft, cinnamon-spiced base topped with a buttery streusel and a sweet vanilla glaze, they’re perfect for a coffee break or dessert.
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
Vanilla 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 2 1/4 cups flour, baking powder, baking soda, salt, and cinnamon until fully combined with no streaks visible.
- 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.
- Add 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 Dry and Wet Ingredients. Add the dry ingredients to the wet mixture in two parts, mixing on low speed just until flour is incorporated and a thick, soft cookie dough forms. Avoid overmixing.
- Prepare Streusel. In a separate bowl, stir together the streusel flour, light brown sugar, cinnamon, and salt. Pour in the melted butter, mixing with a fork until large, clumpy crumbs form.
- Portion Dough. Scoop 1 1/2 tablespoon portions of cookie dough onto the prepared baking sheets, spacing them a few inches apart to allow spreading during baking.
- Add Streusel Topping. Gently flatten each dough ball with your fingertips and press a generous amount of streusel crumbs onto the top, lightly pressing to help the crumbs adhere.
- Bake Cookies. Bake for 11 to 13 minutes until edges are lightly golden and centers appear just set but still soft to the touch.
- Cool Cookies. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Glaze. In a small bowl, whisk together powdered sugar, 2 tablespoons of milk or cream, and vanilla extract until smooth. Adjust with extra milk if needed to achieve a drizzling consistency.
- Glaze and Serve. Drizzle the glaze over the cooled cookies in thin lines or zigzags. Allow the glaze to set before serving or storing in an airtight container.
Notes
- Use sour cream or Greek yogurt for a moist, tender crumb in the cookies.
- For best texture, do not overmix the dough once the dry ingredients are added.
- Make sure butter is softened, not melted, when creaming with sugar.
- Streusel topping adds a delightful crunch; don’t skip pressing it onto the dough.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour.
