Description

Delight in the perfect blend of tender cookie and cinnamon streusel with these Coffee Cake Cookies. Featuring a soft, buttery dough spiced with cinnamon and topped with a crunchy streusel, these cookies are finished with a smooth vanilla icing that adds just the right touch of sweetness. Perfect as a cozy treat with your morning coffee or a sweet snack anytime.

Ingredients

Units Scale

For the Streusel

1/2 cup all purpose flour
1/3 cup brown sugar, packed
2 tsp. cinnamon
pinch salt
5 Tbsp. softened unsalted butter

Cookie Dough

1 1/4 cup all purpose flour, spooned and leveled
3/4 cup cake flour, spooned and leveled
1 tsp. cornstarch
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 Tbsp. cold unsalted butter, cut into cubes
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 tsp. vanilla extract
1 large egg
1 large egg yolk

Icing

2 Tbsp. unsalted butter, melted
3 Tbsp. heavy cream or milk
1 cup powdered sugar, sifted
1 tsp. vanilla extract
pinch salt

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Instructions

Prepare the streusel. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Use your fingers to work in the softened butter until small clumps form. Refrigerate the mixture until ready to use.
Preheat the oven. Set to 400°F and line two baking sheets with parchment paper or silicone mats. Set aside.
Mix dry ingredients for the dough. In a large bowl, whisk together all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
Cream butter and sugars. Place cubed cold butter, brown sugar, and granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy, about 1-2 minutes.
Add eggs and vanilla. Mix in the egg, egg yolk, and vanilla extract until fully incorporated. Scrape down the sides of the bowl and mix again if needed.
Combine dry and wet ingredients. Gradually add the dry ingredients to the wet, about 1/4 cup at a time, mixing until just combined after each addition.
Shape the cookies. Scoop and roll the dough into about 8 large balls or 22-24 smaller cookies, depending on size preference. Place them evenly spaced on the prepared baking sheets.
Create an indent and add streusel. Make an indent in each cookie ball with your thumb or the end of a spoon. Spoon approximately 1 tablespoon of the refrigerated streusel into each indentation.
Bake. Bake cookies for 8-11 minutes or until edges are set and slightly golden. Remove before fully done as they will continue cooking on the hot pan.
Optional shaping. Immediately after removing from the oven, place a circular cookie cutter or drinking glass around each cookie and gently spin to smooth uneven edges.
Cool. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the icing. Whisk together melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Drizzle over fully cooled cookies or spread as desired.

Notes

The streusel can be made up to three days ahead and stored in an airtight container in the refrigerator.
For extra topping, double the streusel, but heat treat the flour first by baking it at 350°F for 7 minutes until it reaches 160°F for safety.
Ice cookies only after they have completely cooled to avoid melting the icing.
Optional add-ins for streusel include shredded coconut or finely chopped pecans or walnuts for added texture.
Store cookies at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 555
Sugar: 44g
Sodium: 445mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 76g
Fiber: 2g
Protein: 6g
Cholesterol: 104mg