Description
These Coffee Cake Cookies are the perfect combination of soft, tender cookie dough topped with a crumbly cinnamon streusel and finished with a sweet vanilla glaze. Inspired by classic coffee cake flavors, they are ideal for enjoying with a cup of coffee or as a delightful treat any time of day.
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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and release easily.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined with no streaks.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light, creamy, and slightly fluffy, about 2 to 3 minutes.
- Add Egg and Wet Ingredients: Beat the egg into the butter mixture until fully incorporated, then mix in vanilla extract and sour cream or Greek yogurt until the batter is smooth and creamy.
- Combine Dry and Wet Mixtures: Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until flour is incorporated and a thick, soft cookie dough forms.
- Make Streusel Topping: In a separate bowl, stir together the flour, brown sugar, cinnamon, and salt. Pour in melted butter and mix with a fork until large, clumpy crumbs form.
- Portion Dough: Scoop the cookie dough into 1 1/2 tablespoon portions onto the prepared baking sheets, spacing scoops a few inches apart to allow spreading.
- Add Streusel: Slightly flatten each dough ball with fingertips, then press a generous amount of streusel crumbs onto the top of each cookie so they adhere.
- Bake Cookies: Bake for 11 to 13 minutes, until edges are lightly golden and centers look just set but still soft to the touch.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk or cream, and vanilla extract until smooth. Add extra milk if needed to reach a drizzle consistency.
- Glaze and Serve: Drizzle glaze over cooled cookies in thin lines or zigzag pattern. Allow glaze to set before serving or storing.
Notes
- Use sour cream or Greek yogurt for a tender, moist texture in the cookies.
- Be careful not to overmix the dough once flour is added to avoid tough cookies.
- Let the glaze set fully before stacking cookies to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, substitute butter with vegan butter and use coconut yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
