Coffee Cake Cookies Recipe
Are you dreaming of a warm, cozy bakery treat that combines two classic morning favorites into one amazing bite? This delicious Coffee Cake Cookies Recipe brings the magical flavor of a cinnamon streusel cake into a soft cookie format.
Equipment
- Two large baking sheets
- Parchement paper
- Standard electric stand mixer or hand mixer
- Two medium glass mixing bowls
- One small microwave-safe bowl
- Measuring cups and measuring spoons
- A cookie dough scoop
- A wire cooling rack
- A small kitchen fork or whisk
Ingredients
- All-purpose flour – 2.5 cups
- Baking powder – 1 teaspoon
- Baking soda – 0.5 teaspoon
- Salt – 0.5 teaspoon
- Unsalted butter – 0.75 cup, softened to room temperature
- Granulated white sugar – 0.75 cup
- Packed light brown sugar – 0.25 cup
- Large egg – 1, room temperature
- Pure vanilla extract – 2 teaspoons
- Sour cream – 0.25 cup
- All-purpose flour – 0.5 cup, for streusel
- Packed dark brown sugar – 0.5 cup, for streusel
- Ground cinnamon – 1.5 teaspoons, for streusel
- Unsalted butter – 4 tablespoons, melted and cooled slightly
- Powdered sugar – 0.5 cup, for glaze
- Whole milk – 1 tablespoon, for glaze
- Pure vanilla extract – 0.5 teaspoon, for glaze
Instructions
Prep the Kitchen Space
- Preheat your baking oven to 350 degrees Fahrenheit so it reaches the perfect temperature for baking cookies. Line your large baking sheets with sheets of parchment paper to ensure the cookies never stick to the metal.
Make the Cinnamon Crumble
- Mix the flour, dark brown sugar, and ground cinnamon together in a medium glass bowl using a kitchen fork. Pour the melted butter over the top and stir gently until clumps form, then set the bowl aside.
Combine the Dry Ingredients
- Whisk the all-purpose flour, baking powder, baking soda, and salt together in a separate mixing bowl until uniform. Ensure there are no lumps in the mixture so the cookie dough rises evenly during the baking process.
Cream Butter and Sugars
- Beat the softened unsalted butter, white sugar, and light brown sugar together using your electric mixer on medium speed. Continue mixing for three full minutes until the butter mixture looks fluffy, pale yellow, and completely smooth.
Add the Wet Ingredients
- Add the large egg and pure vanilla extract to the creamed butter mixture and beat on low speed. Mix in the sour cream thoroughly, which keeps the cookies incredibly moist and gives them a authentic cake texture.
Mix Dough and Shape
- Gradually add the dry ingredient mixture to the wet ingredients, stirring slowly until a soft dough forms completely. Scoop large balls of dough onto the parchment paper, leaving two inches of space between each cookie ball.
Add Crumble and Bake
- Press a small indentation into the center of each dough ball using your thumb or a small spoon. Fill each center generously with the cinnamon streusel crumble, then bake in the oven for eleven to twelve minutes.
Glaze and Cool Down
- Whisk the powdered sugar, whole milk, and vanilla extract together in a small bowl until a smooth glaze forms. Drizzle the sweet glaze over the warm cookies using a fork, then let them cool on a rack.
Notes
- Do not overmix the cookie dough after adding the flour because that can make the final texture tough.
- Use full-fat sour cream or plain Greek yogurt to achieve the signature moisture of a traditional bakery cake.
- Chill the shaped dough balls for fifteen minutes if your kitchen is warm to prevent excessive cookie spreading.
- Swap the vanilla glaze for a maple glaze by adding a drop of maple syrup for autumn vibes.
- Toss a handful of finely chopped pecans or walnuts into the streusel topping for a wonderful nutty crunch.
- Spoon the crumble mixture generously onto the dough because some of it will naturally shift during baking.
- Store the baked cookies in a single layer inside an airtight plastic container at room temperature.
- Keep them fresh for up to four days by placing a small piece of white bread inside.