Coffee Cake Cookies
Make a batch of these tender, buttery coffee cake cookies with the perfect blend of spices, a crunchy streusel crumb topping and finished with a drizzle of glaze.
Servings: 25
Equipment
- Cookie Scoop 1 ½-Tablespoon
- Pastry Bag Optional
- Danish Dough Whisk Optional
Ingredients
For the Cookie Dough
- 2 Cups all purpose flour unbleached
- ½ Cup cake flour
- 2 Teaspoons ground cinnamon
- 1 Teaspoon baking powder
- 1 Teaspoon cornstarch
- ½ Teaspoon baking soda
- ½ Teaspoon salt
- ¼ Teaspoon ground nutmeg
- 2 Sticks salted butter 1 Cup, at room temperature
- ¾ Cup light brown sugar packed
- ¼ Cup granulated sugar
- 1 Teaspoon vanilla extract
- 1 egg
For the Streusel
- ½ Cup + 2 Tablespoons all purpose flour
- ½ Cup + 2 Tablespoons light brown sugar
- 6 Tablespoons butter melted
- ⅛ Teaspoon salt
For the Glaze
- 1 Cup powdered sugar
- 2 to 3 Tablespoons milk
Instructions
Prepare the Cookie Dough
- In a large mixing bowl, whisk the flour, cake flour, cinnamon, baking powder, cornstarch, baking soda, salt, and nutmeg together. Set aside.
- In another mixing bowl, using a hand mixer, cream the butter, sugar, and brown sugar together.
- Add the egg and the vanilla extract. Mix until all ingredients are combined.
- Add the flour mixture to the egg mixture. Mix until the flour is all incorporated. I used a Danish dough whisk, but you can use a mixing spoon or spatula. The dough might be too thick for a hand mixer. Set aside.
Make the Streusel
- Add the flour, brown sugar, butter, and salt to another bowl.
- Use a fork and mix until all ingredients are combined.
Shape the Cookies
- Use a medium cookie scoop (1 ½ Tablespoons), scoop the cookie dough, and place it on the prepared baking sheet. Leaving 1 ½ to 2 inches between each.
- Press the middle down, using a cookie tamper or the back of a spoon.
- Add the streusel in the middle. I used a small cookie scoop (2 teaspoons) and then crumbled the streusel in my fingers before filling up the middle of the cookie.
Bake the Cookies
- Bake in the preheated oven for 12 to 14 minutes.
Prepare the Glaze
- While the cookies are baking, make the glaze. Mix the powdered sugar with the milk.
- Place the glaze in a piping bag or a Ziploc bag. Keep it close until ready to glaze the cookies.
Let Them Cool
- Take the cookies out and let them cool on the cookie sheet for 3 to 4 minutes.
- Place the cookies on a cooling rack.
Glaze the Cookies
- Glaze the cookies but cut a small hole in the bag. Glaze them to your liking and serve.
Notes
Chill the dough: To prevent spreading, chill the cookie dough for at least 30 minutes before baking for great results. This honestly makes such a difference.
Measure flour correctly: Use the spoon-and-level method to measure flour accurately, avoiding dense cookies.
Room temperature ingredients: Use room temperature butter and eggs for easier mixing and better texture.
Bake evenly: Rotate the baking sheet halfway through baking for even cooking.
Measure flour correctly: Use the spoon-and-level method to measure flour accurately, avoiding dense cookies.
Room temperature ingredients: Use room temperature butter and eggs for easier mixing and better texture.
Bake evenly: Rotate the baking sheet halfway through baking for even cooking.
Nutrition
Calories: 213kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 49mg | Fiber: 1g | Sugar: 19g | Vitamin A: 245IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 1mg
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