Description
These Coffee Cake Cookies are soft, chewy, and packed with a warm cinnamon flavor. Topped with a sweet brown sugar crumb and finished with a cinnamon glaze, they combine the best aspects of classic coffee cake and cookies. Perfect for a cozy treat with coffee or tea, these cookies are easy to make and sure to become a favorite.
Ingredients
Scale
Cookie Dough
- ½ cup butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 2 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1¾ cups all-purpose flour
Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1½ tsp cinnamon
- pinch of salt
- 4 tbsp butter (softened)
Cinnamon Glaze
- 1 cup powdered sugar
- Good sprinkle of cinnamon
- 1-2 tbsp milk
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
- Cream butter and sugars: In a stand mixer fitted with a paddle attachment, place the butter, brown sugar, and granulated sugar. Beat on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Add the large egg, egg yolk, and vanilla extract to the creamed butter and sugars. Mix on low speed until smooth and fully combined.
- Incorporate dry ingredients: Slowly add in the baking powder, baking soda, salt, cinnamon, cornstarch, and 1¾ cups of the flour. Mix gently on low speed, taking care not to overmix. Stop mixing when you still see some flour remnants around the bowl.
- Form cookie dough balls: Using a cookie scoop or tablespoon, scoop 3-tablespoon sized dough balls and place six on each prepared cookie sheet. Use the backside of the scoop or your fingers to create an indentation in the center of each dough ball.
- Make crumb topping: In a small bowl, combine ½ cup flour, brown sugar, cinnamon, and a pinch of salt. Add the softened butter and mix with a fork or your fingers until crumbly and all ingredients come together.
- Top cookies with crumb topping: Take a handful of crumb topping and press it firmly into the indentation of each cookie dough ball.
- Bake the cookies: Bake in the preheated oven for 9 to 12 minutes, or until the edges start to turn golden brown. Immediately after removing from the oven, run a spoon or spatula around each cookie to help shape a perfect circle. Let the cookies cool completely on the baking sheets.
- Prepare glaze: While cookies cool, whisk together the powdered sugar, cinnamon, and 1 to 2 tablespoons of milk until smooth and drizzleable.
- Glaze the cookies: Drizzle the cinnamon glaze over the cooled cookies. Allow glaze to set slightly before serving. Enjoy your delicious coffee cake cookies!
Notes
- These cookies combine cinnamon-spiced dough with a buttery crumb topping and a sweet cinnamon glaze for a treat reminiscent of coffee cake.
- Make sure eggs are at room temperature for best mixing results.
- Do not overmix the dough to keep cookies tender and soft.
- If the glaze is too thick, add a little more milk, one teaspoon at a time to reach desired consistency.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with vegan butter and use a milk alternative in the glaze.
Nutrition
- Serving Size: 1 cookie
- Calories: 345 kcal
- Sugar: 32 g
- Sodium: 287 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 68 mg
