Coffee Cake Cookie Recipe

Crumbly streusel, warm cinnamon, and tender cookie centers make these Coffee Cake Cookies impossible to resist.

Print Recipe

No ratings yet

Crumbly streusel, warm cinnamon, and tender cookie centers make these Coffee Cake Cookies impossible to resist.

Prep Time15

Cook Time10

Total Time25

Course: Cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 153kcal

Author: Andrea

Equipment

Ingredients

For the Cookies

1 cup butter softened
1 1/4 cups granulated sugar
1/4 cup brown sugar packed
1 egg
1 egg yolk
1 Tbsp half and half
2 tsp vanilla extract
2 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cornstarch
1 tsp ground cinnamon

For the Streusel

1/2 cup + 2 Tbsp all-purpose flour
1/4 cup brown sugar packed
2 Tbsp granulated sugar
1 tsp ground cinnamon
1/4 cup butter softened, often melted but room temperature

For the Glaze

1 cup confectioner's sugar
1 Tbsp half and half
1/2 tsp vanilla extract
pinch of salt

Instructions

For the Streusel

In a medium bowl whisk together the flour, brown sugar, granulated sugar, and cinnamon.
Next add the butter and mix until crumbly and incorporated. You can use your hands to press any loose dry ingredients together if needed.

For the Cookies

In the bowl of a stand mixer or in a large bowl using the handheld mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
Next, add the egg, egg yolk, half and half, and vanilla. Mix until smooth and then scrape down the sides of the bowl.
In a separate bowl whisk together the flour, baking powder, baking soda, salt, cornstarch, and cinnamon.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Using a 2 Tbsp cookie scoop, scoop the dough and place it on a baking sheet with parchment paper on top. You can also roll the cookie dough balls if preferred.
Using the back of a Tbsp that has been lightly dusted with flour, press an indent into the center of each cookie dough ball.
Then add 2-3 tsp of streusel to the center of each indention until full. Almost to the point where it is overflowing.
Chill the cookies in the fridge for 30 minutes before baking. As the cookies reachthe end of their chilling time, preheat your oven to 350 degrees Fahrenheit.
Place the cookies about 2 inches apart on a baking sheet covered with parchment paper. Bake in the oven for 10-12 minutes until they are light in color as shown in the photos.
While the cookies are cooling, make the glaze. In a small bowl whisk together the confectioner’s sugar, half and half, vanilla, and salt until smooth. You want the consistency to be on the thick side to be able to drizzle and it not melt off.
Finally drizzle the glaze over the cooled cookies, then serve and enjoy!

Notes

You can store any leftovers of these coffee cake cookies in an airtight container at room temperature for 4 days. For longer storage you can refrigerate them for up to 1 week or freeze them for up to 3 months.

Nutrition