Coffee Cake Cookies
Soft cinnamon brown sugar cookies topped with buttery streusel and sweet glaze. These easy coffee cake cookies taste like classic coffee cake in handheld cookie form.
Servings: 14 cookies
Calories: 268kcal
Equipment
- 2-tablespoon cookie scoop
- rimmed baking sheets
- parchment paper
- Electric mixer
Ingredients
Cookies
- ½ cup butter, room temperature
- ¾ cup brown sugar
- 1 large or x-large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons cornstarch
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 1 tablespoon whole milk (optional, if your dough is too dry or crumbly.
Streusel
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 ½ teaspoons cinnamon
- ⅓ cup butter cold
Icing
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- In a bowl of a stand mixer fitted with the paddle attachment, on medium speed, cream the butter and brown sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, and combine.
- In a separate bowl, whisk together flour, cornstarch, cinnamon, baking powder, and salt. Add to the butter and brown sugar mixture and mix until combined. The dough will be thick, like sugar cookie dough.
- Using a 2-tablespoon cookie scoop, drop the dough balls onto your prepared baking sheet, about 2 inches apart (you may need two pans or to bake your cookies in batches).
- Using the bottom of a flat measuring cup, a glass cup, or your hand, press the dough balls down. Then, use the back of a round tablespoon or your thumb and press down into the center of the dough to make a depression for the streusel.
- Make the streusel by whisking together the flour, brown sugar, and cinnamon and then cutting in the butter with a knife or pastry cutter. Continue cutting in the butter until there are no more lumps of butter or dry ingredients. It should be very crumbly.
- Top each cookie with about a tablespoon of streusel, with most of it in the center of the cookie.
- Bake for 12-14 minutes or until the edges are lightly golden and the centers are still soft. The cookies will firm up as they cool, so it’s better to underbake slightly than overbake.
- Let the cookies cool while you make the icing by stirring together the powdered sugar and milk.
- Drizzle the icing on the cookies and enjoy!
Notes
The dough should be soft and easy to scoop. If it feels crumbly, it may need a quick mix or a splash of milk to bring it together.
In baking, it's important to measure correctly. Use a spoon to fill your measuring cup with flour, then level it with a knife. Don’t pack the flour into the cup; too much flour will make the cookies dense.
Make sure your butter is at room temperature but not melted or too soft. It should be soft enough to press your finger into, but still hold its shape. This will help it mix well with the dough and keep your cookies from spreading too much.
Once you add the dry ingredients to the butter and sugar mixture, mix just until combined. Overmixing will make the cookies tough and crumbly.
You can use salted or unsalted butter in this recipe. If you use salted, leave out the salt called for.
Nutrition
Calories: 268kcal | Carbohydrates: 41g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 176mg | Potassium: 80mg | Fiber: 1g | Sugar: 25g | Vitamin A: 342IU | Vitamin C: 0.02mg | Calcium: 40mg | Iron: 1mg
