Description
Enjoy these delightful Coffee Cake Cookies, perfect for any occasion. These cookies feature a soft, tender crumb infused with cinnamon and topped with a buttery, cinnamon streusel. Finished with a sweet vanilla glaze, they combine the comforting flavors of coffee cake in a portable, tasty cookie form. Ideal for breakfast, snack time, or dessert, these cookies bring warmth and sweetness with every bite.
Ingredients
Scale
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup sour cream or Greek yogurt
Streusel
- 3/4 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and easy cookie removal.
- Mix Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined with no streaks remaining.
- Cream Butter and Sugars. In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light, creamy, and slightly fluffy, about 2 to 3 minutes.
- Add Wet Ingredients. Beat in the egg until fully incorporated, then mix in the vanilla extract and sour cream or Greek yogurt until the batter is smooth and creamy.
- Combine Dry and Wet Ingredients. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until the flour is incorporated and a thick, soft cookie dough forms.
- Prepare Streusel. In a separate bowl, stir together the flour, brown sugar, cinnamon, and salt for the streusel, then pour in the melted butter and mix with a fork until large, clumpy crumbs form.
- Scoop Dough. Scoop the cookie dough into 1 1/2 tablespoon portions onto the prepared baking sheets, spacing them a few inches apart for spreading.
- Add Streusel Topping. Gently flatten each dough ball slightly with your fingertips, then press a generous amount of streusel crumbs onto the top of each cookie, ensuring they adhere well.
- Bake Cookies. Bake for 11 to 13 minutes until the edges are lightly golden and the centers look just set but still soft when touched.
- Cool Cookies. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make Glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract until smooth, adding extra milk as needed to achieve a drizzling consistency.
- Glaze Cookies. Drizzle the glaze over the cooled cookies in thin lines or a zigzag pattern. Let the glaze set before serving or storing in an airtight container.
Notes
- For a tangier flavor, use Greek yogurt instead of sour cream or vice versa.
- Be careful not to overmix the dough to keep the cookies tender.
- If you want a thicker glaze, reduce the amount of milk used.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Scooping dough uniformly helps cookies bake evenly.
