Coffee Cake Cookies
These chewy cinnamon coffee cake cookies feature buttery brown sugar streusel centers and a sweet cinnamon glaze. The no-chill dough bakes in about 10 minutes after 15 minutes of active preparation.
Equipment
- 2 baking sheets
- Parchment Paper
- Stand mixer
- Paddle attachment
- Cookie Scoop
- Small bowl
Ingredients
Cookies
- ½ cup butter (113.5 g)
- ½ cup brown sugar (110 g)
- ¼ cup granulated sugar (50 g)
- 1 large egg room temp
- 1 egg yolk room temp
- 2 teaspoon vanilla
- ½ teaspoon baking powder (0.5 teaspoon)
- ½ teaspoon baking soda (0.5 teaspoon)
- ½ teaspoon salt (0.5 teaspoon)
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1¾ cups all-purpose flour (245 g)
Crumb Topping
- ½ cup flour (62.5 g)
- ⅓ cup brown sugar (73.33 g)
- 1½ teaspoon cinnamon (1.5 teaspoon)
- pinch of salt
- 4 tablespoon butter soft
Glaze
- 1 cup powdered sugar
- good sprinkle of cinnamon
- 1-2 tablespoon milk
Instructions
- Set the oven to 375°F and cover 2 baking sheets with parchment paper. The lined surfaces will help release the cookies without disturbing their crumb topping.
- Fit a stand mixer with its paddle and cream the dough butter with both sugars at medium-high speed for 3 to 4 minutes. Look for a paler mixture with a fluffy texture rather than a dense, buttery paste.
- Switch to low speed and incorporate the whole egg, extra yolk, and vanilla. Continue until the mixture looks smooth and evenly combined.
- With the mixer running slowly, gradually incorporate the baking powder, baking soda, salt, cornstarch, and flour, stopping before every trace of flour disappears. A few flour streaks around the bowl signal that it is time to stop rather than keep beating the dough.
- Portion the dough into 3-tablespoon balls, arrange 6 on each sheet, and press a deep hollow into each center with the scoop’s back or your fingers. Keep a raised rim around each indentation to cradle the streusel.
- Combine the topping flour, brown sugar, salt, and cinnamon in a small bowl, work in the soft butter with a fork or your fingers, and fill each dough hollow with a handful of crumbs. The topping should gather into clumps that separate easily rather than smear into a paste.
- Bake for 9 to 12 minutes, guide a spoon or spatula around the hot cookie edges to round them, and leave the cookies to cool completely before glazing. The edges should just begin turning golden when the cookies come out of the oven.
- Stir the powdered sugar, cinnamon, and milk into a glaze, then drizzle it over the completely cooled cookies. The glaze should leave distinct ribbons across the topping instead of disappearing into it.
Notes
Ingredient tip: Keep the dough butter cool enough to hold its shape under gentle finger pressure without looking greasy, while using very soft, non-melted butter for the crumb topping so it clumps easily.
Texture tip: Test the streusel by squeezing a small amount in your palm. It should hold together under pressure and break into distinct crumbs when rubbed between your fingers; if it feels paste-like, work in flour one tablespoon at a time until crumbs form.
Glaze tip: Let the cookies cool completely before drizzling so residual heat does not melt the glaze into the crumbs, and start with 1 tablespoon of milk so the icing leaves visible ribbons on top.
Storage: Wait until the cookies are completely cool and the glaze is no longer wet, then store them in a rigid airtight container in a single layer or with parchment between layers to avoid crushing the streusel.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.