Description
Coffee Cake Cookies combine the tender, buttery goodness of classic coffee cake with the convenience of a cookie. Featuring a cinnamon-sugar crumb topping nestled in the center of each cookie, these treats offer a perfect balance of soft, moist dough and a crunchy, flavorful streusel. Ideal for breakfast, dessert, or a comforting snack, these cookies bake quickly at 350°F and yield a large batch that’s perfect for sharing.
Ingredients
Crumb Topping
- 3/4 cup butter, room temperature
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups all purpose flour
Cookie Dough
- 10 tablespoons butter, room temperature
- 1/3 cup vegetable shortening
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 1/3 cups all purpose flour
For Finishing
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ease cleanup.
- Make the Crumb Topping: In a medium bowl, combine the crumb topping ingredients—room temperature butter, light brown sugar, granulated sugar, ground cinnamon, kosher salt, and all-purpose flour. Use a pastry cutter or fork to mix until the crumb topping is evenly combined with a sandy texture. Refrigerate this mixture while you make the cookie dough to help it retain its texture during baking.
- Mix the Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, vegetable shortening, light brown sugar, and granulated sugar on medium speed for 1-2 minutes until creamy and smooth.
- Add Flavor and Leavening: To the creamed mixture, add the ground cinnamon, eggs, and vanilla extract. Mix until evenly combined. Then lower the mixer speed and add baking powder, kosher salt, and all-purpose flour. Continue mixing until the dough comes together uniformly.
- Form the Cookies: Using a cookie scoop or tablespoon, scoop about 3 tablespoons of dough for each cookie onto the prepared baking sheet. Shape the dough balls with a spoon or your hands, creating a small indentation or well in the center of each for the crumb topping.
- Add Crumb Topping: Spoon at least 2 tablespoons of the chilled crumb topping into the well of each cookie dough ball, pressing lightly so it adheres well. You can add as much crumb topping as possible to maximize the crunch and flavor in every bite.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 9-10 minutes, or until the edges turn golden brown and the centers are set.
- Cool and Finish: Remove the cookies from the oven and let them cool on the cookie sheet for 3 minutes to firm up. Then transfer the cookies to a wire rack to cool completely.
- Dust with Powdered Sugar: Once cooled, lightly dust the cookies with powdered sugar to add a touch of sweetness and a classic coffee cake finish.
Notes
- Using room temperature butter helps achieve a smooth and creamy crumb topping and dough.
- Chilling the crumb topping before baking ensures that it maintains a crumbly texture without melting into the dough.
- If you do not have vegetable shortening, you can substitute with an equal amount of additional butter for a richer flavor, though the texture may slightly differ.
- For easier portioning and consistent size, use a cookie scoop to form dough balls.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
