Description
Coffee Cake Cookies are soft, buttery cookies filled with a cinnamon-sugar center, topped with a crunchy streusel topping, and finished with a sweet vanilla glaze—just like your favorite coffee cake in cookie form.
Ingredients
- Cinnamon Filling:
- 4 tablespoons unsalted butter, melted
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup cornstarch
- Cookie Dough Base:
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Streusel Topping:
- 4 tablespoons unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup all-purpose flour
- Vanilla Glaze:
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- Prepare the cinnamon filling by combining melted butter, brown sugar, cinnamon, and cornstarch in a bowl. Mix with a fork until fully combined. Form into 12 1/2-tablespoon-sized balls and place on a parchment-lined plate. Set aside.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla extract, and mix until combined.
- Fold the dry ingredients into the wet mixture using a spatula until just combined.
- Use a 3-tablespoon cookie scoop to form dough into 12 evenly sized cookies. Flatten each portion slightly, place a ball of cinnamon filling in the center, and wrap the dough around it to form a smooth ball. Gently press each cookie to slightly flatten the top.
- Prepare the streusel topping by mixing melted butter, brown sugar, granulated sugar, cinnamon, and flour in a bowl until crumbly. Top each cookie generously with streusel.
- Bake for 12–14 minutes or until the edges are golden brown. Remove from oven and allow cookies to cool on the baking sheet.
- While cookies cool, whisk together powdered sugar, heavy cream, and vanilla extract to make the glaze. Drizzle over the warm cookies.
- Transfer cookies to a wire rack to cool completely before serving.
Notes
- Be sure to seal the cookie dough completely around the filling to prevent leakage during baking.
- Glaze the cookies while still warm for the best absorption and flavor.
- Cookies can be stored in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 447
- Sugar: 41g
- Sodium: 164mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 69g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 72mg
