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Coffee cake cookies bring together the best parts of classic coffee cake and soft bakery-style cookies. Each bite has cinnamon flavor, a buttery crumbly streusel center, and luscious vanilla icing drizzled on top. They are perfect with a cup of coffee for breakfast or as a sweet treat any time of day
My first batch of these cookies disappeared within hours I barely had a chance to grab one before my friends and family made them vanish Every bake since has been met with eager excitement
Ingredients
- All purpose flour: gives structure for thick chewy cookies Use unbleached for best results
- Brown sugar: adds extra moisture and a caramel note Look for soft and richly colored brown sugar
- Cinnamon: provides warm classic flavor Freshly ground is best for fragrance
- Cake flour: makes the cookie texture super tender Choose a fine soft flour for best results
- Unsalted butter: in both streusel and dough allows you to control salt content Cold butter cuts in better for pastry effect
- Cornstarch: keeps cookies light and tender Use the freshest possible
- Baking soda and baking powder: help the cookies rise slightly and stay thick Always check your leaveners are active and fresh
- Egg and egg yolk: make the cookies rich Try to use large eggs at room temperature
- Powdered sugar: creates a silky smooth icing Sift to avoid clumps
- Heavy cream or milk: gives the icing shine and perfect pourable consistency Whole milk or real heavy cream work best
- Vanilla extract: ties all the flavors together Choose pure vanilla if you can
Step by Step Instructions
- Prepare the Streusel Filling:
- Combine flour brown sugar cinnamon and salt in a bowl Use your fingers to work in the softened butter until you see small clumps Forming small even crumbs gives the best texture Refrigerate the streusel so it stays firm
- Make the Cookie Dough Dry Mixture:
- Whisk together all purpose flour cake flour cornstarch cinnamon baking soda baking powder and salt Make sure everything is evenly combined so the cookies bake up consistent
- Cream Butter and Sugars:
- Put the cold cubed butter brown sugar and granulated sugar into a stand mixer Cream them using the paddle attachment on medium until light and smooth about one to two minutes This step ensures the cookies stay tender
- Add Egg and Vanilla:
- Add the whole egg egg yolk and vanilla to the creamed mixture Mix until fully incorporated Scrape the sides as needed for an even dough
- Add Dry Ingredients:
- Add the dry mix into the wet ingredients gradually about a quarter cup at a time Blend until just mixed to avoid overworking the dough
- Shape and Fill the Cookies:
- Scoop large balls of dough onto lined baking sheets For big bakery style cookies make about eight Use your thumb or the end of a spoon to make a deep well in each ball
- Fill and Bake:
- Spoon a generous tablespoon of chilled streusel into each indent Bake cookies at 400 degrees Fahrenheit for eight to eleven minutes Look for set edges with soft centers for perfect doneness
- Shape and Cool:
- For perfectly round cookies swirl a circular cutter around each warm cookie as soon as you pull them from the oven Let them rest on the sheet for five minutes then move to a cooling rack
- Make and Drizzle Icing:
- Whisk melted butter cream or milk powdered sugar vanilla and a pinch of salt until smooth When cookies are cooled drizzle icing generously over the tops
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I always look forward to the cinnamon step because the scent reminds me of holiday mornings growing up These cookies have become a family favorite for our weekend breakfast treat
Storage Tips
Store these cookies at room temperature in an airtight container for up to three days For longer keeping freeze them in a single layer until firm then pack into freezer containers Freeze for up to three months and thaw at room temperature before icing
Ingredient Substitutions
If you do not have cake flour use all purpose flour but swap out two tablespoons per cup with cornstarch Dairy free butter substitutes can work for the streusel and dough For extra crunch add chopped pecans or walnuts to the streusel
Serving Suggestions
Serve coffee cake cookies slightly warm with a fresh mug of coffee or tea They also make a festive addition to brunch trays and are beautiful stacked on a dessert board You can double the streusel for extra topping or sprinkle over warm oatmeal for a breakfast twist
Cultural and Historical Context
Coffee cake itself has roots in European baking where sweet spiced cakes are served with morning coffee The transformation into cookie form brings together American dessert style with nostalgic breakfast flavors My family loves these as a modern take on a timeless treat
Frequently Asked Questions
- → What gives these cookies a coffee cake flavor?
The combination of cinnamon in the dough, brown sugar streusel filling, and sweet icing evokes classic coffee cake flavors in a soft cookie format.
- → Can I prepare the streusel ahead of time?
Yes, the streusel can be made up to three days in advance and stored in an airtight container in the refrigerator until ready to use.
- → How do I keep the cookies soft?
Carefully monitor the baking time—remove the cookies from the oven just before they look fully set to prevent overbaking and maintain a soft texture.
- → Is it possible to add nuts or coconut?
For added texture, stir in shredded coconut or finely chopped pecans or walnuts to the streusel before using as filling.
- → How should the cookies be stored?
After baking, keep cookies in an airtight container at room temperature for up to three days or freeze for up to three months.