Coffee Cake Cookies Recipe
Hello, pals who love to bake! Today I’m happy to share with you this fun and tasty recipe for Coffee Cake Cookies.
Think of your favorite coffee cake’s delicate, tender crumb, but in a cookie you can hold in your palm.
They have a buttery streusel topping, a lot of cinnamon, and a sweet glaze on top. They’re the perfect snack for breakfast, dessert, or any time you want to indulge yourself. These cookies are much like coffee cake, but they’re even easier to eat!
I have tried and improved this recipe so that it has all the proper tastes and textures without any trouble.
You will adore how easy and satisfying these are to create, no matter how long you’ve been baking. Also, everyone in your family will love them!
Ingredients
To make the cookie dough:
- 1/2 cup of butter that hasn’t been salted and is soft
- 1/2 cup of light brown sugar (packed tightly)
- 1/4 cup of sugar that has been granulated
- One big egg that is at room temperature
- 1/4 teaspoon of vanilla extract
- 2 cups of cake flour (or all-purpose flour if you don’t have cake flour)
- 1 tablespoon of cornstarch
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
For the topping of the Streusel:
- 6 tablespoons of melted unsalted butter
- 1 1/4 cups of flour for all purposes
- 1/2 cup of light brown sugar (packed tightly)
- 1/3 cup of sugar that has been granulated
- 3/4 teaspoon of ground cinnamon
- 1/4 teaspoon of salt (skip this step if you’re using salted butter)
For the glaze:
- 2/3 cup of sugar in powder form
- 2 tablespoons of whole milk (more if needed)
Equipment Needed
- Electric hand mixer or stand mixer
- 2 basins for mixing
- Whisk
- Spatula
- Scoop for cookies (or a tablespoon)
- Sheet for baking
- Parchment paper (optional for easier cleanup)
- Paper with wax (for glazing)
- Spoon for pouring glaze
Tips Before You Start
This is very important: the ingredients should be at room temperature. Before you start, make sure your butter, eggs, and any other dairy products are at room temperature. It makes everything mix together better and provides you the nicest texture.
Cake flour for softness: I realize you might not use cake flour very often, but it truly helps these cookies have a soft, supple texture that is like a real coffee cake. All-purpose flour will work if you don’t have any, but I highly recommend getting some the next time you’re at the supermarket.
Chill Your Dough: Put your dough in the fridge for a few minutes after you combine it. This makes the dough firmer, which makes it simpler to scoop and stops the cookies from spreading too much while they bake.
Don’t overmix: When you add the dry ingredients to the butter mixture, mix them in slowly and softly so the cookies don’t get tough. The dough should only come together; you don’t need to work it too much.
When you mix the streusel, don’t stir it too much! Use a fork to “claw” the ingredients together so it stays crumbly and doesn’t turn into a paste.
Instructions
- Mix the butter and sugar together.
In a big mixing basin, whisk together the softened butter, light brown sugar, and granulated sugar until they are smooth. Use your electric mixer to blend them until they are smooth and frothy. - Mix in the egg and vanilla.
Next, put the egg and vanilla essence in the bowl. Mix until the mixture is smooth and all the ingredients are mixed in. Put this aside while you have the dry ingredients ready. - Mix the dry things together.
In another basin, mix the cake flour, cornstarch, baking powder, baking soda, and salt together using a whisk. - Mix the wet and dry ingredients together.
Add the dry ingredients to the wet ingredients slowly, mixing until they are just incorporated. Don’t mix too much. - Make the streusel.
Mix the melted butter, flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl to make the streusel topping. Mix everything together with a fork until it is crumbly. - Shape and scoop the dough.
Take tablespoon-sized balls of dough and put them on a baking pan. Make a small hole in the middle of each cookie and fill it with a spoonful of streusel. - Put in the oven.
Bake your cookies at 350°F (175°C) for about 12 minutes, or until the edges start to turn golden. - Get the glaze ready.
While the cookies cool, mix together the milk and powdered sugar until you get a thick glaze. The great final touch is to drizzle it over your cooled cookies.
Storage and Make-Ahead Tips
These cookies taste best when they’re fresh, but you can make the dough ahead of time and keep it in the fridge for up to 24 hours before baking. You may also create the streusel topping ahead of time and store it in a container that doesn’t let air in at room temperature until you’re ready to bake.
You may keep your leftover cookies at room temperature in an airtight jar for up to three days. You can freeze them for up to two months if you want them to last longer. Just be sure to let them cool all the way down before putting them away or freezing them!
Substitutions and Variations
- You can use all-purpose flour, but cake flour makes the crumb softer and more delicate.
- Butter: You can use dairy-free butter or margarine instead if you require a dairy-free alternative.
- Egg: You can use a flax egg or another egg substitute to create this recipe without eggs.
- Glaze: You can also dust the cookies with powdered sugar instead of coating them if you want. It will still taste good, but it will be easier!
Final Thoughts
I sincerely hope you try these Coffee Cake Cookies. They are a fun and tasty new take on a classic delicacy! Please leave a comment and let me know how they turned out or if you have any queries if you bake them. I’d love to hear from you! Have fun baking! 😊