These cookies are ridiculously simple to make and full of warm, comforting flavors. I mean, who wouldn’t want a cookie that tastes just like coffee cake? It’s like all your favorite things in one adorable little package! I promise these cookies will be a hit at home. My kids gobbled them up in no time, with power from sugary toppings and a delightful streusel center. Just thinking about them now makes me ready to bake a batch!
What’s great about this recipe is how easy it is to involve the family. My little ones love to help out in the kitchen, and they get a kick out of rolling the dough into balls and making little indents for the streusel. Plus, who can resist drizzling icing on cookies? Honestly, it’s such a joyous moment to see them light up with excitement as they decorate! Baking together not only creates delicious cookies but also wonderful memories.
Now, let me tell you how satisfying it is to pull a tray of these delicious cookies out of the oven and see them puffed up and golden brown. The aroma fills the room, and before you know it, everyone’s heading to the kitchen! And here’s a little secret: they are just as good with or without the icing, so feel free to get creative with presentation. You can even serve them warm with a scoop of ice cream on the side for those spontaneous dessert moments.
So, if you’re ready to bake a batch of these delightful Coffee Cake Cookies, gather your ingredients, and let’s get started! I can’t wait for you to try this recipe and let your family savor the love you’ve poured into every cookie. They’ll appreciate it just as much as mine do!
How to Make Coffee Cake Cookies
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Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 2 teaspoons cinnamon
- Pinch of salt
- 5 tablespoons unsalted butter, softened
- 1 1/4 cups all-purpose flour
- 3/4 cup cake flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter, cubed
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 tablespoons melted unsalted butter
- 3 tablespoons heavy cream
- 1 cup sifted powdered sugar
- 1 teaspoon vanilla
- Pinch of salt
Directions
- First things first, we need to whip up the streusel filling. In a medium bowl, stir the flour, brown sugar, cinnamon, and a pinch of salt together. Use your fingers to mix in the softened butter until the mixture takes on a crumbly feel. Once done, pop this mixture in the fridge while you proceed with the cookie dough.
- Next, go ahead and preheat your oven to 400°F. Don’t forget to prepare two baking sheets by lining them with parchment paper or silicone baking mats.
- Now, in a large bowl, combine the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Give it a good mix and set it aside temporarily.
- Using a stand mixer, beat the cubed cold butter along with both types of sugar on medium speed until creamy and smooth. This should take about 1-2 minutes. Make sure everything is nicely mixed.
- Then, add the egg, egg yolk, and vanilla extract to the mixture. Mix until it’s well blended. If you see any of the mixture stuck to the sides of the bowl, just scrape it down with a spatula and mix again.
- Now, gradually add the dry ingredients into the wet mixture, about a quarter cup at a time, until everything is just combined. Try not to overmix!
- Next, roll the dough into about 8 large balls, adjusting the size to your liking, and place them on your prepared baking sheets.
- Use your thumb or the back of a spoon to create a little indent on the top of each dough ball.
- Now, it’s time to fill those indents! Spoon about a tablespoon of the chilled streusel mixture into each little indentation. Bake for about 9 to 11 minutes, or until the edges appear set and are a golden color. Remember, they’ll continue to cook a little after you take them out, so keep an eye on them!
- If you’d like your cookies to have a perfectly round shape, as soon as they’re out of the oven, you can gently swirl a larger cookie cutter or glass around each one.
- Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
- For the icing, mix the powdered sugar, melted butter, heavy cream, and vanilla together until smooth. Once the cookies have cooled, drizzle this sweet mixture over the tops and enjoy the deliciousness!
Storing Suggestion
These Coffee Cake Cookies can be stored in an airtight container at room temperature for up to five days. If you want them to last longer, consider freezing them. They freeze well and can be thawed at room temperature when you’re ready to enjoy them again. Just make sure to keep them in a proper storage bag or container to avoid freezer burn!
Cooking Tips
To enhance your cookies, consider using a pinch of nutmeg along with the cinnamon for a wonderful warm flavor. If you prefer a softer texture, try substituting part of the all-purpose flour with some whole wheat flour. Don’t worry; it won’t affect the taste! If you want a richer cookie experience, feel free to add chocolate chips to the dough.
Serving Suggestions
These cookies pair perfectly with a hot cup of coffee or tea. For a delightful afternoon snack, consider serving them alongside a scoop of vanilla ice cream. You could even sprinkle a little extra cinnamon on top of the icing for a charming touch. Don’t forget a plateful of these cookies makes a perfect gift for friends or neighbors—trust me, they’ll love you for it!
Ingredient Substitutions
If you’re out of cake flour, no worries! You can create a substitute by mixing 3/4 cup all-purpose flour with 2 tablespoons of cornstarch. If you need to keep this recipe dairy-free, substitute the butter with margarine or a plant-based butter alternative. Maple syrup can also be used as a natural sweetener instead of brown sugar if that’s what you prefer.
Seasonal Variations
When fall rolls around, you can swap the cinnamon for pumpkin spice to create a lovely seasonal twist. In the summer, consider adding fresh berries to the dough for a refreshing fruit flavor. During the winter months, a hint of peppermint extract can add a festive flair to the cookies. Don’t be afraid to experiment with flavors that suit the time of year!
Allergen Information
This recipe contains common allergens such as gluten and dairy. If you’re looking for gluten-free options, simply replace the all-purpose flour with gluten-free flour. Use coconut oil or a vegan butter alternative to cater to those with dairy sensitivities. Always check the labels for any ingredient variations based on dietary needs to ensure the cookies meet everyone’s requirements.
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! You can prepare the cookie dough and shape them into balls, then refrigerate them for up to 24 hours before baking. This can allow the flavors to meld nicely. Just remember to add a couple of extra minutes to the baking time if baking them straight from the fridge.
How can I make my cookies extra soft?
To achieve a softer cookie, make sure not to overbake them. They should look slightly underbaked when you take them out of the oven. Also, using cold butter rather than softened can help maintain a softer texture. Adding an extra egg yolk can also contribute to a softer cookie!
What can I do with leftover streusel filling?
If you have any leftover streusel filling, it’s fantastic as a topping for oatmeal or yogurt, or you could sprinkle it over muffins before baking. Alternatively, you can bake it on a lined tray at 350°F until golden and enjoy it as a crunchy snack!
Why are my cookies spreading too much when baking?
Cookies may spread if the butter is too warm or if the dough is not chilled enough before baking. To help prevent this, make sure to chill your dough for at least 30 minutes before baking. Also, ensure your ingredients are measured accurately, as too much sugar can cause excessive spreading.
Can these cookies be frozen?
Yes, they freeze wonderfully! After the cookies are completely cooled, place them in an airtight container or a zip-top freezer bag, separating layers with parchment paper if needed. They can be stored in the freezer for up to three months. When you’re ready to enjoy, simply thaw them in the fridge overnight or at room temperature.
How do I know when the cookies are done baking?
The best indication is the color of the edges. The cookies should be slightly golden around the edges but still a bit soft in the middle. They will continue to cook a bit once removed from the oven, so it’s better to err on the side of underbaking slightly.
Coffee Cake Cookies
Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 2 teaspoons cinnamon
- pinch salt
- 5 tablespoons unsalted butter, softened
- 1 1/4 cups all-purpose flour
- 3/4 cup cake flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter, cubed
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 tablespoons melted unsalted butter
- 3 tablespoons heavy cream
- 1 cup sifted powdered sugar
- 1 teaspoon vanilla
- pinch salt
Instructions
- Start by making the streusel filling. In a medium bowl, mix together the flour, brown sugar, cinnamon, and a pinch of salt. Use your fingers to blend in the softened butter until it resembles small clumps. Pop this in the fridge while you get on with the cookies.
- Preheat your oven to 400°F and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, stir together the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set this mix aside for now.
- Grab a stand mixer and add the cubed butter and both sugars. Mix on medium speed for about 1-2 minutes until it’s all creamy and smooth.
- Beat in the egg, egg yolk, and vanilla extract until everything is well combined. If any mixture clings to the sides, use a spatula to scrape it down and mix again.
- Slowly add in the dry ingredients, about a quarter cup at a time, mixing until just combined.
- Roll the dough into about 8 large balls (or smaller if you like) and place them on your prepared baking sheets.
- Make a little indent in each ball using your thumb or the back of a spoon.
- Spoon about a tablespoon of the chilled streusel filling into each indent. Bake for around 9-11 minutes, or until the edges look set and slightly golden. Remember, they’ll keep cooking a bit after you take them out, so don’t let them go too long!
- If you want perfectly round cookies, as soon as they’re out of the oven, you can gently swirl a larger cookie cutter or glass around them.
- Let the cookies cool on the sheet for about 5 minutes before moving them to a cooling rack.
- For the icing, whisk together the powdered sugar, melted butter, heavy cream, and vanilla. Once the cookies are cool, drizzle this sweet icing over the tops and enjoy!
