Description

These soft and buttery Coffee Cake Cookies combine the cozy flavor of classic cinnamon coffee cake with the texture of thick, bakery-style cookies. Each bite features a tender center, sweet cinnamon filling, and a buttery crumb topping.

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

1/2 cup sour cream

3/4 cup brown sugar (for cinnamon filling)

1 tablespoon ground cinnamon (for cinnamon filling)

2 tablespoons unsalted butter, melted (for cinnamon filling)

1 cup all-purpose flour (for crumb topping)

1/2 cup brown sugar (for crumb topping)

1/4 cup granulated sugar (for crumb topping)

1 teaspoon ground cinnamon (for crumb topping)

1/2 cup cold unsalted butter, cubed (for crumb topping)

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Instructions

Prepare the crumb topping by combining the flour, brown sugar, granulated sugar, and cinnamon in a bowl. Cut in the cold cubed butter until large crumbs form. Refrigerate until ready to use.
Make the cinnamon filling by mixing brown sugar, cinnamon, and melted butter until a thick paste forms. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Cover and refrigerate the dough for 30 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 1/4 cup of dough per cookie and form into balls. Press an indentation into each, add about 1 teaspoon cinnamon filling, seal the dough around it, and gently flatten.
Press crumb topping generously onto each cookie.
Bake for 14 to 16 minutes until edges are golden and centers are slightly soft.
Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra sweetness, drizzle cooled cookies with a simple powdered sugar glaze.

Add a pinch of nutmeg to the cinnamon filling for deeper spice flavor.

Mix chopped pecans into the crumb topping for added crunch.

Store in an airtight container at room temperature for up to 3 days.

Freeze baked cookies or assembled dough balls for up to 2 months.

Warm in the microwave for 10 to 15 seconds before serving for a freshly baked texture.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 520 kcal
Sugar: 38 g
Sodium: 220 mg
Fat: 26 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 66 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 95 mg