Description

Coffee Cake Cookies combine soft cinnamon-spiced cookie dough, a gooey cinnamon filling, buttery streusel topping, and a sweet vanilla glaze. These bakery-style cookies capture all the comforting flavors of classic coffee cake in a delicious handheld treat.

Ingredients

5 tablespoons unsalted cold butter, cut into pea-sized pieces

3 tablespoons light brown sugar

1 teaspoon ground cinnamon

2/3 cup all-purpose flour

3 tablespoons unsalted butter, softened

1/4 cup packed light brown sugar

2 teaspoons ground cinnamon

8 tablespoons unsalted cold butter, cubed

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon vanilla extract

1 large egg

1 large egg yolk

1 3/4 cups all-purpose flour

1 teaspoon cornstarch

2 1/2 teaspoons ground cinnamon

3/4 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

1 cup powdered sugar

2 tablespoons milk

Dash of vanilla extract

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Instructions

Prepare the crumb topping by mixing the cold butter, brown sugar, cinnamon, and flour with your hands until a shaggy streusel forms. Set aside.
In a small bowl, combine the softened butter, brown sugar, and cinnamon for the filling. Mix until smooth and set aside.
In a medium bowl, whisk together the flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
Using a stand mixer, cream the cubed butter, granulated sugar, and brown sugar on medium speed until light and smooth, about 3 minutes.
Add the egg, egg yolk, and vanilla extract. Mix until just combined.
Add the dry ingredients and mix on low speed until incorporated.
Scoop and roll the dough into 12 equal balls. Flatten each into a disk.
Place a small dollop of cinnamon filling onto 6 dough disks. Top each with another dough disk and seal the edges, rolling gently into balls.
Press the streusel topping onto each cookie.
Refrigerate the cookies for at least 4 hours or overnight.
Preheat the oven to 375°F (190°C).
Bake the cookies for 12 to 15 minutes until the edges are lightly golden.
Let the cookies cool for 5 to 10 minutes.
Whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze.
Drizzle the glaze over the cooled cookies and serve.

Notes

Add chopped pecans or walnuts to the streusel for extra crunch.

Mix a small amount of cream cheese into the filling for a richer center.

Add a pinch of nutmeg or cardamom for additional warm spice flavor.

Maple extract can be substituted for vanilla in the glaze.

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

Refrigerate for up to 1 week or freeze for up to 2 months.

Warm in the microwave for 10 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: 410 kcal
Sugar: 29 g
Sodium: 240 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 75 mg