Dessert Recipe: Coffee Cake Cookies
These delightful Coffee Cake Cookies offer a perfect blend of soft, buttery cookie dough with a rich cinnamon swirl, a crunchy streusel topping, and a sweet vanilla icing. They are an irresistible treat that captures the comforting flavors of classic coffee cake in a portable, bite-sized form.
Equipment
- Stand mixer with paddle attachment
- Silicone spatula
- Baking sheets lined with parchment paper
- 1½-ounce cookie scoop (or tablespoon measure)
- Small microwave-safe bowl
Ingredients
For the Cookies:
- ½ cup 1 stick unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Swirl:
- ¼ cup packed light brown sugar
- 2 teaspoons ground cinnamon
For the Streusel:
- ½ cup all-purpose flour
- 3 tablespoons packed light brown sugar
- Pinch of salt
- 3 tablespoons unsalted butter melted
For the Vanilla Icing:
- 1 cup confectioners' sugar
- 3 tablespoons whole milk
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
Prepare the Cookies:
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, around 2 minutes.
- Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix on medium-high until smooth and creamy, around 1 minute.
- Reduce the mixer speed to low and gradually add the flour, baking powder, baking soda, and salt. Mix until just combined and no dry streaks of flour remain. Avoid overmixing.
Make the Cinnamon Swirl:
- In a small bowl, combine the brown sugar and cinnamon, stirring until evenly mixed.
- Sprinkle this mixture over the cookie dough, then use a spatula to fold it in gently. Do not overmix to maintain the swirl effect.
Prepare the Streusel:
- In another small bowl, combine the flour, brown sugar, and salt.
- Drizzle in the melted butter and use a fork to mix until the mixture has a crumbly, wet sand-like texture.
Shape the Cookies:
- Use a 1½-ounce cookie scoop (around 3 tablespoons) to portion out the dough onto the prepared baking sheets. Space the dough balls around 2 inches apart.
- Flatten each dough ball slightly with your palm, then sprinkle about 1 teaspoon of streusel topping over each, pressing it gently into the dough.
Bake:
- Bake the cookies for 6 minutes. Remove from the oven and sprinkle additional streusel over the tops.
- Return the cookies to the oven and continue baking for another 6–7 minutes, until the edges are set but the centers are soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
Prepare the Vanilla Icing:
- In a small microwave-safe bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth.
- Microwave the mixture for about 15 seconds to slightly thin it.
- Drizzle the icing over the cooled cookies using a spoon.
Notes
- These Coffee Cake Cookies are perfect for breakfast treats, afternoon snacks, or a sweet addition to your coffee break.
- You can store them in an airtight container at room temperature for up to 4 days.
- For a thicker icing drizzle, you can reduce the milk slightly.
Tried this recipe?Let us know how it was!