Get the Recipe:
Coffee Cake Cookies
These coffee cake cookies combine a soft, buttery cookie with a crumbly streusel filling and a sweet glaze, bringing the flavors of classic coffee cake into a delicious bite-sized treat!
Ingredients
For the cookies:
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (67 g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the streusel:
- 1/3 cup (67 g) firmly packed light brown sugar
- 1/3 cup (40 g) flour
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted and slightly cooled
For the glaze:
- 1 cup (110 g) confectioners' sugar
- 2 to 3 tablespoons (30 to 45 ml) milk
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Instructions
To make the cookie dough:
- Using an electric mixer on medium speed, beat the butter and both sugars in a large mixing bowl until fluffy. Beat in the egg and vanilla until smooth.
- With the mixer on low speed, add the flour, baking powder, and salt, and mix just until combined.
- Chill the dough for at least one hour or up to 24 hours.
To make the streusel and assemble the cookies:
- In a small mixing bowl, whisk together the brown sugar, flour, cinnamon, and melted butter. The mixture should look crumbly.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Scoop the dough using a #40 cookie scoop (about 1 & 1/2 tablespoons), and roll into balls. Place the dough balls about two inches apart on the baking sheets.
- Use the bottom of a rounded tablespoon to make a well in the middle of each cookie dough ball and then fill it with streusel. Dip the measuring spoon in a bit of flour to help prevent sticking.
- Bake one pan at a time for 10 minutes or until the edges are light golden brown and the cookies appear set.
- Allow the cookies to cool on the pans on a wire rack for 5 minutes, and then transfer them from the pans directly onto a wire rack to cool completely.
To make the glaze:
- In a small bowl, whisk together the confectioners' sugar and 2 tablespoons of the milk. Add small amounts of the remaining milk if needed to reach the desired glaze consistency.
- Drizzle the glaze over the cooled cookies and allow to set before serving.
Notes
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
- Store in an airtight container at room temperature up to 4 days.
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