Description
Delight in these Coffee Cake Cookies, featuring a soft cinnamon-spiced base topped with a rich brown sugar crumb and finished with a sweet cinnamon glaze for the perfect balance of chewy and crunchy textures. Ideal for any time you crave a comforting, coffee cake-inspired treat in cookie form.
Ingredients
Scale
Cookie Dough
- ½ cup butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 2 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1¾ cups all-purpose flour
Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1½ tsp cinnamon
- Pinch of salt
- 4 tbsp softened butter
Cinnamon Glaze
- 1 cup powdered sugar
- Good sprinkle of cinnamon
- 1-2 tbsp milk
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar. Beat on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy, creating the perfect base for the cookies.
- Add Eggs and Vanilla: Incorporate the whole egg, egg yolk, and vanilla extract. Mix on low speed until the batter is smooth and well combined, ensuring an even flavor throughout the dough.
- Mix Dry Ingredients: Gradually add the baking powder, baking soda, salt, cinnamon, cornstarch, and all-purpose flour, mixing gently on low speed. Stop mixing when some flour remnants are still visible to avoid overworking the dough, which can make cookies tough.
- Form Cookie Balls and Create Indentations: Scoop about 3 tablespoons of dough per cookie and place six cookies on each baking sheet. Use the back of the cookie scoop or your fingers to gently press an indentation into the center of each dough ball for the crumb topping placement.
- Prepare Crumb Topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add the softened butter and mix with a fork or your fingers until the mixture clumps together into crumbs. Take a handful of this crumb topping and press it into the indentations on each cookie dough ball.
- Bake the Cookies: Bake the cookies for 9 to 12 minutes or until the edges turn golden brown. Once baked, run a spoon or spatula around each cookie to reshape them into perfect circles. Allow cookies to cool completely on the baking sheets before glazing.
- Prepare and Apply Glaze: Mix powdered sugar, a good sprinkle of cinnamon, and 1 to 2 tablespoons of milk until a smooth glaze forms. Drizzle the glaze over the cooled cookies for a final sweet touch. Serve and enjoy!
Notes
- These Coffee Cake Cookies are cinnamon-flavored cookies topped with a buttery brown sugar crumb and finished with a cinnamon glaze.
- The dough should not be overmixed to maintain a tender cookie texture.
- Allow cookies to cool completely before glazing to prevent the glaze from melting.
- Use room temperature eggs and softened butter to ensure smooth dough and crumb topping.
- Adjust milk in the glaze to achieve desired consistency, thinner for drizzling, thicker for spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 345 kcal
- Sugar: 32 g
- Sodium: 287 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 68 mg
