Coffee Cake Cookies
Coffee cake cookies are soft, thick and buttery cinnamon sugar cookies topped with a brown sugar crumb topping and creamy vanilla glaze. This cozy coffee cake cookie recipe is easy to make and requires no chill time.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 - 3 mixing bowls
- 1 large cookie scoop (3 tbsp, 45 ml) optional
- 1 - 2 baking sheets
- 2 sheets parchment paper
Ingredients
Crumb Topping
- ½ cup (60 g) all purpose flour
- ½ cup (100 g) sugar
- ¼ cup (50 g) light brown sugar
- 4 tablespoons (57 g) cold unsalted butter, cubed
Coffee Cake Cookies
- 2 cups (240 g) all purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons (15 -30 ml) milk
Instructions
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line 1 - 2 large baking sheets with parchment paper.
- Make the crumb topping by whisking the flour and sugars together until well combined. Work in the cubes of butter until a crumb texture forms. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the cookies are ready for topping.½ cup (60 g) all purpose flour, ½ cup (100 g) sugar, ¼ cup (50 g) light brown sugar, 4 tablespoons (57 g) cold unsalted butter, cubed
- In a large mixing bowl whisk the flour, cornstarch, baking powder, baking soda, cinnamon and salt until well combined. Set aside for now.2 cups (240 g) all purpose flour, 1 tablespoon cornstarch, 2 teaspoons ground cinnamon , ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Slice the cold butter into tablespoon sized slices. Warm in the microwave for 20 seconds to very slightly melt the edges of the butter. In the bowl of a stand mixer fitted with paddle attachment, cream together the cubes of butter and light brown sugar on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, egg yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined.½ cup (113 g) unsalted butter, ¾ cup (150 g) light brown sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Using a large cookie scoop (3 tablespoons, 45 ml), scoop the cinnamon sugar cookie dough into large cookie dough balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Use the back of a large cookie scoop or simply press the bottom of a glass cup thats slightly smaller than the width of the cookie to create a small well for the crumb topping. Top the cookies with about 1 tablespoon of the chilled crumb topping.
- Bake at 375 F (190 C) for 11 - 13 minutes or until the edges of the cookies are set and lightly golden brown. Cool the cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature.
- Dust the cookies with powdered sugar or drizzle a vanilla glaze on the top by whisking powdered sugar with vanilla extract and milk.1 cup (120 g) powdered sugar, 1 teaspoon vanilla extract , 1 - 2 tablespoons (15 -30 ml) milk
Notes
Store: Place the coffee cake cookies in an airtight container. Store at room temperature for up to 5 days.
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