Description
These Coffee Cake Cookies combine the best of cinnamon coffee cake and soft cookies into one delightful treat. Featuring a tender cookie base topped with a crumbly cinnamon sugar crumble and finished with a sweet glaze, these cookies are perfect for coffee time or dessert. With a lightly spiced, buttery flavor and a satisfying crumble topping, they’re sure to become a favorite in your baking repertoire.
Ingredients
Scale
Cookie Dough
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Crumble Topping
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold and cubed
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
Instructions
- Prepare the Crumble Topping: In a small bowl, combine brown sugar, flour, cinnamon, and cold cubed butter. Use a fork or your fingers to mix until the mixture becomes crumbly. Once mixed, chill it in the refrigerator while you prepare the dough.
- Whisk Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer or hand whisk to cream the softened unsalted butter with brown and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter mixture until fully incorporated and smooth.
- Combine Dry Ingredients with Wet: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined—avoid overmixing to keep your cookies tender.
- Scoop and Shape Dough: Using a 2-tablespoon cookie scoop or spoon, portion out the dough onto a baking sheet lined with parchment paper or a silicone mat. Flatten each dough ball slightly with your fingers or a spatula.
- Add Crumble Topping: Generously press the chilled crumble topping onto the surface of each dough ball so it sticks well.
- Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes. Look for golden edges and centers that are set but still soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the tray for 5 minutes. Then, transfer them to a wire rack to cool completely before glazing.
- Prepare and Drizzle Glaze: In a small bowl, whisk powdered sugar with 1 to 2 tablespoons of milk or cream until smooth. Drizzle this glaze over the cooled cookies before serving.
Notes
- Use cold butter for the crumble topping to ensure a crumbly texture.
- Do not overmix the cookie dough to keep the cookies soft and tender.
- Flatten the dough slightly before adding crumble to help it adhere better.
- Allow the cookies to cool completely before adding glaze to prevent it from melting.
- You can store these cookies in an airtight container at room temperature for up to 4 days.
- For a dairy-free option, substitute butter with vegan butter and use a plant-based milk in the glaze.
