Description
Delight in these moist and flavorful Coffee Cake Cookies, featuring a soft cinnamon-spiced dough topped with a buttery streusel crumble and finished with a sweet vanilla glaze. Perfect for pairing with your morning coffee or as a delicious treat any time of day.
Ingredients
Scale
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup sour cream or Greek yogurt
Streusel Topping
- 3/4 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, melted
Vanilla Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and easy cookie removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined with no visible streaks.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with both granulated and brown sugars until the mixture is light, creamy, and slightly fluffy, about 2 to 3 minutes.
- Add Wet Ingredients: Incorporate the egg into the butter-sugar mixture by beating until fully combined, then mix in the vanilla extract and sour cream or Greek yogurt until the batter is smooth and creamy.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients in two additions, mixing on low speed just until the dough forms and flour is incorporated, creating a thick, soft cookie dough.
- Prepare Streusel: In a separate bowl, stir together flour, brown sugar, cinnamon, and salt, then add melted butter and mix with a fork until large, clumpy crumbs form.
- Portion Dough: Scoop out cookie dough in 1 1/2 tablespoon portions onto the prepared baking sheets, spacing them a few inches apart to allow spreading during baking.
- Shape Cookies and Add Streusel: Slightly flatten each dough ball with your fingertips and press a generous amount of streusel crumbs onto the top of each, gently pressing so the crumbs adhere.
- Bake Cookies: Bake for 11 to 13 minutes until the edges are lightly golden and the centers appear just set but remain soft to the touch.
- Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely while preparing the glaze.
- Make Vanilla Glaze: Whisk powdered sugar, 2 tablespoons of milk or cream, and vanilla extract in a small bowl until smooth, adding extra milk if needed to achieve a drizzling consistency.
- Glaze and Serve: Drizzle the glaze over the cooled cookies in thin lines or a zigzag pattern. Let the glaze set before serving or storing the cookies in an airtight container.
Notes
- Sour cream or Greek yogurt can be used interchangeably for moist texture.
- Adjust the amount of milk in the glaze to get your desired drizzle thickness.
- Cookies should be stored in an airtight container to maintain freshness.
- For extra flavor, consider adding a pinch of nutmeg to the dry ingredients.
- Ensure butter is softened, not melted, for proper creaming with sugars.
