Description
Coffee Cake Cookies: Deliciously spiced cookies with cinnamon, nutmeg, and a crumbly streusel topping. Perfect for a cozy treat!
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ¼ cup (60ml) sour cream (provides moisture and tenderness)
- ½ cup (100g) brown sugar, packed
- ⅓ cup (40g) all-purpose flour
- 1½ teaspoons ground cinnamon (use high-quality cinnamon for best flavor)
- ¼ teaspoon salt
- ¼ cup (57g) unsalted butter, cold and cubed
- 1 cup (120g) powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare the Streusel Topping In a medium bowl, combine the brown sugar, flour, cinnamon, and salt for the streusel. Add the cold cubed butter and use your fingertips to work it into the dry ingredients until crumbly with pea-sized clumps. Place the streusel in the refrigerator while preparing the cookie dough to keep it cold.
- Step 2: Make the Cookie Dough In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add the egg and vanilla extract, beating until well combined. Mix in the sour cream until smooth. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix – this keeps your coffee cake cookies tender.
- Step 3: Chill the Dough Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to overnight. This prevents spreading and enhances flavor development. While waiting, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 4: Shape and Top the Cookies Using a cookie scoop or tablespoon, portion the chilled dough into 1½-inch balls and place them on the prepared baking sheets about 2 inches apart. Slightly flatten the tops of each cookie with the palm of your hand. Take the streusel mixture from the refrigerator and generously sprinkle it over each cookie, gently pressing it into the dough to adhere.
- Step 5: Bake to Perfection Bake the cookies for 10-12 minutes, or until the edges are just turning golden but the centers still look slightly underbaked. They’ll continue cooking as they cool, ensuring your coffee cake cookies stay soft and chewy. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Step 6: Add the Optional Glaze If desired, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. The consistency should be thick but pourable. Once the cookies are completely cool, drizzle the glaze over the tops. Allow the glaze to set for about 15 minutes before serving or storing your coffee cake cookies.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 calories
- Sugar: 12 grams
- Sodium: 100 mg
- Fat: 9 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 23 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 30 mg