Description
These Cinnamon Coffee Cake Cookies combine the rich flavors of a classic coffee cake with the convenience of a handheld cookie, featuring a gooey cinnamon filling, crumbly streusel topping, and a sweet glaze drizzle. Perfect for breakfast or an afternoon treat, these cookies deliver moist texture and warm spice in every bite.
Ingredients
Cinnamon Filling
- ¼ cup unsalted butter (melted)
- 5 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup cornstarch
- ¼ teaspoon kosher salt
Streusel Topping
- ½ cup light brown sugar
- ⅓ cup all-purpose flour
- ½ cup rolled oats
- ½ tablespoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter (melted)
Cookie Dough
- ½ cup unsalted butter (room temperature)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 3 large egg yolks (room temperature)
- 2 teaspoons vanilla paste or extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Glaze
- ¾ cup powdered sugar
- 3-4 teaspoons water or milk
Instructions
- Prepare Cinnamon Filling: In a bowl, combine the melted butter, brown sugar, cinnamon, cornstarch, and salt. Mash and mix thoroughly until fully combined. Divide this mixture into ½ tablespoon portions, roll each into a ball, place on a parchment-lined plate, and set aside.
- Make Streusel Topping: In a separate bowl, mix brown sugar, flour, rolled oats, cinnamon, salt, and melted butter with a fork until the mixture is crumbly and well combined. Set aside for assembly.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the room temperature butter with both sugars on medium-high speed for about 5 minutes until the mixture is light and fluffy. Scrape down the sides to ensure even mixing.
- Add Egg Yolks and Vanilla: Add the egg yolks and vanilla to the creamed butter mixture and beat on medium speed for 2 more minutes. Scrape the bowl sides again to incorporate all ingredients.
- Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Gradually add this to the wet mixture and mix on low speed until just incorporated. Use a rubber spatula to fold in any remaining dry bits by hand.
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Assemble Cookies: Scoop dough using a 3-tablespoon cookie scoop, placing 6 scoops on each cookie sheet. Flatten each dough portion with your hands, then add a dollop of the cinnamon filling. To soften the filling balls, gently squish between your fingers before adding. Fold the dough around the filling and roll to smooth the surface.
- Shape and Add Streusel: Press each cookie gently with your palm until about 1 cm thick. Fluff the streusel topping with a fork and press a generous amount onto each cookie, using almost all the streusel mixture.
- Bake Cookies: Bake one tray at a time for 8-10 minutes, or until the cookies’ edges are set. Remove from oven and immediately nudge the cookies to firm up the sides. Allow to cool completely on the baking sheets.
- Prepare Glaze and Drizzle: Whisk powdered sugar with water or milk until smooth to form a glaze. Drizzle the glaze over the fully cooled cookies before serving.
Notes
- Use room temperature butter and egg yolks for a smoother dough and better texture.
- Press the dough flat carefully to avoid tearing and spilling the cinnamon filling.
- Cool cookies completely before glazing to prevent melting the glaze.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Rolled oats in the streusel adds texture but can be omitted for a finer crumble if preferred.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
