Description

Delight in these Coffee Cake Cookies, featuring a soft cinnamon-infused cookie base topped with a buttery streusel and finished with a sweet glaze. Perfect as a cozy treat with your morning coffee or tea, these cookies combine the rich flavors of classic coffee cake in an easy-to-eat form. With a tender crumb, crunchy topping, and a drizzle of sugar glaze, they make a delightful indulgence for any occasion.

Ingredients

Cookie Dough Ingredients

3 cups (360 grams) all purpose flour
1 ½ teaspoons cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 grams) unsalted butter, melted
3/4 cup (165 grams) light brown sugar
2/3 cup (133 grams) white sugar
2 large eggs
1 ½ teaspoons vanilla extract

Streusel Topping Ingredients

10 tablespoons (150 grams) all purpose flour
1/2 cup (110 grams) light or dark brown sugar
1/3 cup (66 grams) white sugar
1 ½ teaspoons cinnamon
Pinch of salt
7 tablespoons (99 grams) unsalted butter, melted

Glaze Ingredients

1 cup (120 grams) confectioners’ sugar
1-3 tablespoons milk

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Instructions

Prepare the dry ingredients: In a medium to large mixing bowl, whisk together the all purpose flour, cinnamon, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
Create the cookie dough: In a large mixing bowl, whisk together the melted unsalted butter, light brown sugar, white sugar, eggs, and vanilla extract until the mixture is very smooth and thoroughly combined. Gradually add the dry ingredient mixture into the wet ingredients, stirring until just fully combined. Set aside while you prepare the streusel.
Make the streusel topping: In a medium bowl, whisk together the flour, brown sugar, white sugar, cinnamon, and a pinch of salt. Drizzle in the melted butter and mix until the mixture resembles wet sand, forming a crumbly streusel.
Assemble the cookies: Line a large baking sheet with parchment paper. Using a medium cookie scoop, scoop out portions of the cinnamon cookie dough onto the sheet. Gently flatten each cookie dough ball slightly with your hands. Top each cookie generously with a heaping amount of streusel, pressing it lightly to adhere.
Chill before baking: Place the assembled baking sheet into the freezer for 20 minutes to firm up the cookies and streusel topping. Meanwhile, preheat your oven to 375°F (190°C) and prepare another baking sheet with parchment paper.
Bake the cookies: Arrange about 6 cookies on the prepared baking sheet and bake in the preheated oven for 12-13 minutes until the cookies are set and the streusel is lightly browned. Repeat with the remaining cookies. Once baked, transfer cookies to a wire rack and let them cool completely before glazing.
Prepare the glaze and finish: In a small bowl, whisk together the confectioners’ sugar and 1 tablespoon of milk, adding more milk as needed to reach a smooth, drizzle-able consistency. Using a spoon, drizzle the glaze over the cooled cookies. Allow the glaze to set before serving and enjoying your Coffee Cake Cookies.

Notes

The streusel topping can be made ahead and refrigerated or frozen for convenience.
Freezing the cookies before baking helps prevent the streusel from falling off and keeps the cookies shape intact.
You can substitute light brown sugar with dark brown sugar in the streusel for a deeper molasses flavor.
Adjust the glaze consistency by adding milk gradually to avoid it becoming too runny.
Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Prep Time: 30 minutes
Cook Time: 13 minutes per batch (approx. 26 minutes total for two batches)
Category: Dessert
Method: Baking
Cuisine: American