Description
Soft, cinnamon-scented coffee cake cookies topped with buttery brown sugar streusel and finished with a sweet vanilla glaze.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups granulated sugar
- ¼ cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tbsp whole milk
- 2 tsp vanilla extract
- 2¾ cups all-purpose flour, spooned and leveled
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cornstarch
- 1 tsp ground cinnamon
- ¾ tsp salt
- ½ cup + 2 tbsp all-purpose flour
- ¼ cup light brown sugar, packed
- 3 tbsp unsalted butter, melted
- 1 cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the ½ cup + 2 tablespoons of flour and ¼ cup of light brown sugar. Pour in the 3 tablespoons of melted butter and toss with a fork until the mixture resembles coarse, crumbly sand. Set aside.
- In a large bowl, beat the room temperature butter, granulated sugar, and dark brown sugar on medium speed for about 3 minutes until pale and fluffy.
- Add the whole egg, egg yolk, milk, and vanilla extract to the butter mixture. Beat until perfectly smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which will make the cookies tough.
- Scoop the dough into 2-tablespoon portions and roll into smooth balls. Place them on the prepared baking sheets 2 inches apart. Gently flatten the tops of each dough ball slightly with the palm of your hand. Generously press a spoonful of the streusel mixture into the top of each cookie so it sticks.
- Bake for 12 to 14 minutes, or until the edges are lightly golden and the centers look just set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk the powdered sugar, vanilla extract, and 1 tablespoon of milk until smooth. If the glaze is too thick, add the second tablespoon of milk. Drizzle the glaze generously over the cooled cookies.
Notes
Do not overmix the cookie dough after adding the dry ingredients, as this can make the cookies tough. Let the cookies cool completely before drizzling with the vanilla glaze.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg