Description
These Coffee Cake Cookies are irresistibly soft, buttery, and wonderfully tender, with a thick cinnamon streusel topping and a sweet vanilla glaze. Made with a pillowy cake flour cookie base, rich brown sugar, and buttery cinnamon crumble, each cookie captures the comforting flavor of classic coffee cake in a delicious bakery-style treat. Finished with a delicate drizzle of vanilla icing, these homemade cookies are perfect for breakfast-inspired treats, holiday cookie trays, cozy gatherings, or enjoying with a warm cup of coffee.
Ingrédients
Scale
- For the Soft Cookie Dough Base:
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) packed light or dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1/4 tsp pure vanilla extract
- 2 cups (225 g) cake flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- For the Cinnamon Streusel Topping:
- 6 tbsp (85 g) unsalted butter, melted and cooled
- 1 1/4 cups (156 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1/3 cup (67 g) granulated sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- For the Vanilla Glaze:
- 2/3 cup (80 g) powdered sugar, sifted
- 1–2 tbsp whole milk
- Pinch of salt
Instructions
- Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, packed brown sugar, and granulated sugar together with an electric mixer for 2–3 minutes until light, pale, and fluffy.
- Beat in Egg and Vanilla: Add the room-temperature egg and pure vanilla extract, beating until completely smooth and emulsified.
- Combine Dry Mix into Wet Base: In a separate bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt. Gradually add to the wet butter mixture, mixing on low speed just until a soft, pillowy dough forms. Refrigerate the dough while preparing the streusel.
- Prepare Cinnamon Streusel: In a medium bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, ground cinnamon, and salt. Pour in the cooled melted butter and toss with a fork until thick, buttery crumbs and clumps form.
- Portion, Indent, and Top: Scoop 2-tablespoon portions (~40g each) of dough and place them 2 inches apart on the prepared baking sheets. Press a shallow well into the center of each ball with your thumb, then generously press at least 2 tablespoons of streusel crumble into each indentation.
- Bake Until Edges Turn Lightly Golden: Bake at 350°F (175°C) for approximately 12 minutes, or until the bottom edges are lightly golden while the tops remain soft and set.
- Cool, Glaze, and Set: Allow cookies to cool on the baking sheet for at least 10 minutes, then let them cool completely. Whisk the powdered sugar, the whole milk for the glaze, and a pinch of salt together into a thick glaze. Drizzle generously over the cooled cookies and let set for 15 minutes before serving.
Notes
- Use Cake Flour ONLY: Cake flour is essential for getting that pillowy, tender coffee cake texture. If you must substitute with all-purpose flour, remove 2 tablespoons of flour per cup and replace with cornstarch.
- Pack the Streusel Firmly: Press the streusel crumble firmly into the indented centers of the dough balls so the topping stays attached as the cookies bake and rise.
- Cool Before Glazing: Let the cookies cool completely before drizzling with the simple milk glaze so the icing sets into clean bakery lines instead of melting into the warm crumbs.
- Temps de préparation: 25 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 225
- Sucre: 17g
- Sodium: 115mg
- Graisse: 9g
- Graisse saturée: 6g
- Graisses insaturées: 3g
- Gras trans: 0g
- Glucides: 34g
- Fibres: 1g
- Protéine: 3g
- Cholestérol: 30mg