Description
These Coffee Cake Cookies with Cinnamon Streusel and Vanilla Glaze are irresistibly soft, buttery, and bursting with cozy cinnamon flavor! Inspired by classic homemade coffee cake, these bakery-style cookies feature wonderfully tender, chewy centers, lightly golden edges, and a generous layer of sweet, crumbly cinnamon streusel. Made with creamy butter, brown sugar, pure vanilla extract, and warm cinnamon, each cookie is finished with a beautiful drizzle of smooth vanilla glaze for the perfect combination of buttery sweetness and irresistible crunch. Perfect for breakfast treats, brunch gatherings, holiday cookie trays, homemade gifts, afternoon snacks, or enjoying with a warm cup of coffee or tea!
Ingrédients
Scale
- For the Coffee Cake Cookie Dough Base:
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature (approximately 65°F–68°F / 18°C–20°C)
- 1 1/4 cups (250 g) granulated sugar
- 1/4 cup (50 g) packed dark brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tbsp whole milk
- 2 tsp pure vanilla extract
- 2 3/4 cups (330 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp cornstarch
- 3/4 tsp fine sea salt
- 1/2 tsp baking soda
- For the Cinnamon Streusel Topping:
- 1/2 cup + 2 tbsp (75 g) all-purpose flour
- 1/4 cup (50 g) packed light brown sugar
- 1/2 tsp ground cinnamon
- 3 tbsp (42 g) unsalted butter, softened or cold and cut into cubes
- For the Vanilla Glaze Finish:
- 1 cup (120 g) powdered sugar, sifted
- 1–2 tbsp whole milk, as needed for drizzling consistency
- 1/2 tsp pure vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent the delicate coffee cake cookies from sticking during baking.
- Cream Softened Butter and Sugars: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine 1 cup (226 g) of softened unsalted butter, 1 1/4 cups (250 g) of granulated sugar, and 1/4 cup (50 g) of packed dark brown sugar. Beat on medium-high speed for 2–3 minutes until the mixture becomes light, pale, fluffy, and creamy. Make sure the butter is softened to approximately 65°F–68°F (18°C–20°C), but not melted.
- Incorporate Wet Ingredients: Add the room-temperature whole egg, extra egg yolk, 1 tablespoon of whole milk, and 2 teaspoons of pure vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until the ingredients are fully incorporated and the mixture becomes smooth, creamy, and well emulsified.
- Combine Dry Ingredients: In a separate medium mixing bowl, whisk together 2 3/4 cups (330 g) of all-purpose flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of cornstarch, 3/4 teaspoon of fine sea salt, and 1/2 teaspoon of baking soda. Whisk thoroughly until all the dry ingredients are evenly distributed.
- Form Coffee Cake Cookie Dough: Gradually add the prepared dry flour mixture to the creamed butter, sugar, egg, and vanilla base. Mix gently on low speed just until a soft, thick, cohesive cookie dough forms and no dry flour streaks remain. Avoid overmixing to preserve the wonderfully tender, soft texture of the finished coffee cake cookies.
- Prepare Cinnamon Streusel Topping: In a small mixing bowl, combine 1/2 cup plus 2 tablespoons (75 g) of all-purpose flour, 1/4 cup (50 g) of packed light brown sugar, and 1/2 teaspoon of ground cinnamon. Add 3 tablespoons (42 g) of softened butter or cold butter cut into small cubes. Using your fingertips or a fork, gently work the butter into the dry ingredients until the mixture forms coarse, crumbly cinnamon streusel clusters. Avoid overmixing into a smooth paste, as the topping should remain crumbly.
- Portion Dough and Apply Cinnamon Streusel: Using a cookie scoop or tablespoon, divide the prepared coffee cake cookie dough into rounded tablespoon portions, approximately 30 g each. Arrange the dough portions on the prepared baking sheets, leaving about 2 inches of space between each cookie. Gently flatten the tops slightly, then add a generous spoonful of cinnamon streusel to each portion. Press the streusel clusters lightly but firmly into the soft dough so the crumbs adhere securely during baking.
- Bake Until Set and Lightly Golden: Place the baking sheets in the preheated oven and bake at 350°F (175°C) for 10–12 minutes, or until the cookie edges are set and lightly golden while the centers remain pale, soft, and tender. The cinnamon streusel should look lightly baked and crumbly. Avoid overbaking to preserve the cookies’ deliciously soft, coffee cake-like centers.
- Cool, Glaze, and Serve: Remove the baking sheets from the oven and allow the cookies to rest on the warm pans for 5 minutes so their delicate structure can firm up. Carefully transfer them to a wire cooling rack and let them cool completely. Meanwhile, prepare the vanilla glaze by whisking together 1 cup (120 g) of sifted powdered sugar, 1 tablespoon of whole milk, and 1/2 teaspoon of pure vanilla extract until smooth. Add the remaining tablespoon of milk gradually, if needed, until the glaze reaches a thick but pourable drizzling consistency. Generously drizzle the vanilla glaze over the completely cooled coffee cake cookies, allowing it to flow across the cinnamon streusel topping. Let the glaze set slightly before serving and enjoy their buttery, cinnamon-scented, wonderfully soft centers and sweet crumbly topping!
Notes
- Press Streusel Firmly into the Dough: Gently press the cinnamon streusel clusters into the soft cookie dough before baking. This helps the crumb topping adhere securely and prevents the delicious cinnamon pieces from falling off when the cookies are moved or served.
- Do Not Glaze Warm Cookies: Allow the baked coffee cake cookies to cool completely to room temperature before applying the vanilla glaze. Drizzling glaze over warm cookies causes the powdered sugar mixture to melt and become runny, disappearing into the streusel instead of creating beautiful white ribbons on top.
- Chill for Extra Height: If your kitchen is warm or the portioned cookie dough feels too soft, refrigerate the dough balls with their cinnamon streusel topping for 15–20 minutes before baking. This optional chilling period firms up the butter and helps minimize excessive spreading, creating thicker cookies with wonderfully tender centers.
- Temps de préparation: 25 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 165
- Sucre: 14g
- Sodium: 100mg
- Graisse: 7g
- Graisse saturée: 4g
- Graisses insaturées: 2g
- Gras trans: 0g
- Glucides: 25g
- Fibres: 0g
- Protéine: 2g
- Cholestérol: 25mg