Are you ready to indulge in a heavenly treat that combines the richly spiced flavors of coffee cake and the irresistible texture of tender cookies? I’ll show you how to make Coffee Cake Cookies that will leave everyone craving more!
I just love this tender cookie base, topped with a buttery cinnamon streusel. I know it will have you reaching for seconds in no time.
Welcome to 2023’s 12 Days of Cookies!
These Coffee Cake Cookies are Day 8 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!
Day 1 – Cherry Biscotti
Day 2 – Sour Cream Cookies
Day 3 – Chai Spritz Cookies
Day 4 – Millionaire Bars
Day 5 – Chocolate Chip Potato Chip Cookies
Day 6 – Nana’s Oatmeal Cookies
Day 7 – No Bake Peanut Butter Cookies
Day 8 – You’re on it!
Day 9 –
Day 10 –
Day 11 –
Day 12 –
Whether you’re a coffee lover looking for a new treat to enjoy with your favorite brew or simply someone with a sweet tooth, these cookies reminiscent of a morning coffee cake are guaranteed to satisfy your cravings. So, let’s dive in and get busy making these chewy coffee cake cookies!
The ingredients you need are broken down into four parts: the cinnamon filling, the cookie dough base, the streusel topping, and the vanilla glaze. They may look involved, but they’re quite easy and come together relatively quickly.
Here’s what you’ll need to make these tasty bakery-style cookies:
4 tablespoons unsalted butter, melted
1/3 cup light brown sugar
2 teaspoons ground cinnamon
½ cup of cornstarch
2 1/3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup light brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
1/3 cup packed brown sugar
1/3 cup granulated white sugar
1 teaspoon ground cinnamon
½ cup flour
1 cup powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
Let’s break down this easy cookie recipe into different parts.
Add all the cinnamon filling ingredients to a medium mixing bowl. Mix with a fork until thoroughly combined.
Then, measure the filling into 12 pieces about ½ tablespoon size. Roll into balls and place them on a parchment paper-lined plate, then set aside.
Preheat the oven to 350 degrees and line two large cookie sheets with parchment paper.
In a small bowl, combine flour, baking powder, baking soda, and salt with a whisk. Set this flour mixture aside.
Cream butter and sugars in a large bowl until fluffy. You can use an electric mixer or a stand mixer with a paddle attachment. Add the eggs and vanilla, then mix until combined.
Add the dry ingredients to the wet ingredients and fold in with a rubber spatula or wooden spoon until completely combined.
Use a large (3 tablespoon) cookie dough scoop to place 6 evenly-sized cookies on a baking sheet. Flatten the top of the cookie dough balls and add a ball of cinnamon filling to the center of the cookies.
Fold the cookie dough around the filling and roll it in your hands to create a smooth ball. Repeat with each cookie. Press each cookie down gently with the back of a spoon to create a flat surface for the streusel.
Add all the streusel topping ingredients to a small mixing bowl and mix with a fork until combined. Add a generous amount to the top of each cookie.
Bake each cookie sheet for 12-14 minutes or until the edges of each cookie turn golden brown. Remove from the oven and let them cool while making the glaze.
Whisk all the glaze ingredients together in a small bowl, then drizzle the glaze over the cookies on top of the streusel. Move the cookies to a wire rack to cool completely.
Use room temperature butter for best results: Softening the butter allows for easier creaming and better incorporation of the other ingredients. Cold butter can result in a denser cookie.
Don’t over mix the dough: Over mixing can lead to tough cookies. Mix until the dry ingredients are just incorporated into the wet ingredients.
Chill the dough: If the dough is too soft or sticky, chilling it in the refrigerator for 30 minutes to an hour can make it easier to handle and prevent spreading during baking.
Drizzle with a coffee glaze instead of vanilla glaze: This variation is so yummy and easy! Make a simple coffee glaze by mixing powdered sugar with brewed coffee until you reach the desired consistency.
Customize the streusel: Feel free to add other ingredients to the cinnamon streusel mixture, such as nuts, raisins, chocolate chips, or dried cranberries, to add extra texture and flavor.
Sprinkle with powdered sugar: Dusting the cookies with powdered sugar adds a touch of elegance and makes them look even more inviting.
To keep your coffee cake cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days. If you want to extend their shelf life, you can freeze the cookies for up to 3 months. Just make sure to thaw them at room temperature before serving.
If you want a good coffee cake to make for your next breakfast or brunch, try one of these delicious cakes:
Orange Cranberry Coffee Cake is a welcome sight on a chilly fall morning. Topped with a sweet orange glaze, this moist coffee cake tastes extra delicious paired with a hot cup of coffee or tea!
Tart, sweet, and made deliciously moist with sour cream, this Cranberry Coffee Cake from The Weeknight Dessert Cookbook will surely put a smile on your face.
With a super moist cake and two layers of cinnamon streusel, this Cinnamon Sour Cream Coffee Cake is a morning treat that’s hard to resist. It is THE perfect accompaniment to your weekend morning coffee!
If you love decadent, indulgent cookies, make one of these tasty cookie recipes:
Frosted Sugar Cookies aka Lofthouse
Happy baking!
4 tablespoons unsalted butter melted⅓ cup light brown sugar2 teaspoons ground cinnamon½ cup cornstarch
2 ⅓ cups all-purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt½ cup unsalted butter softened½ cup light brown sugar¼ cup granulated sugar2 large eggs1 teaspoon vanilla extract
4 tablespoons unsalted butter melted⅓ cup brown sugar packed⅓ cup granulated sugar1 teaspoon cinnamon½ cup all-purpose flour
1 cup powdered sugar3 tablespoons heavy cream1 teaspoon vanilla extract
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