Description
Delightfully crumbly and tender coffee cake cookies topped with a cinnamon streusel and a smooth sweet icing drizzle. These cookies encapsulate all the flavors of classic coffee cake in a convenient handheld treat, perfect for pairing with your morning coffee or afternoon tea.
Ingredients
Scale
For the Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Streusel Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
For the Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Prepare the Cookie Dough: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar until creamy and smooth. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
- Make the Streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix until the texture resembles coarse crumbs, creating a crumbly streusel topping that will add a sweet and spicy crunch.
- Form the Cookies: Using a tablespoon or small cookie scoop, portion out about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with your fingers or the back of a spoon. Generously sprinkle and press the streusel topping onto each cookie, ensuring it adheres well to the dough.
- Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges turn golden and the streusel is crisp. Remove from oven and let cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Make the Icing: While cookies cool, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. This icing will add a sweet finishing touch.
- Serve: Drizzle the icing over the cooled cookies using a spoon or piping bag. Allow the icing to set briefly, then serve and enjoy your coffee cake cookies alongside a hot cup of coffee or tea for a comforting treat.
Notes
- Make sure the butter is properly softened for smooth creaming with sugar.
- Don’t overmix the dough once the flour is added to keep cookies tender.
- Press the streusel topping firmly onto the dough so it bakes on without falling off.
- For a firmer icing, add less milk; for a thinner glaze, add a bit more milk as needed.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Optionally, add chopped nuts to the streusel for extra crunch.
