Description
These Streusel-Stuffed Coffee Cake Cookies are a delightful twist on classic coffee cake, featuring a tender cookie base filled with a rich cinnamon streusel and topped with a sweet vanilla glaze. Crispy edges and soft centers make them perfect for breakfast or dessert.
Ingredients
Scale
Streusel Filling
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 2 tsp cinnamon
- pinch salt
- 5 Tbsp softened unsalted butter
Cookie Dough
- 1 1/4 cup all-purpose flour, spooned and leveled
- 3/4 cup cake flour, spooned and leveled
- 1 tsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 Tbsp cold unsalted butter, cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
Icing
- 2 Tbsp unsalted butter, melted
- 3 Tbsp heavy cream or milk
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- pinch salt
Instructions
- Prepare the streusel filling: In a medium-sized bowl, combine flour, brown sugar, cinnamon, and salt. Work in softened butter until small clumps form. Refrigerate to firm up.
- Preheat the oven: Set the oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone baking mats for easy cookie removal.
- Combine dry ingredients: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: In the bowl of a stand mixer, beat cubed cold butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg, egg yolk, and vanilla extract, mixing well to incorporate.
- Add dry ingredients: Gradually add the flour mixture to the wet ingredients and mix until just combined to form a cookie dough.
- Shape cookies: Scoop and roll the dough into balls, then make an indent in the center of each cookie to hold the streusel filling.
- Fill cookies and bake: Spoon the prepared streusel into each cookie indent. Bake in the preheated oven until edges are set and golden, about 10-12 minutes.
- Shape cookies (optional): While cookies are still warm, use a cookie cutter to shape them as desired.
- Cool the cookies: Let the cookies rest for a few minutes before transferring them to a wire rack to cool completely.
- Prepare and drizzle icing: Whisk together melted butter, heavy cream (or milk), powdered sugar, vanilla extract, and a pinch of salt until smooth. Drizzle over cooled cookies for a sweet finish.
Notes
- Refrigerate the streusel filling to help it hold shape during baking.
- Cold butter in the dough helps create a tender texture and prevents spreading.
- Use cake flour for a lighter, softer cookie texture.
- Optional shaping when warm allows for uniform and neat cookie edges.
- Store cookies in an airtight container for up to 3 days to keep them fresh.
- Heavy cream can be substituted with milk for a lighter icing.
