Description
These coffee cake cookies combine the best of two beloved desserts: soft, cinnamon-spiced sugar cookies topped with buttery brown sugar streusel and finished with a sweet vanilla icing drizzle. Perfect for pairing with coffee or as a cozy dessert any time of year.
Ingredients
Scale
- 1/2 cup all-purpose flour (for streusel)
- 1/3 cup brown sugar, packed (for streusel)
- 2 tsp cinnamon (for streusel)
- Pinch salt (for streusel)
- 5 Tbsp unsalted butter, softened (for streusel)
- 1 1/4 cup all-purpose flour, spooned and leveled (for dough)
- 3/4 cup cake flour, spooned and leveled (for dough)
- 1 tsp cornstarch (for dough)
- 1 tsp cinnamon (for dough)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 Tbsp unsalted butter, cold and cubed
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 Tbsp unsalted butter, melted (for icing)
- 3 Tbsp heavy cream or milk (for icing)
- 1 cup powdered sugar, sifted (for icing)
- 1 tsp vanilla extract (for icing)
- Pinch salt (for icing)
Instructions
- Prepare the streusel: Mix flour, brown sugar, cinnamon, and salt. Work in softened butter until clumps form. Refrigerate.
- Preheat oven to 400°F and line baking sheets with parchment paper or silicone mats.
- Mix dry ingredients for dough: all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream cold butter with brown and granulated sugar until smooth, 1–2 minutes.
- Add egg, egg yolk, and vanilla extract. Mix until combined.
- Gradually add dry ingredients to wet ingredients until incorporated.
- Roll dough into balls and place on prepared baking sheets.
- Create an indent in each dough ball with your thumb or the back of a spoon.
- Fill each indent with ~1 Tbsp streusel and bake for 8–11 minutes until edges are set.
- Cool cookies for 5 minutes on the baking sheet, then transfer to a cooling rack.
- Prepare icing: Whisk melted butter, cream or milk, powdered sugar, vanilla, and salt until smooth.
- Drizzle icing over completely cooled cookies and serve.
Notes
- Chill streusel before using to maintain crumbly texture.
- Use cold butter in dough to prevent excessive spreading.
- Double the streusel for extra topping if desired.
- Ice cookies only when fully cooled to avoid melting.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 555
- Sugar: 44g
- Sodium: 445mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 104mg