Coffee Cake Cookies
These coffee cake cookies are a big, bakery style cookies that have the great flavors of coffee cake. With a cinnamon filled cookie topped with a brown sugar streusel topping and a vanilla icing on top.
Servings: 12
Calories: 563kcal
Equipment
- Large Mixing Bowl
Ingredients
For the Streusel Topping:
- 1/2 cup all purpose flour
- 6 TBS brown sugar
- 1/2 TBS ground cinnamon
- 1/4 cup unsalted butter (melted)
For the Cinnamon Filling:
- 4 TBS unsalted butter
- 1/2 cup brown sugar
- 1 TBS ground cinnamon
For the Cookies:
- 1 cup unsalted butter
- 1 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 TBS vanilla extract
- 3 cups all purpose flour
- 2 TBS cornstarch
- 2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
For Icing Drizzle:
- 1/2 cup powdered sugar
- 2 TBS heavy cream
- 1/4 tsp vanilla extract
- 1 pinch salt (optional)
Instructions
For the Streusel Topping:
- In a medium bowl, add the flour, brown sugar, and cinnamon and whisk them together.
- Add in the melted butter and work it into the flour mixture until small clumps form. Place it in the fridge until needed.
For the Cinnamon Filling:
- Add the butter, brown sugar and cinnamon to a small bowl. Stir them together until they are totally combined. Place in the fridge until needed.
For the Cookies:
- Add the butter, brown sugar, and granulated sugar to a large mixing bowl (a stand mixer with a paddle attachment is my preferred, but a hand mixer works great too) and beat the mixture for 2 minutes until its light and creamy.
- Add in the eggs and vanilla extract and stir until just combined.
- Add in the flour, cornstarch, baking soda, baking powder and salt and stir them into the dry ingredients to make a nice soft cookie dough. Scrape the sides and bottom of the bowl as needed.
- Measure out the dough to be 6 TBS (about 3.5oz) and separate that dough into 2 sections.
- Press the bottom of a Tablespoon into one half of the dough to make and indent.
- Then scoop out 2 tsp of the cinnamon filling and put it into the indent.
- Use the other half of the dough to cover the cinnamon filling and pinch the dough together to seal it. Roll the dough into a tall ball.
- Press the streusel crumbs evenly over the top and sides of the cookies, but not onto the bottom as it won't cook well there.
- Place the cookie ball onto a baking sheet lined with parchment paper, repeat with additional cookie dough, filling, and streusel. And chill the cookie balls for at least 1 hour, up to overnight.
- Preheat the oven to 375 degrees fahrenheit. Line a baking sheet with parchment paper.
- Place 4 cookies on the prepared cookie sheet and bake until the edges are lightly golden sand the top looks barely set, and no longer gooey.
- Remove the pan from the oven and let the cookies cool on the cookie sheet for 10 minutes. Then carefully transfer them to a cooling rack to cool more. Repeat baking the rest of the cookies.
For Icing Drizzle:
- Add all the ingredients to a small bowl and whisk them together until they are combined. Add a little more cream for a thinner icing, and a little more powdered sugar if you need it thicker.
- Transfer the icing to a plastic bag and cut off the tip of corner with scissors.
- Drizzle the icing evenly over the top of the cooled cookies.
- Let the icing set to harden if desired, or enjoy.
Nutrition
Calories: 563kcal | Carbohydrates: 81g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 173mg | Potassium: 134mg | Fiber: 2g | Sugar: 50g | Vitamin A: 793IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 2mg