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–+ servings
Coffee Cake Cookies

Chewy Coffee Cake Cookies for Cozy Mornings and Snacks

Delight in these soft and chewy Coffee Cake Cookies, featuring a buttery streusel topping and creamy icing, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Baking
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Streusel Topping
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1/2 cup Brown Sugar Use light or dark based on preference.
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter Softened.
For the Cookie Dough
  • 1 cup All-Purpose Flour
  • 1/2 cup Cake Flour Can substitute with extra all-purpose flour mixed with cornstarch.
  • 1 tablespoon Cornstarch
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Cold Unsalted Butter Cubed.
  • 1/2 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 large Egg
  • 1 large Egg Yolk
For the Icing
  • 1 tablespoon Unsalted Butter Softened.
  • 2 tablespoons Heavy Cream Milk can be a substitute.
  • 1 cup Powdered Sugar
  • 1/2 teaspoon Vanilla Extract

Equipment

  • Mixing bowl
  • Stand Mixer
  • Baking sheets
  • Parchment paper
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine all-purpose flour, brown sugar, cinnamon, and salt. Work in the softened unsalted butter until resembling clumpy sand. Refrigerate for about 30 minutes.
  2. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  3. Whisk together all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt in a large mixing bowl.
  4. In a stand mixer, beat cubed cold unsalted butter, brown sugar, and granulated sugar until creamy. Add egg, egg yolk, and vanilla extract.
  5. Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed until incorporated.
  6. Form the dough into balls about 1.5 inches in diameter and make an indentation in each.
  7. Fill each indentation with streusel topping. Arrange on baking sheets and bake for 8-11 minutes.
  8. Cool cookies on the baking sheets for about 5 minutes before transferring to a wire rack.
  9. Whisk together icing ingredients until smooth and drizzle over cooled cookies.
  10. Let the icing set for a few minutes before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

For best results, use cold butter and avoid overmixing to maintain a soft texture.

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