Last week, I decided to whip up a batch of Coffee Cake Cookies, and let me tell you—they vanished faster than I could get them off the baking sheet! It was one of those perfect afternoons where the sun was shining just right, and the aroma of fresh-baked goodies filled the house. I sat down with a cup of coffee, and I couldn’t help but feel that warm and fuzzy feeling you get when surrounded by family. We shared stories, shared a few laughs, and most importantly, shared these delicious cookies. I thought, “Why not spread the love?”
So, I want to share this simple and delightful recipe with you. The beauty of Coffee Cake Cookies is that they combine the comforting taste of cake with the fun, casual bite of a cookie. You can enjoy them at any time of the day—whether it’s as a sweet breakfast treat, a midday pick-me-up, or a cozy evening dessert. Plus, they’re super easy to make! Trust me, even if you’re not a pro in the kitchen, these cookies will have you feeling like a baking superstar in no time.
Now, I know you might be thinking, “Coffee and cookies? That sounds like a mess.” But fear not! The recipe is straightforward and involves ingredients you likely already have at home. No fancy gadgets needed here. You just need a bowl and a whisk—and maybe a sprinkle of love, of course! You’ll start by preparing a scrumptious streusel topping that adds a fantastic texture to each cookie. Then, you mix everything—carefully, of course—and before you realize it, those sweet delicious smells will be wafting through your home, calling everyone to the kitchen.
So grab your favorite apron, tie it on, and let’s dive into making these delightful Coffee Cake Cookies. I can already picture your family gathering around, eyes lighting up when they see what you’ve baked. Whether you enjoy them straight from the oven or after a little drizzle of icing, I promise you these cookies will become a family favorite—just like they did in mine!
How to Make Coffee Cake Cookies
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Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup cake flour
- 8 tablespoons unsalted butter, cold and cubed
- 1 teaspoon cornstarch
- 5 tablespoons unsalted butter, room temperature
- 3 tablespoons heavy cream
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup powdered sugar, sifted
- Pinch of salt
- 1 large egg yolk
Directions
- To make the streusel topping, begin by mixing together the flour, packed brown sugar, cinnamon, and salt in a medium-sized bowl. Use your fingers to blend in the cold cubed butter until the mixture forms small clumps. Once mixed, cover the bowl and put it in the fridge to chill.
- Next, preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking, and set them aside.
- In a large mixing bowl, whisk together the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt until fully combined.
- Using a stand mixer, cream together the cubed cold butter and both granulated sugars for about 1-2 minutes until it turns smooth and creamy.
- Beat in the large egg, egg yolk, and vanilla extract until everything is well-mixed. Remember to scrape down the sides of the bowl and mix again as needed.
- Gradually add in the dry ingredients, mixing in about 1/4 cup at a time until everything is fully blended into a delicious dough.
- Take the cookie dough and scoop out portions, rolling them into big balls—aim for 8 large balls or smaller ones if you’d like. Place them on your prepared baking sheets.
- Now, using your thumb or a spoon’s back, create an indent in the center of each cookie ball.
- Finally, fill each indentation with approximately 1 tablespoon of your chilled streusel mixture. Bake the cookies in your preheated oven for about 9-11 minutes, or until the edges just start to set and turn lightly golden.
- For perfectly round cookies, consider using a circular cutter to shape them right after you take them out of the oven. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool off completely.
To finish, mix together the icing ingredients and drizzle it over the cooled cookies. Enjoy them warm and delight in every bite!
Storing Suggestions
To keep your Coffee Cake Cookies fresh, simply store them in an airtight container at room temperature. They’ll stay soft and delicious for about a week. If you want to preserve them longer, consider freezing them. Just make sure they’re well-wrapped. When you’re ready to enjoy, you can thaw them at room temperature or warm them up in the oven for a few minutes!
Cooking Tips
If you’re looking to change things up, consider using some chocolate chips or nuts in the cookie dough for added flavor and texture! Another fun idea is to experiment with different types of extracts, like almond or hazelnut, instead of vanilla. These small tweaks can make the recipe feel new with every batch.
Serving Suggestions
These cookies shine on their own, but why not pair them with a nice cup of coffee or hot chocolate? For an extra treat, serve them warm with a scoop of vanilla ice cream on the side. If you’re feeling fancy, you could even sprinkle a little extra cinnamon or nuts on top for added flair!
Ingredient Substitutions
If you find yourself out of an ingredient, you can make some simple swaps! For instance, if you’re low on all-purpose flour, you could use whole wheat flour instead. If you want to reduce the sugar, you could try using honey or maple syrup in moderation. However, be cautious as it may change the texture slightly.
Seasonal Variations
Take advantage of what’s in season! In the fall, use pumpkin puree along with the spices to give a cozy twist. During spring and summer, consider adding fresh fruit like blueberries or strawberries to the dough for brightness and flavor. These little changes can bring a fresh seasonal touch to your cookies!
Allergen Information
This recipe contains common allergens like gluten (from flour), dairy (from butter and cream), and eggs. For gluten-free cookies, substitute with a gluten-free flour blend. You can also use dairy-free butter and non-dairy cream for a dairy-free version. Make sure to read labels to avoid cross-contamination if allergies are severe.
FAQ
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance. Just make sure to wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, you might need to let it sit at room temperature for a few minutes to soften slightly before scooping and shaping the cookies.
How can I tell when the cookies are done baking?
The cookies are done when their edges are golden and firm to the touch, while the center might still look a bit soft. You want to avoid overbaking them, as they’ll continue to set while cooling. Keep an eye on them starting at the 9-minute mark!
Can I freeze the cookies after baking?
Yes! You can freeze the baked cookies for up to three months. Let them cool completely before placing them in a freezer-safe container. When you’re ready to eat, just thaw them at room temperature or warm them in the oven for a cozy touch.
What’s the best way to store the icing?
Store any leftover icing in an airtight container in the refrigerator. It should be good for about a week. Just give it a quick stir before using it again, and you can add a little water to thin it out if it has thickened.
Can I add nuts or chocolate to the recipe?
Definitely! Mixing in some chocolate chips or chopped nuts is a great way to customize your cookies. Just fold them into the dough after combining the wet and dry ingredients. This adds extra flavor and texture!
How do I make these cookies without eggs?
If you need an egg substitute, you can use flaxseed meal or applesauce. For each egg, combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, letting it sit for a few minutes to thicken. Alternatively, replace each egg with 1/4 cup of unsweetened applesauce for moisture.
Coffee Cake Cookies
Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 large egg
- 2 Tbsp. unsalted butter melted
- 1/4 cup sugar
- 1 tsp. vanilla extract
- 1/4 cup cake flour
- 8 Tbsp. unsalted butter cold, cubed
- 1 tsp. cornstarch
- 5 Tbsp. unsalted butter softened
- 3 Tbsp. heavy cream
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup powdered sugar sifted
- pinch salt
- 1 large egg yolk
Instructions
- To make the streusel topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Use your fingers to blend in the cold butter until small clumps appear. Cover and chill.
- Preheat your oven to 400°F. Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
- In a stand mixer, cream together the cubed butter and both sugars for about 1-2 minutes until smooth.
- Beat in the egg, egg yolk, and vanilla extract until combined. Scrape down the bowl and mix again.
- Gradually add the dry ingredients, mixing about 1/4 cup at a time until everything is well incorporated.
- Scoop and roll the cookie dough into about 8 large balls or smaller if desired, placing them on the prepared sheets.
- Use your thumb or the back of a spoon to press an indent into each ball.
- Fill each cookie with approximately 1 Tbsp. of the streusel mixture. Bake for around 9-11 minutes, or until the edges are barely set and lightly golden.
- For perfectly round cookies, right after baking, use a circular cutter to gently shape them if needed.
- Allow cookies to cool on the sheet for around 5 minutes before transferring them to a wire rack.
- Mix together the icing ingredients and drizzle over the cooled cookies. Enjoy your sweet treat!
