Coffee Cake Cookies
Coffee cake cookies are soft, buttery cookies topped with a cinnamon-sugar streusel crumble and a sweet glaze.
Servings: 12 cookies
Equipment
- 12x16 baking sheet
- Parchment paper - If you don’t have parchment paper, you can spray your pan with baking spray or brush with oil or melted butter.
- mixing bowls
- Whisk
- Cookie scoop
- Measuring cups and spoons
Ingredients
For the Cookies
- 1 cup light brown sugar
- ½ cup salted butter, softened but not melted
- ½ cup vegetable oil
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Streusel
- ⅓ - ¾ cup all- purpose flour
- ⅓ cup dark brown sugar
- ¼ cup butter softened but not melted
- 1½ teaspoon cinnamon
- ¼ teaspoon salt
For the Icing
- ½ cup powdered sugar
- 1 Tablespoon heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
For the Cookies:
- Preheat the oven to 350°F and line a 12x16 baking sheet with parchment paper.
- Make the base. In a large mixing bowl, whisk together the brown sugar, butter, and oil until smooth (about 3 minutes).
- Make the cookie dough. When the mixture is lighter in color and fluffy, add the egg, egg yolk, and vanilla and mix again. Add the all- purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until just combined and set aside.
For the Streusel:
- Make the crumbles. In a medium sized bowl, use a spoon or clean hands to combine ⅓ cup all-purpose flour, brown sugar, butter, cinnamon, and salt. The mixture should stick together but remain crumbly. If it is too sticky, you can add 1 tablespoon of flour at a time until you reach a crumbly consistency.
For the Icing:
- Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth and runny.
To Assemble:
- Scoop the dough. Using a large cookie scoop, scoop a ball of dough onto a lined baking sheet. Using the back of your cookie scoop or your fingers, make an indent on the top of the dough. Sprinkle a couple tablespoons of the streusel on the top of the cookie, into the indent.
- Bake the cookies at 350°F for 10-12 minutes.
- Add the drizzle. Once the cookies have cooled slightly, drizzle on lots of icing! Eat warm or allow to cool to room temperature.
Notes
Storage Instructions:
If you have leftover coffee cake cookies, you can store them in an airtight container. Keep them at room temperature for 4-5 days or in the refrigerator for up to 2 weeks. If you want to keep them longer, you can move them to the freezer for up to 3 months.
Can I make this ahead of time and freeze it?
You can make these coffee cake cookies ahead of time and freeze them (without the icing) to use on another day. Make the cookies as directed but wait until you are about to serve them to drizzle with frosting. Allow the cookies to cool completely before storing them in an airtight container in the freezer for up to 3 months. When you’re ready to serve, thaw completely and drizzle with icing.
