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Nutrition Label
– 8 + large cookies
US Customary Metric
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Coffee Cake Cookies
I've combined two of my favorite desserts into one and
made these dreamy coffee cake cookies. They're made
with a cinnamon sugar cookie, filled with a buttery
streusel and a drizzle of powdered sugar icing on top.
Enjoy with a cup of warm coffee and get ready to fall in
love with your new favorite cookie!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 large cookies
Calories 555kcal
Author Tawnie Graham of Kroll's Korner
Ingredients
For the streusel
1/2 cup all purpose flour
1/3 cup brown sugar, packed
2 tsp. cinnamon
pinch salt
5 Tbsp. softened butter, unsalted
Cookie Dough
1 1/4 cup all purpose flour
3/4 cup cake flour
1 tsp. cornstarch
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 Tbsp. cold butter, unsalted, cut into cubes
1/2 cup brown sugar, packed
1/4 cup sugar
1 tsp. vanilla extract
1 large egg
1 large egg yolk
Icing
2 Tbsp. unsalted butter, melted
3 Tbsp. heavy cream
1 cup powdered sugar, sifted
1 tsp. vanilla
pinch salt
Instructions
1. Prepare the streusel filling: In a medium sized bowl
combine the flour, brown sugar, cinnamon and salt
together. Then work in the butter until small
clumps form. (I just use my fingers to work it
together). Refrigerate.
2. Preheat the oven to 400°F. Line two baking sheets
with parchment paper or silicone baking mats. Set
aside
3. Combine the dry ingredients in a large bowl: all
purpose flour, cake flour, corn starch, cinnamon,
baking soda, baking powder and salt. Set aside.
4. Place the cubed butter and sugars into the bowl of
a stand mixer and secure the paddle attachment.
Turn the mixer on and cream until smooth, about 1-
2 minutes.
5. Add in the egg, egg yolk and vanilla extract and
blend until mixed. Use a rubber spatula to knock
off mixture if any is sticking to the sides of the
bowl and mix again.
6. Gradually add in the dry ingredients, about 1/4 cup
at a time. Mix until incorporated.
7. Scoop and roll cookie dough into ~8 large balls, or
smaller if preferred. Place on prepared baking
sheets.
8. Make an indent in each cookie, using your thumb
or the end of a spoon/spatula or something similar.
(I used the end of a wooden juicer).
9. Spoon ~1 Tbsp. of the streusel filling in each
cookie and bake for ~9-11 minutes, or until edges
appear set and are slightly golden. (They will
continue to bake a bit more on the pan after you
pull them out so pull them out just before you think
they're done so they don't over-bake/become dry.)
10. *Optional step to get cookies perfectly circular:
Immediatley after the cookies come out of the
oven, place a circular cookie cutter or a circular
drinking glass around one of the cookies (it should
be larger than the cookie so you don’t cut off any
edges) and give the cookies a spin. Swirling the
cookie should help to smooth out any uneven
edges.
11. If you have any leftover streusel, top the centers of
each cookie with a little more streusel filling, if
desired. Let cookies rest on cookie sheet for ~5
minutes then transfer to a cooling rack.
12. Whisk together the ingredients for the icing and
once the cookies are cooled, drizzle icing over the
tops and enjoy!
Notes
Make the streusel up to three days in advance and
store in an air tight container in the refrigerator.
You can also double the streusel so you have extra
streusel topping to garnish the cookies with after
they bake, if needed.
Ice the cookies only after they are completely
cool.
For added texture to the streusel add shredded
coconut, or finely chopped pecans or walnuts.
Store cookies in at room temperature in an air tight
container for up to 3 days or freeze for up to 3
months.
Nutrition
Serving: 1cookie | Calories: 555kcal | Carbohydrates: 76g
| Protein: 6g | Fat: 26g | Polyunsaturated Fat: 2g |
Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol:
104mg | Sodium: 445mg | Potassium: 105mg | Fiber: 2g |
Sugar: 44g | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
