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Clean recipe · krollskorner.com

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!

Original recipe: krollskorner.com

Yield:
18 servings
Prep:
15 min
Cook:
10 min
Total:
25 min
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Coffee Cake Cookies

Ingredients

  1. 1 cup unsalted butter (room temperature)
  2. 1 ¼ cups granulated sugar
  3. 1/4 cup dark brown sugar
  4. 1 large egg (room temperature)
  5. 1 large egg yolk (room temperature)
  6. 1 Tbsp whole milk
  7. 2 tsp vanilla extract
  8. 2 ¾ cups all-purpose flour (spooned and leveled)
  9. 1 ½ tsp baking powder
  10. 1 tsp ground cinnamon
  11. 1 tsp cornstarch
  12. 3/4 tsp salt
  13. 1/2 tsp baking soda
  14. 1/2 cup + 2 Tbsp all-purpose flour
  15. 1/4 cup light brown sugar (packed )
  16. 2 Tbsp granulated sugar
  17. 1 tsp ground cinnamon
  18. 1/8 tsp salt
  19. 1/4 cup unsalted butter (melted and cooled slightly, you don’t want the butter super hot, still a little warm is okay)
  20. splash of vanilla
  21. 1 cup powdered sugar (plus more as needed)
  22. 2 Tbsp milk (or heavy cream)
  23. Pinch salt
  24. 1/2 tsp vanilla (or clear vanilla)

Instructions

  1. Make the Streusel: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter and vanilla until crumbly and incorporated. Set aside.
  2. Make the Cookie Dough:(a) Using the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Scrape down the sides of the bowl as needed.(b) Add the egg, egg yolk, milk, and vanilla. Mix until smooth. Once again, scrape down the sides of the bowl if needed.(c) In a separate bowl, whisk together the flour, baking powder, cinnamon, cornstarch, salt, and baking soda.(d) Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  3. Scoop & Fill: Scoop dough into 2 Tbsp-sized portions (you’ll get about 18-20 cookies). Roll into balls and place on a parchment-lined plate or small baking sheet. Using the back of a tablespoon (lightly dipped in flour), press an indent into the center of each cookie. Fill each indent with streusel, ~2-3 tsp.
  4. Chill: Chill the filled cookies for 30-60 minutes. (Make sure you have room in the fridge for your tray or use a parchment-lined plate.)
  5. Bake: Preheat oven to 350°F. Place cookies on a parchment-lined baking sheet, spacing a few inches apart (I bake 6-8 at a time) Bake for ~10 minutes, or until edges are set and centers look just slightly underbaked. (Do not over bake them, they’ll set more as they cool). Immediately upon removing from the oven, use a round glass or biscuit cutter to gently “scoot” the cookies into perfect circles. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
  6. Glaze: Whisk together powdered sugar, milk, salt, and vanilla until smooth. Adding a little more powdered sugar or milk to get the perfect consistency. Drizzle over cooled cookies. ENJOYY!!