Clean recipe · thesaltedsweets.com
Coffee Cake Cookies
These coffee cake cookies are cinnamon cookies topped with a brown sugar crumb topping and a cinnamon glaze. They're chewy, sweet and sure to be a favorite!
Original recipe: thesaltedsweets.com
- Yield:
- 11 servings
- Prep:
- 15 min
- Cook:
- 10 min
- Total:
- 25 min
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Ingredients
- ½ cup butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg (room temp)
- 1 egg yolk (room temp)
- 2 tsp vanilla
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1¾ cups all-purpose flour
- ½ cup flour
- ⅓ cup brown sugar
- 1½ tsp cinnamon
- pinch of salt
- 4 tbsp butter (soft)
- 1 cup powdered sugar
- good sprinkle of cinnamon
- 1-2 tbsp milk
Instructions
- Preheat the oven to 375 F. Line 2 baking sheets with parchment paper.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add egg, yolk and vanilla, mix until smooth on low speed.
- Slowly mix in baking powder, soda, salt, cornstarch and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into 3 tbsp size balls and place 6 cookies on cookie sheet. Take the backside of the cookie scoop and push to make an indention in each cookie dough ball, or you can use your fingers.
- Mix together flour, brown sugar, salt and cinnamon in a small bowl. Add soft butter and mix together with a fork or your fingers until it all comes together. Take a handful of crumb topping and place it in the indention of the cookie dough.
- Bake for 9-12 minutes, or until the edges start to turn golden brown. Run a spoon or spatula around the freshly baked cookies to help shape a perfect circle. Allow to cool completely before adding the glaze.
- Mix together the glaze. Drizzle over the cooled cookies. Enjoy!