How do I store Coffee Cake Cookies?

To keep your coffee cake cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to store them for a longer period, you can freeze them for up to 3 months. Just make sure to wrap them well in plastic wrap or place them in a freezer-safe container.

2. Can I make the dough ahead of time?

Yes, you can prepare the cookie dough ahead of time. After making the dough, scoop it into balls and store them in an airtight container in the refrigerator for up to 48 hours. When you're ready to bake, let the dough sit at room temperature for about 10-15 minutes before adding the streusel and baking as instructed.

Can I substitute the streusel filling?

While the traditional streusel filling is made with brown sugar, cinnamon, and butter, you can get creative with substitutions. For a nutty twist, add chopped pecans or walnuts to the streusel mix. You can also try adding a pinch of nutmeg or using maple syrup instead of brown sugar for a unique flavor profile.

Coffee Cake Cookies – Best Recipe for Cinnamon Lovers

Description

Coffee Cake Cookies offer a delightful twist on the classic coffee cake, with a buttery, cinnamon-filled streusel topping and a smooth vanilla icing drizzle. These cookies not only provide a satisfying crunch from the streusel but also have a soft, chewy interior that’s ideal for pairing with a warm cup of coffee or tea.

Ingredients

Scale

1/2 cup all-purpose flour
1/3 cup brown sugar, packed
2 tsp. cinnamon
Pinch salt
5 Tbsp. unsalted butter, softened
1 1/4 cup all-purpose flour, spooned and leveled
3/4 cup cake flour, spooned and leveled
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 granulated sugar
1 tsp. vanilla extract
1 large egg
1 large egg yolk
2 Tbsp. unsalted butter, melted (for icing)
3 Tbsp. heavy cream or milk
1 cup powdered sugar, sifted
1 tsp. vanilla
Pinch salt (for icing)

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Instructions

Prepare the streusel filling: In a medium-sized bowl, combine flour, brown sugar, cinnamon, and salt. Add softened butter and mix until small clumps form. Refrigerate.
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the dry ingredients: all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
In a stand mixer, beat cold cubed butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract and mix until incorporated.
Gradually add in the dry ingredients, mixing until the dough is smooth and fully combined.
Scoop and roll the dough into balls and place them on the prepared baking sheet.
Make an indent in each cookie using your thumb or a spoon. Fill the indent with about one tablespoon of the streusel filling.
Bake the cookies for 9-11 minutes or until the edges are set and slightly golden. Let the cookies cool for a few minutes.
To make the icing: whisk together the melted butter, heavy cream, powdered sugar, vanilla, and salt. Drizzle the icing over the cooled cookies.

Notes

Chill the streusel filling ahead of time for the best texture.
You can store the cookie dough in the fridge for up to 48 hours before baking.
Make sure the cookies are completely cool before adding the icing to prevent it from melting.
Feel free to double the streusel for extra topping after baking.

Nutrition

Serving Size: 1 cookie
Calories: 555 kcal
Sugar: 44g
Sodium: 445mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 76g
Fiber: 2g
Protein: 6g
Cholesterol: 104mg