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Soft Coffee Cake Cookies with Cinnamon Streusel Topping

Two soft coffee cake cookies, one broken in half to show the crumbly interior and streusel topping.
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Bake these soft, cake-like cookies that capture the essence of classic coffee cake, complete with a buttery cinnamon swirl and a generous, crumbly streusel topping. They are perfect for brunch or an afternoon snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup packed light brown sugar (for cookie dough)
  • 1 teaspoon ground cinnamon (for cookie dough)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons cold unsalted butter, cut into small pieces (for streusel)
  • 1/2 cup powdered sugar (for optional glaze)
  • 1 tablespoon milk (for optional glaze)
  • 1/4 teaspoon vanilla extract (for optional glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Prepare the streusel topping: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Cut in the 4 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Make the cookie dough: In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. In a separate bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
  5. In a small bowl, mix the 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup milk. Add this mixture alternately with the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
  7. Press a small indentation into the center of each dough ball. Sprinkle a generous amount of the prepared streusel topping over the top of each cookie.
  8. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should remain soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If using the glaze: Whisk together the powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract until smooth. Drizzle over the cooled cookies.

Notes

  • For a stronger coffee flavor, you can substitute 1 teaspoon of instant espresso powder into the cookie dough mixture.
  • If you are planning your weekly meals, these cookies pair well with a simple meal planning strategy for easy breakfasts.
  • These cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://www.unfoldrecipes.com/coffee-cake-cookies/