Coffee Cake Cookies
are a delightful combination of soft, chewy cookies inspired by the flavors of a classic coffee cake. These cookies deliver the sweet, cinnamon-spiced goodness of coffee cake in a portable and easy-to-enjoy form, perfect for any time of day, whether you’re enjoying a morning cup of coffee or a sweet snack in the afternoon. The idea of coffee cake has roots in the traditional European cake, which was enjoyed alongside coffee as a light dessert or snack, typically featuring layers of spiced batter, streusel topping, and a comforting cinnamon flavor. Over time, this cake became a popular treat across the world, with different variations depending on the region. The Coffee Cake Cookie takes all those familiar flavors and puts them into a convenient, bite-sized format, offering a fun twist on the classic.
Ingredients Breakdown
includes a mix of flour, sugar, butter, eggs, and classic cinnamon and sugar. The combination of ingredients gives you a soft, cake-like texture in cookie form, with a crumbly, streusel-like topping that adds a touch of crunch.
Step-by-Step Recipe:
First, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a mixing bowl, combine the flour, baking powder, cinnamon, and salt, then set aside. In another bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs and vanilla, mixing well until incorporated. Gradually add the dry ingredients, mixing just until combined. Scoop tablespoon-sized portions of dough and roll into balls, placing them on the prepared baking sheets. In a small bowl, combine the cinnamon and sugar topping ingredients, then sprinkle the mixture generously on top of each cookie. Bake for 10-12 minutes, or until the cookies are golden brown on the edges. Allow them to cool slightly before transferring them to a wire rack to cool completely.
Tips for the Perfect Coffee Cake Cookies:
For a richer flavor, consider adding a bit of brown sugar to the dough. Be sure not to overmix the dough to avoid tough cookies, and let them cool on a wire rack to maintain the ideal texture.
Variations and Customizations:
You can add chopped nuts like walnuts or pecans to the dough for extra texture and flavor. For a more indulgent treat, drizzle with a simple glaze made from powdered sugar and milk. To make these cookies even more decadent, consider adding a dollop of cream cheese filling or a streusel topping with more butter and sugar.
Health Considerations and Nutritional Value:
While Coffee Cake Cookies are a delicious treat, they are best enjoyed in moderation due to their sugar and fat content. These cookies are a good source of carbohydrates, providing energy, but they should be considered an occasional indulgence. They do not contain any significant amounts of protein or fiber, so pairing them with a healthy snack like fruit or nuts could balance out their sweetness.
FAQ:
Can I make these cookies gluten-free? Yes, you can substitute a gluten-free flour blend to make these cookies gluten-free. Can I freeze the dough? Yes, you can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, place them on a baking sheet to freeze, and then transfer to a freezer bag. When you’re ready to bake, just add a couple of extra minutes to the baking time.
Coffee Cake Cookies
Ingredients
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 2 teaspoons ground cinnamon
- A pinch of salt
- 5 tablespoons unsalted butter softened
For the Cookie Dough
- 1 1/4 cups all-purpose flour spooned and leveled
- 3/4 cup cake flour spooned and leveled
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter cut into cubes
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
For the Icing
- 2 tablespoons unsalted butter melted
- 3 tablespoons heavy cream or milk
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Make the streusel topping: In a medium bowl, mix together the flour, packed brown sugar, cinnamon, and a pinch of salt. Add in the softened butter and work it into the dry ingredients until the mixture forms small clumps. You can do this with your fingers for best results. Once combined, place the streusel mixture in the refrigerator to chill while you prepare the cookie dough.
- Ingredients used: 1/2 cup all-purpose flour, 1/3 cup packed brown sugar, 2 tsp cinnamon, pinch of salt, 5 Tbsp softened unsalted butter.
- Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
- Prepare the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set this mixture aside.
- Ingredients used: 1 1/4 cups 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.
- Cream the butter and sugars: Place the cold cubed butter, packed brown sugar, and granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture on medium speed until smooth and creamy, about 1 to 2 minutes.
- Ingredients used: 8 Tbsp cold unsalted butter (cubed), 1/2 cup packed brown sugar, 1/4 cup granulated sugar.
- Add the wet ingredients: Add in the vanilla extract, one large egg, and one large egg yolk. Continue mixing until everything is fully combined, scraping down the sides of the bowl with a rubber spatula as needed.
- Ingredients used: 1 tsp vanilla extract, 1 large egg, 1 large egg yolk.
- Mix the dough: Gradually add the dry flour mixture into the wet mixture, about 1/4 cup at a time, mixing just until everything is incorporated and a dough forms.
- Shape the cookies: Scoop and roll the dough into approximately 8 large cookie dough balls, or more if making smaller cookies (you’ll get about 22-24 in total). Place them on the prepared baking sheets with space between each. Using your thumb or the end of a spoon or spatula (a wooden juicer works well), make an indentation in the center of each dough ball. Lightly flour the tool you’re using so it doesn’t stick.
- Add the streusel & bake: Remove the streusel mixture from the fridge and spoon about 1 tablespoon of it into each cookie’s indentation. Bake the cookies for 8–11 minutes, or until the edges are set and lightly golden. Keep in mind the cookies will continue baking slightly on the hot baking sheet after you remove them from the oven, so it’s best to pull them out just before they look fully done to avoid overbaking or dryness.
- Optional tip for perfect shape: As soon as the cookies come out of the oven, place a round cookie cutter or the rim of a drinking glass (larger than the cookies) around one and gently swirl it in a circular motion. This helps create a uniform, round shape with clean edges.
- Cool and ice the cookies: Let the cookies sit on the baking sheet for about 5 minutes, then transfer them to a cooling rack. While they cool, whisk together the icing ingredients in a small bowl. Once the cookies are fully cooled, drizzle the icing over the tops and enjoy!
- Ingredients used: 2 Tbsp melted unsalted butter, 3 Tbsp heavy cream or milk, 1 cup sifted powdered sugar, 1 tsp vanilla, pinch of salt.