You can prepare the streusel topping up to three days ahead of time and keep it stored in an airtight container in the refrigerator until ready to use.
If you’d like extra streusel for garnishing the cookies after baking, feel free to double the recipe. However, if you plan to add uncooked streusel to baked cookies, it's essential to heat-treat the flour to make it safe for consumption. To do this, preheat your oven to 350°F. Spread the flour evenly on a baking sheet lined with a silicone baking mat and bake for about 7 minutes, or until the flour reaches a temperature of 160°F. Let it cool completely before using it in your streusel mixture.
Only add the icing once the cookies have completely cooled to ensure the drizzle sets properly and doesn’t melt into the cookies.
For extra crunch and flavor in the streusel, consider mixing in shredded coconut, or finely chopped nuts like pecans or walnuts.
Store the finished cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage—up to 3 months.
Coffee Cake Cookies
Coffee Cake Cookies combine the flavors of classic coffee cake into a soft, chewy cookie. They're perfect for those who love the comforting spices of cinnamon, sugar, and butter in a portable form, and can be easily customized to suit various tastes.
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.