Description
These Cozy Coffee Cake Cookies are a delightful little treat that captures all the warm, comforting flavors of your favorite coffee cake in a perfectly portable cookie form. Imagine a tender, cakey cookie swirled with cinnamon-sugar goodness and crowned with a crumbly streusel topping, all without needing to pull out a full-sized cake pan. They are simply irresistible for your morning coffee or an afternoon pick-me-up.
Each bite is a harmonious blend of soft cake, fragrant cinnamon, and buttery crumble, making these cookies a truly joyful indulgence.
Ingredients
1 stick of butter, browned
160g of flour
1 tbsp cinnamon
1/2 tsp baking soda
1/4 tsp Morton’s Kosher salt
75g granulated sugar
85g packed brown sugar
1 tsp vanilla
1 large egg
4 tbsp butter, melted
60g flour
100g brown sugar
Pinch of salt
1 tsp cinnamon
½ tsp nutmeg
115g confectioner’s sugar
1 tbsp melted butter
1 tbsp milk
½ tbsp vanilla extract
Instructions
Brown the butter in a light-colored pan over medium heat, stirring constantly until it turns a golden brown and smells nutty. Immediately transfer to a heatproof container to cool completely.
Preheat your oven to 375F. Whisk together flour, cinnamon, baking soda, and salt in a large bowl; set aside.
In a medium bowl, beat the cooled browned butter, granulated sugar, brown sugar, and vanilla with an electric mixer until light and fluffy.
Mix in the egg until just combined.
Gradually add the flour mixture to the butter mixture, mixing until everything is incorporated. Scrape down the sides of the bowl as needed.
Scoop the cookie dough into 1-inch balls and place them on a parchment-lined baking sheet.
Freeze the cookie dough balls for 15 minutes.
Whisk together the streusel ingredients flour, brown sugar, cinnamon, nutmeg, and salt in a bowl.
Add the melted butter to the streusel mixture and combine with a fork until it resembles wet sand with clumps.
Remove cookies from the freezer. Use the back of a floured metal spoon to create a small indentation in each cookie dough ball.
Spoon a small amount of streusel mixture into the indentation of each cookie.
Bake for 10-12 minutes, until the edges are just set. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cookies are cool, mix confectioner’s sugar, melted butter, vanilla, and milk until smooth to make the glaze.
Drizzle the glaze over the cooled cookies. Enjoy!
Notes
Don’t Overmix: Overmixing the cookie dough can develop the gluten too much, resulting in tougher cookies. Mix only until the ingredients are just combined.
Softened, Not Melted: Ensure your butter is softened to room temperature for creaming. If it’s melted, your cookie base won’t have the right texture.
Even Baking: For evenly baked cookies, rotate your baking sheets halfway through the baking time.
Cooling is Key: Allow the cookies to set on the baking sheet for a few minutes before moving them. This helps them hold their shape.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Cookies