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Soft Coffee Cake Cookies with Cinnamon Streusel Topping

A stack of four moist coffee cake cookies topped with cinnamon streusel and a light vanilla glaze.
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You get the cozy flavors of classic coffee cake in a soft, handheld cookie format, complete with a buttery cinnamon streusel topping. These are perfect for your morning coffee or an afternoon snack.

Ingredients

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  • For the Cookie Dough: 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • For the Streusel Topping: 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small pieces
  • For the Glaze (Optional): 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Prepare the streusel: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside in the refrigerator while you make the dough.
  3. Prepare the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon for the dough. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Scoop the dough (about 2 tablespoons each) and roll into balls. Place them on the prepared baking sheets, leaving about 2 inches between them.
  6. Press the top of each dough ball lightly with your fingers or the bottom of a glass to flatten slightly.
  7. Remove the chilled streusel from the refrigerator. Sprinkle a generous amount of the streusel mixture over the top of each cookie dough ball.
  8. Bake for 10 to 13 minutes, or until the edges are set and lightly golden. The centers should still look soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. If using the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies.

Notes

  • For a stronger coffee flavor, add 1 teaspoon of instant espresso powder to the cookie dough mixture.
  • You can add 1/2 cup of chopped pecans or walnuts to the streusel topping for extra crunch.
  • These soft streusel cookies are best stored in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://yummagnet.com/coffee-cake-cookies-recipe-streusel/