Coffee Cake Cookies Recipe

A delightful twist on classic cookies, these treats combine the comforting charm of cinnamon sugar with a luscious, buttery streusel filling. Topped with a smooth, sweet powdered sugar icing, each bite offers an irresistible balance of richness and spice, perfectly paired with a warm cup of coffee or tea for a truly indulgent experience.

I’ve always been a fan of trying new twists on classic desserts and these Coffee Cake Cookies really caught my attention. I mixed up two of my favorite treats by using a cinnamon sugar cookie dough made with 2 1/2 cups all-purpose flour, unsalted butter, granulated sugar, and light brown sugar, combined with eggs, vanilla extract and a bit of sour cream for a tender bite.

The buttery streusel filling, with 1/2 cup all-purpose flour, light brown sugar and a dash of ground cinnamon, adds a nice crunch and deep flavor that pairs amazingly with the cookie base. Topped with a simple powdered sugar icing made from powdered sugar, milk and vanilla extract, these cookies pack a tasty burst of flavor.

Some might note that each bite has a more substantial nutritional profile than a regular cookie, but the blend of textures and rich tastes makes them a worthy treat for fall and holiday baking.

Why I Like this Recipe

1. I love how this recipe combines two of my favorite desserts into one treat, it feels like I’m getting the best of both worlds every time I bite into it.
2. I really dig the buttery streusel filling because its crunch and cinnamon flavor make the cookie way more exciting than a regular one.
3. I enjoy the extra touch of the powdered sugar icing especially when it’s drizzled on warm cookies, it basically makes them melt in your mouth.
4. I like that its simple enough to make even on a lazy day but still feels special and satisfying, it’s perfect for chilling with a cup of coffee.

Ingredients

• All-purpose flour mostly supplies carbohydrates for energy, though it doesn’t contribute much fibre.
• Unsalted butter lends rich flavor and smooth texture; it’s high in saturated fat though.
• Sour cream adds moisture and tanginess, boosting flavor while offering a slight creaminess.
• Granulated and light brown sugars sweeten the dough, contributing carbohydrates and moisture retention.
• Cinnamon infuses a warm spice, complementing the buttery streusel with an aromatic kick.
• Powdered sugar icing gives extra sweetness and a delicate finish to each cookie bite.
• Optional chopped nuts add crunch and healthy fats, enhancing both texture and taste.

Ingredient Quantities

• Cookie Dough:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream

• Buttery Streusel Filling:
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cold and cubed
• Optional: 1/2 cup chopped pecans or walnuts

• Powdered Sugar Icing:
• 1 cup powdered sugar
• 2 to 3 teaspoons milk
• 1/2 teaspoon vanilla extract
• Optional: a pinch of salt

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a large bowl, cream 1 cup unsalted butter (softened), 1 cup granulated sugar, and 1/2 cup light brown sugar until it’s light and fluffy.

4. Beat in 2 large eggs, 2 teaspoons vanilla extract, and then mix in 1/2 cup sour cream until everything is well combined.

5. Gradually add the dry ingredients to the wet mixture mixing until just combined. (Don’t over mix it, ok?)

6. For the buttery streusel filling, combine 1/2 cup all-purpose flour, 1/2 cup light brown sugar, and 1 teaspoon ground cinnamon in a small bowl. Cut in 1/4 cup unsalted butter (cold and cubed) until the mixture is crumbly. If you’re using them, stir in 1/2 cup chopped pecans or walnuts.

7. Scoop the cookie dough into balls (about 1 ½ tablespoons each) and roll them lightly between your hands. Press a small indentation in the center of each dough ball and fill it with about a teaspoon of the streusel mixture.

8. Place the cookies on the baking sheet and bake for 10-12 minutes or until the edges are set and the top looks just a bit cracked.

9. While the cookies are baking, mix 1 cup powdered sugar, 2 to 3 teaspoons milk, 1/2 teaspoon vanilla extract, and if you like, a pinch of salt until smooth.

10. Once the cookies are out of the oven and still warm, drizzle the powdered sugar icing on top and then let them cool a bit before enjoying with a cup of warm coffee.

Equipment Needed

1. Oven (set to 350°F)
2. Baking sheet
3. Parchment paper
4. Medium bowl
5. Large bowl
6. Small bowl
7. Hand mixer or stand mixer
8. Whisk
9. Measuring cups and spoons
10. Cookie scoop or tablespoon measure
11. Spatula

FAQ

Coffee Cake Cookies Recipe Substitutions and Variations

• For the unsalted butter in the cookie dough you can use margarine or even salted butter if you lower the salt a bit.
• If you don’t have sour cream, Greek yogurt or buttermilk can work really well as a substitute.
• If you run out of light brown sugar, you can mix granulated sugar with a little molasses to get a similar rich flavor.
• In the powdered sugar icing, if milk isn’t available, almond milk or any other type of plant based milk will do just fine.
• If you need to replace the vanilla extract, imitation vanilla or even another flavour extract like almond can be used instead.

Pro Tips

1. When you’re mixing the dough, be sure to add your dry ingredients to the wet ones gradually and dont mix too long; overmixing can make your cookies tough instead of soft and chewy.

2. For the streusel, work the cold butter into the flour, sugar, and cinnamon until you get a crumbly mix. That way, when it bakes in the cookie, it’ll keep a nice texture without turning all greasy.

3. When forming your cookie dough balls, try to keep them about the same size and only press just enough to make a small well for the streusel. Too much pressure might let the filling spill out during baking.

4. Drizzling the icing over the cookies while they’re still warm helps the sugar melt into little pockets of sweetness. Just be careful not to do it too late or the icing might just sit on top and not blend in as well.