The Best Coffee Cake Cookies
These coffee cake cookies are made with a cinnamon sugar cookie, topped with a buttery crumble topping, and cream cheese glaze.
Ingredients
For the cookie dough
- ⅔ cup Butter softened, unsalted
- ⅔ cup Granulated sugar
- ⅓ cup Brown sugar light brown sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg
- 1 Egg yolk
- 1 teaspoon Cinnamon
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 tablespoon Cornstarch
- 2 cups Flour AP
For the crumble topping
- ¼ cup Butter unsalted, melted
- ⅓ cup Brown sugar light brown sugar
- ⅔ cup Flour AP
- ⅓ teaspoon Kosher salt
- 1 teaspoon Cinnamon
For the cream cheese glaze
- 2.1 oz Cream cheese softened
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- 5 tablespoon Milk
Instructions
Make the crumble topping
- In a medium mixing bowl, add the flour, sugar, and cinnamon, and mix it with a spoon until well combined.
- Add the melted butter and mix with a spoon until it's mixed. Do not overmix it. Place it in the fridge while you make the cookie dough.
- Into a large mixing bowl, add the room temperature butter, brown sugar, granulated sugar, cinnamon, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
- Add the eggs and mix until well combined.
- Add the flour, cornstarch, baking powder, and baking soda, and mix until just combined. Don't overmix for moist cookies and not dry cookies.
- Use a cookie scooper to scoop out the cookies or scoop the cookies with a tbsp, 2 tablespoons at a time. Roll the cookie dough balls into balls using your clean hands.
- Dip a tablespoon in flour and create a thumbprint pattern where you will add the crumble topping.
- Fill each indent with a generous amount of the crumble topping and press it onto the cookie to make it stick.
- Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes until the cookies look baked. They will look pale do not overbake them to keep them soft!
- Allow the cookies to cool for 5 minutes and then transfer them to a cooling rack to cool completely.
- Make an easy cream cheese glaze by mixing cream cheese, powdered sugar, vanilla extract, and kosher salt in a small mixing bowl and drizzle the cookies with the glaze. Serve and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 302kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 62mgSodium: 368mgPotassium: 65mgFiber: 1gSugar: 20gVitamin A: 474IUVitamin C: 0.01mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!