Have you ever craved the comforting flavors of coffee cake but wanted something more portable and shareable? These Coffee Cake Cookies You can make at home bring all the cinnamon-sugar goodness of traditional coffee cake into a convenient cookie form. Creating this coffee cake cookie recipe at home not only saves you money compared to bakery prices but also allows you to control the ingredients, making them fresher and adaptable to your taste preferences. Plus, the irresistible aroma of cinnamon and brown sugar will transform your home into a cozy bakery!
Ingredients
### For the Cookie Base:
– 2½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ cup unsalted butter, softened
– ½ cup granulated sugar
– ½ cup light brown sugar, packed
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– ½ cup sour cream
### For the Streusel Topping:
– ¾ cup all-purpose flour
– ⅓ cup light brown sugar, packed
– ¼ cup granulated sugar
– 1½ teaspoons ground cinnamon
– ¼ teaspoon salt
– 6 tablespoons unsalted butter, melted
### For the Glaze (Optional):
– 1 cup powdered sugar
– 2-3 tablespoons milk
– ½ teaspoon vanilla extract
Substitutions:
– Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking blend
– Dairy-Free: Substitute butter with plant-based butter and sour cream with dairy-free yogurt
– Vegan: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg)
Preparation Time & Cooking Info
– Prep Time: 25 minutes
– Chill Time: 30 minutes
– Bake Time: 12-14 minutes
– Total Time: 1 hour 10 minutes
– Difficulty Level: Medium
– Yield: 24 cookies
These cookies take slightly longer than standard drop cookies because of the streusel topping and chilling time, but the extra effort is worth every bite!
Kitchen Equipment Needed
– Large and medium mixing bowls
– Electric mixer (stand or handheld)
– Measuring cups and spoons
– Cookie scoop or tablespoon
– Baking sheets
– Parchment paper or silicone baking mats
– Cooling rack
– Whisk
– Rubber spatula
– Small bowl for glaze
Alternatives: If you don’t have an electric mixer, you can use a wooden spoon with extra effort. A cookie scoop can be replaced with two spoons for portioning.
Step-by-Step Instructions
1. Prepare the streusel topping: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in melted butter and stir with a fork until crumbly. Set aside to cool while preparing the cookie dough.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
3. Cream the butter and sugars: In a large bowl, use an electric mixer to beat the softened butter with both sugars until light and fluffy, about 2-3 minutes. The mixture should lighten in color and look creamy.
4. Add wet ingredients: Beat in eggs one at a time, then add vanilla extract. Mix until well incorporated, scraping down the sides of the bowl as needed.
5. Incorporate sour cream: Add sour cream and mix on low speed until combined. The sour cream is the secret to making these Coffee Cake Cookies You will love moist and tender, just like traditional coffee cake.
6. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until incorporated. Be careful not to overmix, which can make the cookies tough.
7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This prevents excessive spreading during baking and makes the dough easier to handle.
8. Preheat and prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
9. Portion the coffee cake cookie recipe: Using a cookie scoop, portion dough into 2-tablespoon balls and place on prepared baking sheets about 2 inches apart.
10. Add streusel topping: Gently press each cookie dough ball to slightly flatten, then sprinkle generously with streusel topping, pressing lightly to adhere.
11. Bake to perfection: Bake for 12-14 minutes, or until edges are set and lightly golden. The centers may look slightly underdone, which ensures a soft texture.
12. Cool properly: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
13. Prepare glaze (optional): In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Adjust consistency by adding more milk or sugar as needed.
14. Finish with glaze: Once cookies are completely cooled, drizzle with glaze in a zigzag pattern for that classic coffee cake finish.
Nutritional Information
Per cookie (without glaze):
– Calories: 220
– Protein: 2.5g
– Carbohydrates: 30g
– Fat: 10g
– Fiber: 0.5g
– Sodium: 120mg
The cinnamon in these cookies offers anti-inflammatory benefits, while the lower sugar content compared to traditional coffee cake makes them a more moderate sweet treat.
Variations & Substitutions
– Nutty Version: Add ½ cup chopped walnuts or pecans to the streusel mixture
– Fruit-Filled: Press a small indentation in each cookie before baking and fill with a dot of blueberry or apple jam
– Spice Lovers: Add ¼ teaspoon nutmeg and a pinch of cardamom to the cookie dough
– Chocolate Chip: Fold ½ cup mini chocolate chips into the cookie dough
– Holiday Version: Add orange zest to the cookie dough and cranberries to the streusel topping
Common Mistakes to Avoid
1. Skipping the chilling time: This crucial step prevents cookies from spreading too thin during baking. If you’re in a hurry, even 15 minutes helps.
2. Overmixing the dough: Mix just until ingredients are combined to avoid tough cookies. Stop the mixer as soon as the flour disappears.
3. Using cold ingredients: Room temperature eggs and butter incorporate much better, creating a smoother dough. Set them out 30-60 minutes before starting.
4. Overbaking: These cookies should stay soft in the center. They may look slightly underdone when you remove them from the oven but will continue cooking on the hot baking sheet.
5. Making streusel too fine: For authentic coffee cake texture, leave some pea-sized chunks in your streusel rather than mixing it to a uniform consistency.
Storage & Reheating Tips
– Counter Storage: Keep in an airtight container at room temperature for up to 3 days.
– Refrigerator: Store for up to 1 week in a sealed container.
– Freezer: Place cooled, unglazed cookies in a single layer in a freezer-safe container with parchment between layers for up to 3 months. Add glaze after thawing.
– Refresh stale cookies: Microwave for 10 seconds or warm in a 300°F oven for 3-5 minutes to restore freshness.
– Make ahead: Prepare dough and streusel up to 2 days in advance and store separately in the refrigerator.
Serving Suggestions & Pairings
– Serve with coffee, tea, or a glass of cold milk for the perfect afternoon treat
– Create ice cream sandwiches with vanilla ice cream between two cookies
– Arrange on a tiered platter with other cookie varieties for a dessert spread
– Wrap groups of 3-4 cookies in cellophane tied with ribbon for homemade gifts
– Crumble over vanilla yogurt or ice cream for a deconstructed coffee cake experience
Conclusion
These incredible Coffee Cake Cookies You can now confidently make at home deliver all the comforting flavors of traditional coffee cake in a convenient, portable form. The combination of soft, cinnamon-infused cookies and buttery streusel topping creates an irresistible treat perfect for breakfast, dessert, or anytime you need a sweet pick-me-up. This coffee cake cookie recipe will surely become a staple in your baking repertoire. We’d love to see your creations—share photos in the comments below and let us know which variation you tried!
FAQs
Can I make the dough ahead of time?
Yes! The cookie dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze portioned dough balls (without streusel) for up to 3 months.
Why did my streusel topping melt into the cookies?
This typically happens when the butter in the streusel is too warm. Make sure your streusel has cooled completely before topping the cookies, and consider chilling the topped cookies for 10 minutes before baking.
Can I double the recipe?
Absolutely! This recipe doubles well, just make sure to use a large enough bowl for mixing and work in batches for baking.
How can I make these cookies less sweet?
Reduce the granulated sugar in the cookie dough to ⅓ cup and skip the glaze. You can also reduce the sugar in the streusel by 2 tablespoons without affecting the texture.
My cookies spread too much. What went wrong?
This is usually caused by butter that’s too warm or insufficient chilling time. Make sure to chill the dough properly, and if your kitchen is hot, consider refrigerating the shaped cookies for 10 minutes before baking.
