Description
Indulge in the delightful combination of coffee cake and cookies with these Coffee Cake Cookies. Soft, buttery cookies topped with a sweet crumb topping and a vanilla glaze, these treats are perfect for breakfast or as a snack with a cup of coffee.
Ingredients
For the Cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the Crumb Topping:
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter (melted)
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 teaspoons milk or cream
- splash of vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- To make the crumb topping, stir together flour, brown sugar, and cinnamon, then mix in melted butter until crumbly.
- Scoop dough into 1 1/2 tablespoon-sized balls and place on the baking sheet. Gently flatten each cookie and press a spoonful of crumb topping onto the center. Bake for 10–12 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and allow to set before serving.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet until a soft dough forms. Chill dough for 15–20 minutes if it’s too soft to handle.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- For added flavor, mix a pinch of nutmeg into the crumb topping.
