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Ultimate Soft Coffee Cake Cookies with Cinnamon Streusel and Vanilla Glaze

A close-up of a soft coffee cake cookie coated in cinnamon sugar and drizzled with white icing.
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Make these soft, chewy coffee cake cookies that capture the comforting flavor of classic coffee cake, complete with a buttery cinnamon streusel topping and a simple vanilla glaze. They are perfect for your morning coffee or brunch.

Ingredients

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  • For the Cookie Dough:
  • 1 cup (2 sticks) 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
  • 1/4 cup sour cream or plain Greek yogurt
  • For the Cinnamon Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • For the Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a small bowl, combine the flour, brown 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.
  2. Make the Cookie Dough: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour and baking powder. Add the dry ingredients to the wet ingredients alternately with the sour cream, mixing until just combined. Do not overmix the dough.
  4. Shape the Cookies: Scoop rounded tablespoons of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  5. Press the tops of the dough balls lightly with the bottom of a glass to flatten them slightly.
  6. Top with Streusel: Take the chilled streusel mixture and generously sprinkle it over the top of each cookie dough ball. Gently press the streusel down so it adheres to the dough.
  7. Bake: Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The cookies should remain soft in the center.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Make the Glaze: Once the cookies are completely cool, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  10. Drizzle the vanilla glaze over the cooled cookies. Allow the glaze to set before serving.

Notes

  • For a stronger coffee flavor, add 1 teaspoon of instant espresso powder to the cookie dough mixture.
  • These bakery style cookies freeze well before baking; place the dough balls on a tray, flash freeze, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the bake time.
  • If you prefer a thicker glaze, reduce the amount of milk used in the glaze mixture.

Nutrition

Find it online: https://hearthbite.com/coffee-cake-cookies/