Coffee Cake Cookies recipe
Servings: 30 cookies
Calories: 230cal
These Coffee Cake Cookies are made with a chewy, cinnamon cookie base, topped with a buttery oat streusel, and drizzled with glaze. They’re everything you love about coffee cake, baked into a soft, glazed cookie.
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Ingredients
- 1 cups unsalted butter
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla
- 3¾ cups all-purpose flour
- 2 tablespoons corn starch
- 1½ teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Streusel
- ¼ cup butter cold
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ cup rolled oats
- ¼ cup flour
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 375 degrees F and line 2 or 3 baking sheets with parchment paper.
- With an electric mixer, cream together butter, sugars and sour cream on medium speed.
- Add in the eggs and vanilla extract and beat until smooth.
- Then add flour, corn starch, cinnamon, salt, baking powder and baking soda and beat on low speed until combined.
- Roll the cookie dough into balls (1-2″ rounds -- I use a size 24 cookie scoop or roughly 2.5 tablespoons) and place 2″ apart on prepared baking sheet.
Streusel
- Combine butter, brown sugar, granulated sugar, cinnamon, flour and oats with a pastry cutter (or your fingers!) until crumbly.
- Press some streusel into the top of every cookie -- try to get as much on and around the sides as you can (the bottom isn't necessary).
- Bake for 9-12 minutes, depending on how large you made them. Bake until lightly golden throughout. They will continue to set as they cool. Don't overbake!
- Let the cookies cool on the baking sheet for a couple of minutes before glazing.
Glaze
- Whisk together powdered sugar and milk until smooth. Drizzle over cookies and allow a couple minutes to set. Serve.
Video
Notes
Ingredients and Substitutions:
Flour: you can swap half of the flour for whole wheat flour for a heartier cookie.
Cinnamon: Feel free to increase the cinnamon or add in a pinch of other warm spices, such as nutmeg, ginger or cloves.
Glaze: you can swap the milk for maple syrup to make a maple glaze.
Storage:
Allow glaze to set completely before storing. These cookies can be stored at room temperature in an airtight container for up to 4 days, or frozen for up to 3 months. I recommend layering with parchment paper if freezing.
Nutrition
Calories: 230cal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 117mg | Potassium: 58mg | Fiber: 1g | Sugar: 19g | Vitamin A: 313IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg