Name: Coffee Cake Cookies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1/2 cup (120 ml) all purpose flour; 1/3 cup (80 ml) brown sugar, packed; 2 tsp (10 ml). cinnamon; Pinch salt; 5 Tbsp (75 ml). softened butter, unsalted; 1 1/4 cup (300 ml) all purpose flour, spooned and leveled; 3/4 cup (180 ml) cake flour, spooned and leveled; 1 tsp (5 ml). cornstarch; 1 tsp (5 ml). cinnamon; 1/2 tsp (3 ml). baking soda; 1/2 tsp (3 ml). baking powder; 1/2 tsp (3 ml). salt; 8 Tbsp (120 ml). cold butter, unsalted, cut into cubes; 1/2 cup (120 ml) brown sugar, packed; 1/4 cup (60 ml) granulated sugar; 1 tsp (5 ml). vanilla extract; 1 large egg; 1 large egg yolk; 2 Tbsp (30 ml). unsalted butter, melted; 3 Tbsp (45 ml). heavy cream or milk; 1 cup (240 ml) powdered sugar, sifted; 1 tsp (5 ml). vanilla; Pinch salt

Description

Discover how to make delicious Coffee Cake Cookies with our easy-to-follow recipe, perfect for any occasion. Learn tips for the best texture and flavor in every bite!

Ingredients

Scale

1/2 cup (120 ml) all purpose flour
1/3 cup (80 ml) brown sugar, packed
2 tsp (10 ml). cinnamon
Pinch salt
5 Tbsp (75 ml). softened butter, unsalted
1 1/4 cup (300 ml) all purpose flour, spooned and leveled
3/4 cup (180 ml) cake flour, spooned and leveled
1 tsp (5 ml). cornstarch
1 tsp (5 ml). cinnamon
1/2 tsp (3 ml). baking soda
1/2 tsp (3 ml). baking powder
1/2 tsp (3 ml). salt
8 Tbsp (120 ml). cold butter, unsalted, cut into cubes
1/2 cup (120 ml) brown sugar, packed
1/4 cup (60 ml) granulated sugar
1 tsp (5 ml). vanilla extract
1 large egg
1 large egg yolk
2 Tbsp (30 ml). unsalted butter, melted
3 Tbsp (45 ml). heavy cream or milk
1 cup (240 ml) powdered sugar, sifted
1 tsp (5 ml). vanilla
Pinch salt

Instructions

Create the streusel filling: Mix the flour, brown sugar, cinnamon, and salt in a medium bowl. Incorporate the butter until the mixture forms small clusters. I use my fingers for this task. Chill in the fridge.
Set your oven to 400°F. Cover two baking trays with parchment paper or silicone mats and put them aside.
In a large container, blend the dry components: both flours, cornstarch, cinnamon, baking soda, baking powder, and salt. Put this mixture aside.
Put the cubed butter and sugars in a stand mixer bowl. Attach the paddle and mix until the texture is smooth, around 1-2 minutes.
Add the egg, egg yolk, and vanilla extract, then mix until combined. Use a spatula to scrape down the bowl’s sides if necessary, and blend again.
Gradually incorporate the dry mixture, adding approximately 1/4 cup at a time, until fully mixed.
Shape the dough into roughly 8 large balls, or smaller ones to make about 22-24 cookies. Place them on the prepared trays.
Press an indentation into each cookie using your thumb or the end of a utensil. I use the end of a wooden juicer, dusted with flour to prevent sticking.
Place approximately 1 tablespoon of streusel filling in each cookie’s indentation, then bake for about 8-11 minutes, until the edges are firm and slightly golden. They will continue cooking on the tray, so remove them before they seem fully done to avoid overbaking.
For perfectly round cookies, immediately after baking, use a round cookie cutter or glass (larger than the cookie) to gently swirl around each cookie, smoothing out uneven edges.
Allow the cookies to sit on the tray for about 5 minutes, then move them to a cooling rack.
Combine the icing ingredients by whisking them together. Once the cookies have cooled, drizzle icing on top and enjoy!

Notes

Ensure the butter for the streusel is soft enough to mix by hand without melting.
Use cold, cubed butter in the dough to maintain structure and a tender crumb.
Sift powdered sugar before whisking with vanilla and milk for smooth icing.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Calories: 300
Fat: 12g
Protein: 20g

Keywords: streusel filling cookies, cinnamon streusel cookies, thumbprint cookies recipe, homemade streusel topping, baking with cake flour, vanilla icing drizzle