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Ultimate Soft Coffee Cake Cookies with Cinnamon Streusel

A plate of soft coffee cake cookies generously coated in cinnamon sugar crumb topping, one cookie is broken open.
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Make these soft coffee cake cookies that capture the buttery, cinnamon-swirl flavor of classic coffee cake in a handheld cookie form, complete with a crumbly streusel topping.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • For the Optional 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 streusel flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you make the cookie dough.
  2. Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the sour cream. Do not overmix.
  4. Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar and 1 tablespoon of cinnamon until combined.
  5. Shape the Cookies: Scoop rounded tablespoons of cookie dough and roll them into balls. Flatten each ball slightly with your palm. Sprinkle the cinnamon-sugar mixture over the flattened dough.
  6. Roll and Top: Roll the dough ball in the cinnamon-sugar mixture to coat lightly. Then, gently press the top of each dough ball into the chilled streusel topping to adhere the crumbs.
  7. Bake: Place the cookies on baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are set and lightly golden. The topping should be crumbly.
  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 (Optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.

Notes

  • For bakery style coffee cake cookies, chill the dough for 30 minutes before scooping to help the cookies hold their shape better during baking.
  • You can substitute sour cream with plain Greek yogurt for a slight tang.
  • These handheld coffee cake treats are excellent for brunch or as a sweet morning treat.

Nutrition

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