Coffee Cake Cookies
Traditional buttery, cinnamon sugar cake transforms into a soft cookie! The vanilla glaze makes these cookies extra delicious!
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Servings: 16
Ingredients
Cinnamon Streusel
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter softened
Cookie Dough
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- ½ cup cold salted butter cut into cubes
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs beaten
- 2 teaspoons vanilla extract
Icing
- 3 Tablespoons heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cinnamon Streusel
- In a medium bowl combine the flour, brown sugar, and cinnamon together. Using a pastry cutter or fork, cut the salted butter into the flour mixture until small clumps form. Cover and refrigerate.
Cookie Dough
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
- Combine the all-purpose flour, cinnamon, baking powder and salt in a large bowl. Set aside.
- Place the cubed butter and both sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 4 minutes.
- Add in the eggs and vanilla extract and blend until mixed. Gradually add in the dry ingredients and mix until just combined. Roll cookie dough into 16 balls. Place on prepared baking sheets.
Cinnamon Streusel
- Make an indent in each cookie, using your thumb or the end of a spoon. Spoon 1 Tablespoon or so of the cinnamon streusel on each cookie. Bake for only 8 to 10 minutes, or until edges appear set and are slightly golden. Don’t over-bake! Allow cookies to cool on the baking sheets.
Icing
- Whisk together the icing ingredients. Drizzle over cookies. Serve and enjoy!
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