Description
Homemade coffee cake cookies blend classic breakfast pastry flavors with delightful cookie textures. Rich crumb topping and subtle cinnamon notes create a perfect sweet treat for morning or afternoon enjoyment.
Ingredients
Scale
- 1 large egg
- 1 large egg yolk
- 8 tbsps (113 g) unsalted butter, cold and cut into cubes
- 5 tbsps (71 g) unsalted butter, softened
- 2 tbsps (28 g) unsalted butter, melted
- 3 tbsps heavy cream
- 1 tsp vanilla extract
- 0.75 cups (180 ml) brown sugar, packed
- 0.25 cups (60 ml) sugar
- 1 cup (120 g) powdered sugar, sifted
- 1.25 cups (157 g) all-purpose flour
- 0.75 cups (90 g) cake flour
- 2 tsps cinnamon
- 1 tsp cornstarch
- 0.5 tsps baking powder
- 0.5 tsps baking soda
- 1 pinch of salt
Instructions
- Streusel Preparation: Combine flour, brown sugar, cinnamon, and salt in a bowl. Work softened butter into dry ingredients using fingertips until crumbly. Refrigerate while preparing cookie dough.
- Oven Preparation: Preheat to 400°F. Line baking sheets with parchment paper or silicone mats.
- Dry Ingredient Blend: Sift together flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt until uniformly mixed.
- Butter-Sugar Creaming: Use stand mixer to cream cold butter with brown and white sugars until smooth and pale, approximately 1-2 minutes.
- Egg Integration: Mix in egg yolk, whole eggs, and vanilla extract thoroughly, scraping bowl sides to ensure complete incorporation.
- Dough Formation: Gently fold dry ingredients into wet mixture, mixing carefully to avoid overdeveloping gluten.
- Cookie Shaping: Form dough into uniform balls, placing them evenly on prepared baking sheets. Create gentle thumb indentations in each ball’s center.
- Streusel Filling: Fill cookie centers with chilled streusel mixture, ensuring even distribution.
- Baking Process: Bake for 9-11 minutes until edges turn light golden and centers appear set. Remove before complete hardening.
- Finishing Technique: While warm, use cookie cutter to trim edges for professional appearance. Rest cookies on baking sheet for five minutes.
- Cooling Stage: Transfer cookies to wire rack, allowing complete cooling.
- Drizzle Creation: Whisk melted butter, heavy cream, powdered sugar, vanilla, and salt until smooth. Artfully drizzle over cooled cookies.
Notes
- Chill for Success: Refrigerate streusel mixture to enhance texture and prevent butter from melting too quickly during baking.
- Gentle Mixing Matters: Fold dry ingredients carefully to avoid tough cookies; overmixing develops gluten and creates dense texture.
- Perfect Shaping Technique: Use a cookie cutter while cookies are warm to achieve professional, uniform edges before they completely set.
- Temperature Watch: Remove cookies from oven when edges are lightly golden, as they continue cooking on the hot baking sheet after removal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 249
- Sugar: 19 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg