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Soft Cinnamon Streusel Coffee Cake Cookies with Glaze

A stack of three soft coffee cake cookies topped with cinnamon streusel and a vanilla glaze drizzle.
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Create soft, bakery-style cookies that capture the comforting flavor of classic coffee cake, complete with a cinnamon swirl, buttery streusel topping, and a simple powdered sugar drizzle.

Ingredients

Scale
  • For the Streusel Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • For the Cookie Dough: 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • For the Icing Drizzle: 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the Streusel: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the streusel in the refrigerator while you make the dough.
  2. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and salt. Set aside.
  4. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
  5. Add Wet Ingredients: Beat in the egg, vanilla extract, and 1/2 teaspoon cinnamon until just combined. Scrape down the sides of the bowl.
  6. Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Scoop and Top: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them. Gently press the top of each dough ball slightly to create a small well for the streusel.
  8. Add Streusel: Sprinkle a generous amount of the chilled streusel topping over the top of each cookie dough ball.
  9. Bake: Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look soft.
  10. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Make the Icing: While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the icing is too thick.
  12. Drizzle: Once the cookies are completely cool, drizzle the powdered sugar icing over the tops. Allow the icing to set before serving.

Notes

  • For a true coffee cake experience, you can add 1/2 teaspoon of instant espresso powder to the cookie dough for a subtle coffee flavor.
  • If you prefer a crispier streusel, bake the streusel topping separately on a small baking sheet for 5 minutes before sprinkling it onto the raw cookie dough.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days to keep them soft.

Nutrition

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