Description
These Streusel-Stuffed Coffee Cake Cookies combine the tender crumb of a coffee cake with the convenience of a cookie, filled with a sweet cinnamon streusel and topped with a vanilla glaze. Perfectly golden and bursting with flavor, these cookies offer an indulgent treat that pairs beautifully with your morning coffee or afternoon tea.
Ingredients
Scale
Streusel Filling
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 2 tsp cinnamon
- Pinch salt
- 5 Tbsp softened unsalted butter
Cookie Dough
- 1 1/4 cup all-purpose flour, spooned and leveled
- 3/4 cup cake flour, spooned and leveled
- 1 tsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 Tbsp cold unsalted butter, cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
Icing
- 2 Tbsp unsalted butter, melted
- 3 Tbsp heavy cream or milk
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Prepare the streusel filling: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Work in the softened butter until small clumps form. Refrigerate the mixture to keep it firm while you prepare the dough.
- Preheat the oven: Set your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set this dry mix aside.
- Cream butter and sugars: Place the cubed cold butter, brown sugar, and granulated sugar into the bowl of a stand mixer. Cream on medium speed until smooth and fluffy. Then add the egg, egg yolk, and vanilla extract, mixing until well combined.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing for tender cookies.
- Scoop and form dough balls: Use a spoon or cookie scoop to portion the dough into balls. Press an indent into the center of each dough ball to hold the streusel filling.
- Fill with streusel and bake: Spoon the prepared streusel filling into each indent on the cookie dough balls. Bake in the preheated oven until the cookie edges are set and golden brown, about 10-12 minutes.
- Shape cookies (optional): While still hot, use a cookie cutter to shape the cookies as desired for a neater appearance.
- Cool cookies: Let the cookies rest on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare and drizzle icing: In a small bowl, whisk together melted butter, heavy cream or milk, powdered sugar, vanilla extract, and a pinch of salt until smooth. Drizzle this glaze over the cooled cookies for a sweet finishing touch.
Notes
- You can substitute milk for heavy cream in the icing for a lighter glaze.
- Ensure the butter in the dough is cold and cubed to create a tender, flaky texture.
- Do not overmix the dough to maintain a soft cookie texture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a different flavor twist, add chopped nuts to the streusel filling.
