Description
These Coffee Cake Cookies bring all the flavors of a classic coffee cake into a handheld treat! Topped with a buttery, cinnamon crumble and finished with a sweet vanilla drizzle, these cookies are soft, crumbly, and perfect for breakfast, dessert, or an afternoon coffee break.
Ingredients
Units
Scale
For the Cookies:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 tbsp milk
For the Crumble Topping:
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 cup (60g) unsalted butter, melted
For the Vanilla Drizzle:
- 3/4 cup (90g) powdered sugar
- 1 tbsp milk (plus more as needed)
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare the Crumble Topping:
- In a small bowl, mix together the flour, brown sugar, and cinnamon. Stir in the melted butter until crumbly. Set aside.
- Make the Cookie Dough:
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until combined.
- Scoop the Dough:
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough ball with your fingers.
- Add the Crumble Topping:
- Sprinkle a generous amount of crumble topping over each cookie, pressing lightly to adhere.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the crumble topping is golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Vanilla Drizzle:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
- Drizzle and Serve:
- Drizzle the vanilla icing over the cooled cookies. Let set for a few minutes before serving.
Notes
- For an extra burst of flavor, add a pinch of nutmeg to the cookie dough or crumble topping.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; just drizzle the icing after thawing.