Description
Bake soft, moist cookies that taste like classic coffee cake, complete with a buttery cinnamon streusel topping and a simple glaze.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup packed light brown sugar (for streusel)
- 1/4 cup granulated sugar (for streusel)
- 2 teaspoons ground cinnamon (for streusel)
- 1/2 cup all-purpose flour (for streusel)
- 4 tablespoons cold unsalted butter (for streusel)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk or cream (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the 3 cups of flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the sour cream until the dough comes together.
- Prepare the streusel: In a medium bowl, combine the brown sugar, 1/4 cup granulated sugar, 2 teaspoons cinnamon, and 1/2 cup flour. Cut in the 4 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- For the cookies, scoop rounded tablespoons of dough and roll into balls. Roll each dough ball in the cinnamon streusel mixture, pressing lightly so the crumbs adhere.
- Place the coated dough balls onto the prepared baking sheets, leaving 2 inches between them.
- Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.
Notes
- For a stronger coffee cake flavor, add 1/2 teaspoon of ground nutmeg to the cookie dough base.
- If you prefer a thicker crumb topping, use slightly less butter when mixing the streusel.
- These cookies freeze well before baking; place dough balls on a tray, freeze until solid, then transfer to a freezer bag.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg