Coffee Cake Cookies
These cookies borrow all the must-have elements from a classic coffee cake—spiced, butter streusel and a fluffy vanilla-heavy base—for an oversized, cinnamon-heavy cookie that can be eaten straight or dunked into a hot mug of coffee or cocoa.
Ingredients
Cookie Base
- 8 tablespoons unsalted butter, slightly softened
- 2 tablespoons sour cream
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 ½ cups cake flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Diamond Crystal kosher salt
Streusel
- ⅓ cup dark brown sugar
- ¾ cup all-purpose flour
- ½ tablespoon ground cinnamon
- Pinch Diamond Crystal kosher salt
- 4 tablespoons unsalted butter, melted
Icing
- ½ cup powdered sugar
- 2-3 tablespoons heavy cream
- Pinch Diamond Crystal kosher salt
Instructions
- In the bowl of a stand mixer, beat the butter, sour cream, granulated sugar, and brown sugar over medium speed until smooth, about 2-3 minutes. Add the eggs and vanilla extract, beating again until just combined, for 1 minute.
- In a separate, medium-sized bowl, whisk together the cake flour, baking soda, baking powder, and salt. Add the flour mixture to the bowl of the stand mixer, mix on low to combine the wet and dry ingredients until just combined, taking care not to over-mix. Scoop the dough into large 2-ounce cookie balls, using either a #16 cookie scoop or a ¼ measuring cup. Chill the dough in the fridge for at least 1 hour, or up to overnight.
- About 30 minutes before you're ready to bake the cookies, preheat the oven to 375° Fahrenheit. Meanwhile, make the streusel. In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Add the melted butter, then toss together using a fork until no dry spots remain (you may need to use your hands). The mixture should result in uneven pieces ranging in size from peas to small marbles.
- Space each ball of dough 1-2 inches apart on a large parchment-lined cookie sheet, then use cooking spray to grease the backside of a round tablespoon. Use the greased side of the tablespoon to create an indent in the middle of each cookie (you may need to re-apply cooking spray every 2 or so cookies). Fill the indents with streusel, then bake the cookies for 10-12 minutes, or until the edges are golden brown and just set. Do not overbake—the cookies will continue to set as they cool and can easily be overbaked.
- Remove the cookies from the oven and allow them to cool on a wire rack for at least 15 minutes. As the cookies are cooling, make the icing by whisking the powdered sugar and heavy cream with a pinch of salt until smooth and glossy. Add an additional 1/2 tablespoon of cream at a time if needed until the icing reaches the desired consistency. Using a whisk or a spoon, drizzle the icing all over the cookies and enjoy.