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I’ve combined two of my favourite desserts into one and made these dreamy Coffee Cake Cookies. They’re made with a cinnamon sugar cookie, filled with a buttery streusel and a drizzle icing sugar glaze on top. Enjoy with a cup of warm coffee and get ready to fall in love with your new favourite cookie!
Why You'll Love These Coffee Cake Cookies
- This recipe combines two amazing desserts Coffee Cake & Cookies! All the flavour you love about coffee cake put into a chewy and soft cookie. The streusel topping is really what brings this cookie so much flavour and makes it that much more special.
- These cookies are awesome for social gatherings. Whether that be Christmas, Thanksgiving or a get together, these cookies will be loved by everyone who tries them!
- Espresso Powder is something i like to add to my coffee cake cookies. It compliments the cookies well and makes it so good when eating them with coffee. It is completely optional, you do not need to add the espresso powder. I would try to stick to instant espresso powder rather than instant coffee for this recipe.
Ingredients Needed
Cookie Dough
1/2 Cup Unsalted Butter, softened
1/2 Cup Vegetable Oil
1 Cup Dark Brown Sugar
1 Egg
1 Teaspoon Vanilla Extract
2 Teaspoons Cinnamon
1 Tablespoon Espresso Powder, optional*
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 1/2 Cups All Purpose Flour
Streusel Topping
1/4 Cup Unsalted Butter, softend
1/4 Cup Dark Brown Sugar
1/3-1/2 Cup All Purpose Flour
1/2 Teaspoon Cinnamon
Pinch Salt
Icing Sugar Glaze
1/2 Cup Powdered Sugar
1-2 Tablespoons Milk
1/4 Teaspoon Vanilla Extract
How To Make Coffee Cake Cookies
Preheat oven to 350 degrees F.
In a large mixing bowl with a hand mixer (or stand mixer if you have one) combine butter, oil and dark brown sugar; cream together until fully incorporated and smooth. When mixture will appear lighter in colour, then you know that it is fully combined.
Add vanilla and egg into this mixture and mix until fully incorporated.
Next, add in the flour, cinnamon, espresso powder, baking powder, baking soda and salt. Mix the dry ingredients into the wet ingredients until fully combined. Set the cookie dough aside for now.
Next, make the streusel topping by adding butter, dark brown sugar, cinnamon salt and start with 1/3 cup flour in a bowl. Use a fork or your fingers to “pinch” the ingredients together until a wet sand mixture forms. Add more flour, up to 1/2 cup, until you reach the desired consistency.
Scoop the cookie dough onto a parchment lined baking sheet. The cookie dough scoops should be a little less than 1/4 cup big. Use the back of a spoon (or the back of the cookie scoop) to indent the middle of the cookie by pushing it down a little.
Add 1-2 tablespoons of the streusel topping in the indent of each cookie. Repeat this process with the rest of the cookies.
Bake the cookies for about 10-14 minutes. Try not to over-bake these cookies, you know when they are done when the edges are lightly golden but the middle is still soft.
Make the icing sugar glaze by adding icing sugar, 1 tablespoon milk and vanilla to a bowl, mix well together. Start with 1 tablespoon of milk and if you need more, add 1 tablespoon at a time. The consistency should look like glue, runny enough to drizzle over the cookies.
Allow the cookies to cool completely. Once cooled, drizzle the icing sugar glaze over each cookie and enjoy! 🙂
Equipment & Products Needed
Parchment Paper
Non-Stick Baking Sheets
Espresso Powder
Notes + Tips for Coffee Cake Cookies
- Don’t over-bake these cookies. You want to bake the Coffee Cake Cookies for about 10-14 minutes until the edges are lightly golden and you see the middle is still soft. Once cooled, you will see the cookies are set completely but still soft and chewy.
- When creating the streusel, if it is not crumbling add more flour. Start by adding 1/3 cup flour and add up to 1/2 cup until the streusel comes together like a crumbly wet sand texture.
- These cookies are best served immediately within 1 day, however, to store them, place the cookies in an air-tight container. Do not place in the fridge or the cookies will get hard, store them in a dry cool/place in the air-tight container and they should stay soft and chewy for a few days.
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Ingredients:
Cookie Dough
- 1/2 Cup Unsalted Butter, softened
- 1/2 Cup Vegetable Oil
- 1 Cup Dark Brown Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Cinnamon
- 1 Tablespoon Espresso Powder, optional*
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 1/2 Cups All Purpose Flour
Streusel Topping
- 1/4 Cup Unsalted Butter, softened
- 1/4 Cup Dark Brown Sugar
- 1/3-1/2 Cup All Purpose Flour
- 1/2 Teaspoon Cinnamon
- Pinch Salt
Icing Sugar Glaze
- 1/2 Cup Powdered Sugar
- 1-2 Tablespoons Milk
- 1/4 Teaspoon Vanilla Extract
Instructions:
- Preheat oven to 350 degrees F.
- In a large mixing bowl with a hand mixer (or stand mixer if you have one) combine butter, oil and dark brown sugar; cream together until fully incorporated and smooth. When mixture will appear lighter in colour, then you know that it is fully combined.
- Add vanilla and egg into this mixture and mix until fully incorporated.
- Next, add in the flour, cinnamon, espresso powder, baking powder, baking soda and salt. Mix the dry ingredients into the wet ingredients until fully combined. Set the cookie dough aside for now.
- Next, make the streusel topping by adding butter, dark brown sugar, cinnamon salt and start with 1/3 cup flour in a bowl. Use a fork or your fingers to u0022pinchu0022 the ingredients together until a wet sand mixture forms. Add more flour, up to 1/2 cup, until you reach the desired consistency.
- Scoop the cookie dough onto a parchment lined baking sheet. The cookie dough scoops should be a little less than 1/4 cup big. Use the back of a spoon (or the back of the cookie scoop) to indent the middle of the cookie by pushing it down a little.
- Add 1-2 tablespoons of the streusel topping in the indent of each cookie. Repeat this process with the rest of the cookies.
- Bake the cookies for about 10-14 minutes. Try not to over-bake these cookies, you know when they are done when the edges are lightly golden but the middle is still soft.
- Make the icing sugar glaze by adding icing sugar, 1 tablespoon milk and vanilla to a bowl, mix well together. Start with 1 tablespoon of milk and if you need more, add 1 tablespoon at a time. The consistency should look like glue, runny enough to drizzle over the cookies.
- Allow the cookies to cool completely. Once cooled, drizzle the icing sugar glaze over each cookie and enjoy! 🙂
Video
Notes
Nutrition
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