Coffee Cake Cookies Recipe

Coffee cake cookies with icing baked in a muffin tin.

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Coffee Cake Cookies Recipe

Coffee Cake Cookies pair a buttery cookie base with crumbly brown sugar cinnamon streusel and sweet vanilla icing. They are the perfect breakfast or dessert!

Prep Time30

Cook Time12

Course: Cookies

Cuisine: American

Keyword: coffee cake

Servings: cookies

Author: Aimee

Ingredients

For the Cookie

1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
½ cup light brown sugar, packed
2 large egg yolks
2 teaspoons vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon ground cinnamon

For the Streusel

½ cup unsalted butter, melted
1 ¼ cup all-purpose flour
¾ cup light brown sugar, packed
1 teaspoon ground cinnamon
¼ teaspoon kosher salt

For the Icing

½ cup powdered sugar
½ teaspoon pure vanilla extract
1 Tablespoon milk

Instructions

Preheat the oven to 350 degrees F. Spray a muffin tin (cupcake pan) with non-stick baking spray. Set it aside.
For the cookie dough, combine butter and sugars in a mixing bowl and beat for 2-3 minutes until fully blended. Add in egg yolks, vanilla extract, and almond extract.
Add flour, baking powder, salt, and cinnamon to the mixing bowl. Beat until combined. The dough will be crumbly, keep mixing until a dough ball forms. Set cookie dough aside while you make the streusel topping.
In a small mixing bowl, add the streusel ingredients. Using a fork or a small spoon, combine until all the butter has been blended into the streusel. Set aside.
Using a 2 Tablespoon cookie scoop, drop cookie dough into the prepared muffin tin. Using a tablespoon, wine cork, fingers, or a tart shaper, press the dough in the center of the muffin tin until a small cavity forms. Repeat for the remaining cookie dough balls.
Using a 1 Tablespoon cookie scoop, drop streusel topping into the cavity, using your fingertips to slightly spread it out.
Bake cookies for 12-14 minutes until edges are lightly browned. Remove from the oven and cool for at least 10 minutes in the pan. Use a butter knife to pop the cookies out of the pan and cool completely on a wire rack.
For the glaze, whisk the powdered sugar with vanilla and milk until desired consistency. Drizzle over cooled cookies.

Notes

Save the egg whites to make meringue cookies or an egg white omelette!
Store cookies in an airtight container at room temperature for up to one week.
Freeze baked and cooled cookies in an airtight freezer safe container (or ziploc) for up to 3 months. For best results, freeze the cookies before drizzling with icing.
You can make these cookies without a muffin tin. Scoop dough onto cookie sheet, spacing 2-3 inches apart. Press thumb into the center of the cookie and add streusel. Bake for 12-14 minutes. Remove from the oven and cool before adding icing.
I prefer the muffin tins because the edges of the cookie get a nice crispy, chewy texture. They are also easier to assemble with less mess.

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