Coffee Cake Cookies
DifficultyEasy
Coffee Cake Cookies: a Delightful Twist on Classics
Introduction to Coffee Cake Cookies
Hey there, I’m thrilled to share something truly special with you today—Coffee Cake Cookies. These little delights sit beautifully at the crossroads between the moist, crumbly texture of your favorite coffee cake and the crisp, comforting bite of classic cookies. It’s like capturing the essence of a lazy Sunday morning and the warmth of an afternoon bake-off in one perfect cookie. And let’s be honest, the fusion of coffee cake with the portable, snackable form of cookies is pretty much a dream come true for any baking enthusiast.
Imagine the buttery cinnamon streusel of a traditional coffee cake, paired with the chewy, comforting texture of homemade cookies. Whether you're a fan of licking the spoon clean or you relish the moment when you pull that golden tray out of the oven, these Coffee Cake Cookies invite you to dive into the baking experience with both hands. So, grab your apron, whisk together your enthusiasm, and let’s bake something that combines the best of both worlds into every bite.
Key Takeaways:
- Unique Combination: Coffee Cake Cookies merge the tender crumble of coffee cake with the classic crunch of cookies.
- Baking Adventure: They offer a delightful baking project for both novice bakers and seasoned pros.
- Perfect for Any Occasion: Ideal for savoring with a cup of coffee or tea, making any moment special.
Gathering Your Ingredients
Gathering the right ingredients is like assembling the cast for a blockbuster movie. For our star, the streusel topping, grab your purpose flour, brown sugar, and unsalted butter. Moving to our supporting cast, the cookie dough, you'll need more purpose flour, a dash of cake flour for that soft, bakery-style cookie, and of course, unsalted butter to bring it all together. And for our grand finale, the icing, ensure powdered sugar and vanilla extract are on your list. For my friends seeking alternatives, think almond flour for a gluten-free twist or coconut oil to keep things vegan. Remember, using the best quality ingredients is your secret to mastering the art of these delightful treats.
Creating the Streusel Topping
Oh, the joy of creating the perfect streusel topping for those chewy coffee cake cookies! It starts with gathering your ingredients in a medium bowl. I take my pastry cutter and work the mixture until it resembles coarse crumbs, a texture that's so satisfying to achieve. The key here is not just about mixing; it's about feeling the ingredients come together under your fingertips, creating that perfect crumb topping that will sit proudly on top of the cookie.
Once mixed, I pop it in the fridge, because a chilled streusel sprinkles so much better over the soft cookie base. And here's a little tip from me to you: always make a bit more of that buttery cinnamon streusel. After the cookies have baked and you're ready for that final touch, sprinkle a little extra on for that bakery-style look. It's these little bits that make homemade coffee cake cookies truly special.
Preparing the Cookie Dough
Let me share a little secret about preparing the cookie dough that makes those bakery-style cookies we all adore. First, I grab the cold, unsalted butter straight from the fridge, chunk it into cubes, and toss it into the bowl of my stand mixer. Adding both granulated and light brown sugar, I attach the paddle and let it whirl on medium speed until it's blissfully creamy. One large egg and a splash of vanilla extract later, and it's time for the magic to happen.
I gradually introduce the dry ingredients, carefully measured — purpose flour, cake flour, a hint of cornstarch for that tender crumble, and the rest, sprinkling them in bit by bit to avoid overmixing. It's all about that gentle touch for the best results; the dough should just hold together, whispering promises of chewy centers and golden brown edges to come. With a moment of patience, I wrap the dough in plastic wrap and give it some chill time in the fridge.
When it's firm enough to handle, I scoop out generous balls of dough onto the parchment-lined cookie sheet, my heart fluttering a little with each one. Pressing down gently with a fingertip, I create a small indent on the top of each cookie, ready to cradle the buttery cinnamon streusel that's waiting to be nestled inside. It's these little touches, these simple steps, that transform a humble mix into something extraordinary — something that, when paired with a cup of coffee, feels like a warm hug.
Baking and Finishing Touches
Once your cookie dough balls have nestled snuggly onto your parchment paper-lined baking sheet, it's time to slide them into the oven, preheated to a cozy 400°F. The aroma of cinnamon and sugar will soon waft through your kitchen, a telltale sign that comfort is baking to golden brown perfection. Keep a watchful eye; in about 9-11 minutes, you'll witness the magic moment when these delightful treats are just right. Now, here's a little trick for all of you perfectionists out there (just like me). As soon as those beauties are out of the oven, grab a cookie cutter or a glass - make sure it's a bit larger than the cookie for the best results - and gently swirl around each cookie. This little dance ensures each treat is a perfect circle, a feast for the eyes as much as the palate.
Mixing the icing is as simple as whisking together the melted butter, heavy cream, powdered sugar, vanilla, and a pinch of salt in a small bowl until smooth. Drizzle this vanilla icing over the cooled cookies for that final touch of sweetness. Remember, patience is key; ensure your cookies have cooled completely before adding the icing to avoid a melty mess. The result? A plate of chewy coffee cake cookies, each crowned with a buttery cinnamon streusel and a lusciously smooth vanilla glaze, ready to pair with your favorite cup of coffee or tea.
If you love cookies check out my Red Velvet White Chocolate Chip Cookie recipe!
Savoring Every Bite
From mixing bowl to cooling rack, these Coffee Cake Cookies embody a delectable fusion. Pair with your favorite cup of coffee or tea, sharing the joy with loved ones. For freshness, store in an airtight container at room temperature, savoring each bite for 2-3 days.
Ingredients
- Streusel
- ½ cup all-purpose flour
- ⅓ cup brown sugar packed
- 2 teaspoons cinnamon
- a pinch salt
- 5 tablespoons softened butter unsalted
- Dough
- 1 ¼ cup all-purpose flour
- ¾ cup cake flour
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons cold butter unsalted, cut into cubes
- ½ cup brown sugar packed
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- Icing
- 2 tablespoons unsalted butter melted
- 3 tablespoons heavy cream
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla
- pinch salt
Instructions
- Making the Streusel Filling:
- In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt.
- Add the softened butter and use your fingers to blend until it forms small clumps.
- Refrigerate the mixture.
- Preparing the Cookies:
- Preheat your oven to 400°F and line two baking sheets with parchment paper or silicone mats.
- Mixing Dry Ingredients:
- In a large bowl, combine the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
- Creaming Butter and Sugars:
- Put the cubed butter and sugars into a stand mixer with the paddle attachment.
- Mix on medium speed until smooth, about 1-2 minutes.
- Adding Wet Ingredients:
- Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture.
- Use a spatula to scrape down the sides of the bowl if needed, then mix again.
- Combining Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, about ¼ cup at a time. Mix until combined.
- Shaping the Cookies:
- Scoop and roll the dough into about 8 large balls (or smaller if you prefer).
- Place them on the prepared baking sheets.
- Make an indent in each cookie with your thumb or the end of a utensil.
- Filling and Baking:
- Spoon about 1 Tbsp. of the streusel filling into each indent.
- Bake for about 9-11 minutes, until the edges are set and slightly golden. They’ll continue to bake on the sheet after you take them out, so pull them out just before they’re completely done to avoid over-baking.
- Optional Step for Perfectly Round Cookies:
- Right after the cookies come out of the oven, place a circular cutter or glass around each cookie and give them a spin to smooth out the edges.
- Finishing Touches:
- If you have any leftover streusel, add more to the centers of the cookies.
- Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a cooling rack.
- Making the Icing:
- Whisk together the melted butter, heavy cream, powdered sugar, vanilla, and a pinch of salt.
- Once the cookies are cool, drizzle the icing over the top and enjoy!
Leave a Reply