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Easy Coffee Cake Cookies with Cinnamon Streusel and Vanilla Glaze

A close-up of a coffee cake cookie with a bite taken out, showing a moist interior and a thick cinnamon streusel topping drizzled with vanilla icing.
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Bake soft, buttery cookies that capture the classic flavor of coffee cake, complete with a cinnamon streusel topping and a simple vanilla glaze. These are perfect for brunch or a snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for streusel)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Prepare the streusel: In a small bowl, combine 1/2 cup flour, brown sugar, and 1 teaspoon cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. Make the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract (if using).
  4. In a separate bowl, whisk together the 1 3/4 cups flour and salt.
  5. Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound.
  7. Top each dough mound generously with the chilled streusel mixture, pressing it lightly into the dough.
  8. Bake for 12 to 15 minutes, or until the edges are set and lightly golden. The centers should remain soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Make the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  11. Once cookies are fully cooled, drizzle the vanilla glaze over the tops. Let the glaze set before serving.

Notes

  • For a softer cookie, slightly underbake them. They will firm up as they cool.
  • You can make these cookies ahead of time; store cooled, unglazed cookies in an airtight container for up to 3 days. Glaze just before serving for the best texture.
  • If you want a stronger coffee flavor, add 1 teaspoon of instant espresso powder to the main cookie dough mixture.

Nutrition

Find it online: https://fooddexterity.com/coffee-cake-cookies/