Description
Enjoy these delicious Cinnamon Coffee Cake Cookies, a perfect treat that combines the comforting flavors of coffee cake with the convenience of a cookie. This recipe yields soft, chewy cookies with a warm cinnamon filling and a sweet crumbly topping.
Ingredients
Scale
- 1/4 cup unsalted butter, melted
- 5 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup cornstarch
- 1/4 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, melted
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 3 large egg yolks, room temperature
- 2 teaspoons vanilla paste or extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup powdered sugar
- 3–4 teaspoons water or milk
Instructions
- Prepare the Cinnamon Filling: In a bowl, mash together 1/4 cup melted butter, 5 tablespoons brown sugar, 2 teaspoons cinnamon, cornstarch, and 1/4 teaspoon salt until combined. Measure out into 1/2 tablespoon pieces, roll into balls, place on a parchment-lined plate, and set aside.
- Prepare the Streusel Topping: In another bowl, mix 1/2 cup brown sugar, 1/3 cup flour, rolled oats, 1/2 tablespoon cinnamon, 1/4 teaspoon salt, and 1/4 cup melted butter with a fork until crumbles form. Set aside.
- Make the Cookie Dough: In a stand mixer with the paddle attachment, cream together 1/2 cup room temperature butter and 1/2 cup light brown sugar and 1/4 cup granulated sugar on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides.
- Add egg yolks and vanilla, beat on medium speed for 2 minutes. Scrape down the sides.
- Whisk together 2 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. Add to the creamed mixture and mix on low until just combined. Use a spatula to mix in any remaining dry ingredients by hand.
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
- Assemble the cookies: Use a 3 tablespoon cookie scoop to portion the dough, placing six cookies on each sheet. Flatten each dough piece, then add a dollop of the cinnamon filling. Re-soften the filling ball if needed by squishing between fingers before adding.
- Fold the dough around the filling and smooth into balls.
- Gently press each cookie down with your palm until 1cm thick.
- Press a generous scoop of the streusel topping onto each cookie.
- Bake one pan at a time for 8-10 minutes, until the edges are set.
- Immediately scoot the cookies to reshape the sides after removing from oven. Cool completely on the pan.
- Prepare the glaze: Whisk together powdered sugar and 3-4 teaspoons water or milk. Drizzle over cooled cookies.
Notes
- For best results, ensure egg yolks and butter for the cookie dough are at room temperature.
- You can re-soften the cinnamon filling balls by gently warming them between your fingers before placing them in the cookie dough.
- Bake one pan at a time to ensure even cooking.
- Cool the cookies completely before drizzling with glaze to prevent the glaze from melting.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 250-300 kcal
- Sugar: Approx. 20-25g
- Sodium: Approx. 100-150mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 8-10g
- Unsaturated Fat: Approx. 7-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-35g
- Fiber: Approx. 1-2g
- Protein: Approx. 2-3g
- Cholesterol: Approx. 50-70mg