Coffee Cake Cookies
These soft and chewy coffee cake cookies are perfect for pairing with a cup of coffee. They are made with a cinnamon sugar cookie base, stuffed with a cinnamon sugar filling, and topped with coarse crumbs of a buttery streusel coating.
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Servings: 8 cookies
Ingredients
For the cookie dough
- ½ cup unsalted butter cold, cubed
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cup all-purpose flour spooned and leveled
- 2 tablespoons cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
For the cinnamon filling
- 2 tablespoons unsalted butter melted
- ¼ cup all-purpose flour
- ¼ cup light brown sugar packed
- 1 teaspoon cinnamon
For the cinnamon crumb topping
- 2 tablespoons unsalted butter softened (not melted)
- ⅓ cup all-purpose flour
- ¼ cup light brown sugar packed
- 1 teaspoon cinnamon
Instructions
To make the cookie dough
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper. Set aside.
- Cube the butter into 1 cm pieces.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the butter and sugar. Cream on high for 1-2 minutes, or until the mixture is smooth (see photo above).
- Add in the egg and vanilla extract. Mix until combined.
- In a separate bowl, whisk together dry ingredients (flour, corn starch, cinnamon, salt, baking powder, baking soda).
- Add the dry ingredients to the wet ingredients in 2-3 portions. Mix until well combined, then scrape down the bowl once complete. Set aside.
To make the cinnamon filling
- In a separate small to medium-sized bowl add melted butter, flour, cinnamon and brown sugar. Stir together with a fork until smooth.
To make the cinnamon crumb topping
- In a separate small to medium-sized bowl add softened butter, flour, cinnamon and brown sugar.
- Use a fork, then your fingers to pinch the mixture together until coarse and grainy.
To assemble the cookies
- Divide the dough equally into 8 portions.
- Grab one portion of dough and flatten it out in the palm of your hand, then use a spoon to scoop ~2 teaspoons of filling into the center of the dough (see photo above). Fold the dough over the filling and roll into a ball.
- Place the cookie on the lined cookie sheet and repeat to create 8 filled cookie dough balls. Space them evenly throughout the cookie sheet, leaving at least 1-2 inches between each cookie.
- To top the cookies, press the crumb topping gently over the entire top of the cookie (avoid placing topping on the bottom of the cookie). Use the topping generously!
- Bake for 13-15 minutes or until the edges just begin to brown.
- Allow the cookies to cool for 10-15 minutes, then transfer to a cooling rack. Enjoy at room temperature.