Coffee Cake Cookies
Originally inspired by The Gilmore Girls, these coffee cake cookies are made with a soft and chewy cinnamon-infused brown sugar cookie with a crumb topping and vanilla glaze!
Ingredients
- ¾ cup (165 grams) salted butter , softened
- ¾ cup (145 grams) light brown sugar , packed
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 egg yolk
- 1 Tablespoon vanilla extract
- 2 ¼ cups (312 grams) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Crumb Topping
- ½ cup (65 g) all-purpose flour
- ⅓ cup (75 g) brown sugar
- 1 ½ teaspoon ground cinnamon
- 5 Tablespoons (70 g) butter , softened
Glaze
- 1 cup (120 g) powdered sugar
- 2 Tablespoons (30 g) butter , melted
- 2-3 Tablespoons whole milk , more as needed
Instructions
- Prep: Preheat the oven to 365°F. Line two baking sheets with parchment.
- Beat: In a large bowl or the bowl of a stand mixer, beat together 3/4 cup butter, 3/4 cup brown sugar, and 1/4 cup white sugar. Add 1 egg, egg yolk and 1 Tablespoon vanilla and mix to combine.
- Mix in 2 1/4 cups flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon salt until combined.
- Scoop: Use a medium cookie scoop (or Tablespoon) to scoop the dough into 2-inch balls and place on prepared baking sheets. Use a Tablespoon to make an indentation in each cookie dough balls. Refrigerate pan while making crumb.
- Mix together 1/2 cup flour, 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon in a small bowl. Then mix in 5 Tablespoons softened butter with a fork. Fill the crumb topping in the center of the cookies.
- Bake 8 minutes, or until lightly golden around the edges.
- Cool: Remove from oven and let cool a few minutes on the baking sheet before removing to a cooling rack to cool.
- Whisk together 1 cup powdered sugar, 2 Tablespoons melted butter and 2-3 Tablespoons whole milk. Then drizzle over the top of the cooled cookie.
Notes
Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
Storage: Store in an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
Nutrition
Serving: 1cookie, Calories: 279kcal, Carbohydrates: 44g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 41mg, Sodium: 177mg, Potassium: 53mg, Fiber: 1g, Sugar: 23g, Vitamin A: 318IU, Vitamin C: 0.01mg, Calcium: 21mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
