Description
These Streusel-Stuffed Coffee Cake Cookies combine the delightful flavors and textures of a classic coffee cake and a soft, chewy cookie. Each bite reveals a cinnamon-sugar streusel filling nestled inside a tender, buttery cookie, finished with a light powdered sugar glaze. Perfect for breakfast treats, coffee breaks, or dessert, these cookies offer a deliciously moist and flavorful experience.
Ingredients
Scale
Streusel Filling
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 2 tsp cinnamon
- Pinch salt
- 5 Tbsp unsalted butter, softened
Cookie Dough
- 1 1/4 cup all-purpose flour, spooned and leveled
- 3/4 cup cake flour, spooned and leveled
- 1 tsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 Tbsp unsalted butter, cold and cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
Icing
- 2 Tbsp unsalted butter, melted
- 3 Tbsp heavy cream or milk
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Prepare the streusel filling: In a medium-sized bowl, combine the 1/2 cup all-purpose flour, 1/3 cup brown sugar, 2 teaspoons cinnamon, and a pinch of salt. Work in the 5 tablespoons softened butter with your fingers until small clumps form. Place the mixture in the refrigerator to chill while you prepare the dough.
- Preheat the oven: Set your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine dry ingredients for the dough: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 cup cake flour, 1 teaspoon cornstarch, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- Cream the butter and sugars: In the bowl of a stand mixer, place the 8 tablespoons cold cubed butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar. Beat until smooth and creamy. Add 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract, mixing until well combined.
- Add dry ingredients to wet mixture: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until incorporated and a dough forms; avoid overmixing to keep the cookies tender.
- Form cookie dough balls: Scoop and roll the dough into individual balls. Make an indent in the center of each ball using your thumb or a small spoon to create space for the streusel filling.
- Fill with streusel and bake: Spoon a small amount of the chilled streusel mixture into the indentation of each dough ball. Place the filled cookies on the prepared baking sheets. Bake in the preheated oven for about 12-15 minutes, or until the edges are set and golden brown.
- Optional shaping: While the cookies are still warm, use a cookie cutter to gently shape them for a uniform appearance if desired.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies rest for a few minutes before transferring them to a wire cooling rack to cool completely.
- Prepare and drizzle icing: In a small bowl, whisk together 2 tablespoons melted unsalted butter, 3 tablespoons heavy cream or milk, 1 cup sifted powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Drizzle the icing over the cooled cookies for a sweet finishing touch.
Notes
- Using cake flour helps create a tender, soft cookie texture.
- Chilling the streusel filling before baking prevents it from melting completely into the dough.
- You can substitute milk for heavy cream in the icing for a lighter glaze.
- Ensure not to overmix the dough to keep the cookies soft and tender.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
