Description
Delight in these Coffee Cake Cookies featuring a tender, cinnamon-infused dough topped with a buttery cinnamon streusel. Perfectly baked to golden edges, these cookies combine the flavors of classic coffee cake into a convenient, handheld treat ideal for pairing with your favorite coffee or tea.
Ingredients
Scale
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream (or Greek yogurt)
For the Cinnamon Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter (cold and cut into small pieces)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Mix Dry and Wet Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. In another large bowl, cream the softened butter and granulated sugar until the mixture is fluffy and light. Beat in the eggs one at a time, followed by the vanilla extract and sour cream (or Greek yogurt). Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form a soft dough.
- Prepare Streusel Topping: Combine flour, light brown sugar, and ground cinnamon in a small bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture becomes crumbly and resembles coarse sand.
- Shape Cookies and Add Topping: Portion the cookie dough onto the prepared baking sheet using a spoon or cookie scoop, spacing them evenly. Gently flatten each dough portion slightly to create cookie shapes. Sprinkle the cinnamon streusel topping evenly over each cookie, pressing lightly so it adheres.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies turn a golden brown and the centers are set.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely or serve warm. These cookies are perfect when enjoyed with coffee or tea.
Notes
- You can substitute Greek yogurt for sour cream for a slightly tangier flavor.
- Ensure the butter for the streusel topping is cold to achieve the perfect crumbly texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a nutty twist, consider adding chopped pecans or walnuts to the streusel topping.
