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The Ultimate Easy Coffee Cake Cookies with Cinnamon Streusel and Vanilla Glaze

Three stacked coffee cake cookies topped with crumb topping and drizzled with white vanilla glaze.
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Make soft, chewy cookies that taste just like your favorite coffee cake. These handheld treats feature a buttery cinnamon cookie base, a crunchy streusel topping, and a simple vanilla glaze.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon (for cookie dough)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • For the Vanilla Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Prepare the streusel: In a small bowl, mix the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture alternately with the sour cream to the wet ingredients, mixing until just combined. Stir in 1 teaspoon of cinnamon.
  5. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
  6. Press the top of each dough ball lightly with your fingers. Sprinkle a generous amount of the prepared streusel topping over each cookie.
  7. Bake for 12 to 15 minutes, or until the edges are set and lightly golden. The centers should remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  9. Once the cookies are completely cool, drizzle the vanilla glaze over the tops. Let the glaze set before serving.

Notes

  • For a softer cookie, slightly underbake them; they will firm up as they cool.
  • You can make the streusel topping ahead of time and store it in the refrigerator for up to three days.
  • These cookies freeze well before glazing; wrap cooled, unglazed cookies tightly in plastic wrap and freeze for up to two months.

Nutrition

Find it online: https://dishicious.com/easy-coffee-cake-cookies-recipe/