Description
Delight in these Streusel-Stuffed Coffee Cake Cookies, boasting a soft, tender cookie dough filled with a cinnamon-spiced streusel center and finished with a smooth vanilla glaze. Perfectly baked to golden edges, these large cookies marry the comfort of a classic coffee cake with the convenience of a handheld treat.
Ingredients
Scale
Streusel Topping
- 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. cold unsalted butter, 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
Vanilla Glaze
- 2 Tbsp. unsalted butter, melted
- 3 Tbsp. heavy cream or milk
- 1 cup powdered sugar, sifted
- 1 tsp. vanilla extract
- Pinch salt
Instructions
- Prepare Streusel: In a medium-sized bowl, combine 1/2 cup of all-purpose flour, 1/3 cup brown sugar, 2 tsp cinnamon, and a pinch of salt. Work in 5 tablespoons of softened unsalted butter until small clumps form. Refrigerate to chill the mixture and allow the flavors to meld.
- Preheat Oven and Prepare Baking Sheets: Preheat 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.
- Mix Dry Ingredients for Dough: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 cup cake flour, 1 tsp cornstarch, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside this dry mixture.
- Cream Wet Ingredients: Using a stand mixer, mix 8 tablespoons cold cubed unsalted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth and creamy. Add in 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract. Mix well to combine.
- Form Cookie Dough: Gradually add the dry ingredients to the wet mixture. Mix until the dough is just incorporated, avoiding overmixing to keep the cookies tender.
- Shape Cookies and Add Streusel: Roll the dough into 8 large balls. Make an indent in the center of each ball with your thumb or a spoon, creating a hollow for the streusel filling.
- Fill and Bake: Spoon a generous amount of the chilled streusel mixture into each cookie indent. Bake in the preheated oven for approximately 10 minutes, or until the edges of the cookies are set and golden brown.
- Shape Cookies While Warm: Once baked, while cookies are still hot, use a cookie cutter to refine the shape if desired for a neat appearance.
- Cool on Rack: Transfer the cookies carefully to a cooling rack to cool completely, allowing them to set properly.
- Prepare and Drizzle Glaze: 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 this vanilla glaze over the cooled cookies for a sweet, luscious finish.
Notes
- Ensure the butter for the streusel is softened, while the butter for the dough should be cold to keep the texture light and tender.
- Using cake flour in the dough gives the cookies a softer crumb and delicate texture.
- The cinnamon in both the streusel and dough enhances the coffee cake flavor profile.
- Feel free to substitute milk for heavy cream in the glaze for a lighter option.
- Cookies are best enjoyed the same day but can be stored in an airtight container for up to 3 days.
