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Coffee cake cookies are a cookie dream! Buttery brown sugar crumbs fuse with a spiced cinnamon cookie in this delicious collision of coffee cake and crumb cake (a perfectly acceptable breakfast with your morning coffee!).
With notes of brown sugar, warming cinnamon, and a hint of nutmeg, the soft batch-style cookies are simply irresistible. Dust with powdered sugar and enjoy still slightly warm from the oven for the ultimate coffee cake cookie experience!
Coffee Cake Cookies
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 22 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Coffee cake cookies are a cookie dream! Buttery brown sugar crumbs top a spiced cinnamon cookie for the ultimate coffee cake cookie!
Ingredients
Crumb Topping
- 1 cup flour
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 cup cold unsalted butter, cubed
- 1 Tbsp ice water
Cookies
- 2 cups flour
- 1 tsp cornstarch
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 tsp vanilla extract
- powdered sugar, for dusting
Instructions
- For the crumb topping, combine flour, sugars, salt, and cinnamon in a large mixer bowl and mix on low speed to combine. Add vanilla and butter, and mix on medium-low speed; add ice water and mix until fully incorporated and dough comes together in large crumbs. Transfer to a covered bowl and chill in the refrigerator for at least 1 hour.
- For the cookies, whisk together flour, cornstarch, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
- Line two baking sheets with parchment paper and form 1 1/2-inch balls of dough. Place two inches apart on prepared baking sheets (9 per baking sheet). Spray the back of a teaspoon with nonstick spray and make an indentation in the dough. Chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F. Top cookies with crumb topping (pile the crumb topping high and press gently to adhere).
- Bake for 14-15 minutes, rotating pans halfway through, until edges are set. Cool for 15 minutes on baking sheets, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
