Cinnamon Coffee Cake Cookies
These coffee cake cookies are stuffed with a cinnamon brown sugar filling, topped with buttery brown sugar streusel, and drizzled with vanilla glaze. They're ultra chewy, with a slightly crispy crumb, and are the perfect bakery-style cookie to have with coffee, tea, or a glass of milk.
Servings: 12
Calories: 415kcal
Equipment
- Digital scale highly recommended
- Mixing bowls
- Stand mixer with paddle attachment, or handheld mixer
- Rubber spatula
- 2 large baking sheets
Ingredients
Cinnamon Filling
- ¼ cup unsalted butter melted
- 5 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup cornstarch
- ¼ teaspoon kosher salt
Streusel Topping
- ½ cup light brown sugar
- ⅓ cup all-purpose flour
- ½ cup rolled oats
- ½ tablespoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter melted
Cookie Dough
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 3 large egg yolks room temperature
- 2 teaspoons vanilla paste or extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Glaze
- ¾ cup powdered sugar
- 3-4 teaspoons water or milk
Instructions
Cinnamon Filling
- In a bowl, mash together the melted butter, brown sugar, cinnamon, cornstarch and salt until completely combined. Measure out the mixture into ½ tablespoon pieces, roll into a ball, then add to a parchment-lined plate, and set aside.¼ cup unsalted butter, 5 tablespoons light brown sugar, 2 teaspoons ground cinnamon, ½ cup cornstarch, ¼ teaspoon kosher salt
Streusel Topping
- In another bowl, mix together the brown sugar, flour, rolled oats, cinnamon, salt, and melted butter with a fork until completely combined and crumbles form. Set aside.½ cup light brown sugar, ⅓ cup all-purpose flour, ½ cup rolled oats, ½ tablespoon ground cinnamon, ¼ teaspoon kosher salt, ¼ cup unsalted butter
Cookie Dough
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer). Cream together the butter and sugars on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides.½ cup unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar
- Add the egg yolks and vanilla and beat on medium speed for another two minutes. Scrape down the sides again.3 large egg yolks, 2 teaspoons vanilla paste or extract
- Whisk together the flour, baking powder, baking soda, and salt and add to the creamed ingredients. Mix on low until just combined. Use a rubber spatula to scrape down the sides and mix in any leftover dry ingredients by hand.2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
Assembly
- Preheat the oven to 350℉ and line two large cookie sheets with parchment paper.
- Using a 3 tablespoon cookie scoop, scoop the cookies and place six onto each cookie sheet. Flatten out each piece of cookie dough with your hands, then add a dollop of the cinnamon sugar filling. Tip: squish the cinnamon ball in between your fingers a few times to re-soften, then add to the cookie dough.
- Fold the dough around the filling and roll in between your hands to smooth. Repeat with all cookies.
- Press each cookie down gently with the palm of your hand until 1cm thick.
- Fluff the streusel topping with a fork, then press a heaping scoop of streusel onto the top of the cookie dough. Repeat with all cookies. Almost all streusel should be used.
- Bake one pan at a time for 8-10 minutes until the edges are set.
- Scoot the cookies immediately after they come out of the oven to sure up the sides, then cool completely on the pan.
- Whisk together the glaze, then drizzle over the fully cooled cookies.¾ cup powdered sugar, 3-4 teaspoons water or milk
Notes
Step-by-step photos are provided in the body of the post-write-up.
Store in a sealed container for up to 3 days. Add a piece of parchment paper or wax paper in between the cookies if they need to be stacked while storing.
Using a digital scale is highly recommended for accurate results in this recipe. Adding too much flour will alter the outcome and make the cookie dough dry and crumbly. If not using a scale, use the fluff, spoon, and level method.
To find the metric measurements, hit the "metric" toggle next to the "Ingredients" heading.
Nutrition
Calories: 415kcal | Carbohydrates: 62g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 269mg | Potassium: 84mg | Fiber: 1g | Sugar: 35g | Vitamin A: 546IU | Vitamin C: 0.02mg | Calcium: 52mg | Iron: 2mg