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Soft Coffee Cake Cookies with Buttery Streusel Topping and Vanilla Glaze

Two stacked, soft coffee cake cookies topped with cinnamon streusel and drizzled with white vanilla icing.
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Bake these soft, buttery cookies that capture the essence of classic coffee cake, complete with a cinnamon streusel topping and a simple vanilla glaze. They are perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 cup brown sugar (for cookie dough)
  • 1 teaspoon ground cinnamon (for cookie dough)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small pieces
  • For the Vanilla Glaze:
  • 1 cup powdered sugar
  • 2 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. Make the streusel topping: In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Make 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.
  5. In a small bowl, mix the brown sugar and cinnamon for the cookie dough.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until just combined. Do not overmix.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
  8. Gently press the dough balls slightly to flatten them.
  9. Sprinkle a generous amount of the chilled streusel topping over the top of each cookie dough ball.
  10. Bake for 12 to 15 minutes, or until the edges are lightly golden. The centers should still look soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Make 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.
  13. Once cookies are completely cool, drizzle the vanilla glaze over the tops. Allow the glaze to set before serving.

Notes

  • If you are planning your weekly meals, these cookies are a great addition to your weekend prep for easy weekday treats.
  • For a shortcut, you can use a store-bought cake mix batter base, but making them from scratch gives you the best texture.
  • If you prefer a less sweet cookie, reduce the sugar in the vanilla glaze slightly.

Nutrition

Find it online: https://carlacooking.com/coffee-cake-cookies-soft-streusel-glaze/