Description
These Chewy Coffee Cake Cookies combine the tender, buttery texture of coffee cake with the convenience of a cookie. Featuring a cinnamon-spiced streusel topping and a soft, chewy center, these cookies are perfect for breakfast or an afternoon treat with coffee or tea.
Ingredients
Streusel Topping
- ¾ Cup Butter (Softened)
- ⅓ Cup Brown Sugar
- ⅓ Cup Granulated Sugar
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Salt
- 1 ½ Cups All Purpose Flour
Cookie Dough
- 10 Tablespoons Butter (Softened)
- ⅓ Cup Shortening
- 1 Cup Brown Sugar (Packed)
- ½ Cup White Sugar
- 1 ½ Teaspoons Cinnamon
- 2 Eggs
- 1 Extra Egg Yolk
- 2 Teaspoons Vanilla Bean Paste (or Vanilla Extract)
- 2 Teaspoons Baking Powder
- 1 ½ Teaspoons Cornstarch
- ½ Teaspoon Salt
- 3 ⅓ Cups All Purpose Flour
- ½ Cup Powdered Sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Streusel: In a medium bowl, combine all streusel ingredients except the butter. Cut in the softened butter using two forks until the mixture resembles coarse crumbs. Refrigerate this mixture to keep it firm while preparing the dough.
- Cream Butter and Sugars: In a large bowl, beat together the 10 tablespoons softened butter, shortening, brown sugar, and white sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Combine Remaining Ingredients: Stir in the baking powder, cornstarch, salt, vanilla bean paste (or vanilla extract), cinnamon, eggs, and extra egg yolk thoroughly until evenly mixed.
- Add Flour: Gradually add the 3 ⅓ cups of all-purpose flour a little at a time, mixing just until combined to avoid overworking the dough and keeping the cookies chewy.
- Form Cookies: Scoop dough onto the prepared cookie sheets, spacing them adequately. Create an indent in the center of each cookie to hold the streusel topping. Add about 2 tablespoons of streusel to each indent and press down lightly to adhere.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes until edges are set but centers remain soft. Allow cookies to cool on the cookie sheets for 3-5 minutes to firm up before transferring them to a wire rack to cool completely.
- Serve: Once cooled, lightly dust the cookies with powdered sugar before serving for an extra touch of sweetness and a festive finish.
Notes
- Do not overmix the dough once the flour is added to maintain the chewy texture.
- Using vanilla bean paste adds a richer vanilla flavor but vanilla extract can be substituted.
- Chilling the streusel ensures it holds shape better on the cookies.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies can also be frozen before baking; bake straight from frozen with an extra 1-2 minutes of cooking time.
