Coffee Cake Cookies
Coffee Cake Cookies are soft, sweet cookies loaded with crumbs and a drizzle of vanilla icing. And they taste just like your favorite coffee cake!
Servings: 20 cookies
Calories: 252kcal
Ingredients
Cookies
- ½ cup butter softened
- ½ cup shortening
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Crumb Topping
- ¼ cup butter softened
- 3 Tablespoons light brown sugar
- 2 Tablespoons sugar
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
Vanilla Icing
- ½ cup powdered sugar
- 1 ½ Tablespoons butter softened
- 1 Tablespoon milk
- ½ teaspoon vanilla extract
- Garnish: Powdered sugar for dusting
Instructions
Cookies
- Preheat the oven to 350 F. Line several cookie sheets with parchment paper.
- Beat butter, shortening and sugars together until fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix well.
- In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Using a medium (1-½"D) cookie scoop, scoop dough onto prepared baking sheets. Make an indent in the center of the cookies and over-fill with crumb topping (see instructions below).
- Bake for 10-12 minutes or until just set.
- Let cool on cookie sheet for 5 minutes then move to a wire rack to cool slightly.
- When cool, drizzle the cookies with vanilla icing then dust with a little powdered sugar.
Crumb Topping
- Mix all ingredients in a small bowl, stirring with a fork or pinching with fingers, until it resembles coarse crumbs. DO NOT OVERMIX SO IT LOOKS LIKE PASTE!
Vanilla Icing
- While the cookies are baking, make the icing.
- Beat all ingredients together until smooth. You can use a mixer or easily do it by hand. If it looks too thick to drizzle add more milk, if too thin add a little more powdered sugar.
Notes
STORE/FREEZE
Store at room temperature in an airtight container for 4-6 days.
Freeze separately on a cookie sheet then place frozen cookies with parchment paper in between layers in a resealable freezer container or bag together. They will keep for 3 months. Thaw at room temperature when ready to eat.
Nutrition
Calories: 252kcal | Carbohydrates: 31g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 169mg | Potassium: 52mg | Fiber: 1g | Sugar: 17g | Vitamin A: 253IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg
