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Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Coffee Cake Cookies
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- Level: Easy
- Total: 2 hr 10 min
- Active: 1 hr 10 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 378
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 70 mg
- Sodium
- 159 mg
These oversized cookies are soft and cakey with a gooey center, swirls of cinnamon throughout and a streusel topping that bakes up crisp like your favorite bakery crumb cake. A drizzle of cream cheese glaze seals the deal, making them both satisfying alongside a cup of coffee and tempting as a dessert.
- Level: Easy
- Total: 2 hr 10 min
- Active: 1 hr 10 min
- Yield: 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 378
- Total Fat
- 19 g
- Saturated Fat
- 12 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 70 mg
- Sodium
- 159 mg
Ingredients
Crumb Topping:
Cookie Dough:
Cinnamon Sugar:
Cream Cheese Glaze:
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Directions
- Position racks in the upper, middle and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
- For the crumb topping: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all the butter is evenly incorporated into the flour. Form into small to medium clumps with your fingers. Refrigerate while you make the cookie dough.
- For the cookie dough: Combine the flour, baking powder, baking soda and salt in a medium bowl. Mix well and set aside. Combine the 2 sticks of butter, the granulated sugar and 1/2 cup brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light, about 2 minutes. Scrape down the sides of the bowl and add the eggs, sour cream, vanilla and almond extract. Beat until combined (the mixture may look broken at this point but that’s okay). Add the dry ingredients and mix on low until combined.
- Combine the melted butter, cinnamon and remaining 2 tablespoons brown sugar in a cup until smooth. Remove the bowl from the mixer and dollop the cinnamon paste over the dough and stir in by hand, leaving streaks of the paste throughout.
- For the cinnamon sugar: Combine the sugar and cinnamon in a medium bowl. Set aside.
- Use a 1/4-cup ice-cream scoop to make a level scoop of cookie dough. Drop the dough into the cinnamon sugar and roll to coat evenly, keeping the ball shape. Place on a prepared baking sheet. Repeat with the remaining dough, placing 6 balls on each baking sheet. Flatten the balls slightly with your palm and top evenly with the crumb topping.
- Bake the cookies, rotating the baking sheets from top to bottom halfway through, until puffed, slightly golden and firm on the edges, 13 to 14 minutes. (Don’t overbake; the cookies should be slightly soft in the center.) Cool on the baking sheets on racks for 10 minutes, then transfer the cookies to racks to cool completely.
- Once the cookies are cool, make the cream cheese glaze: Combine the cream cheese and butter in a medium microwave-safe bowl. Microwave in 10-second intervals until very soft but not melted. Whisk in the vanilla. Add the confectioners’ sugar and whisk until very smooth. Drizzle or pipe lines of the glaze over the cookies and let set, about 30 minutes. Store leftover cookies in an airtight container for up to 4 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
