Description
These Coffee Cake Cookies combine the rich, buttery flavor of classic coffee cake with the convenience of a cookie. Featuring a tender, moist dough with a sour cream base and warm cinnamon, topped with a crunchy, buttery crumb topping and optional nuts, these cookies are perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup sour cream
- 1 cup chopped nuts (optional, such as walnuts or pecans)
Crumb Topping
- 1/2 cup firmly packed brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter, cut into pieces
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which creates a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract to enhance flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture in batches, alternating with the sour cream. Mix just until combined to avoid overmixing, which can toughen the dough.
- Fold in Nuts: If you choose to use nuts, gently fold the chopped walnuts or pecans into the dough for added texture and flavor.
- Make Crumb Topping: In a bowl, combine the brown sugar, flour, and ground cinnamon. Cut in the cold butter pieces using a pastry cutter or your hands until the mixture resembles coarse crumbs. This topping adds a crunchy, sweet finish.
- Scoop Cookies: Use a spoon or cookie scoop to drop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them adequately to allow for spreading.
- Add Topping: Evenly sprinkle the crumb topping over each dollop of cookie dough, covering the tops generously for that classic coffee cake texture.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the crumb topping is crisp and golden.
- Cool: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For best results, use room temperature butter for creaming and cold butter for the crumb topping.
- Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
- Feel free to substitute nuts or leave them out altogether based on preference or allergies.
- Storing cookies in an airtight container will keep them fresh for up to 5 days.
- These cookies can be frozen before or after baking for longer storage.
