Coffee Cake Cookies
Ingredients
- 1/2 cup unsalted butter
melted
- 1 cup light brown sugar
packed
- 1 cup all-purpose flour
gluten-free if needed
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter
softened
- 1/2 cup vegetable oil or avocado oil
- 1 cup full fat sour cream
room temperature
- 1 large egg
room temperature
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 4 1/2 cups all purpose flour
gluten-free if needed
- 1/2 cup powdered sugar
- 2-3 Tablespoon heavy cream
Directions
- 1
Preheat the oven to 350°F. Line to large rimmed baking sheets with parchment paper.
- 2
In a medium bowl, combine the crumb topping ingredients with a spoon or spatula until combined and crumbly.
- 3
To the bowl of a stand mixer, or electric hand mixer, add the butter and mix on medium-high speed until light and fluffy, 2-3 minutes. Add the oil and mix for another 1-2 minutes.
- 4
Add the sour cream, egg, granulated sugar, and vanilla extract and mix on medium-low speed until combined.
- 5
In a separate medium bowl, whisk together the baking powder, cinnamon, salt, and 1/4 cup of flour. With the mixer running on low speed, add half the dry ingredients, mix, then add the remaining mixture until combined.
- 6
Use 1/4 cup (or a very large cookie scoop) to scoop out the dough and place them 3 inches apart on the prepared baking sheets. Use the back of a Tablespoon to create a well in to center of the cookie dough. These cookies don’t spread much so shape them the best you can.
- 7
Fill each well generously with the prepared crumb topping, until it's overflowing slightly.
- 8
Bake in the preheated oven for 10-12 minutes. Do not over bake—they shouldn’t turn golden brown. They should be slightly underbaked to stay soft.
- 9
While they’re baking, whisk together the powdered sugar and heavy cream until smooth. Do not add more heavy cream or it won’t set.
- 10
When the cookies are done, remove them from the oven and drizzle them with the icing. Allow them to cool on the baking sheet for 2-3 minutes then transfer to a wire rack to cool completely.
Coffee Cake Cookies
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About this Recipe
Craving the comforting flavors of classic coffee cake but in a handheld, easy-to-share format? These Sour Cream Coffee Cake Cookies deliver that beloved taste in a wonderfully soft and buttery cookie, perfect for any occasion!
What makes these cookies truly special is the combination of textures and flavors. The secret lies in the rich, moist cookie base, enhanced by full-fat sour cream, which creates an incredibly tender bite. Each cookie is then generously crowned with a sweet cinnamon crumb, mimicking the best parts of your favorite coffee cake, and finished with a delicate drizzle of sweet icing for that irresistible bakery touch.
Get ready for a treat that tastes like a hug in cookie form. You'll experience a soft, cake-like cookie with a tender crumb, beautifully complemented by the slightly crunchy, aromatic cinnamon topping. The sweet icing ties all the flavors together, making each bite a delightful balance of buttery richness, warm spice, and subtle tang from the sour cream. These cookies are surprisingly easy to whip up, making them a fantastic choice for a casual weekend bake or an impressive last-minute dessert.
These Coffee Cake Cookies are wonderfully adaptable. If you need to accommodate dietary needs, feel free to use gluten-free all-purpose flour in both the cookie and the crumb topping, as specified in the recipe. For the oil, you can confidently use either vegetable oil or avocado oil based on your preference or what you have on hand.
Serve these delightful cookies with your morning coffee or afternoon tea for a truly comforting experience. They're also an excellent addition to any dessert platter, holiday gathering, or simply as a sweet pick-me-up throughout the day.