Print

Coffee Cake Cookies Recipe

Print Recipe

★★★★★

4.8 from 480 reviews

Coffee Cake Cookies are soft, thick, and tender thanks to sour cream in the dough, with a cinnamon crumb topping that adds the perfect sweetness and crunch. These cookies hold their shape well and the crumb topping stays in the center, making them perfect for pairing with coffee or serving at brunch or holiday gatherings. They are easy to make with no chilling required and customizable with different icing or toppings.

Ingredients

Scale

Crumb Topping

  • 4 tablespoons unsalted butter, melted
  • 1/3 cup brown sugar
  • 1/4 cup all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon ground cinnamon

Sour Cream Cookie Dough

  • 1/4 cup unsalted butter, softened
  • 2 tablespoons vegetable oil
  • 1/2 cup sour cream
  • 2/3 cup granulated sugar
  • 1 1/2 cups all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Icing

  • 1/2 cup powdered sugar
  • 1–2 tablespoons heavy cream

Instructions

  1. Prepare the Crumb Topping: In a bowl, mix together the melted butter, brown sugar, all-purpose flour, and cinnamon until the mixture is crumbly and combined.
  2. Mix the Dough: In a stand mixer or large bowl, beat the softened butter and vegetable oil together until creamy. Add sour cream and granulated sugar, mixing well. Then combine the flour, baking powder, salt, and cinnamon in a separate bowl and gradually add to the wet ingredients, mixing until a soft dough forms.
  3. Shape the Cookies: Using a large cookie scoop, scoop out dough balls onto a parchment-lined baking sheet. Press a well or indentation in the center of each dough ball to create space for the topping.
  4. Fill with Crumb Topping: Fill each indentation generously with the crumb topping mixture, slightly overflowing the well.
  5. Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 11 to 13 minutes. The cookies should not turn golden brown; remove them when they are just set and slightly underbaked to maintain softness.
  6. Top with Icing: While the cookies cool slightly on a wire rack, whisk together powdered sugar and heavy cream to make a drizzleable icing. Once cooled, drizzle the icing over the cookies for added sweetness and decoration.

Notes

  • Do not overbake; cookies should be slightly underdone for a soft texture.
  • Use a large cookie scoop for uniform size and to hold the crumb topping well.
  • Allow cookies to cool before icing to prevent melting.
  • Gluten-free option: use gluten-free all-purpose flour blend with xanthan gum in both dough and crumb topping.
  • Customize toppings by substituting powdered sugar icing with chocolate drizzle for variation.

Keywords: coffee cake cookies, soft cookies, cinnamon crumb topping, sour cream cookies, easy cookies, no chill cookies, brunch cookies, holiday cookies

Find it online: https://dinewithlily.com/coffee-cake-cookies-recipe/