Description
These soft, buttery coffee cake cookies are the ultimate morning treat, perfectly blending the nostalgic flavors of a classic cinnamon-streusel cake with the handheld convenience of a cookie. Featuring a tender, sour-cream-infused base and a generous, crunchy cinnamon crumb topping, they are a comforting, bakery-style delight. Whether enjoyed with your morning coffee or as an afternoon escape, these cookies offer a gentle reminder that happiness is found in the simplest of ingredients.
Ingredients
For the Crumb Topping:
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
1 cup all-purpose flour
2 teaspoons ground cinnamon
For the Cookie Base:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
For the Glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, whisk together melted butter, 1 cup brown sugar, 1 cup flour, and cinnamon until crumbly; set aside.
In a medium bowl, whisk together 2 cups flour, baking soda, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg, sour cream, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop dough into 1.5-inch balls and place on the prepared baking sheets.
Press your thumb into the center of each dough ball to create a deep well.
Generously fill each well with the prepared cinnamon crumble topping.
Bake for 10-12 minutes or until edges are set but centers remain soft.
Let cool on the pan for 5 minutes before transferring to a wire rack.
Whisk together glaze ingredients and drizzle over cooled cookies.
Notes
Store in an airtight container at room temperature for up to 3 days. Ensure the sour cream is at room temperature to prevent the butter from seizing when mixing. You can freeze the dough balls before baking for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg