Description
These soft and chewy coffee cake cookies combine warm spices with a buttery crumble topping and a sweet vanilla drizzle. Perfect for tea time, brunch, or a cozy treat any time of day!
Ingredients
Units
Scale
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 3/4 cups (345g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom (optional, for extra spice)
For the Crumble Topping:
- 1/3 cup (75g) unsalted butter, melted
- 1/2 cup (110g) brown sugar, packed
- 3/4 cup (95g) all-purpose flour
- 1 tsp ground cinnamon
For the Vanilla Drizzle:
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Prepare the Crumble Topping:
In a medium bowl, mix melted butter, brown sugar, flour, and cinnamon until crumbly. Set aside. - Make the Cookie Dough:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Assemble the Cookies:
- Scoop 2-tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press the crumble topping onto each dough ball, slightly flattening the cookies.
- Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. - Add the Vanilla Drizzle:
In a small bowl, whisk together powdered sugar, milk (or cream), and vanilla extract until smooth. Drizzle over the cooled cookies using a spoon or piping bag.
Notes
- For a stronger coffee flavor, consider adding 1 tsp of instant espresso powder to the cookie dough.
- Store cookies in an airtight container at room temperature for up to 4 days.