Coffee Cake Cookies
These soft, streusel-topped cookies combine the best of crumb cake and classic cookies. Ready in just 15 minutes, they’re perfect for coffee pairing.
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Base
- 1 cup butter softened
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup sour cream
Streusel Topping
- ½ cup flour
- ¼ cup cold butter cubed
- 1 tsp cinnamon
Instructions
- In a small bowl, mix flour, cold butter, and cinnamon. Use your fingers to crumble the butter into pea-sized bits. Freeze while you make the dough.
- Cream butter and brown sugar together until fluffy (about 2 minutes).
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk flour, baking soda, and salt together.
- Alternate adding the dry ingredients and sour cream into the butter mixture, folding just until combined.
- Scoop 2 tbsp dough balls onto a parchment-lined baking sheet. Press a thumb into the center and fill with 1 tsp jam (optional).
- Top with frozen streusel and bake at 375°F for 9-11 minutes.
- Transfer to a wire rack immediately to prevent over-baking.