Coffee Cake Cookies

Step 1

First, make the cookies:

Step 2

Preheat the oven to 350 F. Line two sheet pans with parchment paper.

Step 3

In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar and brown sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.

Step 4

Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg and vanilla extract. Beat on medium-high until smooth and fluffy, about 1 minute. Add the flour, baking powder, baking soda and salt, and beat on low speed until just combined and no streaks of flour remain.

Step 5

Then, mix the cinnamon swirl:

Step 6

In a small bowl, use a fork to mix together the brown sugar and cinnamon for the swirl. Sprinkle the mixture over the cookie dough, then use the silicone spatula to fold it into the dough a few times. Do not overmix — you'll lose your swirls!

Step 7

Next, make the streusel:

Step 8

In a small bowl, combine the flour, brown sugar and salt. Add the melted butter and use a fork or your fingers to stir everything together until it resembles wet sand and clumps together.

Step 9

Form and bake the cookies:

Step 10

Use a 1½-ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons).

Step 11

Roll the dough in your hands to smooth the edges, then place 2 inches apart on the prepared sheet pans and flatten the top of the balls gently with your palm.

Step 12

Top each cookie with about 1 teaspoon of streusel topping, gently pressing the streusel into the top and sides of the dough so it sticks. You'll have extra streusel remaining; we'll use that in a bit.

Step 13

Bake the cookies for 6 minutes, then take them out of the oven and sprinkle the remaining streusel on top of each cookie. Return the cookies to the oven and bake until they've puffed up and are set and firm around the edges but still soft in the middle, 6 to 7 minutes more. Remove the sheet pans from the oven and allow the cookies to rest on the pans for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely.

Step 14

Last, make the icing:

Step 15

In a small microwave-safe bowl, combine the powdered sugar, milk, vanilla extract and salt and whisk until smooth. The mixture will be thick. Microwave for 15 seconds (this will thin the icing out and help it harden once it dries on top of your cookies).

Step 16

Use a spoon to drizzle the cookies with the icing. Allow the icing to set before serving the cookies.

Step 17

“ Sweet Tooth ” Copyright © 2024 by Sarah Fennel. Photographs copyright © 2024 by Sarah Fennel. Published by Clarkson Potter, an imprint of Crown Publishing Group.