Coffee Cake Cookies
Delicious cookies combining the flavors of coffee cake with a satisfying cookie texture, perfect for breakfast, coffee breaks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup sour cream
Topping
- ½ cup brown sugar
- 1 tablespoon ground cinnamon for topping
- ½ cup chopped nuts optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating well to incorporate.
- Mix in the sour cream until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Baking
- In a separate small bowl, combine the brown sugar and cinnamon to create the topping.
- Drop spoonfuls of cookie dough onto the prepared baking sheet. Sprinkle the cinnamon and brown sugar mixture over the top of each cookie.
- If using, sprinkle chopped nuts generously on top of the cookies.
- Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden but the centers are still soft.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and measure flour correctly. You can add instant coffee for a coffee flavor, and refrigerate the dough up to two days or freeze for longer storage.