I love American coffee cake. The first time I tried it I was a little confused because I was like where is the coffee ???
But I understand it now, it’s not supposed to have coffee. It’s just a nice cinnamony cake that is supposed to be eaten with coffee.
But I recently found out that coffee cake cookies was a thing, this sounded sooooo good to me so here we are.
What makes these coffee cake cookies?
I’m not an expert in American coffee cake, but from what I’ve seen and tried, it is essentially a cake that has cinnamon added to it.
Then it is topped with a crumble/streusel, and a lot of times an icing is added too.
I would say the main elements are cinnamon, the crumble and the icing.
So when making these cookies, I wanted to add these element into them.
So I made a cinnamon cookie, topped this with a crumble, and then once they were baked and cooled, I drizzled an icing over them.
And now you have coffee cake cookies.
The flavour of these WAS SO GOOD, the cookie was soft but crispy on the outside and the crumble added a nice texture.
I loved these so much, I think they’re my favourite cookies I’ve made in a while.
The cookie dough
The first thing we are going to make is the cookie dough.
Here are the ingredients you will need for this:
- Unsalted butter – I like to use unsalted butter so that I can control the amount of salt in the recipe. But salted butter does work too, just don’t add any extra salt.
- Sugar – I used a mixture of both brown and white sugar. The brown sugar adds a lot of flavour and moisture, and the white sugar add crispiness.
- An egg
- Plain flour – also known as all purpose flour.
- Ground cinnamon
- Salt – leave this out if you’re using salted butter.
- Raising agents – I used both baking powder and baking soda. The baking soda gives the cookies some thickness and the baking soda helps them spread.
Leave this cookie dough to chill
Once you have made the cookie dough, it’s important to leave it to chill.
This cookie dough is being made with melted butter, so it is going to be soft. The butter needs time to set up.
If you try forming the dough into balls and then baking them, the cookies will spread way too much. You will end up with extremely flat cookies, we do not want this.
So make sure to chill it. Just leave it in your freezer for about 20-30 minutes.
Whiles your cookie dough is chilling, you can make the crumble.
For this, I used:
- Plain flour
- Brown sugar
- Unsalted butter
Can I leave out the oats?
I really like oats in my crumbles, I think they add a nice texture. But from reading my comments, I have learnt that not everyone likes it.
If you are one of these people, you could leave the oats out.
But you might need to add a little more flour.
Just mix everything together, and if the crumble seems too soft, mix in some more flour.
Baking the cookies
Once your cookie dough has set a bit and the crumble has been made. You can roll the dough into balls, press the crumble onto them and then bake them.
As your cookies bake and spread, the crumble isn’t going to spread as much. So after 10 minutes, I took them out of the oven and pressed some more crumble into them. So that the crumble is covering the whole surface of the cookies.
The recipe below will make enough crumble so you can do this.
But then continue baking them for about 10-12 minutes. Then leave them to cool.
THESE COOKIES WILL BE SOFT AFTER BAKING
These cookies will be very soft at first, please don’t try picking them up from the tray straight away. They will fall apart.
As they cool they will set up. So give them some time.
The icing on top is completely optional, you do not need to add this. The cookies taste just as good without it.
But if you are adding it, it’s just icing sugar/powdered sugar and water. All you do is mix these together.
If you want you could also add some vanilla extract into it, for some extra flavour.
But then drizzle or pipe this over your cooled cookies, let the icing set for a bit, then the cookies are done you can dig in.