Easy Cinnamon Coffee Cake Cookies
Transform all of the flavors and textures you love about traditional coffee cake into an Easy Coffee Cake Cookie that starts with a cake mix.
Servings: 24 cookies
Calories: 191kcal
Ingredients
Cookies
- 1 box vanilla cake mix {15.25 ounces}
- ⅔ cup all purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon cinnamon
- 2 eggs
- ⅓ cup butter {melted}
- 2 Tablespoons sour cream
Streusel Topping
- ½ cup all purpose flour
- ⅓ cup brown sugar {packed}
- 2 teaspoons cinnamon
- ¼ cup butter {melted}
- pinch salt
Icing {Optional}
- 1 cup powdered sugar
- 4-5 Tablespoons heavy cream {or milk}
- ½ teaspoon vanilla extract
- ¼ teaspoon corn syrup
Instructions
- Preheat the oven to 350°.
Cookies
- Combine the vanilla cake mix, flour, cornstarch and cinnamon in a medium bowl and whisk until everything is evenly combined. Add the eggs, melted butter and sour cream to the dry ingredients and mix using a hand held mixer {or by hand}.
Streusel Topping
- In a small bowl combine the flour, brown sugar and cinnamon. Whisk until everything is evenly incorporated and add the melted butter. Use a fork to combine the ingredients until crumbly in texture. {Note: Do not over mix or the mixture will be paste}
Assembling and Baking
- Use a medium cookie scoop to scoop cookie dough onto a silicone mat {or parchment} lined baking sheet. Use your thumb to make an indentation in the middle of each cookie dough ball.
- Add a 1/2 tablespoon of streusel topping to the middle of each cookie and press it down slightly.
- Bake for 9-11 minutes or until the cookies are set and the bottoms are a light golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a cooling rack. Continue until all of the cookies are baked.
- Once the cookies are cooled, combine the icing ingredients and whisk together. You may need to add more heavy cream {or milk} to get a good consistency. Drizzle the icing on top of each of the cooled cookies.
- Allow the icing to set up for about 30 minutes. Serve and enjoy. Store leftover cookies in an airtight container at room temperature or in the refrigerator. Freeze for up to 3 months.
Video
Notes
- Whisk the dry ingredients together. This step helps to ensure that all of the ingredients will mix together evenly.
- Don't over mix the streusel topping. If the mixture is mixed too much the end result will be a paste and not crumbly.
- Add a good amount of streusel topping to the middle of each cookie. Don't skimp on the streusel topping. It adds great texture and flavor.
- Bake until the cookies are set and the bottoms are a light golden brown color.
- Allow the cookies to cool completely before adding the icing. If you try to add the icing before the cookies are cooled the icing will melt and not set up.
- The corn syrup in the icing helps it to set up perfectly. A lot of you don't love using corn syrup in baking and it can be omitted.
Nutrition
Serving: 1cookie | Calories: 191kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 192mg | Potassium: 35mg | Fiber: 1g | Sugar: 17g | Vitamin A: 201IU | Vitamin C: 0.03mg | Calcium: 59mg | Iron: 1mg