Description
These Coffee Cake Cookies combine the tender crumb and warm spices of classic coffee cake with the convenience and portability of a cookie. Featuring a cinnamon-nutmeg spiced dough enriched with sour cream and topped with a sweet, buttery crumb topping, these cookies are perfect for breakfast, afternoon snacks, or dessert. Soft and moist on the inside with a crisp, cinnamon sugar crumble on top, they offer a delightful twist on a traditional treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup sour cream
- 1/4 cup milk
Crumb Topping
- 1 1/2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Then mix in the vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Start and finish with the dry ingredients. Mix just until combined to avoid overworking the dough.
- Make Crumb Topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Pour melted butter over the mixture and stir until crumbly and evenly combined.
- Shape Cookies: Using a cookie scoop or spoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Add Crumb Topping: Generously sprinkle each cookie with the crumb topping, pressing gently so it adheres to the dough.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the crumb topping looks set and slightly crisp.
- Cool Cookies: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- Be careful not to overmix the dough once you add the dry ingredients to keep the cookies tender.
- Use room temperature butter and eggs for easier mixing and better texture.
- The sour cream adds moisture and a slight tang, but you can substitute with Greek yogurt if desired.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For added texture, consider mixing in chopped nuts like pecans or walnuts into the dough or crumb topping.
- Make sure the crumb topping is crumbly before topping the cookies to get the perfect crisp texture.