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Coffee Cake Cookies

Enjoy the delightful blend of coffee cake and cookies with these crispy on the outside, soft and chewy on the inside Coffee Cake Cookies, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
Wet Ingredients
  • 0.5 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.25 cup sour cream (can substitute with yogurt)
Optional Toppings
  • 0.5 cup chopped nuts for topping, optional
  • Additional cinnamon sugar mixture for topping, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In a large mixing bowl, cream the softened butter and brown sugar using an electric mixer until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Mix in the sour cream (or yogurt) until smooth.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Baking
  1. Using a cookie scoop or tablespoon, drop dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
  2. If desired, sprinkle a mixture of cinnamon and sugar on top of each cookie and add chopped nuts.
  3. Bake for 10-12 minutes or until the edges turn lightly golden.
  4. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For substitutions, you can use coconut oil instead of butter, or plant-based yogurt instead of sour cream. Check cookies a minute or two earlier than recommended to prevent overbaking. Store cookies in an airtight container for up to a week or freeze for up to 3 months.