Coffee cake in a cookie form sounds like a dream come true. It becomes a more moist handheld dessert. Once I came across this recipe on social media, I knew we had to try it. The recipe author, Mallory from the palatable life, explains that she was baking her way through TV shows and that this recipe is inspired by the cozy fall themed show, Gilmore Girls. While I don’t think of coffee cake as seasonal, it is fair to say it pairs best with fall. But on this warm summer day, I’m baking these cookies and getting cozy inside with the air conditioning and a nice blanket.
This cookie has three parts, the cookie dough, the struesel topping, and the icing. Starting with the dough, you combine the usual ingredients, flour, brown sugar, butter, oil, an egg, vanilla, baking powder, baking soda, salt, and cinnamon. Combine the butter, oil, and brown sugar until it is creamed and then the vanilla and egg, and finish with the dry ingredients. It came together super easily and was really tasty. The cinnamon, salt, and brown sugar were perfect compliments.
Next I made the streusel topping which is flour, brown sugar, butter, cinnamon, and salt. The recipe recommends to start with less flour and work your way up but I ended up using all of the flour and a bit more to get the right crumble. This streusel was simple but effective and delicious. Now that it was made, it’s time to scoop the cookies.
The recipe calls for 1/4 cup sized cookie dough ball but the largest scoop I own is a 3 tablespoon and considering 1/4 cup is 4 tablespoons, it wasn’t too far off. I scooped the cookie dough balls out and then used the backside of the scoop to create an indentation in the middle of the cookie to scoop the streusel into. I ended up with 15 cookie dough balls at this size, more then the intended 12, and once I filled all the cavities with the topping, I had quite a bit of streusel leftover. Considering how tasty it is, I am excited to see what I can bake with this extra streusel.
I fit 8 cookies on a pan at a time and baked the cookies at 350 degrees. Considering the size difference I started with an 8 minutes timer when the recipe called for 10-12 minutes. They were just started to brown at 12 minutes and that’s when I pulled them out. While the cookies were cooling off, I made the simple icing. It is just powdered sugar, vanilla, and milk. When I combined it I felt it was a little thinner than the images in the recipe appeared so I added some more powdered sugar and even a dash of cinnamon.
These cookies are phenomenal. You know how coffee cake is a little less sweet and most of the sweetness comes from the icing on top? That’s exactly how this came out. This cookie is a perfect and superior form of coffee cake. They are the greatest combination of brown sugar, cinnamon, and salt that could ever exist. The streusel melted into the cookie and didn’t crumble away when you take a bite. The icing solidified just a bit and held it’s place. I am so glad I came across this recipe because it is going into my bookmarks and being made again and again.
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