Coffee Cake Cookies
Warm, cinnamon-scented cookies that taste like a slice of coffee cake—perfect with a big mug of coffee. These soft, slightly cakey cookies are indulgent yet easy to make.
Ingredients
For the dough
- 1 cup unsalted butter, softened (room temperature) Bring to room temperature before starting.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Bring to room temperature before starting.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Measure by spooning into the cup.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Add more for additional cinnamon flavor.
- 1/2 teaspoon salt
- 1 cup sour cream Can substitute with full-fat Greek yogurt.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes with an electric mixer on medium.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
- Add the flour mixture to the butter mixture in three additions, alternating with the sour cream. Start and finish with the flour. Mix just until combined — don’t overmix.
- Use a tablespoon or small cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes, until the edges are lightly golden and centers are set. The cookies will still look a touch soft in the middle — that’s okay.
- Let the cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For a longer shelf life, refrigerate for up to 5 days or freeze for up to 3 months. Reheat in the microwave or oven.