Coffee Cake Cookies
Delightful cookies that capture the flavors of coffee cake in a soft, chewy treat, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free version.
- 1/2 cup sugar
- 1/2 cup butter, softened Use dairy-free butter for a dairy-free version.
- 1 large egg Replace with a flax egg for a vegan version.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream Substitute with almond yogurt or coconut yogurt for a dairy-free version.
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Toppings
- 1/4 cup brown sugar For the cinnamon-sugar topping.
- 1 teaspoon cinnamon For the cinnamon-sugar topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Gather all ingredients.
Mixing the Dough
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the creamed mixture. Beat until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
Preparing to Bake
- In a small bowl, mix brown sugar and cinnamon for the topping.
- Drop dough by tablespoons onto an ungreased baking sheet, leaving space between each cookie.
- Sprinkle the cinnamon-sugar mixture over the top of each dough ball.
Baking
- Bake in the preheated oven for 12-15 minutes until golden brown around the edges.
- Cookies will feel soft in the center but firm up as they cool.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months. For best results, avoid overmixing and ensure all ingredients are at room temperature before starting.