Copycat Coffee Cake Cookies
There’s something magical about the aroma of freshly baked cookies wafting through the house, instantly transporting you to cozy childhood mornings filled with family chatter around the kitchen table. I stumbled upon the recipe for Copycat Coffee Cake Cookies one rainy afternoon while reminiscing about a beloved coffee shop treat that my mother used to buy. The comforting blend of cinnamon and sugar, combined with the rich buttery goodness, was irresistible. As I gathered the ingredients, I realized this recipe wasn’t just about replicating a favorite; it was about creating new memories, similar to those cherished ones from my childhood. These cookies offer a delightful balance between the flavors of coffee cake and the convenience of a cookie, making them special to me and my loved ones.
What Makes This Recipe Special
These Copycat Coffee Cake Cookies are not just any cookie; they uniquely combine the comforting flavors of coffee cake into a portable treat. They’re soft, chewy, and full of rich taste from the warm cinnamon to the sweet crumb topping. This recipe utilizes simple ingredients that many of us already have at home, making it both accessible and familiar. Plus, they can be made quickly, ensuring that you spend less time in the kitchen and more time enjoying the gratifying experience of sharing homemade goodness with friends and family. Whether you’re looking for a quick snack, a breakfast enhancement, or a delightful dessert, these cookies fit the bill and are sure to please everyone at the table.
Ingredient List
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
For the Cinnamon Filling:
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
For the Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ½ tsp ground cinnamon
Note: For the best flavor, use high-quality vanilla extract and fresh spices. If you’re looking for a lighter option, you may substitute half of the butter with applesauce.
How to make Copycat Coffee Cake Cookies
Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Step 3: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 4: Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: In a small bowl, combine the ¼ cup of granulated sugar and 2 teaspoons of ground cinnamon for the filling. Set aside.
Step 7: For the crumb topping, mix together ½ cup flour, ⅓ cup brown sugar, ¼ cup melted butter, and ½ teaspoon cinnamon in a separate bowl until crumbly.
Step 8: To assemble, take a tablespoonful of cookie dough, flatten it slightly, and sprinkle 1 teaspoon of the cinnamon filling in the center. Fold the dough around the filling, then roll it into a ball.
Step 9: Place the cookie balls on the prepared baking sheet and top each with a little of the crumb topping.
Step 10: Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Helpful Cooking Tips
- Use room-temperature ingredients: This helps the butter and sugar cream better, creating a lighter texture.
- Don’t skip the chilling step: If you want fluffier cookies, chill the dough for about 30 minutes before baking.
- Make it unique: Swap out some of the filling for chocolate chips or nuts for a delicious twist.
- Storage: Keep leftover cookies in an airtight container. They stay fresh for about a week. You can also freeze them for up to three months.
Recommended Pairings
These Copycat Coffee Cake Cookies pair wonderfully with a hot cup of coffee or tea, making them an ideal snack for afternoon breaks or breakfast treats. For a festive twist, consider serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream for dessert. Presentation can be enhanced with a sprinkle of powdered sugar or a drizzle of caramel sauce over the top.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can prepare the dough a day in advance and chill it in the fridge until you’re ready to bake.
Can I freeze the leftovers?
Absolutely! Place them in a single layer in an airtight container or freezer bag to avoid sticking.
What can I use instead of butter?
You can use coconut oil, applesauce, or a vegan butter substitute for a dairy-free option.
How do I prevent the cookies from becoming dry?
Avoid overbaking—the cookies should still look slightly underbaked in the center when you pull them from the oven.
Can I make this vegetarian or dairy-free?
Yes, by using non-dairy butter and ensuring the other ingredients are free from animal products.
These Copycat Coffee Cake Cookies are a heartwarming treat that reminds us of simple joys and delicious moments spent with loved ones. Each bite encapsulates a little piece of nostalgia while paving the way for new memories. Whether you’re sharing them with family or enjoying them solo, I hope you find as much happiness in making and tasting them as I do. I invite you to try this recipe, and please share your results or any twists you put on it. Happy baking!
“These cookies are an instant favorite! They taste just like my grandma’s coffee cake but in cookie form. The cinnamon filling is just perfect!” – Sarah M.
Copycat Coffee Cake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the ¼ cup of granulated sugar and 2 teaspoons of ground cinnamon for the filling. Set aside.
- For the crumb topping, mix together ½ cup flour, ⅓ cup brown sugar, ¼ cup melted butter, and ½ teaspoon cinnamon in a separate bowl until crumbly.
- To assemble, take a tablespoonful of cookie dough, flatten it slightly, and sprinkle 1 teaspoon of the cinnamon filling in the center.
- Fold the dough around the filling, then roll it into a ball.
- Place the cookie balls on the prepared baking sheet and top each with a little of the crumb topping.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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