Soft, chewy cookies topped with a delicious cinnamon crumble and a drizzle of maple glaze. Talk about the ultimate version of a coffee cake into these knockout Coffee Cake Cookies!
Crumble all day
This crumble has to be one of my favorite things on Earth! (And not just because I made it!)
If you break down the components of this crumble, there’s really no surprise that it’s delicious. There’s butter, brown sugar, sugar, maple extract, cinnamon, and pumpkin spice.
See what I mean? Layers on layers of deliciousness!
Crumble is delicious on pies, muffins, or even baked by itself to top ice cream with! If you’re looking for a delicious pie recipe, check out this Apple Crumble Galette!
Let’s talk MAPLE
If you’ve never tried maple extract, I highly encourage you to test it out!
To sum up maple extract in one word, I would say it’s warm. It’s the taste of warm pancakes in the morning. Maple extract is sweet, but nutty and full of warmth. The flavor allows it to play really nicely with other warm spices like cinnamon and pumpkin spice. I’ve added it te pecan pie, apple pie, apple crumble, etc.
Basically, if you were going to add vanilla extract, you can sub in maple extract! It’s a beautiful flavor that adds a ton of depth to your desserts!
Coffee Cake Cookie Tips
One of my biggest tips for this recipe is to load up on the crumble topping! It’s the best part of this cookie and I promise you will not regret it!
The second tip I have is to make sure the cookies cool before you add the drizzle to allow the drizzle to set up! If you add the drizzle while the cookies are still warm, the drizzle will just soak into the cookie.
I mean, this cookie really couldn’t be easier!
It’s the perfect combination of a delicious coffee cake and a cookie in one delicious handheld dessert!
Coffee Cake Cookies
- 2 cups Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 stick Butter
- 1 Egg plus one egg yolk
- 3/4 cup Brown Sugar packed
- 1/4 cup Sugar
- 2 teaspoons Vanilla
- 1 tablespoon Pumpkin Pie Spice
- 1 cups Flour
- 1 sticks Butter melted
- 1 teaspoons Cinnamon
- 1/2 cup Sugar
- 2/3 cup Brown Sugar
- 2 cups Powdered Sugar
- 2 tablespoons Butter melted
- 3 tablespoons Milk
- 1 teaspoon Maple Extract
- Preheat oven to 350 degrees.
- Melt butter in a microwave safe bowl. Use 30 second increments until the butter is fully melted.
- Add in both sugars to the melted butter and stir together.
- Add in the egg and egg yolk, then mix.
- Add in vanilla.
- To the butter mixture, add flour, baking powder, pumpkin pie spice, and salt. Whisk together.
- Place in the fridge for 45 minutes to 1 hour.
- While the cookies are chilling, melt the butter in the microwave. Once butter is melted, add in the flour, cinnamon and both the sugars. Mix to combine. Set crumble aside.
- Take a medium cookie scoop and place large dollops of cookie dough onto a parchment paper-lined baking sheet.
- Use the back of a spoon to make an indent in the cookie dough and top with crumble.
- Bake for about 13 minutes.
- While the cookies cool, make the glaze.
- Combine, powdered sugar, milk, melted butter, and vanilla. Stir together,
- Drizzle over the cookies.
- Serve and enjoy!
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