Coffee Cake Cookies
Trading in the cake pan for a bake sheet, coffee cake gets a quick and easy cookie makeover that is every bit as moist and tender as its bigger cousin. Yes, this seems to be my new run: cake cookies.
At the chance of sounding like I’m bragging, but you know what, I’m super excited about this new cookie recipe of mine. And as luck would have it, I nailed it on the first run.
Okay, that’s enough self-congratulatory back patting. What I do want to say is I bake A LOT. With that you start to learn ratios and what combinations are needed to achieve the texture and flavor you are going for. I’m no expert baker-trust me, I will be show casing a fabulous fail this Friday.
Here’s something I don’t do. I don’t Google my idea before time. There’s no reason to unless I plan to adapt someone’s recipe or if I’m failing miserably at a executing a concept then I research it. In which case I will end up adapting a recipe.. I do Google afterwards to see what appears at the top of the search page then I go after those keywords-a little SEO bloggy bit for my fellow bloggers.
Besides that Google is really good about slapping you down to reality when you think you are so original and so clever. So if you by chance have an original idea-it better be really good and you better have another original one ready because I’m pretty sure there will be, at minimum, a few thousand people working on the same idea and expect them to do it better.
So there you go . . . cookies and life lessons all in one.
Seriously, these cookies are nothing short of being addictive. Yep, tooting the ol’horn again. My point is if you like coffee cake-make these!
A few notes:
- These cakelets or cakesters, whatever you want to term them are soft and tender with a cake like crumb—these are not a chewy cookie variation.
- Make sure to toast the pecans. Toasted nuts make a huge difference in baked goods, especially cookies.
- Don’t be lazy and not gently press the streusel into the tops of the cookies. The streusel needs some body to stick to, ie. the dough. I did this on the first few cookies and the streusel just kind of melts and weeps to the edges. Take the two seconds and love your cookie with some gentle patting.
- For those worried about flat cookies from melted butter, nope-not the case with these cookies. Nor will you need to use a whoopie pie or muffin top pan to keep the cookies from going flat and unshapely. In fact I’ve gotten lazy and the last few, including a few to come are made with melted butter. Same goes for my method of mixing in the baking soda, baking powder and salt with the egg or wet portion instead of sifting it into the flour.
Coffee Cake Cookies
Makes 2 dozen (3 inch size cookies) | Preparation: Heat oven to 350 degrees F
- 1 ½ cups of pecans, toasted
- ¾ cup dark brown sugar, packed
- 2 teaspoons cinnamon
- Pinch of salt
- 4 tablespoon unsalted butter, melted
Cookie dough portion:
- ½ cup of unsalted butter, browned
- 1 egg
- ½ cup dark brown sugar
- ½ cup sugar
- ½ cup sour cream
- ¼ cup cream cheese, softened
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ½ cup unbleached all purpose flour
To make pecan streusel:
- Place pecans on a bake sheet and bake at 350 degrees F for about 10-12 minutes or until pecans start to darken slightly and smell nutty. Set aside to cool. Chop pecans once cooled.
- Place chopped pecans, brown sugar, cinnamon and salt and whisk to combine. Add melted butter and toss to combine. Set aside.
To make cookie:
- Heat and melt butter until it is brown and nutty smelling. Set aside to cool slightly.
- Place egg, dark brown sugar and sugar in a stand mixer bowl and mix on medium speed with a paddle attachment and beat until mixture is glossy, about 1-2 minutes. Add sour cream, cream cheese, vanilla, cinnamon, baking powder, baking soda and salt into mixture and beat to combine. Add in cooled butter and beat to combine. Turn off mixture.
- Using a wooden spoon or a sturdy spatula, fold flour into wet mixture. Add 1/2 the streusel mixture and fold to combine.
- Scoop out 1 heaping tablespoon of mixture and light roll into a ball and place cookie on bake sheet. Sprinkle 1 teaspoon of streusel on top of cookie and lightly press onto the top of cookie.
- Bake cookies for about 10-12 minutes or until edges are golden brown. Cool cookies on a wire rack.
*Cookies will keep for 2 days in a tightly sealed container