These coffee cake cookies are like fluffy cinnamon pillows, perfect for those who adore cinnamon treats! They’re a delicious blend of a thick cinnamon cookie, buttery streusel, and a simple icing on top.
- Cinnamon Streusel topping:
- ½ cup (65g) all-purpose plain flour
- ⅓ cup (65g) packed brown sugar
- 3 ½ tablespoons (50g) vegan butter (at room temperature)
- 2 teaspoons ground cinnamon
- Cinnamon Cookies:
- ½ cup (100g) granulated sugar
- ½ cup (95g) packed brown sugar
- ⅔ cup (150g) vegan butter (at room temperature)
- 2-4 tablespoons (30-60g) dairy-free yogurt or milk, as needed
- 1 teaspoon vanilla extract (optional)
- 2 ⅓ cups (290g) all-purpose plain flour (spooned and leveled)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt (if using unsalted butter)
- 1 cup powdered sugar
- 2-4 tablespoons (30-60g) dairy-free milk, as needed
Creating the cinnamon streusel topping:
Combine all the ingredients in a small bowl until they form a fine crumbly mixture. Set it aside.
Making the cinnamon cookies:
Preheat your oven to 350°F (180°C). Line 2-3 large baking sheets with parchment paper.
In a large bowl (or using a stand mixer), cream together the butter and both sugars until fluffy. Add 2 tablespoons (30g) of yogurt (or milk) and vanilla extract, then beat until combined.
Add the dry ingredients (flour, cinnamon, baking soda, baking powder, and salt) and mix until combined. The dough should be slightly soft and tacky but not too sticky. If it's too sticky, chill it in the fridge for at least 10 minutes. If it's too dry, add a little more dairy-free yogurt and mix until combined.
Assembling and baking the cookies:
Shape the cookie dough into 12 balls. Gently flatten each ball using your hands or the bottom of a glass.
Place the flattened cookies on the lined baking sheets, leaving about 2 inches (5 cm) between them. Make an indent in each cookie using your thumbs, a spoon's curved side, or a small lid.
Generously add the streusel topping into the indent of each cookie. If there's extra streusel, spread it on a separate lined baking sheet.
Bake the cookies for about 11-13 minutes. If there's extra streusel, bake it at the same time but remove it after 8 minutes.
Let the cookies cool on the baking sheets placed on wire racks. If you prefer softer cookies, transfer them to a wire rack after 10 minutes. They might puff up in the oven and deflate a bit when out; use a large cookie cutter or spoon to reshape them. Optionally, sprinkle any extra crumble on the warm cookies.
Decorating the cookies:
Mix the powdered sugar and milk in a small bowl until smooth. The icing should be thick but runny. Add more powdered sugar for a thicker icing or more milk for a runnier consistency.
Once the cookies are completely cooled, drizzle them with the icing. Enjoy immediately or let the icing set before serving.
Store the cookies in an airtight container at room temperature for 2-3 days. For softer cookies, you can add a piece of bread to the container. Alternatively, store them in the fridge for up to 2 weeks or freeze for up to 2 months. Just let them come to room temperature or warm them briefly before serving.
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