Ingredients
Method
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a bowl of a stand mixer fitted with the paddle attachment on medium speed, cream butter and brown sugar together until light and fluffy.
- Add egg and vanilla extract to the creamed mixture. Mix on low speed until all ingredients are just incorporated.
- In a separate bowl, whisk together all-purpose flour, cake flour, cinnamon, baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving space between cookies.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter and egg: This ensures a smooth, emulsified batter, leading to a perfectly textured cookie. If your butter is too cold, the mixture will be lumpy.
- Don't overmix the dough: Once the dry ingredients are added, mix just until combined. Overmixing develops gluten, which can result in tough cookies.
- Storage: Store baked coffee cake cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough: Once the dry ingredients are added, mix just until combined. Overmixing develops gluten, which can result in tough cookies.
- Storage: Store baked coffee cake cookies in an airtight container at room temperature for up to 3-4 days, or freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.