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coffee cake cookies with icing on a piece of parchment paper.

Coffee Cake Cookies

5 from 4 votes
Sour Cream Coffee Cake Cookies are soft, buttery, and topped with a cinnamon crumb and sweet icing. Easy to make and perfect for any occasion!
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 16 cookies
Author: Molly

INGREDIENTS

Crumb Topping

  • 1/2 cup unsalted butter melted
  • 1 cup light brown sugar packed
  • 1 cup all-purpose flour gluten-free if needed
  • 1/2 teaspoon cinnamon

Sour Cream Cookie

  • 1/2 cup unsalted butter softened
  • 1/2 cup vegetable oil or avocado oil
  • 1 cup full fat sour cream room temperature
  • 1 large egg room temperature
  • 1 ½ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 4 1/2 cups all purpose flour gluten-free if needed

Icing

  • 1/2 cup powdered sugar
  • 2-3 Tablespoon heavy cream
Standard - Metric

INSTRUCTIONS

  • Preheat the oven to 350°F. Line to large rimmed baking sheets with parchment paper.
  • In a medium bowl, combine the crumb topping ingredients with a spoon or spatula until combined and crumbly.
    1/2 cup unsalted butter, 1 cup light brown sugar, 1 cup all-purpose flour, 1/2 teaspoon cinnamon
  • To the bowl of a stand mixer, or electric hand mixer, add the butter and mix on medium-high speed until light and fluffy, 2-3 minutes. Add the oil and mix for another 1-2 minutes.
    1/2 cup unsalted butter, 1/2 cup vegetable oil or avocado oil
  • Add the sour cream, egg, granulated sugar, and vanilla extract and mix on medium-low speed until combined.
    1 cup full fat sour cream, 1 large egg, 1 ½ cups granulated sugar, 1 teaspoon vanilla extract
  • In a separate medium bowl, whisk together the baking powder, cinnamon, salt, and flour. With the mixer running on low speed, add the dry ingredients until combined.
    1 teaspoon baking powder, 1 teaspoon salt, 3/4 teaspoon cinnamon, 4 1/2 cups all purpose flour
  • Use 1/4 cup (or a very large cookie scoop) to scoop out the dough and place them 3 inches apart on the prepared baking sheets. Use the back of a Tablespoon to create a well in to center of the cookie dough. These cookies don’t spread much so shape them the best you can.
  • Fill each well generously with the prepared crumb topping, until it's overflowing slightly.
  • Bake in the preheated oven for 10-12 minutes. Do not over bake—they shouldn’t turn golden brown. They should be slightly underbaked to stay soft.
  • While they’re baking, whisk together the powdered sugar and heavy cream until smooth. Do not add more heavy cream or it won’t set.
    1/2 cup powdered sugar, 2-3 Tablespoon heavy cream
  • When the cookies are done, remove them from the oven and drizzle them with the icing. Allow them to cool on the baking sheet for 2-3 minutes then transfer to a wire rack to cool completely.

Notes

Storage:
  • Room temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Extend freshness by storing in the fridge for up to 7 days.
  • Freezer: Freeze cookies (without icing) in a freezer-safe bag for up to 3 months. Freeze cookie dough for up to 3 months. Thaw overnight in the fridge and bake as directed.

Nutrition

Serving: 1cookie | Calories: 497kcal | Carbohydrates: 70g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 187mg | Fiber: 1g | Sugar: 36g | Vitamin A: 487IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg
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