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Gilmore Girls Coffee Cake Cookies

Gilmore Girls coffee cake cookies bake up soft and tender with cinnamon-brown sugar streusel tucked into each cookie. A light powdered sugar glaze adds a sweet finish to these coffee cake-inspired treats.
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Prep Time 20 minutes
Cook Time 13 minutes
Cooling and setting 15 minutes
Total Time 48 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.75 cup unsalted butter divided (1/2 cup softened for the cookies and 1/4 cup melted for the streusel)
  • 0.75 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour divided (1 1/2 cups for the cookies and 1/2 cup for the streusel)
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp kosher salt
For the streusel
  • 0.33 cup light brown sugar packed
  • 1 tsp ground cinnamon
For the glaze
  • 0.5 cup powdered sugar
  • 1.5 tbsp milk

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

Prepare the pans
  1. Preheat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
Make the cookie dough
  1. In a large bowl, beat 1/2 cup softened butter and the granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy.
  2. Beat in the egg and vanilla until combined.
  3. In a medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda, and salt.
  4. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
Make the streusel
  1. In a small bowl, stir together the remaining 1/2 cup flour, brown sugar, and cinnamon.
  2. Stir in 1/4 cup melted butter until coarse crumbs form.
Shape and bake
  1. Scoop the dough into 20 portions, about 2 tablespoons each.
  2. Place 10 portions on each baking sheet, spacing them about 2 inches apart.
  3. Make a shallow indent in each portion.
  4. Press streusel into each indent.
  5. Bake for 11 to 13 minutes, switching the sheets’ rack positions and rotating them halfway through, until the edges are lightly golden and the centers look set.
  6. Cool the cookies on the baking sheets for 5 minutes.
  7. Transfer the cookies to a wire rack and cool completely.
Make the glaze
  1. Whisk the powdered sugar and milk until smooth.
  2. Drizzle the glaze over the cooled cookies.
  3. Let the glaze set for about 10 minutes before serving.

Notes

For tender cookies, mix the flour in just until no dry flour remains. Store airtight in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter and plant-based milk.