Make a Simple Sugar Cookie Dough
You'll start by mixing up a super-easy sugar cookie dough by hand. Whisk together melted butter with white and brown sugars, vanilla extract, and one egg plus one egg yolk. (The extra yolk makes the cookies super tender and chewy.) Then mix in your dry ingredients—flour, cinnamon, salt, baking powder, and baking soda—and the dough is done!Whip Up a Buttery Streusel
After you make the dough, you‘ll whip up a simple coffee cake-style streusel that you’ll roll the dough balls in before baking. To make it, mix melted butter, flour, brown and white sugars, cinnamon, and salt together with your hands, squeezing it into little pea-sized clumps.Roll the Dough Balls in the Streusel
Now for the fun part: coating the dough balls in the streusel! Portion the dough into 3-tablespoon-sized balls, dip in egg white (this will help make the streusel stick), and roll in the streusel, using your hands to gently press it into the dough. Repeat this process with all of the dough, place the dough balls on baking sheets, and bake.Drizzle the Baked Cookies With a 2-Ingredient Icing
After your cookies come out of the oven, let them cool completely. While they cool, make the icing, which is a simple combination of powdered sugar and milk. Whisk until the icing is pourable but not so thin that it’s translucent, then drizzle it over the cookies. Let the cookies sit for about 10 minutes until the icing sets, then pour some cups of hot coffee to go along with the cookies and enjoy!Coffee Cake Cookies
Makes 18 (4-inch) cookies- 2 sticks (1 cup) unsalted butter
- 2 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 2 large egg whites
- 1 cup powdered sugar, plus more as needed
- 2 tablespoons milk (any kind), plus more as needed
Place the flour, cinnamon, kosher salt, baking powder, and baking soda in a medium bowl and whisk until combined.
Add the granulated sugar, brown sugar, egg and egg yolk (reserve the white for the streusel coating), and vanilla extract to the melted butter. Whisk until smooth and glossy. Add the flour mixture and stir with a rubber spatula or wooden spoon just until the flour is incorporated and a smooth dough forms.
Add the flour, brown sugar, granulated sugar, cinnamon, and kosher salt. Using your fingertips, pinch and squeeze the dry ingredients into the melted butter until large, irregular clumps form and the mixture resembles wet sand. Whisk the egg whites in a medium bowl until frothy.
Scoop out the dough with a No. 24 (2-inch wide) cookie scoop, or portion into 18 portions (about 3 scant tablespoons each), and roll into balls. (If the dough is too soft to roll into balls, let it sit for 10 minutes and try again.)
Bake the first 2 sheets for 8 minutes. Rotate the baking sheets from front to back and top to bottom and bake until cracks start forming, 7 to 10 minutes more. Let cool slightly on the baking sheets for 5 minutes, then transfer onto a wire rack to cool completely, about 30 minutes.
Bake the final batch on the upper rack, rotating it front to back halfway through baking, 15 to 18 minutes total. (If reusing a baking sheet to bake this batch, let it cool for 15 minutes first.)