Coffee Cake Cookies
Preparation Time: 15 minutes
Servings: 36-40 cookies
With the long Shabbos afternoons ahead of us, Shalosh Seudos offers a great opportunity to bring out dairy desserts, and really at the end of the third Shabbos meal, most of us should not be feasting on more than a bite-sized dessert! Coffee cake cookies with a glass of iced coffee should really hit the spot.
These cookies were an absolute hit with my children and I hope you will get great reviews as well.
Ingredients
1/4 cup flour
3/4 cup dark brown sugar
2 teaspoons cinnamon
Pinch of salt
4 Tablespoons unsalted butter, melted
1/2 cup unsalted butter
1 egg
1/2 cup dark brown sugar
1/2 cup sugar
1/2 cup sour cream
1/4 cup whipped cream cheese
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups flour
Directions
1. Preheat oven to 350. In a bowl combine first 5 ingredients to make a fine streusel and set aside.
2. In a small saucepan, heat ½ cup butter and brown until golden colored. Watch that it doesn’t burn! Let cool.
3. In a stand mixer, combine egg, and sugars. Mix for 2 minutes, until glossy. Add remaining ingredients, except for flour and mix well. Add in cooled butter and mix until combined. Using a wooden spoon, fold in flour and 3/4 cup of streusel.
4. Roll dough into 1 inch balls and place on lined cookie sheets. Sprinkle remaining streusel on cookies, pressing it lightly to stick. Bake for 12-14 minutes until bottoms are lightly browned.
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