Description
Indulge in scrumptious Coffee Cake Cookies filled with cinnamon, pecans, and a buttery crumb. Perfect for snacking or sharing!
Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 cup diced celery
- ½ cup sliced almonds
- 1 cup grapes, halved
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh parsley
Instructions
- Step 1: Prepare the Streusel Topping In a medium bowl, whisk together the brown sugar, flour, cinnamon, and salt for your streusel. Add the cold cubed butter and use your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits. The texture should be crumbly, not paste-like. Place this mixture in the refrigerator while you prepare the cookie dough to keep it cold and crumbly.
- Step 2: Make the Cookie Dough Base Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This incorporates air into your Coffee Cake Cookies, giving them their tender texture.
- Step 3: Add Wet Ingredients Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, then add the sour cream and mix until smooth. The sour cream will make your cookies exceptionally moist and provide that subtle tangy flavor characteristic of traditional coffee cake.
- Step 4: Combine Wet and Dry Ingredients Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. The dough will be thicker than typical cookie dough, more resembling a soft cake batter. Be careful not to overmix – stop as soon as the flour disappears into the dough.
- Step 5: Form and Top the Cookies Using a cookie scoop or tablespoon, drop rounded portions of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten the tops with the back of a spoon to create a surface for the streusel. Remove the streusel topping from the refrigerator and generously sprinkle it over each cookie, gently pressing it into the dough so it adheres during baking.
- Step 6: Bake to Perfection Bake the Coffee Cake Cookies for 10-12 minutes, or until the edges are set but the centers still look slightly underdone. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If adding the optional glaze, wait until cookies are fully cooled, then whisk glaze ingredients together and drizzle over the tops for that classic coffee cake finish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg