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–+ servings
gingerbread coffee cake cookies
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4.85 from 13 votes

Gingerbread Coffee Cake Cookies

Soft and chewy ginger spiced cookies with a molasses spiced cinnamon buttery streusel
Course Dessert
Cuisine American
Keyword gingerbread, cookies, coffee cake
Servings 10 cookies
Author Molly Murphy

Ingredients

Cookies base

  • 1 cup unsalted butter room temperature
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • ¼ cup molasses
  • 3 ⅓ cup all purpose flour
  • 1 ½ tablespoon corn starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon cinnamon
  • 2 teaspoon ground ginger
  • ¾ teaspoon salt

For the crumb topping

  • ½ cup unsalted butter cut to pea size.
  • 3 tablespoons molasses
  • ½ cup brown sugar
  • 1 teaspoons Cinnamon
  • 1 cup All Purpose Flour

For the powder sugar drizzle

  • 1 cup powder sugar
  • 2 tablespoons milk
US Customary - Metric

Instructions

For the cookies

  • Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
  • In a stand size mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy. About 3 minutes.
  • Add in the egg and egg yolk and continued to beat on medium speed for about 1 minute. With a rubber spatula, scrape down the sides and the bottom of the bowl.
  • Add the molasses and vanilla extract, mix on low just until incorporated
  • On the lowest speed, add the flour, salt, baking powder, cinnamon, and ginger. Mix just until there are no more flour streaks.
  • Using a large cookie scooper, I used 3 tablespoon size scoop and smushed two together to make them larger. Scoop out 10 equally sized cookie dough balls. Place them on the prepped baking sheet, and place them in the fridge while you make the crumb topping.

For the topping

  • In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a “shaggy” look. There should be no flour streaks.
  • Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered. Really press the streusel into the dough.
  • Bake for 14-16 minutes, while they are baking make the drizzle by combing both ingredients and mixing until incorporated
  • Once the cookies are done, let them slightly cool and drizzle with the icing.