Thursday, August 1, 2013

Sour Cream Coffee Cake Cookies

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There are few desserts I love more than a good crumb-tastic Coffee Cake.

1. A dense and fudgy brownie.
2. Velvety vanilla bean cheesecake
3. Dense and chewy sugar cookies
4. Then...

...crumb-tastic coffee cake

Well, this recipe takes two of my favorite desserts and combines them.

Sugar cookies plus coffee cake (and the best part of the coffee cake might I add...the CRUMB topping) equals best.cookie.ever.


My favorite part of a coffee cake is the crumb part. I have been known to eat the crumb off a third of the cake and then feign ignorance when the bottom of the cake  was found topless...er...uh...toppingless.

So basically, a recipe where a sugar cookie (refer to favorite snack #3) is topped with buttery, brown sugary crumb goodness cannot be passed up.  This cookie is made even better with addition of sour cream to the sugar cookie mix. Hint, hint...sour cream makes lots of baked things even yummy. Shocking I know, but it is true.

Remember my "I love Coffee Cake" declaration earlier...well my favorite coffee cake is Sour Cream Coffee Cake.

Okay back to the cookie, sorry I just day dreamed about that coffee cake and got a little side tracked.

This Sour Cream Coffee Cake Cookie is my new favorite cookie.

Oh heaven help me.

These cookies were so good.

I mean, seriously, do you see the top of that cookie???


Goosh. So good. Oh wait I think I said that already.


I am already to try and come up with a reason (besides that I can't stop thinking about them) to bake them again.

Do you like coffee cake as much as I do? What about sugar cookies?

Feel free to indulge and make yourself a dozen...or two.

You won't be sorry.

Sour Cream Coffee Cake Cookies
adapted from Oh Bite It

printable recipe

1 sugar cookie mix
(1 egg)
(1/4 cup softened unsalted butter)
1/4 cup sour cream

crumb topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons softened unsalted butter

brown sugar glaze:
1/2 cup brown sugar
1/2 teaspoon vanilla
2 teaspoons water

Make the cookies, according to the package with the egg, but instead of using a whole stick of butter, substitute half of the butter for sour cream.

While the cookies are baking, mix the crumb ingredients together with a fork.

Pull the cookies out of the oven 5 minutes early. Make a small indent in the cookie, pressing lightly in the center with the back of a lightly greased spoon. Press softly so that the spoon does not go through to the cookie sheet.

Fill the indent generously with some of the crumb mixture. Put the cookies back in for the rest of the  time.

While they are baking for the last 5 minutes, make the glaze by mixing all the ingredients together until they are fulling combined and smooth.

Once the cookies are down, let them cool on the baking sheet for 10 minutes. Then drizzle over the brown sugar glaze. Let them cool for another 10 minutes.

Remove to a cooling rack.

You can eat them right away, but they are absolutely insane the next day...if you can wait that long.

Thanks for reading!

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