Gingerbread Coffee Cake Cookies: A Warm and Spicy Treat
These cookies are a delightful fusion of gingerbread and coffee cake, offering a warm and comforting experience in every bite. They're perfect for holiday gatherings, cozy evenings by the fireplace, or a simple afternoon pick-me-up.
What Makes These Cookies So Special?
- The Flavor: The combination of gingerbread spices (cinnamon, ginger, nutmeg) and the rich, nutty flavor of coffee cake creates a truly unique taste sensation.
- The Texture: These cookies have a soft, chewy center with a hint of crumble from the streusel topping, creating a delightful textural contrast.
- The Versatility: These cookies can be enjoyed on their own or paired with a warm cup of coffee or tea. They can also be decorated with frosting or sprinkles for a festive touch.
Here's a Basic Recipe to Get You Started:
Ingredients:
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For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
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For the Streusel:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup chopped pecans
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the cookies: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Make the streusel: In a medium bowl, combine the flour, brown sugar, pecans, and butter. Using your fingers, rub the butter into the dry ingredients until it forms coarse crumbs.
- Assemble the cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Sprinkle each cookie with a generous amount of streusel topping.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
- Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Tips and Variations:
- For a richer flavor, use dark brown sugar instead of light brown sugar in the streusel topping.
- For a nut-free option, omit the pecans from the streusel topping and use additional flour instead.
- Add a sprinkle of coarse sea salt to the top of each cookie for an extra flavor dimension.
- Decorate with frosting or sprinkles for a festive touch.
These gingerbread coffee cake cookies are sure to become a family favorite. Enjoy!
