Name: Gilmore Girls Coffee Cake Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 120g unsalted butter, at room temperature; 80ml sunflower oil; 170g light brown sugar; 1 large, free range egg; 1 tsp vanilla extract; 2 tsp cinnamon; 1 tsp ground ginger; 1/4 tsp nutmeg; 1 tsp baking powder; 350g plain flour; 50g unsalted butter, at room temperature; 40g light brown sugar; 75g plain flour; 1/2 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp nutmeg; 100g icing sugar; 1 tsp water

Ingredients

120g unsalted butter, at room temperature

80ml sunflower oil

170g light brown sugar

1 large, free range egg

1 tsp vanilla extract

2 tsp cinnamon

1 tsp ground ginger

1/4 tsp nutmeg

1 tsp baking powder

350g plain flour

50g unsalted butter, at room temperature (for streusel)

40g light brown sugar (for streusel)

75g plain flour (for streusel)

1/2 tsp cinnamon (for streusel)

1/2 tsp ginger (for streusel)

1/4 tsp nutmeg (for streusel)

100g icing sugar

1 tsp water

Instructions

Step 1: Preheat the oven to 175°C and line two baking sheets with parchment paper. Set them aside.

Step 2: In a stand mixer fitted with the paddle attachment, or using a hand whisk, cream together 120g butter, 170g light brown sugar, and 80ml sunflower oil until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until combined.

Step 3: Add the 350g plain flour, baking powder, and spices (2 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp nutmeg) to the wet mixture. Stir until just combined, then chill the dough in the refrigerator for 1 hour.

Step 4: While the dough chills, prepare the streusel topping. In a bowl, combine 50g butter, 40g light brown sugar, 75g plain flour, and spices (1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg). Rub the ingredients together with your fingers until the mixture resembles coarse breadcrumbs. If too wet, add a tablespoon of flour at a time until it holds together when pressed.

Step 5: Remove the cookie dough from the fridge. Using a cookie scoop or by hand, portion out golf ball-sized mounds of dough and place them on the prepared baking sheets, leaving about 2 inches between each.

Step 6: Make a small indent in the center of each cookie using a spoon. Fill each indent generously with the streusel topping.

Step 7: Bake the cookies for 13-15 minutes, or until golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 8: Mix the icing sugar and water together until smooth and drizzleable. Adjust thickness by adding more icing sugar or water as needed.

Step 9: Drizzle the icing over the cooled cookies with a small spoon and allow it to set before serving.

Tips & Variations

Use chilled dough for better shape retention during baking.

For a richer flavor, substitute half the sunflower oil with melted browned butter.

Add chopped nuts like walnuts or pecans to the streusel for extra crunch.

To make this gluten-free, replace plain flour with a 1:1 gluten-free baking blend.

If you prefer a softer topping, press the streusel gently into the dough before baking.

FAQs

Can I use a different type of oil instead of sunflower oil?

Yes, you can substitute sunflower oil with light olive oil, vegetable oil, or melted coconut oil. Avoid strong-flavored oils to keep the cookie’s delicate taste.

What can I do if my streusel topping is too dry or crumbly?

If the streusel is too dry, add a tiny bit more softened butter to help it bind. If it’s too wet, gradually add small amounts of flour until it holds together when pressed.