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    September 25, 2021

    Sour Cream Coffee Cake Cookies

    It’s too early for Pumpkin… there I said it.  

    The smell of fall is in the air! I adore fall, cozy sweaters and blankets, candles, leaves crunching underneath my shoes, and above all comfort food. I’m here for it…with one exception, no pumpkin ANYTHING until October 1st. I know some of you are cursing me right now. Hear me out. I love celebrating but I can wear myself out if I start too soon. (Not to mention you might miss out on all the other amazing fall flavors if you just dive right into a pumpkin!)  By holding out I can go overboard, EVERYTHING PUMPKIN all October- November, and you better believe on December first I will be all about peppermint! So yes, fall is here, but I will be enjoying all the cozy non-pumpkin recipes for now and Sour Cream Coffee Cake Cookies are perfect for this non pumpkin occasion. 

    Sour Cream Coffee Cake Cookie fully baked and cooling on a baking sheet.

    I love coffee cake but at the end of the day, I’m a cookie gal through and through. Sour Cream Coffee Cake Cookies are chewy, with hints of cinnamon here and there, and will leave your house smelling like fall.

    A stack of Sour Cream Coffee Cake Cookies

    *Be warned they are messy and are best eaten over the table with a piping hot cup of coffee. Let’s get to it!

    Shopping List

    When looking at the ingredients to these cookies it may seem overwhelming, here is a quick shopping list to help take the thinking out of it for you!

    • 1 box of butter (4 sticks)
    • 8 ounces of sour cream
    • 2 eggs
    • 4.5 cups of flour
    • 1 cup light brown sugar
    • 2 cups of sugar
    • 1 cup of pecans
    • 2 tablespoons cinamon
    Print

    Sour cream Coffee Cake Cookies

    A wire rack filled with cooked Sour Cream Coffee Cake Cookies
    Print Recipe

    Everything you love about coffee cake; soft and chewy, rich filling, and crumb topping now you can enjoy it in a cookie! 

    • Author: Abe
    • Prep Time: 15 minutes
    • Cook Time: 15
    • Total Time: 30 minutes
    • Category: desserts
    • Cuisine: American

    Ingredients

    Scale

    Marbled filling 

    • 2 tablespoons melted unsalted butter
    • ½  cup light brown sugar
    • 1 cup chopped pecans
    • 1 ½ tablespoon all-purpose flour
    • 1 tablespoon ground cinnamon

    Crumb topping

    • 3 tablespoons melted unsalted butter  

    • ½ cup flour 

    • ½ cup light brown sugar 

    • 1 tablespoon ground cinnamon

    Cookie dough 

    • 1 cup of room temperature butter (2 sticks) 
    • 2 cups of sugar
    • 2 eggs
    • 1 cup sour cream
    • 4 cups flour
    • 1 teaspoon baking soda 
    • 1 teaspoon salt 

    Instructions

    Marbled Filling 

    • In a small bowl melt the butter. Add the rest of the ingredients for the marbled filling mix until combined. Set aside. 

    Crumb Topping

    • In a small bowl melt the butter. Add the rest of the ingredients for the crumb topping mix until it comes together and resembles pea-sized pieces. Set aside. 

    Cookie Dough 

    1. Preheat your oven to 350
    2. Measure out all ingredients. In a small bowl mix flour, baking soda, and salt set aside. 
    3. In a standard mixer (or by hand) cream the butter until smooth. Add sugar and mix for one minute. Add eggs and mix for another minute on medium-high. 
    4. Mix in sour cream.
    5. Add dry ingredients (flour, baking soda, and salt.) 
    6. Fold in the Marbled filling.
    7. On a piece of parchment paper, dust the surface with flour. Using a cookie scoop scoop out cookies.
      Flour on a parchment paper
    8. Dip a spoon into crumb topping or flour to help the spoon from sticking. Using the back of a spoon press down into the center of the cookies to make a “nest” for the crumb topping.
      Sour Cream Coffee Cake Cookies Scooped out on to flour dusted parchment paper. Someone holding a spoon with the back of the spoon facing up. It's covered in crumb topping. Someone is using the back of a spoon that has been dipped in crumb topping to press the middle of each cookie down to make "nests" in the center of each sour cream coffee cake cookie.
    9. Sprinkle with Crumb Topping. Transfer to a parchment-lined cookie sheet. Bake for 10- 15 minutes.
      Raw Sour Cream Coffee Cake Cookie Dough scooped, nested, and topped with crumb topping.
      ENJOY! 

     

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

    Enjoy baking cookies? You might also like to try my Morning Buzz Chocolate Chip Cookies.

    Morning Buzz Chocolate Chip Cookies

    Filed Under: Breakfast, Dessert, Fall, Uncategorized

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    Welcome to my table! I love nothing more than a house full of people, a reason to celebrate, and having others bellied up to my table enjoying one of my home-cooked meals.

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