Sour Cream Coffee Cake Cookies
1 package Betty Crocker sugar cookie mix
1 egg
1/4 cup softened unsalted butter
1/4 cup sour cream
Streusel:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
1/4 cup softened unsalted butter
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. Drop dough by level tablespoons onto a silpat or parchment lined cookie sheet. Roll into balls with your hands. Chill rounded balls for at least one hour. (I stick mine on the porch.) Do not skip this chilling step — it keeps the cookies from going flat.
Combine streusel ingredients and cut with two forks until crumbly.
Preheat oven to 350 degrees. Bake chilled cookies for six minutes. Remove from oven and use the back of a teaspoon to lightly press indentations in the center of each cookie. Fill each indentation with streusel. Be liberal, really spoon it in and push down slightly, then sprinkle a bit more on top. Place back in the oven for another 4-6 minutes or until cookies are set. These cookies don’t brown much, so don’t leave in too long waiting for golden edges.
Once the cookies are done, let them cool on the baking sheet for 10 minutes. Combine glaze ingredients in a small bowl. Glaze should be thick enough to drizzle with a spoon.
Drizzle glaze over cookies and let sit for another ten minutes. Remove to a cooling rack.
Makes 2 dozen.
Adapted from Oh Bite It!
Looking for more cookies? Find Lindsay’s Holiday Cookie Countdown at Sugar Mama.
And here’s a gallery of 30 of our most popular cookies on Babycenter!