*this post is sponsored by Imperial Sugar.
Cream Cheese Coffeecake Cookies. The cookie base is thick and soft with a little tanginess from the cream cheese. Piled on top is a buttery, brown sugar cinnamon streusel. They're dreamy.
You'll make the streusel first. Place it in the fridge while you make the cookie dough to keep it cool...and to keep from eating it. (Maybe that's just me.)
Two kinds of sugar, cream cheese and butter make the base of the cookie soft and delicious. A bit of the streusel gets folded into the cookie dough.
Scoop the dough onto cookie sheet, then press lightly down with a floured juice glass.
Next up, press a heaping spoonful of streusel onto each cookie and bake.
These really are a dessert, but since they're inspired by coffeecake...I say you can absolutely eat them for breakfast.
My recipe for Cream Cheese Coffeecake Cookies is up at Imperial Sugar.
You're going to love them...for dessert OR for breakfast! ;) Grab the recipe today!
