Coffee Cake Cookies

When I first came up with the idea for these Coffee Cake Cookies, it was on a chilly morning when I couldn’t decide between a warm slice of coffee cake and a buttery cookie. So, I decided to merge both treats into one irresistible creation. These cookies are soft, crumbly, and full of cinnamon flavor, topped with a buttery streusel that melts in your mouth. Each bite feels like a warm hug — especially when enjoyed with a steaming cup of coffee.

What makes these cookies truly special is their ability to bring comfort in every form. They taste like something you’d find in a cozy bakery, yet they’re so simple to make at home. The combination of textures — a tender cookie base, a crisp cinnamon topping, and a light drizzle of icing — makes them an instant favorite.

Why You’ll Love This Recipe

Versatile:
Whether it’s breakfast, a coffee break, or dessert, these cookies fit perfectly into any moment. You can even adjust the size — make them large and indulgent or small and bite-sized for gatherings. They also freeze beautifully, so you can always have a batch ready when cravings hit.

Budget-Friendly:
Every ingredient in this recipe is easy to find and affordable. From basic pantry staples like flour, sugar, and cinnamon to simple dairy ingredients, nothing here will stretch your budget. Yet the result looks and tastes like something from a high-end bakery.

Ingredients for the Recipe

For the Streusel Filling:

• ½ cup all-purpose flour

• ⅓ cup packed brown sugar

• 2 teaspoons cinnamon

• Pinch of salt

• 5 tablespoons unsalted butter, softened

For the Cookie Dough:

• 1¼ cups all-purpose flour, spooned and leveled

• ¾ cup cake flour, spooned and leveled

• 1 teaspoon cornstarch

• 1 teaspoon cinnamon

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 8 tablespoons unsalted butter, cold and cubed

• ½ cup packed brown sugar

• ¼ cup granulated sugar

• 1 teaspoon Vanilla Extract (Alcohol-Free)

• 1 large egg

• 1 large egg yolk

For the Icing:

• 2 tablespoons unsalted butter, melted

• 3 tablespoons milk or heavy cream

• 1 cup powdered sugar, sifted

• 1 teaspoon Vanilla Extract (Alcohol-Free)

• Pinch of salt

Each element of this recipe — the cookie base, streusel, and icing — blends beautifully to create a dessert that’s as comforting as it is delicious. You’ll love how easily it comes together and how it fills your kitchen with the scent of cinnamon sweetness.

How to Make Coffee Cake Cookies

When I bake these Coffee Cake Cookies, I always start with the streusel because it needs a little time to chill. That short rest in the fridge helps the buttery bits firm up, giving the cookies that classic crumbly coffee cake texture. Here’s how I bring these soft, cinnamon-packed cookies to life from start to finish.

Step-by-Step Instructions for Making

Step 1: Prepare the Streusel Filling
In a medium bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Then work in the softened butter using your fingers or a fork until small, crumbly clumps form. The goal is to create a texture that feels sandy with buttery bits. Once mixed, refrigerate the bowl. This step ensures the streusel stays crisp when baked.

Step 2: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats to keep the cookies from sticking. This setup also helps them bake evenly.

Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside. This mix gives the cookies their soft yet chewy structure and the right balance of flavor.

Step 4: Cream the Butter and Sugars
In a stand mixer fitted with the paddle attachment, place the cubed cold butter, brown sugar, and granulated sugar. Beat for about 1 to 2 minutes, until the mixture looks smooth and creamy. This process helps create air in the dough, resulting in a lighter cookie.

Step 5: Add the Wet Ingredients
Add the egg, egg yolk, and Vanilla Extract (Alcohol-Free) to the butter mixture. Blend until fully combined. If any batter sticks to the sides, scrape it down with a spatula and mix again. The dough should look glossy and uniform.

Step 6: Combine Dry and Wet Mixtures
Gradually add the dry mixture into the wet one, about ¼ cup at a time. Mix slowly until just incorporated. Don’t overmix; you want the dough to stay soft.

Step 7: Shape the Cookies
Scoop and roll the cookie dough into 8 large balls (or smaller if you prefer). Place them evenly on the prepared baking sheets. Each dough ball should have enough space to spread while baking.

Step 8: Create the Indent and Fill
Use your thumb, the back of a spoon, or even the end of a wooden juicer to make a small indent in the center of each cookie. Dip your tool in flour so it doesn’t stick. Then spoon about 1 tablespoon of the chilled streusel filling into each indent. This step gives every cookie its signature crumbly top.

Step 9: Bake to Perfection
Bake the cookies for 8–11 minutes, just until the edges are slightly golden. They’ll continue baking a bit more on the pan once removed from the oven. Pull them out right before they look completely done to keep them soft inside.

Step 10: Optional Cookie Shaping
If you want perfectly round cookies, take a circular cookie cutter or drinking glass slightly larger than the cookies and swirl it around them immediately after baking. This quick swirl helps smooth out uneven edges for a bakery-style look.

Step 11: Cool the Cookies
Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer them to a wire rack. Cooling helps the centers set properly without drying out.

Step 12: Prepare the Icing
In a small bowl, whisk together the melted butter, milk, powdered sugar, Vanilla Extract (Alcohol-Free), and a pinch of salt. Stir until smooth. If it’s too thick, add a tiny splash of milk.

Step 13: Drizzle and Enjoy
Once the cookies are completely cool, drizzle the icing over the tops. The sweet glaze will slightly harden, giving a glossy finish that complements the buttery streusel perfectly.

Quick and Easy
Even though they look impressive, these cookies come together fast. With a prep time of about 15 minutes and a short baking period, you can have bakery-quality cookies in under 30 minutes.

Customizable
You can easily adapt this recipe. Swap the cinnamon for pumpkin spice in autumn, or add a few chopped nuts to the streusel for extra crunch. You can even use whole wheat flour for a more rustic flavor.

Crowd-Pleasing
Every batch I’ve made disappears within hours. These cookies are soft, sweet, and comforting — ideal for parties, bake sales, or cozy mornings. Serve them with coffee or tea and watch everyone fall in love.

FAQs

Can I make the dough ahead of time?
Yes, you can! Prepare the dough and refrigerate it for up to 48 hours before baking. When you’re ready, shape and fill the cookies, then bake as directed. Chilled dough also helps enhance the flavor and texture.

Can I freeze these cookies?
Absolutely. Once baked and cooled, place the cookies in an airtight container and freeze for up to 2 months. When you’re ready to enjoy, thaw them at room temperature or warm them in the oven for a few minutes.

What if I don’t have cake flour?
No worries! You can make a simple substitute by replacing 1 cup of cake flour with 1 cup of all-purpose flour minus 2 tablespoons, then adding 2 tablespoons of cornstarch. Sift the mixture well before using.

Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavor. Unsalted butter gives you more control over the salt level, but salted butter works fine if that’s what you have.

Why are my cookies spreading too much?
If your cookies spread more than expected, it’s likely because the butter was too soft or the dough too warm. Make sure to chill the streusel properly and use cold butter in the dough for best results.

Can I skip the icing?
Of course! The cookies are delicious on their own. However, the icing adds that perfect touch of sweetness that ties everything together, so I recommend including it if possible.

What can I use instead of heavy cream for the icing?
You can use regular milk, almond milk, or oat milk. Just add it slowly while whisking until you reach the desired consistency.

Can I make mini versions of these cookies?
Yes, simply roll smaller dough balls and reduce the baking time by about 2 minutes. They make perfect bite-sized treats for parties or gifting.

Do I have to use a stand mixer?
No, a hand mixer or even a sturdy whisk and spatula will work. The key is to cream the butter and sugars properly to create a light and airy dough.

Can I double the recipe?
Definitely. This recipe scales perfectly. Just make sure not to overcrowd your baking sheets, and bake in batches if needed for even results.

Print