Coffee Cake Cookies
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Coffee Cake Cookies are thick, decadent, and packed with all the cozy flavors of a classic coffee cake. Made with a sweet cinnamon cookie base, then topped with a buttery streusel crumb, and drizzled with a vanilla glaze.
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Coffee Cake Cookies
Coffee Cake Cookies are everything I love in a slice of coffee cake, but these are in a cookie form! Made with a soft, buttery cookie base, a thick layer of cinnamon-brown sugar crumb topping, and a sweet vanilla glaze that ties it all together.
They’re perfect for brunch, Christmas cookie trays, or anytime you want something a little more special than a basic sugar cookie. Loaded with texture, flavor and are easy to make!
All you have to do is just mix, scoop, top with crumbly cinnamon streusel, bake, and drizzle. If you’re a coffee cake lover like me, these Coffee Cake Cookies are going to be your new favorite treat.
Try these with a cup of coffee for the ultimate combination! If you love coffee cake, try my Pumpkin Coffee Cake and Blueberry Cream Cheese Coffee Cake!
Why You’ll Love coffee cake cookies
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking soda and baking powder: Used as a leavening agent.
- Pure vanilla extract: I usually swap for vanilla bean extract to add more warm flavors.
- Sugar: We use both light or dark brown sugar and granulated white sugar to get extra chewy cookies.
- Eggs: One large egg yolk and a whole egg.
- Softened butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe.
- Cinnamon: The star ingredient to making these cookies taste like coffee cake!
how to make coffee cake cookies
Cream butter and sugars: Preheat oven to 350 degree F and line baking sheets with parchment paper or silpat mats. In a large bowl with an electric mixer or stand mixer, cream together the butter and sugars until light and fluffy for a few minutes. Be sure to scrape down the sides of the bowl with a rubber spatula.
Add remaining wet ingredients: Then add in egg, egg yolk and vanilla extract and mix until smooth.
Whisk dry ingredients together: In a medium bowl, whisk together the flour, baking powder, baking soda and cinnamon.
Add the flour mixture to the wet mixture: Mix until dough has formed. Be sure not to over-mix.
Scoop cookie dough: Use a large cookie scoop to form cookie dough balls (about 4 tablespoons of cookie dough). Place on prepared cookie sheet 2 inches apart. Use the back of the cookie scoop to gently press down in the middle of each cookie to make an indent.
Make coffee cake streusel topping: In a medium bowl, whisk together the flour, sugars and cinnamon. Use a pastry cutter or a fork to cut in the cubed butter until small pea-sized pieces are formed.
Add to cookies and bake: Evenly distribute the streusel topping onto the top of each cookie. Bake cookies for 9-11 minutes or just until the edges turn a light golden brown. Let cookies sit for a few minutes, then transfer them to a cooling wire rack.
Add glaze to warm cookies: In the meantime, whisk together all of the glaze ingredients in a small bowl until smooth. Add more powdered sugar if icing is too runny, add more milk to thin it out. Drizzle glaze on top of the cookies while they are a little warm, this way the glaze will soak into the cookies. Enjoy!
tips
- Room temperature ingredients: It’s always important that all of your ingredients are at room temperature. This will help the cookie mixture combine together more smoothly.
- Glaze after cooling: If the cookies are warm, the glaze will melt and soak in instead of sitting pretty on top.
- Don’t overbake: The centers should still look slightly soft; they’ll set as they cool.
- Press the streusel in: Lightly pressing helps prevent it from falling off after baking.
- Topping: Swap the glaze for powdered sugar if you prefer.
variations
- Regular size: Use a mini cookie scoop equivalent to 2 tablespoons of cookie dough to make these into regular sized cookies. Bake for 9-10 minutes.
- Add nuts: Chopped pecans or walnuts mixed into the streusel for extra crunch.
- Add a coffee twist: Replace a bit of milk in the glaze with cooled brewed coffee or espresso for subtle coffee flavor.
- Maple version: Add maple extract to the glaze and sprinkle a little cinnamon on top.
leftovers & storage
Store Coffee Cake Cookies in an airtight container on the counter of a cool area for up to 1 week.
To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.
Freeze Dough Ahead of Time: This cookie dough freezes well so this is a great recipe to make ahead. To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls.
How To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.
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Coffee Cake Cookies
Ingredients
Coffee Cake Cookie Dough
- 1/2 cup salted butter softened at room temperature
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 whole large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
Coffee Cake Crumble
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons granulated white sugar
- 1 1/2 teaspoons ground cinnamon
- 6 tablesooons salted butter cold and cut into cubes
Cookie Glaze
- 1 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons milk
- dash of cinnamon
Instructions
- Preheat oven to 350 degree F and line baking sheets with parchment paper or silpat mats. In a large bowl with an electric mixer or stand mixer, cream together the butter and sugars until light and fluffy for a few minutes. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Then add in egg, egg yolk and vanilla extract and mix until smooth.
- In a medium bowl, whisk together the flour, baking powder, baking soda and cinnamon.
- Add the flour mixture to the wet mixture and mix until dough has formed. Be sure not to over-mix.
- Use a large cookie scoop to form cookie dough balls (about 4 tablespoons of cookie dough). Place on prepared cookie sheet 2 inches apart. Use the back of the cookie scoop to gently press down in the middle of each cookie to make an indent.
- In a medium bowl, whisk together the flour, sugars and cinnamon. Use a pastry cutter or a fork to cut in the cubed butter until small pea-sized pieces are formed.
- Evenly distribute the streusel topping onto the top of each cookie. Bake cookies for 9-11 minutes or just until the edges turn a light golden brown. Let cookies sit for a few minutes, then transfer them to a cooling wire rack.
- In the meantime, whisk together all of the glaze ingredients in a small bowl until smooth. Add more powdered sugar if icing is too runny, add more milk to thin it out. Drizzle glaze on top of the cookies while they are a little warm, this way the glaze will soak into the cookies. Enjoy!
I did everything to your recipe requirements and measures ,but don’t know what went wrong. They looked great before baking,but totally flattened out in oven. The topping was totally melted flat, no crumbles remained.My oven temp works fine so it wasn’t temperature. I think there may have been too much sugar in the recipe and not enough flour.Let me know if you have any ideas on it. I had made some of your other cookie recipes , no problem. So I don’t know what happened with this one!