Soft, chewy, and packed with cinnamon-sugar goodness, these coffee cake cookies are a cozy treat with all the charm of a classic coffee cake in every bite. They’re finished with a buttery streusel topping and a drizzle of vanilla glaze, making them the perfect companion for a cup of coffee or a sweet midday pick-me-up.
Why You’ll Love This Recipe
I love how these cookies combine the warmth of cinnamon with the rich texture of a soft cookie. The crumbly streusel topping adds that irresistible bakery-style finish, and the drizzle of icing ties it all together with just the right touch of sweetness. They’re fun to make, beautiful to serve, and even better to eat.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the streusel topping:
- All-purpose flour – gives structure to the crumb topping
- Brown sugar – adds a deep, molasses-like sweetness
- Ground cinnamon – adds warm spice
- Salt – enhances the flavor balance
- Unsalted butter, softened – binds the topping together and creates crumbles
For the cookie dough:
- All-purpose flour – the main structure for the dough
- Cake flour – helps create a softer, tender texture
- Cornstarch – keeps the cookies soft and helps prevent spreading
- Ground cinnamon – adds a cozy, spiced flavor
- Baking soda and baking powder – leavening agents that give the cookies a slight lift
- Salt – balances the sweetness
- Unsalted butter, cold and cubed – keeps the dough firm and helps the cookies hold their shape
- Brown sugar – gives the dough moisture and a rich sweetness
- Granulated sugar – adds sweetness and helps with the crisp edges
- Vanilla extract – adds flavor depth
- Large egg and egg yolk – provide moisture and structure
For the glaze:
- Unsalted butter, melted – adds richness
- Heavy cream or milk – adjusts the thickness of the glaze
- Powdered sugar – sweetens and creates the smooth finish
- Vanilla extract – for a sweet, aromatic note
- Pinch of salt – enhances the flavor
directions
- I begin by making the streusel topping. In a small bowl, I mix the flour, brown sugar, cinnamon, and salt, then work in the softened butter until crumbly. I chill it in the fridge to help it firm up.
- For the cookie dough, I whisk the dry ingredients together in one bowl—both flours, cornstarch, cinnamon, baking soda, baking powder, and salt.
- In a separate bowl, I cream the cold butter with both sugars until well combined. I then mix in the egg, egg yolk, and vanilla until smooth.
- I gradually add the dry ingredients to the butter mixture and stir just until a dough forms.
- I preheat the oven to 400°F (200°C), scoop out dough balls, and gently press a thumbprint or indent into each one.
- I fill the indent with about a tablespoon of the chilled streusel and bake the cookies for 9–11 minutes until the edges are set and the tops are lightly golden.
- While the cookies cool, I prepare the glaze by whisking melted butter, cream, powdered sugar, vanilla, and a pinch of salt until smooth. Once the cookies are cool, I drizzle the glaze over the tops.
Servings and timing
This recipe makes about 8 large cookies.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Variations
When I want to add a twist, I sometimes stir chopped pecans or walnuts into the streusel. A dash of nutmeg or cardamom in the dough brings out more depth in the spice. For something fruity, I like adding a small spoonful of jam in the center before adding the crumb topping—raspberry or apricot work beautifully.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 3 days. If I want to enjoy them warm again, I reheat them in the oven at 350°F for about 5 minutes, or in the microwave for 10–15 seconds for a softer texture.
FAQs
How do I keep the cookies soft?
I use a combination of cake flour and cornstarch to maintain a tender texture and avoid overbaking them so they stay moist in the center.
Can I make the dough in advance?
Yes, I often chill the dough for up to 24 hours before baking. It not only saves time but also enhances the flavor.
What if I don’t have cake flour?
I make a substitute by removing 2 tablespoons from 1 cup of all-purpose flour and replacing them with 2 tablespoons of cornstarch. I sift it together before using.
Can these cookies be frozen?
Yes, they freeze well. After baking and cooling, I place them in a single layer to freeze, then transfer to a container or freezer bag. I let them thaw at room temperature before serving.
Is cornstarch necessary?
Cornstarch keeps the cookies soft and helps with their shape. If I don’t have it, I use arrowroot powder or potato starch in equal amounts as a substitute.
Conclusion
These coffee cake cookies bring all the nostalgic, comforting flavors of a classic coffee cake into a portable, bite-sized form. With their soft centers, cinnamon crumble tops, and sweet drizzle, they’re perfect for any time I want a little indulgence without the need for a fork.
Coffee Cake Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Coffee Cake Cookies are soft, chewy, and loaded with warm cinnamon flavor, buttery streusel topping, and a sweet vanilla glaze—bringing all the nostalgic charm of coffee cake into a handheld treat. Perfect with your morning coffee or as an anytime indulgence, these cookies are as easy to make as they are to love.
Ingredients
For the streusel topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons unsalted butter, softened
For the cookie dough:
- 1 cup all-purpose flour
- ¾ cup cake flour
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
For the glaze:
- 2 tablespoons unsalted butter, melted
- 1½ tablespoons heavy cream or milk
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the streusel: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Work in the softened butter until crumbly. Chill.
- Prepare dry ingredients: In a separate bowl, whisk together all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the cold, cubed butter with both sugars until well combined. Add egg, egg yolk, and vanilla extract; mix until smooth.
- Form the dough: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Shape and fill: Preheat oven to 400°F (200°C). Scoop dough into balls and press a shallow indent into the center of each. Fill each indent with about 1 tablespoon of chilled streusel.
- Bake: Bake for 9–11 minutes or until edges are set and tops are lightly golden. Cool on baking sheet.
- Glaze: Mix melted butter, cream, powdered sugar, vanilla, and salt until smooth. Drizzle over cooled cookies.
Notes
- Add chopped pecans or walnuts to the streusel for crunch.
- Try a spoonful of raspberry or apricot jam under the streusel for a fruity twist.
- Add a dash of nutmeg or cardamom to enhance the spice profile.
- Let the dough chill overnight for deeper flavor.
