If you’re a fan of everything cozy and comforting in the baking world, you’re going to absolutely adore this Coffee Cake Cookies Recipe. These little gems combine the best of both worlds — the soft, buttery texture of a cookie paired with that classic cinnamon-spiced coffee cake streusel right in the middle. I love how they hit that perfect balance: not too sweet, with just enough cinnamon punch to make your kitchen smell like pure heaven.
Whenever I’ve made these, they’ve been a crowd-pleaser among my friends and family — especially for brunch or a mid-morning snack with a steaming cup of coffee. You’ll find that this Coffee Cake Cookies Recipe is not only delicious but also unexpectedly simple to pull off, making it a fantastic treat whether you’re an experienced baker or just getting your feet wet in the kitchen.
Why You’ll Love This Recipe
- Crisp meets soft delight: The streusel center creates a delightful contrast to the tender cookie dough, giving each bite a satisfying texture.
- Perfect for coffee breaks: These cookies pair beautifully with your morning brew or afternoon pick-me-up cup.
- Simple ingredients, big flavor: You don’t need fancy pantry items, just basics with a sprinkle of cinnamon magic.
- Kid-friendly and crowd-pleasing: I’ve served these at parties and everyone comes back for seconds.
Ingredients You’ll Need
Getting the right balance of ingredients is the secret to nailing this Coffee Cake Cookies Recipe. You’ll want to use fresh cinnamon for the best aroma, and I always recommend cold butter for that tender, flaky cookie texture.
- All purpose flour: Crucial for structure; spooned and leveled to avoid dense cookies.
- Baking soda & baking powder: These work together to give your cookies just the right lift and softness.
- Cake flour: Adds tenderness and helps keep cookies soft and delicate.
- Cornstarch: A little secret that adds to the softness and crumbly texture.
- Cinnamon: The star spice; fresh ground always beats pre-ground for rich flavor.
- Cold unsalted butter: Using cold butter cut into cubes is key for achieving that perfect cookie texture.
- Brown sugar & granulated sugar: Brown sugar adds moisture and chewiness; granulated sugar balances sweetness and crisp edges.
- Egg & egg yolk: These create richness and aid in binding the dough together.
- Vanilla extract: Brings warmth and depth to the entire cookie flavor.
- For the streusel: Brown sugar, cinnamon, flour, softened butter—all combined to make a crunchy, cinnamony filling.
- For the icing: Powdered sugar mixed with melted butter, cream, and vanilla adds that lovely finishing touch.
Variations
One of my favorite things about this Coffee Cake Cookies Recipe is how easy it is to tweak according to your taste or dietary needs. I’ve played around with some fun twists over the years, and you absolutely should, too!
- Add nuts or coconut: I love sprinkling in finely chopped walnuts or shredded coconut into the streusel—they add a great crunchy texture and a little extra flavor depth.
- Gluten-free option: You can swap the flours for a gluten-free blend, just be mindful of texture and add a binding agent like xanthan gum.
- Less-sweet version: Reduce the sugars slightly if you prefer a subtler sweetness; the cinnamon and vanilla keep the flavor rich enough.
- Seasonal twist: Try mixing in some orange zest or pumpkin pie spice for a delightful fall-inspired cookie.
How to Make Coffee Cake Cookies Recipe
Step 1: Prepare the Streusel Filling
Start by mixing together the flour, brown sugar, cinnamon, and a pinch of salt in a medium bowl. Then, using your fingers, work in the softened butter until the mixture forms small clumps — it’s super soothing and you’ll notice those clumpy bits are the secret to a perfect streusel texture. Pop this in the fridge while you prep the dough to let it firm up a bit.
Step 2: Mix the Dry Ingredients for Dough
In a large bowl, sift and combine the all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. This ensures everything is evenly distributed before it meets the wet ingredients and helps prevent any lumps or uneven rising. Set this aside — you’re almost ready to bring it all together!
Step 3: Cream the Butter and Sugars
Using a stand mixer or hand mixer, beat the cold cubed butter along with the brown and granulated sugars until smooth and creamy — this usually takes about 1 to 2 minutes. It’s important not to overbeat here; just enough to soften the butter while keeping the dough cool and firm enough for shaping later.
Step 4: Add Egg and Vanilla
Next, add the egg, egg yolk, and vanilla extract to the mixer bowl. Mix until combined well. Sometimes you’ll need to scrape down the sides of the bowl with a spatula to make sure everything getting incorporated evenly—this little step makes a big difference in dough consistency.
Step 5: Combine Dry Ingredients Gradually
Add the dry ingredients a little at a time, about a quarter cup per addition, mixing gently after each addition. This slow incorporation helps keep the dough tender and prevents overmixing, which can lead to tough cookies. Once everything is just combined, you’re ready to shape!
Step 6: Shape and Fill the Cookies
Scoop the dough into balls—about 8 large ones or more if you prefer smaller cookies. Place them spaced out on parchment-lined baking sheets. Using your thumb, the back of a wooden spoon, or even the end of a wooden juicer, make a nice deep indent in the center of each ball. Believe me, this step is so rewarding because that little well will cradle the streusel filling perfectly.
Step 7: Add Streusel and Bake
Spoon approximately 1 tablespoon of the chilled streusel into each indentation. Bake at 400°F for around 8-11 minutes — watch the edges carefully; you want them slightly golden but still soft in the middle. They’ll finish cooking on the hot baking sheet after you take them out, so pulling them out just before you think they’re done helps keep them soft and moist.
Step 8: Optional Shape Touch-Up
If you want your cookies perfectly round (I learned this trick from a pastry chef friend!), quickly press a circular cookie cutter or a large glass around each cookie right out of the oven. Just give the baking sheet a gentle spin with the cutter around the cookie — it smooths out edges and makes your cookies look bakery-polished.
Step 9: Cool and Ice
Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Don’t frost while they’re warm—wait until they’re done cooling to drizzle the easy icing on top, so it doesn’t melt and runs off.
Pro Tips for Making Coffee Cake Cookies Recipe
- Cold Butter is Key: Keeping the butter cold until mixing helps the cookies hold their shape and produces that perfect tender crumb you want in a coffee cake cookie.
- Don’t Overbake: These cookies keep baking on the hot pan after you pull them out — I’ve learned it’s best to pull them out just when the edges look set, not when they’re fully golden.
- Use Cake Flour for Softness: Mixing cake flour with all purpose flour helps create a soft, tender cookie that melts in your mouth.
- Make Streusel Ahead: Prep the streusel a day or two in advance and keep it chilled so it’s easier to handle and flavors deepen.
How to Serve Coffee Cake Cookies Recipe
Garnishes
I usually drizzle the cookies with a simple vanilla glaze made from powdered sugar, melted butter, cream, and vanilla—just enough to add a little shine and sweetness without overwhelming the cinnamon flavor. Occasionally, I sprinkle chopped toasted pecans or a little extra cinnamon sugar on top for a fancy touch that impresses guests every time.
Side Dishes
These cookies really shine on their own but if I’m serving them at brunch, I love pairing them with fresh fruit salad, a creamy yogurt parfait, or just a steaming cup of dark roast coffee or chai latte. For a more indulgent occasion, a bowl of whipped cream or mascarpone cheese on the side complements them perfectly.
Creative Ways to Present
When I bring these to a party, I like arranging them in a pretty circle on a large plate with sprigs of fresh mint or edible flowers for a pop of color. Another fun way is to serve them stacked in tall tiers, drizzled with the glaze and lightly dusted with cinnamon—guests always ask for the recipe after seeing this display!
Make Ahead and Storage
Storing Leftovers
I’ve found that storing leftover Coffee Cake Cookies in an airtight container at room temperature keeps them fresh and soft for up to three days. If you want to keep them from losing moisture, placing a slice of bread inside the container helps retain that perfect chewy texture.
Freezing
These cookies freeze wonderfully! I usually put them in a single layer on a baking sheet, freeze them until solid, and then transfer to a sealed freezer bag. They can keep for up to three months, making this Coffee Cake Cookies Recipe a great option for prepping ahead of busy holiday seasons.
Reheating
To enjoy the cookies fresh from the oven feeling after freezing, I pop them in a preheated oven at 300°F for about 5-7 minutes. This revives that fresh-baked softness and reactivates the lovely cinnamon aroma—way better than microwaving, which can make them chewy or rubbery.
FAQs
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Can I make the streusel ahead of time?
Absolutely! The streusel can be made up to three days in advance and stored in an airtight container in the refrigerator. This actually helps the flavors meld together and makes it easier to scoop into your cookie dough.
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What’s the difference between using all purpose and cake flour?
All purpose flour provides structure and chewiness, while cake flour is lighter and softer, which results in a more tender cookie. Using a combo gives your Coffee Cake Cookies Recipe the best of both worlds: structure plus a delicate crumb.
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Can I use margarine or vegan butter instead of butter?
You can try substituting with vegan butter, but keep in mind the texture and flavor may change slightly. Butter provides richness and helps create that tender crumb classic to these cookies. For best results, use a high-quality vegan butter with a clean flavor.
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How do I keep my cookies from spreading too much?
Using cold butter and chilling your cookie dough if you can before baking helps keep the cookies from spreading too much. Also, shaping dough balls firmly and making the indentation gently prevents the cookies from flattening out during baking.
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Is it okay to skip the icing?
Definitely! The cookies are delicious on their own with the cinnamon streusel, but the icing adds an extra layer of sweetness and makes them look pretty for serving. It’s totally up to your preference.
Final Thoughts
Sharing this Coffee Cake Cookies Recipe with you feels like sharing a little piece of my cozy kitchen happy place. Every time I make these, it reminds me of slowing down with a warm cup of coffee and sweet treats — the perfect small moments we all need. You’ll enjoy how easy it is to make, and how much your friends and family will love them too. Trust me, once you try these, they’ll become your go-to for a comforting, delicious cookie that’s a step above the usual. So grab your mixing bowl, and let’s make some magic happen!
Print
Coffee Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies or 22-24 smaller cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the perfect blend of tender cookie and cinnamon streusel with these Coffee Cake Cookies. Featuring a soft, buttery dough spiced with cinnamon and topped with a crunchy streusel, these cookies are finished with a smooth vanilla icing that adds just the right touch of sweetness. Perfect as a cozy treat with your morning coffee or a sweet snack anytime.
Ingredients
For the Streusel
- 1/2 cup all purpose flour
- 1/3 cup brown sugar, packed
- 2 tsp. cinnamon
- pinch salt
- 5 Tbsp. softened unsalted butter
Cookie Dough
- 1 1/4 cup all purpose flour, spooned and leveled
- 3/4 cup cake flour, spooned and leveled
- 1 tsp. cornstarch
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. cold unsalted butter, cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 large egg
- 1 large egg yolk
Icing
- 2 Tbsp. unsalted butter, melted
- 3 Tbsp. heavy cream or milk
- 1 cup powdered sugar, sifted
- 1 tsp. vanilla extract
- pinch salt
Instructions
- Prepare the streusel. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Use your fingers to work in the softened butter until small clumps form. Refrigerate the mixture until ready to use.
- Preheat the oven. Set to 400°F and line two baking sheets with parchment paper or silicone mats. Set aside.
- Mix dry ingredients for the dough. In a large bowl, whisk together all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars. Place cubed cold butter, brown sugar, and granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy, about 1-2 minutes.
- Add eggs and vanilla. Mix in the egg, egg yolk, and vanilla extract until fully incorporated. Scrape down the sides of the bowl and mix again if needed.
- Combine dry and wet ingredients. Gradually add the dry ingredients to the wet, about 1/4 cup at a time, mixing until just combined after each addition.
- Shape the cookies. Scoop and roll the dough into about 8 large balls or 22-24 smaller cookies, depending on size preference. Place them evenly spaced on the prepared baking sheets.
- Create an indent and add streusel. Make an indent in each cookie ball with your thumb or the end of a spoon. Spoon approximately 1 tablespoon of the refrigerated streusel into each indentation.
- Bake. Bake cookies for 8-11 minutes or until edges are set and slightly golden. Remove before fully done as they will continue cooking on the hot pan.
- Optional shaping. Immediately after removing from the oven, place a circular cookie cutter or drinking glass around each cookie and gently spin to smooth uneven edges.
- Cool. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the icing. Whisk together melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt until smooth. Drizzle over fully cooled cookies or spread as desired.
Notes
- The streusel can be made up to three days ahead and stored in an airtight container in the refrigerator.
- For extra topping, double the streusel, but heat treat the flour first by baking it at 350°F for 7 minutes until it reaches 160°F for safety.
- Ice cookies only after they have completely cooled to avoid melting the icing.
- Optional add-ins for streusel include shredded coconut or finely chopped pecans or walnuts for added texture.
- Store cookies at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 555
- Sugar: 44g
- Sodium: 445mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 104mg
