If you’re anything like me, you know that coffee cake is pure comfort food, but what if I told you that you can enjoy all that warm, cinnamon-spiced goodness in a perfectly handheld form? This Coffee Cake Cookies Recipe is just that – the cozy flavors of a classic coffee cake baked into soft, tender cookies loaded with a dreamy cinnamon streusel filling. I absolutely love how these cookies turn out every time, whether I need a quick afternoon pick-me-up or a special treat for weekend brunch.
What makes this Coffee Cake Cookies Recipe stand out is the little streusel pockets baked right inside each cookie – it’s like a surprise cinnamon sugar hug in every bite. You’ll find that they’re easy to whip up, and I swear my family goes crazy for these. No more slicing up a big cake – just grab a cookie and enjoy that perfect spiced sweetness with your morning coffee or a cozy cup of tea.
Why You’ll Love This Recipe
- Warm streusel surprise: Every cookie has a delicious cinnamon streusel center that’s soft and buttery.
- Easy to make: With simple ingredients and straightforward steps, you’ll have these in the oven in no time.
- Perfect size for snacking: Great for when you want coffee cake flavor but in a convenient cookie form.
- Versatile and customizable: You can tweak spices, add nuts, or drizzle extra icing—the choice is yours!
Ingredients You’ll Need
This Coffee Cake Cookies Recipe calls for pantry staples you probably already have on hand, plus a couple of simple ingredients to make that buttery cinnamon streusel filling. The combination of all-purpose and cake flour is key to achieving a tender, soft cookie texture that’s just right.
- All-purpose flour: The base of the dough and streusel, gives structure without being tough.
- Cake flour: Adds tenderness and a light crumb to the cookie.
- Cornstarch: Helps keep the cookies soft and tender.
- Cinnamon: Essential for that warm spiced flavor in both the dough and streusel.
- Baking soda & baking powder: Together, they give the cookies a nice rise and slight fluffiness.
- Cold unsalted butter: Cubed for creaming the dough and softened for the streusel, it’s what makes these cookies rich and flavorful.
- Brown sugar & granulated sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with the crisp edges.
- Egg & egg yolk: Provide richness and help bind everything together.
- Vanilla extract: Rounds out the flavors beautifully in both the dough and icing.
- Powdered sugar: For the sweet drizzle icing that finishes these cookies off perfectly.
- Heavy cream or milk: Adds creaminess to the icing and helps it drizzle smoothly.
- Salt: Just a pinch in the dough and streusel to balance sweetness.
Variations
I love making this Coffee Cake Cookies Recipe just as is most of the time, but it’s also super fun to mix things up depending on what you’re in the mood for. You can easily add your favorite mix-ins or adapt for specific dietary needs.
- Add chopped pecans or walnuts: I frequently toss in some toasted nuts for extra crunch, and my family loves the added texture.
- Swap cinnamon for pumpkin spice: Perfect in fall for that seasonal twist, and it makes the cookies smell heavenly while baking.
- Make it dairy-free: Use a plant-based butter substitute and almond or oat milk in the icing to keep it vegan-friendly.
- Add a drizzle of melted chocolate: This is my guilty pleasure; a little bittersweet chocolate drizzle on the cooled cookies takes things to the next level.
How to Make Coffee Cake Cookies Recipe
Step 1: Prepare the Streusel Filling
Start by mixing the flour, brown sugar, cinnamon, and a pinch of salt in a medium bowl. Then, soften butter and work it into the dry ingredients with your fingers until you get small clumps—this gives the streusel that perfect crumbly texture. Pop this in the fridge while you get the dough ready; chilling it helps the streusel hold its shape when baking.
Step 2: Prep Your Oven and Dry Ingredients
Preheat your oven to 400°F (that high temp is what gives the cookies a beautiful golden edge). Line your baking sheets with parchment paper or silicone mats to prevent sticking. Meanwhile, whisk together the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt in a large bowl. Set this aside for now.
Step 3: Cream Your Butter and Sugars
Using a stand mixer with a paddle attachment, beat the cold cubed butter with brown and granulated sugars until smooth and creamy—usually about 1 to 2 minutes. I like to scrape the sides with a spatula once or twice to make sure everything gets blended evenly. This creaming step is crucial for getting the right cookie texture.
Step 4: Incorporate Eggs and Vanilla
Mix in the egg, egg yolk, and vanilla extract until fully combined. The extra yolk adds richness and makes these cookies feel extra indulgent. If you notice any bits stuck to the bowl’s sides, a quick spatula scrape and mix again will help.
Step 5: Add Dry Ingredients Gradually
Slowly add your dry ingredients to the wet mixture about a quarter cup at a time, mixing well after each addition. This gradual integration prevents overmixing—which can make cookies tough—and helps ensure a tender, balanced dough.
Step 6: Shape and Fill Your Cookies
Roll the dough into approximately eight large balls, or smaller if you prefer more cookies (you can get up to 22-24 smaller ones). Place them evenly spaced on your prepared baking sheets. Then, make a small indent in the center of each cookie with your thumb or the end of a spoon—you can dust the tool in flour to keep it from sticking, which is a trick I discovered early on and swear by.
Step 7: Add Streusel and Bake
Spoon about a tablespoon of your chilled streusel filling into each cookie indentation. Bake for 8 to 11 minutes, keeping a close eye as ovens vary. You’ll want the edges set and just starting to turn golden, but the cookies should still look soft in the center—that’s the sweet spot! They’ll firm up as they cool, so resist the urge to overbake.
Step 8: Shape for Perfect Circles (Optional)
If you like your Coffee Cake Cookies Recipe looking picture-perfect, immediately after taking them out, place a circular cookie cutter or a drinking glass (a bit bigger than the cookie) around each one and gently swirl it. I learned this neat little trick to smooth out uneven edges, and it makes these cookies look bakery-level at home.
Step 9: Cool and Drizzle with Icing
Let the cookies rest on the baking sheet for about 5 minutes so they set, then transfer to a cooling rack. Whisk together the melted butter, heavy cream or milk, powdered sugar, vanilla, and a pinch of salt to make the icing. Once the cookies are completely cool, drizzle the icing over the top for that extra touch of sweetness and beautiful presentation.
Pro Tips for Making Coffee Cake Cookies Recipe
- Keep Butter Cold: Using cold butter cubes ensures the dough stays light and flaky instead of greasy.
- Don’t Overbake: Pull the cookies out when edges are just golden to keep them soft and chewy inside.
- Flour Your Indenting Tool: Dust your thumb or spoon with flour before making the center indentation so the dough doesn’t stick.
- Use a Cookie Scoop: For evenly sized cookies and even baking, I like using a large cookie scoop to portion dough.
How to Serve Coffee Cake Cookies Recipe
Garnishes
I often sprinkle a little extra cinnamon sugar on top before baking for a sparkly, crunchy finish. A dusting of powdered sugar after icing is also a simple way to add a cozy, rustic look. If I’m feeling fancy, a few chopped nuts or a light dusting of cocoa powder over the icing really sets them off.
Side Dishes
These cookies pair wonderfully with a hot cup of coffee or chai latte, but I also like serving them alongside fresh fruit or a creamy yogurt parfait for breakfast or brunch. If you’re serving them as dessert, a scoop of vanilla ice cream is a seriously delicious combo.
Creative Ways to Present
At my last holiday gathering, I arranged these Coffee Cake Cookies Recipe treats on a tiered dessert stand with little signs indicating the cinnamon streusel surprise inside—such a fun surprise for guests! Wrapping a few in parchment and tying with twine also makes a lovely gift for neighbors or teachers.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature and they stay soft for up to 3 days. If you want to keep the streusel a bit crispier, place a paper towel in the container to absorb moisture without drying the cookies out too much.
Freezing
You can freeze the cookie dough balls before baking—just flash freeze them on a tray, then transfer to a zip-top bag. When ready to bake, pop spots of dough on a baking sheet and bake as instructed. The baked cookies also freeze well; just thaw to room temperature before icing.
Reheating
For freshly baked warmth, I reheat cookies in a low 300°F oven for 5-7 minutes just before serving. This softens them perfectly without baking them further. Microwave reheating works too but can make them a bit chewy if overheated.
FAQs
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Can I make this Coffee Cake Cookies Recipe gluten-free?
Absolutely! Swap the all-purpose and cake flour with a gluten-free baking blend designed for cookies. Just make sure it contains xanthan gum or a binding agent, or add some yourself for the best texture.
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How do I prevent the streusel from sinking to the bottom?
By making a small indentation in each cookie and carefully spooning the chilled streusel into that pocket, you keep it on top or nestled inside without sinking through the dough during baking.
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Can I prepare the cookies ahead of time?
Yes! You can make the cookie dough and streusel in advance, refrigerate both separately, and assemble right before baking. This helps with even baking and fresh streusel texture.
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What’s the best way to drizzle the icing?
I like to use a small spoon or a piping bag with a tiny tip for precise drizzle. If you don’t have either, putting the icing in a zip-top bag, snipping a small corner, works just as well and is super easy cleanup.
Final Thoughts
This Coffee Cake Cookies Recipe truly holds a special place in my heart as the perfect blend of breakfast comfort and easy indulgence. Whether you’re baking for friends, family, or just yourself, these cookies bring a little cozy joy to any occasion. I really hope you try making them and enjoy the warm cinnamon swirls and buttery streusel as much as I do—because trust me, once you do, these will be your new go-to treat!
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
Coffee Cake Cookies combine the tender crumb and warm cinnamon flavors of classic coffee cake with the convenience of a cookie. These treats feature a soft, buttery dough layered with a cinnamon streusel center and finished with a sweet vanilla icing drizzle, making them perfect for breakfast, dessert, or anytime snacking.
Ingredients
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 Streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Work in the softened butter with your fingers until small clumps form. Refrigerate the streusel to firm up while preparing the dough.
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars: Place cold cubed butter, brown sugar, and granulated sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 1-2 minutes until smooth and creamy.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the creamed mixture. Mix until fully combined, scraping down the bowl with a rubber spatula as needed.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients about 1/4 cup at a time, mixing just until incorporated after each addition. Avoid overmixing to keep cookies tender.
- Form Cookies: Scoop and roll the cookie dough into approximately 8 large balls for big cookies or smaller balls for about 22-24 cookies. Place the dough balls onto the prepared baking sheets, leaving spacing between them.
- Indent and Add Streusel: Using your thumb or the end of a spoon or spatula, make an indent in the center of each dough ball. Spoon about 1 tablespoon of the chilled streusel filling into each indent.
- Bake: Bake the cookies in the preheated oven for 8-11 minutes, or until the edges are just set and lightly golden. Remove from oven slightly before fully done as cookies will continue to bake on the sheet.
- Optional Shaping: Immediately after removing the cookies from the oven, place a circular cookie cutter or large drinking glass around each cookie (larger than the cookie) and gently spin it to smooth any rough edges for a perfect round shape.
- Cooling: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Icing and Drizzle: Whisk together melted butter, heavy cream (or milk), powdered sugar, vanilla, and a pinch of salt until smooth. Once cookies are fully cooled, drizzle the icing over the tops and allow it to set before serving.
Notes
- Using cold butter in the dough creates a tender texture with a slight puff.
- Indenting the dough before baking allows room for the streusel without spreading.
- Watch the bake time closely to avoid overbaking, which can dry out the cookies.
- The optional shaping step helps keep cookies uniformly round for a polished presentation.
- You can substitute heavy cream with whole milk in the icing if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute flours with a gluten-free baking blend (adjust measurements accordingly).
Nutrition
- Serving Size: 1 large cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
