Coffee Cake Cookies Recipe

Introduction

These Coffee Cake Cookies are a delightful blend of tender cookie dough and cinnamon streusel filling, topped with a smooth vanilla glaze. Perfect for a cozy afternoon treat or sharing with friends, they capture all the flavors of a classic coffee cake in a handy, handheld form.

Ingredients

• 1/2 cup all purpose flour (for streusel)
• 1/3 cup brown sugar, packed (for streusel)
• 2 tsp cinnamon (for streusel)
• Pinch salt (for streusel)
• 5 Tbsp softened unsalted butter (for streusel)
• 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
• 2 Tbsp unsalted butter, melted
• 3 Tbsp heavy cream or milk
• 1 cup powdered sugar, sifted (for icing)
• 1 tsp vanilla (for icing)
• Pinch salt (for icing)

Instructions

1. Step 1: Prepare the streusel filling by combining the 1/2 cup flour, 1/3 cup brown sugar, 2 tsp cinnamon, and a pinch of salt in a medium bowl. Work in 5 Tbsp softened butter with your fingers until small clumps form. Refrigerate the mixture while you prepare the dough.
2. Step 2: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats and set aside.
3. Step 3: In a large bowl, whisk together the 1 1/4 cup all purpose flour, cake flour, cornstarch, 1 tsp cinnamon, baking soda, baking powder, and 1/2 tsp salt. Set this dry mix aside.
4. Step 4: Using a stand mixer fitted with the paddle attachment, cream together the cubed 8 Tbsp cold butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until smooth, about 1–2 minutes.
5. Step 5: Add the egg, egg yolk, and 1 tsp vanilla extract to the creamed mixture. Mix until fully combined, scraping down the bowl with a spatula as needed.
6. Step 6: Gradually add the dry ingredients to the wet mixture, about 1/4 cup at a time, mixing until just incorporated.
7. Step 7: Scoop and roll the cookie dough into approximately 8 large balls (or smaller for more cookies, around 22–24). Place them on the prepared baking sheets, spacing evenly.
8. Step 8: Use your thumb or the end of a spoon to make an indent in the center of each cookie. You can dust the tool with flour to prevent sticking.
9. Step 9: Spoon about 1 tablespoon of the chilled streusel filling into each indentation.
10. Step 10: Bake the cookies for 8–11 minutes until the edges are set and just start to turn golden. Remove them just before they look fully done to avoid drying out, as they will continue to bake slightly on the hot sheets.
11. Step 11: (Optional) Immediately after baking, place a circular cookie cutter or glass larger than the cookie around each one and gently swirl to smooth any uneven edges.
12. Step 12: Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a cooling rack.
13. Step 13: Whisk together the powdered sugar, 1 tsp vanilla, melted butter, cream or milk, and a pinch of salt to make the icing. Once the cookies are completely cooled, drizzle the icing over the tops to finish.

Tips & Variations

• For a stronger cinnamon flavor, increase the cinnamon in both the streusel and dough slightly.
• Try substituting cake flour with all purpose flour for a denser texture.
• Add chopped nuts like pecans or walnuts to the streusel for added crunch.
• If you prefer a glaze with more texture, stir in a bit of cream cheese into the icing.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat frozen cookies gently in the oven or microwave to soften before serving. Drizzle additional icing after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This helps develop the flavors and makes shaping easier.

What is the difference between all purpose flour and cake flour in this recipe?

Cake flour has less protein than all purpose flour, which results in a lighter, softer cookie. The combination creates a tender crumb while maintaining structure.

Coffee Cake Cookies Recipe

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★★★★★

4.9 from 157 reviews

Coffee Cake Cookies combine the delicious flavors of a classic coffee cake with the convenience and fun of a cookie. Featuring a cinnamon streusel filling and a sweet vanilla icing drizzle, these cookies are perfect for breakfast, dessert, or a cozy snack with your favorite coffee or tea.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 22–24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Streusel Filling

• 1/2 cup all purpose flour
• 1/3 cup brown sugar, packed
• 2 tsp cinnamon
• Pinch of salt
• 5 Tbsp unsalted butter, softened

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 unsalted butter, cold and 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
• Pinch of salt

Instructions

1. Prepare Streusel Filling: In a medium bowl, combine 1/2 cup all purpose flour, 1/3 cup brown sugar, 2 teaspoons cinnamon, and a pinch of salt. Work in the 5 tablespoons softened unsalted butter with your fingers until small clumps form. Refrigerate the streusel filling while you prepare the dough.
2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
3. Mix Dry Ingredients for Dough: In a large bowl, whisk together 1 1/4 cups all purpose flour, 3/4 cup cake flour, 1 teaspoon cornstarch, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
4. Cream Butter and Sugars: Place the 8 tablespoons cubed cold unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until smooth and fluffy, about 1 to 2 minutes.
5. Add Wet Ingredients: Add 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract to the creamed mixture. Blend until fully combined, scraping down the sides of the bowl with a rubber spatula as needed.
6. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, about 1/4 cup at a time. Mix on low speed until just incorporated to form the cookie dough.
7. Form Cookie Balls: Scoop and roll the dough into approximately 8 large balls or smaller for about 22 to 24 cookies. Place the dough balls on the prepared baking sheets, spacing them adequately to allow spreading.
8. Create Indents and Add Streusel: Using your thumb, the end of a spoon, or a wooden juicer dipped lightly in flour, make an indent in the center of each cookie dough ball. Spoon about 1 tablespoon of the chilled streusel filling into each indent.
9. Bake Cookies: Bake the cookies in the preheated oven for 8 to 11 minutes, or until the edges appear set and are lightly golden. Remove from oven just before they look fully done to avoid drying.
10. Optional Shaping: Immediately after removing from the oven, place a circular cookie cutter or a drinking glass slightly larger than the cookie around each cookie and gently swirl to smooth out any uneven edges and help them maintain a perfect round shape.
11. Cool Cookies: Let the cookies rest on the baking sheet for about 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely.
12. Prepare Icing and Finish: Whisk together 2 tablespoons melted unsalted butter, 3 tablespoons heavy cream or milk, 1 cup sifted powdered sugar, 1 teaspoon vanilla, and a pinch of salt until smooth. Once cookies are fully cooled, drizzle the icing over the tops for a sweet finishing touch.

Notes

• Use cold butter for the cookie dough to create a tender crumb and flaky texture.
• For a dairy-free option, substitute heavy cream with almond milk or oat milk and use a vegan butter alternative for icing.
• Don’t overbake the cookies; they will continue to cook slightly as they cool on the baking sheet.
• The optional shaping step helps give the cookies a professional look but can be skipped if desired.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: coffee cake cookies, cinnamon cookies, streusel cookies, coffee cake dessert, cinnamon streusel, vanilla icing cookies