Name: Coffee Cake Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup salted butter, softened; 1/2 cup brown sugar; 1/3 cup granulated sugar; 1 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; 1/2 cup all-purpose flour (for crumble); 1/4 cup brown sugar (for crumble); 2 tablespoons granulated sugar (for crumble); 1 1/2 teaspoons ground cinnamon (for crumble); 6 tablespoons salted butter, cold and cubed (for crumble); 1 cup powdered sugar (for glaze); 1/4 teaspoon pure vanilla extract (for glaze); 2 tablespoons milk (for glaze); Dash of ground cinnamon (for glaze)

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I love how these coffee cake cookies capture everything comforting about a classic coffee cake in an easy, handheld form. They are soft, thick, and buttery, layered with warm cinnamon flavor, topped with a crumbly streusel, and finished with a light vanilla glaze. I make these whenever I want a cozy treat that feels a little special but is still simple to prepare.

Why You’ll Love This Recipe

I enjoy this recipe because it delivers rich coffee cake flavor without any complicated steps. The cookie base stays tender, the cinnamon streusel adds texture, and the glaze pulls everything together beautifully. I also like that there is no chilling time, which makes these cookies perfect when I want something homemade quickly. They look and taste like bakery-style cookies but are easy enough for everyday baking.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the coffee cake cookie dough, I use
1/2 cup salted butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1 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

For the coffee cake crumble, I use
1/2 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
6 tablespoons salted butter, cold and cubed

For the glaze, I use
1 cup powdered sugar
1/4 teaspoon pure vanilla extract
2 tablespoons milk
A small dash of ground cinnamon

Directions

I begin by preheating the oven to 350 degrees F and lining my baking sheets with parchment paper. In a large bowl, I cream the softened butter with the brown sugar and granulated sugar until the mixture looks light and fluffy. I make sure to scrape down the sides of the bowl so everything mixes evenly.

Next, I add the whole egg, the egg yolk, and the vanilla extract, mixing until smooth. In a separate bowl, I whisk together the flour, baking soda, baking powder, and cinnamon. I slowly add the dry ingredients to the wet mixture and mix just until a soft dough forms.

Using a large cookie scoop, I portion out the dough into balls of about four tablespoons each and place them on the prepared baking sheets, leaving space between them. I gently press a small indent into the center of each cookie.

To make the streusel topping, I whisk together the flour, sugars, and cinnamon, then cut in the cold butter until the mixture forms small, crumbly pieces. I sprinkle the streusel evenly over the cookies and lightly press it into the dough.

I bake the cookies for 9 to 11 minutes, just until the edges are lightly golden. After a few minutes of resting on the baking sheet, I transfer them to a wire rack. While the cookies are still warm, I whisk together the glaze ingredients and drizzle it over the tops.

Servings And Timing

I usually get about 10 to 12 large cookies from this recipe. The total time is around 30 minutes, with about 10 minutes of preparation and 9 to 11 minutes of baking, plus a short cooling time before glazing.

Variations

When I want smaller cookies, I use about two tablespoons of dough per cookie and bake them for a slightly shorter time. I sometimes mix chopped nuts into the streusel for added crunch. For a subtle coffee flavor, I replace part of the milk in the glaze with cooled brewed coffee. I also enjoy adding a little maple extract to the glaze for a warm twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. If I want to freeze them, I let the cookies cool completely and store them in a freezer-safe container for up to three months. I thaw them at room temperature before serving. The dough can also be frozen and baked later when needed.

FAQs

Can I Make These Cookies Ahead Of Time?

I often prepare the dough or shape the dough balls in advance and store them in the refrigerator or freezer until I am ready to bake.

Why Are The Cookies So Thick?

I use a rich dough and large portions, which helps the cookies stay thick and soft instead of spreading too much.

Can I Skip The Glaze?

I sometimes skip the glaze or simply dust the cookies with powdered sugar for a simpler finish.

How Do I Keep The Streusel On Top?

I gently press the streusel into the dough before baking, which helps it stay in place once baked.

Can I Use Unsalted Butter?

I can use unsalted butter, but I add a small pinch of salt to balance the sweetness.

Conclusion

I love how these coffee cake cookies combine classic flavors with an easy baking process. They feel comforting, indulgent, and perfect for sharing, yet simple enough to make anytime I am craving something warm and cinnamon-filled.