Have you ever craved the comforting swirl of cinnamon and crumbly streusel from your favorite coffee cake, but wanted it in a portable, shareable form? That’s exactly what inspired me to create these irresistible Coffee Cake Cookies. They’re like a hug in cookie form—soft, buttery, and packed with that classic coffee cake flavor that makes mornings feel special. In my experience, nothing beats pulling a warm batch of Coffee Cake Cookies out of the oven, the aroma filling the kitchen and drawing everyone in.
I remember the first time I experimented with this recipe during a lazy weekend baking session. What started as a simple twist on traditional cookies turned into a family favorite that we can’t get enough of. These Coffee Cake Cookies combine the best of both worlds: the tender chew of a cookie base with a crunchy cinnamon topping that mimics coffee cake perfection. If you’re a fan of baked goods that evoke nostalgia, you’re going to love how easy it is to whip up a batch right at home.
Let’s be honest, who wouldn’t want to treat themselves to something this delicious without the fuss of a full cake? I’m excited to share my go-to recipe for Coffee Cake Cookies, complete with tips to make them your own. Whether it’s for breakfast on the go or an afternoon pick-me-up, these treats are sure to become a staple in your baking rotation.
Key Takeaways:
- Coffee Cake Cookies deliver the cozy flavors of classic coffee cake in a fun, handheld cookie format that’s perfect for any time of day.
- This recipe is quick to prepare, taking just about 30 minutes from start to finish, ideal for busy bakers.
- Bursting with cinnamon and brown sugar streusel, these Coffee Cake Cookies offer a delightful contrast of textures and rich, comforting taste.
- For the best results, chill the dough briefly to ensure perfectly soft and chewy Coffee Cake Cookies every time.
- Store your Coffee Cake Cookies in an airtight container for up to five days to keep them fresh and flavorful.
Why You’ll Adore This Coffee Cake Cookies
Irresistible Comfort in Every Bite: There’s something magical about how these Coffee Cake Cookies capture the essence of a warm coffee cake slice. The soft dough paired with the crumbly topping makes them feel indulgent yet approachable. I’ve found that one bite is never enough—they’re that addictive!
Simple Ingredients, Big Flavor: You won’t believe how everyday pantry staples transform into these delicious Coffee Cake Cookies. It’s all about that perfect balance of sweetness and spice. What I love most is how they fill your home with the inviting scent of baking cinnamon.
Versatile for Any Occasion: Whether you’re hosting friends or just treating yourself, these Coffee Cake Cookies fit right in. Their crowd-pleasing taste makes them a hit at brunches or casual gatherings. Plus, they’re easy to customize for different preferences.
Healthier Twist on a Classic: Compared to full coffee cake, these Coffee Cake Cookies are portion-controlled and lighter, without sacrificing flavor. They’re a smarter indulgence that still feels like a special treat. Now, you might be thinking they’re too good to be true, but trust me—they deliver every time.
Essential Ingredients for Coffee Cake Cookies
All-Purpose Flour: The backbone of any great cookie, all-purpose flour provides the perfect structure for these Coffee Cake Cookies. It ensures a tender crumb without being too dense. In my baking adventures, I’ve learned that sifting the flour first prevents any lumps, leading to smoother dough. Without it, your Coffee Cake Cookies might turn out too cakey or flat.
Unsalted Butter: Softened to room temperature, butter adds that rich, creamy base flavor essential for buttery goodness. It helps the dough come together beautifully and contributes to the melt-in-your-mouth texture. I always use unsalted so I can control the salt level precisely. For the streusel topping in these Coffee Cake Cookies, cold butter creates those delightful crumbles.
Cinnamon and Brown Sugar: This dynamic duo brings the signature coffee cake warmth to your Coffee Cake Cookies. Cinnamon infuses a spicy depth, while brown sugar adds moisture and chewiness to the streusel. Together, they create a topping that’s crunchy and caramel-like. I’ve experimented with the ratios over time, and this balance nails the authentic taste every single batch.
How to Make Coffee Cake Cookies
Prepare the Cookie Dough Base
Start by creaming together softened butter and granulated sugar in a large bowl until light and fluffy—this usually takes about 2-3 minutes with an electric mixer. Beat in the egg and vanilla extract until fully combined, creating a smooth mixture that’s the heart of your Coffee Cake Cookies. In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet, mixing just until a soft dough forms. Avoid overmixing to keep the texture tender.
Create the Cinnamon Streusel Topping
In a small bowl, combine brown sugar, flour, cinnamon, and cold cubed butter, then use a fork or your fingers to work it into coarse crumbs. The mixture should resemble wet sand, with bits that will bake into that irresistible crunchy layer. This step is where the magic happens, transforming simple cookie dough into something reminiscent of coffee cake. Set the streusel aside while you portion the dough, ensuring it’s ready to top each scoop for even distribution.
Bake to Golden Perfection
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet, spacing them 2 inches apart, then gently press each one down slightly. Sprinkle a generous amount of the streusel topping over each mound of dough. Bake for 10-12 minutes, until the edges are lightly golden but the centers remain soft—these Coffee Cake Cookies bake up beautifully with a crinkle top. Let them cool on the sheet for a few minutes before transferring to a wire rack.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the streusel: 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cubed
Coffee Cake Cookies Instructions
- Cream butter and sugar until fluffy. Add egg and vanilla; mix well.
- Combine dry ingredients and fold into wet mixture to form dough.
- Prepare streusel by mixing brown sugar, flour, cinnamon, and cold butter until crumbly.
- Scoop dough onto lined baking sheet, flatten slightly, and top with streusel.
- Bake at 350°F for 10-12 minutes. Cool before serving.
These simple steps make preparing Coffee Cake Cookies a breeze, and the results are always crowd-pleasing.
Pro Tips for the Best Coffee Cake Cookies
Chill the Dough: If your kitchen is warm, pop the scooped dough in the fridge for 15 minutes before baking to prevent spreading and ensure thicker Coffee Cake Cookies.
Use Room Temperature Ingredients: This helps the butter cream properly, leading to lighter, more even-textured treats every time.
Don’t Overbake: Pull them out when edges are golden; they’ll continue cooking on the sheet for perfectly soft centers in your Coffee Cake Cookies.
You Must Know
- Coffee Cake Cookies are best enjoyed fresh but can be frozen for up to a month.
- The streusel topping adds a delightful crunch that contrasts the soft cookie base.
- This recipe yields about 24 cookies, perfect for sharing or gifting.
- For a coffee-infused twist, add a teaspoon of instant coffee to the dough.
How to Store Coffee Cake Cookies
To keep your Coffee Cake Cookies tasting fresh, store them in an airtight container at room temperature for up to 5 days. If you need them to last longer, refrigerate in a sealed bag for a week, though the texture might firm up slightly. For reheating, a quick 10-second zap in the microwave or a warm oven revives that just-baked softness without losing the streusel crunch.
Customizing Your Coffee Cake Cookies
Feel free to swap in whole wheat flour for a nuttier profile, or add chopped pecans to the streusel for extra texture in your Coffee Cake Cookies. If you’re watching sugar, coconut sugar works great as a substitute without altering the flavor much. For a citrus zing, incorporate lemon zest into the dough—it’s a variation I love, and you can check out our lemon cookie recipe for more inspiration on that bright twist.
What to Serve with Coffee Cake Cookies
Pair these Coffee Cake Cookies with a steaming cup of black coffee to enhance their cinnamon notes, or try them alongside vanilla ice cream for a decadent dessert. They’re wonderful with fresh fruit like berries at brunch, adding a sweet contrast. For something heartier, serve them next to a simple green salad or even some warm biscuits—take a look at our easy homemade biscuits recipe for a perfect side.
Coffee Cake Cookies
I’ve combined two of my favorite desserts into one and made these dreamy coffee cake cookies. They’re made with a cinnamon sugar cookie, filled with a buttery streusel and a drizzle of powdered sugar icing on top. Enjoy with a cup of warm coffee and get ready to fall in love with your new favorite cookie!
Timing
Recipe Details
Ingredients
- 01 1/2 cup all purpose flour
- 02 1/3 cup brown sugar (packed)
- 03 2 tsp cinnamon
- 04 pinch salt
- 05 5 Tbsp butter (softened, unsalted)
- 06 1 1/4 cup all purpose flour (spooned and leveled)
- 07 3/4 cup cake flour (spooned and leveled)
- 08 1 tsp cornstarch
- 09 1 tsp cinnamon
- 10 1/2 tsp baking soda
- 11 1/2 tsp baking powder
- 12 1/2 tsp salt
- 13 8 Tbsp butter (cold, unsalted, cut into cubes)
- 14 1/2 cup brown sugar (packed)
- 15 1/4 cup granulated sugar
- 16 1 tsp vanilla extract
- 17 1 egg (large)
- 18 1 egg yolk (large)
- 19 2 Tbsp butter (unsalted, melted)
- 20 3 Tbsp heavy cream or milk
- 21 1 cup powdered sugar (sifted)
- 22 1 tsp vanilla
- 23 pinch salt
Instructions
Prepare the streusel filling: In a medium sized bowl combine the flour, brown sugar, cinnamon and salt together. Then work in the butter until small clumps form. (I just use my fingers to work it together). Refrigerate.
Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside
Combine the dry ingredients in a large bowl: all purpose flour, cake flour, corn starch, cinnamon, baking soda, baking powder and salt. Set aside.
Place the cubed butter and sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.
Add in the egg, egg yolk and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated.
Scoop and roll cookie dough into ~8 large balls, or smaller if preferred you can get about 22-24 cookies. Place on prepared baking sheets.
Make an indent in each cookie, using your thumb or the end of a spoon/spatula or something similar. (I used the end of a wooden juicer and dunk it in a little flour so it doesn’t stick).
Spoon ~1 Tbsp. of the streusel filling in each cookie and bake for ~8-11 minutes, or until edges appear set and are slightly golden. (They will continue to bake a bit more on the pan after you pull them out so pull them out just before you think they’re done so they don’t over-bake/become dry.)
*Optional step to get cookies perfectly circular: Immediatley after the cookies come out of the oven, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges.
Let cookies rest on cookie sheet for ~5 minutes then transfer to a cooling rack.
Whisk together the ingredients for the icing and once the cookies are cooled, drizzle icing over the tops and enjoy!
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Coffee Cake Cookies
Can I make Coffee Cake Cookies ahead of time?
Absolutely, you can prepare the dough and streusel up to 24 hours in advance; just store them separately in the fridge. Scoop and bake when ready for that fresh-baked taste. This makes Coffee Cake Cookies ideal for busy mornings or unexpected guests.
How long does Coffee Cake Cookies last in the fridge?
Your Coffee Cake Cookies will stay fresh in the fridge for about a week when kept in an airtight container. The cold helps preserve the streusel crunch. Bring them to room temperature before enjoying for the best texture.
Are Coffee Cake Cookies gluten-free?
Not in the standard recipe, but you can easily adapt by using a 1:1 gluten-free flour blend. I’ve tried it myself, and it works wonderfully without compromising the soft, streusel-topped delight.
Can I freeze Coffee Cake Cookies?
Yes, freeze baked Coffee Cake Cookies in a single layer on a sheet, then transfer to a freezer bag for up to three months. Thaw at room temp and warm in the oven. They’re great for stocking up on homemade treats.
What if I don’t have brown sugar for the streusel in Coffee Cake Cookies?
No worries—use granulated sugar mixed with a bit of molasses as a substitute for similar moisture and flavor in your Coffee Cake Cookies. It won’t be exact, but it’ll still yield a tasty topping.
How do I know when Coffee Cake Cookies are done baking?
Look for lightly golden edges while the centers remain pale and soft—these Coffee Cake Cookies shouldn’t brown fully. Overbaking leads to cakey texture, so set a timer and check at 10 minutes.
Can I add nuts to Coffee Cake Cookies?
Definitely; chopped walnuts or pecans in the streusel add a lovely crunch. Stir in about 1/4 cup for variety. For more nutty ideas, see our espresso chocolate chip cookies recipe.
Why are my Coffee Cake Cookies spreading too much?
It could be warm butter or hot oven—chill the dough next time for better shape retention. Also, measure flour accurately to avoid a too-loose batter.
Final Thoughts
These Coffee Cake Cookies have become my ultimate go-to for when I need a little comfort in cookie form, blending nostalgia with everyday ease. From the first creamy bite to the last cinnamon crumb, they never disappoint. I encourage you to roll up your sleeves, bake a batch today, and see why they’re worth the hype—share your results and tag us!