These Coffee Cake Cookies offer the best of both worlds: the warm, cinnamon-spiced flavor of classic coffee cake and the soft, buttery texture of a cookie. They’re easy to make, great for gifting, and taste amazing fresh out of the oven or the next day. The crumb topping adds an irresistible crunch, while the glaze ties everything together with a touch of sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Unsalted butter (softened)
Granulated sugar
Brown sugar
Egg
Vanilla extract
For the streusel topping:
All-purpose flour
Brown sugar
Ground cinnamon
Unsalted butter (melted)
Pinch of salt
For the glaze:
Powdered sugar
Milk or cream
Vanilla extract
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully combined.
Gradually mix in the dry ingredients until a soft dough forms.
In a small bowl, make the streusel topping by combining flour, brown sugar, cinnamon, salt, and melted butter. Mix until crumbly.
Scoop cookie dough into balls (about 2 tablespoons each) and place on the prepared baking sheet.
Gently press the center of each cookie to flatten slightly, then top with a spoonful of streusel mixture.
Bake for 10–12 minutes, or until the edges are set and the tops are lightly golden.
While cookies cool, mix powdered sugar, milk, and vanilla to create the glaze.
Once cookies are cool, drizzle with glaze and let set before serving.
Servings and timing
This recipe makes about 18 cookies. Prep time: 20 minutes Bake time: 10–12 minutes Cool and glaze time: 15 minutes Total time: approximately 45 minutes
Variations
Maple Glaze: Swap vanilla extract for maple extract in the glaze for a fall-inspired twist.
Stuffed Version: Add a cream cheese or cinnamon sugar filling inside the cookie for a surprise center.
Nutty Topping: Add chopped pecans or walnuts to the streusel for extra crunch.
Mini Cookies: Make smaller cookies for bite-sized treats — just reduce the baking time slightly.
Cinnamon Roll Style: Add a swirl of cinnamon-sugar inside the dough for a cinnamon roll cookie effect.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 4 days. To keep the streusel crisp, avoid stacking until completely cooled. You can also refrigerate the cookies for up to a week or freeze them (unglazed) for up to 2 months. Reheat briefly in the microwave or oven to refresh the texture, then drizzle with glaze before serving.
FAQs
What do coffee cake cookies taste like?
They taste like a soft sugar cookie with warm cinnamon flavor, buttery crumbs on top, and a sweet glaze — just like coffee cake.
Do these cookies contain coffee?
No, traditional coffee cake (and these cookies) are called that because they’re typically enjoyed with coffee, not made with it.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours. Let it soften slightly before baking.
Why is my streusel too wet or dry?
If your streusel is too wet, add a bit more flour. If too dry, add a small amount of melted butter. It should resemble coarse crumbs.
Can I freeze the cookie dough?
Yes, scoop and freeze the dough balls without streusel. Add the topping just before baking and extend the bake time by 1–2 minutes.
How do I keep the streusel from falling off?
Press it gently into the top of each cookie before baking so it adheres better during baking.
Can I skip the glaze?
Yes, but the glaze adds a sweet finish that ties everything together. You can also dust with powdered sugar instead.
Can I use whole wheat flour?
You can replace up to half the all-purpose flour with whole wheat flour for a denser, nuttier cookie.
What kind of cinnamon works best?
Use ground Ceylon or Saigon cinnamon for the best flavor. Fresh, high-quality cinnamon makes a big difference.
Can I double the recipe?
Yes, this recipe doubles well. Just be sure to bake in batches so the cookies have enough space to spread.
Conclusion
Coffee Cake Cookies are the perfect combination of comfort and convenience — a cozy treat that brings all the flavor of a classic coffee cake in an easy-to-serve cookie format. With their cinnamon-spiced dough, crumbly streusel, and sweet glaze, these cookies are a must-try for holidays, brunches, or anytime you want to enjoy a warm, bakery-style bite.
Coffee Cake Cookies are soft, cinnamon-spiced cookies topped with buttery streusel and a sweet glaze, capturing all the cozy flavor of classic coffee cake in a handheld treat. Perfect for brunch, holidays, or a comforting snack.
Author:Catherine
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:45 minutes
Yield:18 cookies
Category:Dessert, Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the cookies:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 tsp vanilla extract
For the streusel topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup unsalted butter, melted
For the glaze:
3/4 cup powdered sugar
1–2 tbsp milk or cream
1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla extract, mixing until fully incorporated.
Gradually mix in the dry ingredients until a soft dough forms. Set aside.
In a small bowl, prepare streusel by mixing flour, brown sugar, cinnamon, salt, and melted butter until crumbly.
Scoop about 2 tablespoons of cookie dough per cookie and place on the prepared baking sheet.
Gently press the center of each dough ball to flatten slightly, then top with a spoonful of streusel mixture, pressing gently to adhere.
Bake for 10–12 minutes, or until edges are set and tops are lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While cookies cool, make the glaze by whisking powdered sugar, milk, and vanilla extract until smooth.
Drizzle glaze over cooled cookies and allow to set before serving.
Notes
Let cookies cool completely before glazing to prevent it from melting.For a twist, try adding chopped nuts to the streusel for added crunch.The glaze can be flavored with maple or almond extract for variety.Refrigerate dough for 30 minutes before baking for slightly thicker cookies.Store in a single layer to preserve the streusel topping.
