There’s no need to bake a cake when you can make these easy cinnamon streusel Coffee Cake Cookies instead! Delicious, soft cookies are topped with cinnamon sugar crumbles and a simple powdered sugar icing.
Coffee Cake Cookies are a wonderful treat that goes perfectly with a cup of coffee or a tall glass of milk. They have all of the warm, buttery, cinnamon flavor that you’d expect from coffee cake, but in a perfectly portable cookie.
These cookies are soft and chewy, and just slightly crisp around the edges. The cinnamon brown sugar streusel adds a wonderful crispy topping, and the simple glaze makes them extra sweet and beautiful to look at!
Are you looking for some other easy cookie recipes featuring cinnamon? Try my Cinnamon Roll Cookies, Apple Pie Cookies, or Sweet Potato Cookies with chocolate chips.
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Coffee Cake Cookie Recipe Highlights
- Classic Streusel Topping: This is the key to making these cookies look, feel, and taste just like the most amazing coffee cake! It’s easy to make with just a few simple ingredients.
- Soft, Buttery Cookie Base: This recipe includes corn starch in the dough, which makes any cookie recipe extra soft and chewy.
- Classic Glaze, Drizzled on Top! A simple mixture of powdered sugar and milk creates the iconic coffee cake glaze.
Key Ingredients
Here is everything you need to make coffee cake cookies, plus some details about the most important ones.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- All-Purpose Flour: There’s no need to use cake flour to make these cake-inspired cookies. AP flour works just perfectly.
- Cornstarch: This secret ingredient keeps these cookies nice and soft and keeps them from spreading too much while they’re baking.
- Baking Powder and Baking Soda: This combination helps the cookies rise the exact right amount. You definitely need both of them for these cookies.
- Butter: Softened, unsalted butter is needed for the cookie dough, and you’ll need cold butter to make the crumbles.
- Brown Sugar: Light brown sugar offers maximum flavor, and delicious sweetness, and a gives the cookies a chewy texture.
- Egg: Use a large egg, and let it come to room temperature before adding it to the dough.
- Vanilla Extract: Use a good quality pure vanilla extract for the best, warm, vanilla flavor.
How To Make Coffee Cake Cookies
There are three different elements to this cookie recipe. First, we’ll mix up the brown sugar crumble topping. Then we’ll make the cookie dough. Once the cookies have been baked, we can whip up a quick powdered sugar icing.
Top Tips
- Adjust the Glaze: You might mix up the ingredients and find that the icing is a bit too thin or too thick for drizzling. That’s ok, and easy to fix! Add more milk to thin it out, or more powdered sugar to make it thicker.
- Let the Cookies Cool: You don’t want to add the glaze to warm cookies, or it will melt and soak in. Be patient and let these tasty coffee cake cookies cool down completely before adding the icing.
Cookie Storing Tips
Once cooled, you can store these cookies in an airtight container at room temperature for up to 3-5 days. I suggest keeping them in a single layer, as the icing can soften and the cookies might stick together.
You can also freeze these! Freeze them before adding the icing. Keep in a freezer bag or container for up to 3 months. Thaw and then add the icing just before serving.
Make Ahead Tips: You can prep the dough and the streusel for these cookies ahead of time. The dough can be frozen in balls, and stored with the streusel topping in a separate bag.
It’s best to scoop the dough onto a sheet, freeze until solid, and then transfer the frozen dough balls to the bag.
Other Desserts You Should Try
- Amish Sugar Cookies
- Pumpkin Sugar Cookies with Maple Glaze
- Carrot Cake Cookies with Cream Cheese Frosting
- Birthday Cake Cookies
- Crumbl Vanilla Crumb Cake Cookies
- Texas Sheet Cake Cookies
Recipe FAQs
Is there coffee in coffee cake cookies?
Nope! There isn’t any coffee in coffee cake either. This dessert gets its name because it’s the perfect sweet pairing for a cup of coffee!
Why did my cookie dough come out crumbly?
Usually, this happens because the dry ingredients aren’t measured correctly, and you’ve added too much flour to the dough. When measuring flour, it is important to spoon the flour into the measuring cup and then level off the top. Scooping down into the flour container will give you too much.
Can I use salted butter?
I prefer to use unsalted butter when baking so that I can control the amount of salt in each recipe. If you want to use salted butter, leave out the additional salt in the dough.
These easy coffee cake cookies are just perfection! They have everything you’d expect from coffee cake, and they are so fun to make. Don’t forget to Pin this recipe and share it!
Coffee Cake Cookies
Equipment
Ingredients
Crumble topping:
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter cold and cubed
Cookies:
- 1 ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ¾ cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
Drizzle:
- 1 cup powdered sugar
- 1-2 tablespoons milk or heavy cream
Instructions
For the crumble topping:
- In a medium bowl, whisk together the flour, brown sugar, and cinnamon
- Add the cold cubed butter and use a pastry cutter or two butter knives to incorporate the butter until only pea-sized pieces remain.
- Place in the fridge until ready to use.
For the cookies:
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt; set aside.
- In a separate large bowl, cream the butter and brown sugar until smooth, 2-3 minutes. Add the egg and vanilla and mix well.
- Add the flour mixture and mix until just combined.
- Use a small cookie scoop, 1.5-2 tablespoons, to drop dough onto the prepared cookie sheets. Use a 1-1.5 teaspoon measuring spoon to create an indentation on the cookie dough balls.
- Fill the indentation with 1 tablespoon of crumble mixture.
- Bake in the preheated oven for 8-10 minutes, or until the cookies are lightly golden. Allow to cool completely.
For the drizzle:
- Whisk together the powdered sugar and milk in a medium bowl until smooth. Drizzle over the cooled cookies and allow to sit for at least 5 minutes.
Notes
- Adjust the Glaze: You might mix up the ingredients and find that the icing is a bit too thin or too thick for drizzling. That’s ok, and easy to fix! Add more milk to thin it out, or more powdered sugar to make it thicker.
- Let the Cookies Cool: You don’t want to add the glaze to warm cookies, or it will melt and soak in. Be patient and let these tasty coffee cake cookies cool down completely before adding the icing.
- To Store: Once cooled, you can store these cookies in an airtight container at room temperature for up to 3-5 days. I suggest keeping them in a single layer, as the icing can soften and the cookies might stick together.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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