Coffee Cake Cookies Recipe

I absolutely love this Coffee Cake Cookies Recipe because it brings the best of both worlds—rich, tender cookies with that classic cinnamon streusel you crave in coffee cake. There’s something so cozy about biting into these cookies while sipping your morning brew or sharing them with friends over a relaxed weekend brunch. Plus, they’re surprisingly easy to whip up, making you look like the ultimate baking champ without spending hours in the kitchen.

When I first tried this recipe, I was hooked by the buttery crumbly streusel tucked right into the cookie dough, which adds a perfect burst of cinnamon sweetness with every bite. You’ll find that these cookies strike a lovely balance between soft and crumbly, with just enough crispness around the edges. Whether you’re baking for a crowd or just treating yourself, this Coffee Cake Cookies Recipe will quickly become your go-to for cozy comfort and impressive flavor.

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Ingredients You’ll Need

The beauty of this Coffee Cake Cookies Recipe comes from the simple but thoughtfully paired ingredients. The mix of all-purpose and cake flour gives the cookies their delicate texture, while the homemade cinnamon streusel topping really brings that coffee cake feel home. Make sure your butter is cold for the dough and softened for the streusel to get the best results!

• All Purpose Flour: Gives structure; spoon and level for accuracy.
• Cake Flour: Adds tenderness for that melt-in-your-mouth texture.
• Cornstarch: Helps soften the cookie crumb even more.
• Cinnamon: Essential warm spice that defines the coffee cake flavor.
• Baking Soda & Baking Powder: Both work together to give the perfect rise and crumb.
• Salt: Balances sweetness and enhances flavors.
• Cold Unsalted Butter (for dough): Cubed to ensure a tender, flaky cookie texture.
• Brown Sugar (for dough & streusel): Adds moistness and depth of flavor.
• Granulated Sugar: Provides sweetness and crisp edges.
• Vanilla Extract: Adds warmth and rounds out the flavors.
• Egg & Egg Yolk: Eggs bind everything and add moisture without heaviness.
• Unsalted Butter (for streusel and icing): Softened for streusel, melted for icing—both add richness.
• Heavy Cream or Milk (for icing): Creates a smooth, drizzle-worthy glaze.
• Powdered Sugar: For that sweet, velvety icing finish.

Variations

I love how versatile this Coffee Cake Cookies Recipe is—you can easily tweak it to fit your mood or ingredient stash. Whether you want to kick up the nutty notes or lighten things up, there’s an option for you to explore. Don’t be afraid to get creative here!

• Add Nuts or Coconut: I sometimes toss in shredded coconut or chopped pecans into the streusel for extra texture and a toasty flavor that my family adores.
• Use Gluten-Free Flour Blend: I tried swapping out the flours with a gluten-free blend and was pleasantly surprised at how close in texture the cookies stayed.
• Sugar Swaps: For a deeper molasses vibe, try dark brown sugar in place of light brown sugar in both dough and streusel.
• Dairy-Free Version: Swap heavy cream in the icing for coconut milk and butter for a plant-based alternative that still tastes amazing.

How to Make Coffee Cake Cookies Recipe

Step 1: Preparing the Streusel

Start by whisking together the dry streusel ingredients—flour, brown sugar, cinnamon, and a pinch of salt—in a medium bowl. Now, this is where it gets fun: use your fingers to rub in the softened butter until you have little clumps that look crumbly but still stick together. This homemade streusel is what sets these cookies apart, so take a moment to get it right. Pop it in the fridge while you move on to the dough.

Step 2: Mix the Dry Ingredients for Dough

Combine all the dry ingredients—both flours, cornstarch, cinnamon, baking soda, baking powder, and salt—in a large bowl. Using spooned and leveled flours is key for texture here, trust me. Set this aside; you’ll add it into the wet ingredients next.

Step 3: Cream Butter and Sugars

Using a stand mixer fitted with a paddle attachment makes this step a breeze: cream the cold butter cubes with brown sugar and granulated sugar until the mixture is soft and smooth, about 1 to 2 minutes. You’ll notice it creams up faster than you expect, so don’t overdo it. This creamed mixture is the sweet, buttery backbone that holds the cookie together.

Step 4: Add Wet Ingredients to the Mix

Next, beat in the egg, egg yolk, and vanilla extract. If some of the batter clings stubbornly to the sides of the bowl, scrape it down with a spatula and give it another quick mix. This ensures everything incorporates evenly, which makes for better cookies in the end.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredient mix, about a quarter cup at a time, blending thoroughly after each addition. This slow blending helps prevent clumps and keeps the dough tender. When fully combined, the dough will feel soft but firm enough to handle.

Step 6: Shape Cookies and Add Streusel

Divide the dough into roughly eight large balls for big, bakery-style cookies—or make smaller ones if you prefer more. Place them spaced on baking sheets lined with parchment or silicone mats to avoid sticking. Using your thumb or the end of a floured wooden utensil, make an indent in each ball. I personally like using the end of a wooden juicer; dipping it in flour keeps it from sticking. Then, spoon about a tablespoon of chilled streusel into each indentation.

Step 7: Bake and Perfect the Shape

Bake at 400°F for 8 to 11 minutes, watching for the edges to set and just start to brown—don’t overbake! The cookies will finish cooking slightly on the warm baking sheet after you pull them out. For a perfectly round shape, take them out and gently swirl each cookie inside a large round cutter or glass, making the edges tidy and pretty while warm.

Step 8: Cool and Ice

Let the cookies rest on the sheet for about 5 minutes before transferring to a wire rack. Once fully cool, drizzle them with the simple icing made by whisking together melted butter, heavy cream, powdered sugar, vanilla, and a pinch of salt. This sweet glaze is the finishing touch that ties all the flavors together beautifully.

How to Serve Coffee Cake Cookies Recipe

Garnishes

I usually keep it simple with the glaze drizzle, but sometimes I sprinkle extra cinnamon sugar or finely chopped toasted pecans on top of the icing for a bit of crunch and eye candy. If I’m feeling fancy, a light dusting of powdered sugar adds that classic coffee cake vibe that everyone loves.

Side Dishes

These Coffee Cake Cookies go perfectly with a steaming cup of coffee or a latte. I also like pairing them with fresh fruit or a dollop of vanilla Greek yogurt for a balanced indulgence. They make an excellent grab-and-go breakfast treat too!

Creative Ways to Present

When hosting brunch, I’ve laid these out on a rustic wooden board with fresh flowers and little bowls of honey and cream cheese spread for guests to customize their bites. Another fav presentation is stacking a few cookies with a scoop of cinnamon ice cream sandwiched between—an easy yet stunning dessert that wows every time.

Make Ahead and Storage

Storing Leftovers

I store leftover Coffee Cake Cookies in an airtight container at room temperature where they stay soft and flavorful for up to three days. If you have a bigger batch, I recommend wrapping them individually in plastic wrap before placing in the container to lock in freshness longer.

Freezing

These cookies freeze beautifully! I freeze them flat on a baking sheet first, then transfer to a freezer-safe bag. This way, they don’t stick together, and you can thaw just the amount you want. When I froze them, the texture stayed just as tender after thawing, which was a nice surprise.

Reheating

To reheat, I pop the cookies in a warm oven at 300°F for about 5 minutes or until just warmed through. This helps bring back the fresh-baked feel without drying them out. You can also microwave for 10-15 seconds but watch carefully to prevent toughness.

FAQs

Final Thoughts

This Coffee Cake Cookies Recipe has become a staple in my kitchen for good reason—it delivers all the comforting, cinnamon-sweet joy of coffee cake in a perfectly sized cookie. I love sharing these with family and friends because they’re both nostalgic and a little bit special. If you give them a try, I truly think you’ll enjoy the warm smiles and full bellies that come after each bite. So go ahead, grab your ingredients, and make a batch; once you do, this recipe might just become one of your favorites too!

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