Coffee Cake Cookies combine everything you love about classic coffee cake in a soft, bakery-style cookie. These oversized cookies feature a tender cinnamon cookie base, a buttery streusel topping, and a sweet vanilla glaze. Perfect for breakfast treats, holiday baking, brunch spreads, or afternoon coffee breaks, these Coffee Cake Cookies deliver cozy flavors in every bite.
Why You’ll Love This Recipe
- Soft and chewy bakery-style cookies
- Loaded with cinnamon streusel topping
- Finished with a sweet vanilla glaze
- Perfect for coffee lovers and dessert fans
- Great for holidays, brunches, and gifting
- Easy to make ahead
- Freezer-friendly
- Tastes like coffee cake in cookie form
Ingredients
For the Cookies
- 1 cup unsalted butter, room temperature
- 1¼ cups granulated sugar
- ¼ cup dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon whole milk
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- ¾ teaspoon salt
- ½ teaspoon baking soda
For the Streusel
- ½ cup + 2 tablespoons all-purpose flour
- ¼ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter, melted
- Splash of vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- Pinch of salt
- ½ teaspoon vanilla extract
Instructions
Make the Streusel
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
- Add the melted butter and vanilla.
- Stir until crumbly and well combined.
- Set aside.
Make the Cookie Dough
- In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Add the egg, egg yolk, milk, and vanilla extract.
- Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, cinnamon, cornstarch, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
Shape the Cookies
- Scoop dough into 2-tablespoon portions.
- Roll into balls and place on a parchment-lined tray.
- Use the back of a tablespoon dipped in flour to create an indentation in the center of each cookie.
- Fill each indentation with 2–3 teaspoons of streusel topping.
Chill
- Refrigerate the cookies for 30–60 minutes.
Bake
- Preheat the oven to 350°F (177°C).
- Place cookies on parchment-lined baking sheets, spacing several inches apart.
- Bake for approximately 10 minutes, until the edges are set and the centers appear slightly underbaked.
- Immediately use a round glass or biscuit cutter to gently shape the cookies into perfect circles if desired.
- Cool for several minutes before transferring to a wire rack.
Make the Glaze
- Whisk together powdered sugar, milk, vanilla, and salt until smooth.
- Adjust consistency with additional milk or powdered sugar if needed.
- Drizzle over completely cooled Coffee Cake Cookies.
Tips & Tricks
- Chill the dough for thicker cookies.
- Do not overbake; the centers should remain soft.
- Use room-temperature ingredients for the best texture.
- Add chopped pecans or walnuts to the streusel for extra crunch.
- A cookie scoop ensures uniform size.
- Let the glaze set before storing.
Details
Prep Time: 25 minutes
Chill Time: 45 minutes
Bake Time: 10 minutes
Total Time: 1 hour 20 minutes
Yield: 18–20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Difficulty: Intermediate
Dietary Notes: Vegetarian
Notes
- Store cookies in an airtight container after the glaze sets.
- Clear vanilla creates a brighter white glaze.
- The streusel can be made a day ahead.
- For extra cinnamon flavor, add a pinch to the glaze.
Nutrition (Approximate Per Cookie)
- Calories: 285
- Protein: 3g
- Carbohydrates: 38g
- Fat: 14g
- Fiber: 1g
- Sugar: 23g
FAQ
Why are they called Coffee Cake Cookies?
They taste like traditional cinnamon coffee cake but are baked in cookie form.
Do these cookies contain coffee?
No. The name comes from classic coffee cake flavors, not coffee ingredients.
Can I freeze Coffee Cake Cookies?
Yes. Freeze baked cookies for up to 3 months.
Can I make the dough ahead of time?
Absolutely. Refrigerate the dough for up to 48 hours before baking.
How do I keep the streusel from falling off?
Press the streusel gently into the cookie indentation before chilling.
Can I add nuts?
Yes. Pecans or walnuts work beautifully in the streusel topping.
Storage
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Up to 1 week.
Freezer: Freeze for up to 3 months.
Reheating: Warm for a few seconds in the microwave for a fresh-baked texture.
Similar Recipes
Coffee Cake Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter room temperature
- 1¼ cups granulated sugar
- ¼ cup dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon whole milk
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- ¾ teaspoon salt
- ½ teaspoon baking soda
For the Streusel
- ½ cup + 2 tablespoons all-purpose flour
- ¼ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter melted
- Splash of vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- Pinch of salt
- ½ teaspoon vanilla extract
Instructions
Make the Streusel
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
- Add the melted butter and vanilla.
- Stir until crumbly and well combined.
- Set aside.
Make the Cookie Dough
- In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Add the egg, egg yolk, milk, and vanilla extract.
- Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, cinnamon, cornstarch, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Shape the Cookies
- Scoop dough into 2-tablespoon portions.
- Roll into balls and place on a parchment-lined tray.
- Use the back of a tablespoon dipped in flour to create an indentation in the center of each cookie.
- Fill each indentation with 2–3 teaspoons of streusel topping.
Chill
- Refrigerate the cookies for 30–60 minutes.
Bake
- Preheat the oven to 350°F (177°C).
- Place cookies on parchment-lined baking sheets, spacing several inches apart.
- Bake for approximately 10 minutes, until the edges are set and the centers appear slightly underbaked.
- Immediately use a round glass or biscuit cutter to gently shape the cookies into perfect circles if desired.
- Cool for several minutes before transferring to a wire rack.
Make the Glaze
- Whisk together powdered sugar, milk, vanilla, and salt until smooth.
- Adjust consistency with additional milk or powdered sugar if needed.
- Drizzle over completely cooled Coffee Cake Cookies.
Notes
- Store cookies in an airtight container after the glaze sets.
- Clear vanilla creates a brighter white glaze.
- The streusel can be made a day ahead.
- For extra cinnamon flavor, add a pinch to the glaze.
Conclusion
These Coffee Cake Cookies are the perfect combination of soft cinnamon cookies, buttery streusel topping, and sweet vanilla glaze. Whether served with morning coffee, enjoyed as an afternoon treat, or shared during the holidays, these bakery-style cookies are guaranteed to become a favorite.