Name: Delightfully Spiced Coffee Cake Cookies with Crunchy Crumble and Sweet Vanilla Drizzle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking powder; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 1/2 tsp vanilla extract; For the crumble topping:; 1/2 cup all-purpose flour; 1/4 cup brown sugar; 1/2 tsp ground cinnamon; 3 tbsp unsalted butter, melted; For the vanilla drizzle:; 3/4 cup powdered sugar; 1–2 tbsp milk or cream; 1/2 tsp vanilla extract

These spiced coffee cake cookies are everything I love about a classic coffee cake, packed into a soft, chewy cookie. With warm cinnamon spice, a buttery crumble topping, and a luscious vanilla drizzle, each bite gives me that cozy, bakery-fresh feeling — but in cookie form.

Why You’ll Love This Recipe

I love how these cookies deliver all the textures and flavors of a slice of coffee cake without the need to bake a whole cake. They’re easy to make, perfectly spiced, and ideal for sharing during holidays, brunches, or a quiet coffee break at home. The crumble adds a satisfying crunch, and that drizzle on top makes them feel just a little bit extra — in the best way.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

All-purpose flour
Baking powder
Ground cinnamon
Ground nutmeg
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract

For the crumble topping:

All-purpose flour
Brown sugar
Ground cinnamon
Unsalted butter, melted

For the vanilla drizzle:

Powdered sugar
Milk (or cream)
Vanilla extract

directions

I preheat the oven and line a baking sheet with parchment paper.
I whisk together flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
In another bowl, I cream the softened butter with brown and granulated sugar until light and fluffy.
I add the eggs and vanilla extract, mixing until smooth.
Gradually, I mix in the dry ingredients until a soft dough forms.
I scoop the cookie dough onto the prepared baking sheet, leaving room between each cookie.
To make the crumble, I mix flour, brown sugar, and cinnamon in a small bowl, then stir in melted butter until the mixture resembles coarse crumbs.
I gently press some crumble onto the top of each cookie before baking.
I bake the cookies until the edges are golden and the centers are set, then let them cool completely.
For the drizzle, I whisk together powdered sugar, milk, and vanilla until smooth, then drizzle it over the cooled cookies with a spoon or piping bag.

Servings and timing

This recipe makes about 18–20 cookies and takes roughly 35 minutes total — about 15 minutes for prep and 20 minutes for baking.

Variations

When I want an extra-rich flavor, I add a pinch of cardamom or use browned butter in the dough. I’ve also swapped the vanilla drizzle for a maple glaze during fall months. Sometimes I add a few chopped nuts to the crumble for added crunch, or a pinch of espresso powder to the cookie dough to play up the coffee cake vibe.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them (without the drizzle) and add the icing fresh after thawing. To reheat, I microwave one for 5–8 seconds just to bring back that fresh-baked softness.

FAQs

Can I make the cookie dough ahead of time?

Yes, I refrigerate the dough for up to 48 hours or freeze it for longer storage. When ready to bake, I let it sit at room temperature for 10–15 minutes before scooping.

How do I keep the crumble from falling off?

I gently press the crumble into the cookie dough before baking. It helps it stick better, especially as the cookies rise and spread.

Can I make these cookies gluten-free?

Absolutely. I use a 1:1 gluten-free baking flour and make sure all other ingredients are gluten-free. The texture may be slightly different but still delicious.

Is the drizzle necessary?

I think it really completes the cookie, but it’s totally optional. If I want something less sweet, I skip it or just dust with powdered sugar instead.

Can I use a hand mixer instead of a stand mixer?

Yes, I use a hand mixer for creaming the butter and sugar and for mixing in the eggs. Once I add the dry ingredients, I switch to a spatula to avoid overmixing.

Conclusion

These delightfully spiced coffee cake cookies have become a favorite in my kitchen. They’re simple to make, packed with cozy flavor, and always a hit with anyone who tries them. Whether I’m baking for a party or just treating myself, they deliver that perfect mix of soft, crunchy, and sweet every time.