Coffee Cake Cookies

Coffee Cake Cookies are the perfect mash-up of soft, buttery cookies and classic coffee cake. Each cookie is topped with a crumbly cinnamon streusel and a light glaze, giving me all the cozy vibes of a bakery-style coffee cake in a handheld, snackable form. They’re rich, sweet, and packed with warm spice—just right for pairing with a hot drink or enjoying as a mid-afternoon treat.

Why You’ll Love This Recipe

I love how these cookies give me everything I crave from a coffee cake without the need to bake a whole one. They’re soft and tender, with that signature brown sugar crumble on top that adds texture and flavor. Plus, they’re super easy to make and freeze beautifully. Whether I serve them for brunch or stash a few for my coffee break, they’re always a hit.

ingredients

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

• Unsalted butter

• Granulated sugar

• Brown sugar

• Egg

• Vanilla extract

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Powdered sugar

• Milk or cream (for glaze)

For the streusel topping:

• Brown sugar

• Flour

• Butter (cold and cubed)

• Ground cinnamon

directions

1. Make the streusel: I combine brown sugar, flour, cinnamon, and cold butter in a bowl. I use a fork or my fingers to mix it until it forms a crumbly texture, then I chill it while making the dough.

2. Prepare the cookie dough: I cream the butter with granulated and brown sugar until light and fluffy. Then I add the egg and vanilla. I mix in the dry ingredients—flour, baking powder, baking soda, salt, and a pinch of cinnamon—until a soft dough forms.

3. Assemble the cookies: I scoop the dough into balls and place them on a lined baking sheet. I slightly flatten each one and press a spoonful of streusel on top, gently pressing it into the dough so it sticks.

4. Bake: I bake the cookies at 350°F (175°C) for 10–12 minutes until the edges are golden and the centers are just set.

5. Glaze: Once the cookies cool, I whisk together powdered sugar and a bit of milk to make a glaze. I drizzle it over the cookies for that classic coffee cake finish.

Servings and timing

This recipe makes about 18 cookies.
Prep time: 20 minutes
Bake time: 10–12 minutes
Cool time: 15 minutes
Total time: About 45 minutes

Variations

Sometimes I add chopped toasted pecans or walnuts to the streusel for a nutty crunch. I’ve also added a hint of nutmeg or cardamom to the cookie dough for a different spice twist. If I want a festive version, I’ll mix in a bit of apple or pear compote to the dough for a fruity variation.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them (unglazed) and add the glaze after thawing. To freshen them up, I microwave one for about 10 seconds—it brings back that just-baked softness.

FAQs

Can I make the dough ahead of time?

Yes, I chill the dough overnight if I need to prep ahead. It actually helps the cookies hold their shape better while baking.

How do I keep the streusel from falling off?

I press it gently into the dough before baking so it adheres well. After baking, I let the cookies cool before moving them so the topping sets.

Can I skip the glaze?

Absolutely. I like the glaze for a sweet finish, but the cookies taste great even without it.

Can I use salted butter?

I prefer unsalted to control the salt level, but if I use salted butter, I reduce the added salt slightly.

Are these cookies crunchy or soft?

They’re soft with a slightly crisp edge and a tender, cake-like center—just like coffee cake in cookie form.

Conclusion

Coffee Cake Cookies are a delicious way to enjoy the flavor of a classic bakery treat without the need for slicing and serving. They’re easy to make, full of warm cinnamon goodness, and perfect for any time I need a little something sweet with my coffee or tea. These cookies bring comfort and joy in every bite.