These are the best Coffee Cake Cookies! These delicious cinnamon cookies are topped with streusel and a vanilla glaze, making them taste like coffee cake. It's like if you marry cookies and coffee cake together and get the best of both worlds. These big and soft cookies just burst with delicious warm flavor.
These Coffee Cake Cookies only uses simple pantry staples making for a super easy recipe. This delicious coffee cake cookie recipe is full of cinnamon flavor. These delicious cookies are hard to not eat the whole batch of at once and are perfect to serve for any gathering.
For more cookies recipes, try Lemon Blueberry Cookies, Espresso Cookies and Raspberry Cheesecake Cookies.
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WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make, and only needs a bowl and a rubber spatula.
- Cookies: These big and soft cookies just burst with delicious warm cinnamon flavor.
- Streusel topping: These cookies are filled with streusel and topped with a glaze.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is melted in the microwave or in small sauce pan over low heat. Let it cool down to room temperature after it's melted. Use salted or unsalted butter. The butter is also used in the streusel.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
- Cinnamon: Cinnamon gives the cookies are delicious flavor.
STEP BY STEP INSTRUCTIONS - STREUSEL
Here is how to make and bake these Coffee Cake Cookies. This recipe doesn't need an electric mixer. Just needs two bowls and a spatula.
The full recipe is down below in the recipe card.
STEP 1: Start by making the streusel. Add all the dry ingredients to a bowl and mix them together. Then add the vanilla extract and butter. With a spatula, fork or with clean hands mix everything together until all of the dry ingredients have been coated with butter and it becomes a crumble structure. Set it aside.
STEP BY STEP INSTRUCTIONS - COOKIES
STEP 2: To make the cookies, melt the butter in the microwave or in a small saucepan over low-medium heat. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.
STEP 3: Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together for 1 minute.
STEP 4: Add the egg, vanilla extract and mix it in until combined. In a separate bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients and with spatula mix it together until just combined.
STEP 5: Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Using a tablespoon measurement, press the tablespoon into the middle of the cookie dough balls and press it down to make an indent in the cookie dough. Fill the indent with a tablespoon of streusel. Place the prepared cookies in the fridge to chill for 1 hour.
Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with parchment paper.
STEP 6: Once the hour has passed, place 6 cookies per baking tray and bake one tray at a time for 10-11 minutes.
STEP 7: Once baked, let the cookies cool down on the baking tray for 3 minutes. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.
STEP 8: Make the vanilla glaze and drizzle it over the cookies.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, use a large cookie scoop (2,5-3 oz) and bake them for 12-14 minutes.
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Bake the cookies as instructed in the recipe.
Scoop the cookie dough into balls and store them in an airtight container. You can store them in the freezer for up to 30 days. Let the cookie ball thaw for 1 hour before baking them as instructed in the recipe.
STORAGE
Store the coffee cake cookies in a cookie jar or an airtight container. They are best enjoyed within 1-2 days when baked.
Other Cookie Recipes To Try
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Coffee Cake Cookies
Equipment
Ingredients
STREUSEL
- 50 g all-purpose flour
- 25 g brown sugar
- 25 g granulated sugar
- ½ teaspoon cinnamon
- 40 g butter melted
COFFEE COOKIES
- 110 g butter melted and cooled
- 150 g granulated sugar
- 50 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 240 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
VANILLA GLAZE
- 50 g powdered sugar
- 1 ¼ teaspoon milk
- 1 teaspoon vanilla extract
Instructions
STREUSEL
- Add all the dry ingredients to a bowl and mix them together. Then add the vanilla extract and butter and with a spatula, fork or with clean hands mix everything together until all of the dry ingredients have been coated with butter and it becomes a crumble structure. Set it aside until it’s ready to be used.50 g all-purpose flour, 25 g brown sugar, 25 g granulated sugar, 40 g butter, ½ teaspoon cinnamon
COOKIES
- Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, as to not lose any of the liquid in the butter. Pour it into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.110 g butter
- Once the butter has reached room temperature add the granulated sugar and brown sugar and with spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.150 g granulated sugar, 50 g brown sugar
- Add the egg, vanilla extract and mix it in until combined.1 egg, 1 teaspoon vanilla extract
- In a separate bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients and with spatula mix it together until just combined.240 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon
- Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Using a tablespoon measurement, press the tablespoon into the middle of the cookie dough balls and press it down to make an indent in the cookie dough. Fill the indent with a tablespoon of streusel. Place the prepared cookies in the fridge to chill for 1 hour.
- Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with parchment paper.
- Once the hour has passed, place 6 cookies per baking tray and bake one tray at a time for 10-11 minutes.
- Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.
VANILLA GLAZE
- When the cookies have cooled down, mix all the ingredients together. If it's too thin add more powdered sugar, if it's too thick add a bit more milk. Drizzle it over the cookies.50 g powdered sugar, 1 ¼ teaspoon milk, 1 teaspoon vanilla extract
Celine
this was soooo good!! omggg soo soft, cinnamony and its the besttt fall cozy cookie to eat! 🙂 the streusel and vanilla icing on top really ties it all together
Nellie
Absolutely in love with these cookies! Everyone make them
Claire potashnick
Can you substitute gf flour?
Julie Marie
It's not something I've tested myself but I know other people who have had great success substituting the flour with gf flour 🙂
Leanne
Super delicious cookies. Will definitely make them again