Coffee Cake Cookies Recipe

If you love the cozy vibes of classic coffee cake but need something a bit more portable and snackable, this Coffee Cake Cookies Recipe is completely life-changing. I absolutely love how these cookies capture that tender crumb and cinnamon-sugar swirled streusel, all wrapped up in a soft cookie that’s perfect with your morning coffee or afternoon tea. Once I made these, my kitchen became their favorite hangout spot.

What makes this Coffee Cake Cookies Recipe stand out is that it combines the best parts of two classics: coffee cake’s buttery cinnamon streusel and the chewiness of a cookie. You’ll find that these cookies are just right — not too sweet, with a hint of spice and a decadent drizzle of icing that ties it all together. They’re fantastic for brunches, potlucks, or just a cozy weekend treat you can pull from your cookie jar any time.

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Ingredients You’ll Need

The magic of the Coffee Cake Cookies Recipe lies in the balance of flours for tenderness, real butter for richness, and a cinnamon-packed streusel that’s just the right mix of sweet and spiced. When you shop, try to use cake flour for that soft crumb, and don’t overlook the cold butter—it makes all the difference in texture.

• All purpose flour: Use for structure; spoon and level for accuracy.
• Cake flour: Adds tenderness to the cookie texture, making them soft but not cakey.
• Cornstarch: Helps tenderize the dough by softening the gluten.
• Cinnamon: Essential for that signature coffee cake warmth and spice.
• Baking soda & baking powder: Combine for a balanced rise and lightness.
• Salt: Enhances flavors and balances sweetness.
• Butter (both cold and softened): Unsalted butter is best; cold butter in dough adds flakiness, softened butter in streusel adds richness.
• Brown sugar and granulated sugar: The brown sugar lends moisture and caramel notes, while granulated sugar adds crispness.
• Vanilla extract: Adds depth and rounds out the sweetness.
• Egg and egg yolk: Provide richness and help bind everything together.
• Powdered sugar & heavy cream/milk (for icing): Smooths the finish with a sweet, creamy drizzle.

Variations

I love mixing things up with this Coffee Cake Cookies Recipe depending on the occasion and what we have on hand. Feel free to add nuts or coconut in the streusel or switch up the icing flavor to suit your mood. It’s surprisingly flexible and always delicious.

• Add chopped pecans or walnuts: My family goes crazy for the toasted nutty crunch in the streusel topping—it adds a lovely texture.
• Swap heavy cream for milk in icing: I sometimes use milk to lighten it up, and it still gives that perfect glossy finish.
• Use maple extract instead of vanilla: For a cozy fall twist, I’ve found a teaspoon of maple extract in the dough does wonders.
• Make it gluten-free: I haven’t tried this extensively, but a 1:1 gluten-free baking flour can work, just reduce mixing to avoid crumbliness.

How to Make Coffee Cake Cookies Recipe

Step 1: Whip up the buttery cinnamon streusel

Start by mixing the flour, brown sugar, cinnamon, and a pinch of salt in a medium bowl. Then, add softened butter and use your fingers to rub the butter into the dry ingredients until you get small clumps. This is the part where it really starts to smell amazing—and chilling the streusel in the fridge helps it hold its shape when baked inside the cookie.

Step 2: Preheat oven and prep baking sheets

Heat your oven to 400°F and line two baking sheets with parchment paper or silicone mats. This ensures the cookies bake evenly and don’t stick (which can be heartbreaking when a gooey cookie sticks and breaks).

Step 3: Mix dry ingredients for the dough

In a large bowl, combine all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. These layers of leavening agents keep the cookies soft but with just enough lift. Set this bowl aside while you cream the butter and sugars.

Step 4: Cream butter and sugars until silky smooth

Put your cold, cubed butter along with the brown and granulated sugars in the stand mixer bowl fitted with a paddle attachment. Beat on medium until creamy and smooth, about 1-2 minutes. If you don’t have a stand mixer, a hand mixer works fine too! This step is key to getting a tender crumb without dense, greasy cookies.

Step 5: Add eggs and vanilla for richness

Mix in the egg, egg yolk, and vanilla extract until combined. Using both an egg and an extra yolk makes these cookies irresistibly rich and chewy. Use a spatula to scrape down the bowl so every bit mixes in evenly—this small step really helps the texture.

Step 6: Gradually fold in the dry ingredients

Add the flour mixture in about four additions, blending until you see no streaks of flour. Be careful not to overmix here — just enough to combine. You want tender cookies, not tough ones.

Step 7: Shape and stuff the cookies

Roll the dough into roughly 8 large balls or smaller to make 22-24 cookies, and place them on your baking sheets. Now the fun part: press your thumb or a rounded utensil (I love using the end of a floured wooden juicer) into each ball to make a well for your streusel. Spoon about a tablespoon of the chilled streusel into each indentation.

Step 8: Bake carefully for soft, golden edges

Bake for 8 to 11 minutes until the edges are just set and lightly golden — you want to catch them before they overbake and get too dry. When you pull them out, let the cookies rest on the sheet for about 5 minutes; they finish baking gently from residual heat, and it helps the streusel set perfectly.

Step 9: Optional—shape those cookies

If you want your cookies to look professionally round, I like to place a circular cookie cutter or a drinking glass (bigger than the cookie) around each warm cookie on the pan and gently swirl it to smooth out edges. It’s an easy trick that makes these look bakery-worthy.

Step 10: Whip up the classic glaze

Once cookies are completely cool, mix melted butter, heavy cream (or milk), powdered sugar, vanilla, and a pinch of salt to make the icing. Drizzle it over your cooled cookies for that sweet, creamy finish that balances the cinnamon and sugar inside.

How to Serve Coffee Cake Cookies Recipe

Garnishes

I like to add a light sprinkle of extra cinnamon sugar on top of the glaze for some sparkle and an extra hint of warmth. Sometimes I also toss on a few finely chopped walnuts or shredded coconut on the streusel before baking for extra texture. It’s simple but brings so much to the flavor and presentation.

Side Dishes

These cookies are delicious on their own but pair beautifully with a fresh cup of coffee or chai latte. I’ve also served them alongside vanilla yogurt and fresh fruit for a light brunch treat that feels a little special without being heavy.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies on a tiered dessert stand and garnished the platter with cinnamon sticks and fresh sprigs of rosemary— it adds a cozy, charming vibe. For parties, serving them in coffee cup-shaped boxes or wrapping them in parchment paper tied with twine makes a cute gift for friends. These little touches make a big impression!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Coffee Cake Cookies at room temperature in an airtight container. They stay fresh for about 3 days, still soft with just the right amount of chewiness. If you want them softer, adding a slice of bread to the container helps keep moisture in overnight.

Freezing

These cookies freeze wonderfully! I freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag. This way, they don’t stick together. When you’re ready, thaw them at room temp or warm briefly in the oven. I’ve found this locks in their fresh-baked taste.

Reheating

To bring back that fresh-out-of-the-oven warmth, I pop a few cookies into the oven at 300°F for about 5 minutes or microwave them for 10-15 seconds. This revives the melting butter feeling and softens any hardened icing without melting it too much.

FAQs

Final Thoughts

This Coffee Cake Cookies Recipe is one I keep returning to when I want something irresistible, comforting, and just a little special. It’s like having a little piece of breakfast happiness anytime you want, without the fuss of slicing a whole cake. I hope you enjoy making and sharing these as much as I do — they’re truly a crowd-pleaser and the perfect excuse to brew an extra cup of coffee.

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