These Coffee Cake Cookies are a delightful twist on a classic treat, blending the cozy flavors of cinnamon and brown sugar with a soft, buttery texture. Each bite offers a perfect balance of crumbly streusel topping and tender cookie base, making them irresistible for any time of day. Ready in just over 30 minutes, they’re a quick yet indulgent way to satisfy your sweet tooth.
Warm from the oven, these cookies boast a golden exterior with a melt-in-your-mouth center, enhanced by the rich aroma of coffee cake. Whether enjoyed with a morning latte or as an afternoon pick-me-up, they’re sure to bring comfort and joy to every moment. Plus, their generous size means one cookie is all you need to feel truly satisfied.
Ingredients for Coffee Cake Cookies
- For the Cookies:
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, firmly packed
- ¼ cup (50 g) granulated sugar
- 1 large egg
- ¼ teaspoon vanilla extract
- 2 cups (225 g) cake flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- For the Streusel:
- 6 Tablespoons (85 g) unsalted butter, melted and cooled
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (100 g) light brown sugar, firmly packed
- ⅓ cup (66 g) granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- For the Glaze (optional):
- ⅔ cup (85 g) powdered sugar
- 1-2 Tablespoons whole milk, plus more as needed
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- Make the cookie dough: In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Use an electric mixer to beat until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and stir until well combined.
- In a separate bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until the dough is uniform. Cover the dough and refrigerate while preparing the streusel.
- Make the streusel: Melt the butter and let it cool slightly. In a medium bowl, combine the flour, sugars, cinnamon, and salt. Drizzle in the cooled butter and use a fork to mix until clumpy.
- Assemble the cookies: Scoop the dough into 2 Tablespoon-sized balls and roll until smooth. Place them on the prepared baking sheet, spacing them 2 inches apart. Use your thumb or the back of a spoon to make a small indent in the center of each cookie.
- Press a generous amount of streusel (at least 2 Tablespoons) into the indent of each cookie. You may have some streusel left over.
- Bake: Place the cookies on the center rack of the oven and bake for 12 minutes, or until the edges are just beginning to turn light golden brown. Allow the cookies to cool for at least 10 minutes before glazing.
- Make the glaze (optional): Whisk together the powdered sugar and 1 Tablespoon of milk. Add more milk as needed until the glaze is smooth and ribbons off the whisk. Drizzle over the cooled cookies.
Perfect Pairings: Serving Suggestions
These Coffee Cake Cookies are a delightful treat on their own, but they shine even brighter with a warm cup of coffee or tea. For a cozy brunch, serve them alongside a latte or cappuccino. If you’re feeling indulgent, pair them with a scoop of vanilla ice cream for a dessert twist. They also make a great addition to a dessert platter at gatherings!
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies (without glaze) in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature and add the glaze just before serving for the best texture.
Mix It Up: Recipe Variations
Want to switch things up? Try adding a handful of chopped nuts like pecans or walnuts to the streusel for extra crunch. For a fruity twist, mix in ½ cup of dried cranberries or blueberries into the cookie dough. If you’re a chocolate lover, sprinkle mini chocolate chips over the glaze for a decadent finish.
Quick Tips for Success
To save time, prepare the streusel topping while the dough chills. Use a cookie scoop for evenly sized cookies, and don’t skimp on the streusel—it’s the star of the show! If the dough feels too sticky, lightly flour your hands before rolling the balls. And remember, the cookies will continue to set as they cool, so don’t overbake them.
Coffee Cake Cookies
Ingredients
Cookies
- ½ cup unsalted butter softened
- ½ cup light brown sugar firmly packed
- ¼ cup granulated sugar
- 1 large egg
- ¼ teaspoon vanilla extract
- 2 cups cake flour
- 1 Tablespoon cornstarch
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Streusel
- 6 Tablespoons unsalted butter
- 1 ¼ cups all-purpose flour
- ½ cup light brown sugar firmly packed
- ⅓ cup granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
Glaze
- ⅔ cup powdered sugar
- 1-2 Tablespoons whole milk plus more as needed
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
- Add egg and vanilla and stir until well-combined.
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet and stir until completely combined and dough is uniform.
- Cover dough and place in the refrigerator while you prepare the streusel topping.
- Melt butter then set aside until cooled until no longer hot.
- In a medium-sized mixing bowl, combine flour, sugars, cinnamon and salt and stir to combine.
- Drizzle in butter and use a fork to toss/claw the mixture until you have a clumpy streusel.
- Scoop cookies into 2 Tablespoon-sized balls and roll until smooth. Place on cookie sheet, spacing cookies 2” apart, and make a small indent or nest in the center of the dough with your thumb or the back of a round Tablespoon.
- Take a handful (at least 2 Tablespoons) of streusel and gently press into the nest you created. You’ll have a heaping mound of streusel, use a lot! You may have some streusel left over.
- Bake in center rack of 350F (175C) oven for 12 minutes or until edges are just beginning to turn light golden brown. Allow to cool for at least ten minutes before decorating with glaze (if using).
- To make the glaze: Whisk together powdered sugar with 1 Tablespoon of milk. Add additional milk as needed until you have a smooth glaze that ribbons off of your whisk. Drizzle over cookies.