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These Coffee Cake Cookies are irresistible: soft, large cinnamon cookies filled with streusel and finished with a vanilla glaze so they taste just like coffee cake. Imagine your favorite coffee cake transformed into a cookie — warm, tender, and packed with cozy flavor.
This recipe uses simple pantry staples and is easy to make. The cookies are full of cinnamon, soft and chewy, and topped with buttery streusel and a smooth vanilla glaze. They’re perfect for gatherings, brunch or whenever you want a comforting sweet treat.
WHY THIS RECIPE WORKS
- Easy to prepare: Only one mixing bowl and a spatula are required for most of the recipe.
- Great texture: Large, soft cookies with a tender, slightly chewy crumb.
- Streusel and glaze: The streusel center and the vanilla glaze give the cookies coffee-cake flavor and added richness.
INGREDIENT NOTES
Here are a few key ingredient notes. See the recipe card below for the full ingredient list and exact quantities.
- Butter: Melt the butter gently in the microwave or on the stove and let it cool to room temperature before using. Butter is used both in the cookie dough and in the streusel.
- Brown sugar: Adds moisture and chewiness for a softer cookie texture.
- Cinnamon: Provides the signature warm spice that makes these cookies taste like coffee cake.
STEP-BY-STEP – STREUSEL
This recipe is straightforward and doesn’t require an electric mixer. You’ll need two bowls and a spatula.
STEP 1: Make the streusel. Combine the dry ingredients in a bowl, then add vanilla and melted butter. Mix with a spatula, fork or your fingers until the mixture forms crumbs. Set aside.
STEP-BY-STEP – COOKIES
STEP 2: Melt the butter gently and pour it into a large bowl. Chill in the fridge until it reaches room temperature (about 20 minutes).
STEP 3: Once the butter is cooled, stir in the granulated and brown sugars with a spatula for about a minute to combine.
STEP 4: Add the egg and vanilla, mixing until combined. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Fold the dry ingredients into the wet mixture with a spatula until just combined.
STEP 5: Use a 2-tablespoon (about 1.3 oz) scoop to portion 11 cookie dough balls onto a baking tray lined with parchment. Press a tablespoon measure into the center of each ball to create an indent, fill it with about a tablespoon of streusel, then chill the prepared cookies in the fridge for 1 hour.
Preheat the oven to 180°C / 355°F and line a baking sheet with parchment paper while the cookies chill.
STEP 6: Bake up to six cookies per tray for 10–11 minutes, one tray at a time.
STEP 7: Let the cookies rest on the baking sheet for 3 minutes after removing them from the oven, then transfer to a cooling rack with a spatula.
STEP 8: Prepare the vanilla glaze, adjust thickness with more powdered sugar or milk if needed, and drizzle over cooled cookies.
EXPERT BAKING TIPS
- Use a kitchen scale: Metric measurements are more precise; if you have a scale, use it for consistent results.
- Don’t overmix: Fold gently with a spatula after combining the ingredients to avoid tough cookies.
- Choose your pans wisely: Light-colored aluminum pans reflect heat and bake more gently for softer results. Dark pans can produce a darker crust and a drier texture.
FAQ
Yes. Use a larger scoop (about 2.5–3 oz) and bake for 12–14 minutes, adjusting for your oven.
Yes. Scoop the dough into balls, store them in an airtight container in the fridge overnight, then bake as directed.
Yes. Freeze the scooped dough balls in an airtight container for up to 30 days. Thaw for about 1 hour before baking.
STORAGE
Store cooled cookies in an airtight container or cookie jar. They are best within 1–2 days after baking.
Other Cookie Recipes To Try
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Red Velvet Cookies with Cream Cheese Frosting
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25 Best Summer Dessert Ideas
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Carrot Cake Cookies
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20 Best Easter Dessert Ideas
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Coffee Cake Cookies
Pin Recipe
Equipment
- Cookie scoops
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
- Combine the dry streusel ingredients. Add vanilla and melted butter and mix until crumbly. Set aside.
COOKIES
- Melt the butter gently and let it cool to room temperature.
- Stir in granulated and brown sugars until combined (about 1 minute).
- Add the egg and vanilla; mix until combined.
- Whisk together flour, baking powder, baking soda, cinnamon and salt in a separate bowl. Fold the dry ingredients into the wet until just combined.
- Scoop 11 dough portions (2 tbsp each) onto a lined tray. Press an indent in the center of each and fill with about a tablespoon of streusel. Chill 1 hour.
- Preheat oven to 180°C / 355°F. Bake 6 cookies per tray for 10–11 minutes.
- Cool on the baking sheet for 3 minutes, then transfer to a rack.
VANILLA GLAZE
- Mix powdered sugar, milk and vanilla, adjusting thickness as needed. Drizzle over cooled cookies.
Nutrition
Carbohydrates: 48 g
Protein: 3 g
Fat: 12 g
Saturated Fat: 7 g
Sugar: 27 g
Let us know how it was!